White Stilton with Mango & Ginger is a blended cheese which incorporates mango and Australian Buderim ginger to impart a sweet, savoury intense flavour to the traditional Stilton cheese. Stilton on its own is extremely creamy and delicious but the addition of fruit accords the cheese a new dimension. As you recognize this unusual combination, let the fruity flavours of mango and spice of ginger mingle as it melts. Produced by Long Clawson Dairy in the United Kingdom, White Stilton with Mango & Ginger is perfect for a breakfast or dessert cheese. Pair it with some pears and walnuts and Chenin Blanc or Sauvignon Blanc.

White Stilton with Mango & Ginger

Ilchester Cheese Company

Wensleydale is a historic fresh, mild cheese made in Wensleydale, North Yorkshire since 1150 by Cistercian monks. These monks continued to make the cheese until the dissolution of their monasteries in 1540. Traditionally, sheep's milk was used, but over the time cow's milk was also used. The art of making the cheese was passed by the monks to the farmer's wives who produced a blue variety of Wensleydale at their farmhouses. Today, Wensleydale is produced mainly from pasteurised cow's milk with sheep's milk added to enhance the flavour. Wensleydale Creamery in the town of Hawes is seeking to protect the name Yorkshire Wensleydale Cheese under PDO designation. But there are other producers of Wensleydale cheese in parts of the UK, mainly in Shropshire and Cheshire.
Wensleydale with Cranberries is a hand-made Yorkshire cheese that is sold fresh & young at only three weeks old. The cheese has a sweet flavour of the fruity succulence of juicy cranberries with honeyed undertones.

Wensleydale with Cranberries

Wensleydale Creamery

Brunost also known as mysost (Norwegian), mesost (Swedish), meesjuusto (Finnish), mysuostur (Icelandic), myseost (Danish), Braunkäse (German).
The Norwegian and German names mean brown cheese while others translated simply mean ‘whey cheese’. The most commonly exported varieties of Brunost are Geitost which is made with a mixture of goats and cow's milk, Ekte Geitost made with goat’s milk only, and Gudbrandsdalsost.
Brunost is a sweet, dense caramelized brown Scandinavian whey cheese produced under different names in various countries. The cheese gets its brown colour and fudge like texture from the slow simmering process which allows the milk sugars to caramelize. A low-fat variant is made by increasing the proportion of whey to milk and cream.
Brunost is served thinly sliced on rye toast or crisp bread. It is considered healthy because of its high content of iron, calcium and B vitamins.

Brunost

Tine

Østavind® is a brand for everyday cheese with more taste, just as suitable for bread slices, as for cooking or as snacks. Østavind® comes in two variants: block and slice.

Østavind

In 1872, Eleonora Lindstrom of Sweden discovered the recipe of Västerbottensost by accident when the milk was left to curdle longer than needed. Today, it is produced only by Norrmejerier Swedish dairy company at their Burträsk farm. The Swedes salute it as the “Emperor of cheeses”.
Västerbottensost is a hard, granular cheese with a distinct character and powerful aromatic aroma. The taste is said to be similar to Parmesan cheese; salty but with sweeter notes. Also, the texture is crumblier than an Italian Parmigianino Reggiano. It is a slow-maturing cheese with a ripening period of a minimum one year. Light yellow in colour, Västerbottensost is a full-fat cheese containing 31% fat. Since the production is limited, it is twice as expensive compared to other aged cheeses. It is usually produced in the shape of a wheel, with smooth, yellow waxed rind.
Swedish enjoy this cheese at August crayfish parties and is a must-have ingredient in the highly popular Västerbotten cheese pie.

Heidi

Activities

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