Made from raw Jersey cow milk, Dorset is a washed rind cheese made in the style of Italian cheese Taleggio. Producer Consider Bardwell Farm uses milk from the nearby Jersey Girl farm to this and all other cow's milk cheeses. Dorset is a soft-ripening cheese with a firm orange basket-weave crust around the rich, buttery bright yellow interior. Expect flavours that are mildy sharp, pungent and intensely savoury with undertones of nuts and hay. It is an elegant dessert cheese available only seasonally in 2.5 pound wheels.
Dorset is an award-winning cheese having won accolades at the 2008 American Cheese Society, 2008 World Jersey Cheese Awards and 2010 World Cheese Championship Winner.

Dorset

Consider Bardwell Farm

Unique Alpine - Gouda style hybrid that is both washed curd and washed rind.

St. Malachi

The Farm at Doe Run

Cornish Kern is a hard cheese made using pasteurized cows’ milk. It is firm to cut and slightly flaky in the middle. This buttery cheese comes with caramel notes and a deep savory aroma. It develops excellent black wax coat after fully matured for over sixteen months. The cheese is originally derived from a Gouda style cheese, but with added Alpine starter cultures to give it individuality.

Cornish Kern

Lynher Dairies

The name ‘brocciu’ relates to the French word ‘brousse,’ which means fresh cheese made from goat or ewe’s milk. Brocciu is a whey cheese served as a lactose-free alternative to Italian – Ricotta. Produced in Corsica, it is considered a national food on the island. The cheese has been awarded AOC quality label.
The cheese is ready for consumption when it gets prepared although it fully ripens between a couple weeks to a month. However, the ideal affinage is 48 hours to one month. When fully ripened, the cheese unfolds a distinctive sweet flavour and an intense milky aroma. The cheese contains 40-50% fat. It pairs well with Beaujolais and Red wine. It’s a main ingredient of vegetable recipes, soups, pastries and omelets.

Brocciu

very sweet cheese. the lemon cones through nicely and is complimented well with the honey.

Wensleydale With Lemon and Honey

Brugge comtesse

Visual: corteza pulida de tonos amarillentos. Corte amarillento y masa compacta.

Alfativo: relativa complejidad derivada de la mezcla de las tres leches. Intensidad media.

Gustativo: equilibrado. Claras notas a ovino y camprino de intensidad suave
Fácil de degustar. Agradable retrogusto.



Tres Leches

Made using a traditional recipe, Rutland Red is buttered, cloth-bound and matured for six months to produce a flaky, open texture cheese with a slightly sweet, caramelised flavour and rich golden orange colour. It is the only pasteurised Red Leicester produced in the county of Leicestershire and is a firm favourite at Long Clawson Dairy. Rutland Red is an award winning cheese winning 3 golds at the Global Cheese Awards and 4 golds and the Tesco Red Leicester Trophy at the International Cheese awards.

Rutland Red

Long Clawson Dairy Limited

Marie Harel created the original Camembert cheese from raw milk in Normandy, France in 1791. Today, however, a very small percentage of producers make cheese from raw milk with the same process as Marie Harel would have used. Those who produce cheese using Marie Harel's method, can legally call their cheese "Camembert de Normandie" under the AOC guidelines. However, the production of Camembert cheese has now transcended the AOC designation. Very good varieties of Camembert cheese made from pasteurised milk can be found in Normandy today.

Fresh Camembert cheese is bland, hard and crumbly in texture. Young Camembert has a milky and sweet taste. As the cheese matures it forms a smooth, runny interior and a white bloomy rind that is typical of Camembert cheese. It has a rich, buttery flavour. The rind is bloomy white caused by a white fungus, called Penicillium candidum.The rind is meant to be eaten with the cheese.

This cheese is best paired with a light red wine such as Beaujolais, Chenin Blanc, St Emilion, St Estephe, or traditionally a glass of Normandy cider.

Camembert

Pimento is made at the Zingerman's Creamery using raw cow milk. It is primarily made from sharp 1 year ground cheddar with the addition of Piquillo peppers, mayonnaise, salt,  and pepper. The various ingredients result in a delicious spread with a hint of spice and a chunky texture. Pimento is a perennial favourite which can be used as spreads on crackers, breads or alongside fried tomatoes. 
Zingerman's recommend this cheese as an appetizer with julienned celery or carrots.

Sherri

Activities

Share

Get the App. It's Free

Discover

Community

Company

Download