ST. SUNDAYS Pasteurised Cow’s Milk
Handmade by St James cheese in Cumbria from the Strickley herd of dairy Shorthorns. Naturally ripened pasteurised cow’s milk.
DODDINGTON Raw Cow’s Milk
Made in Wooler Northumberland by Maggie Maxwell
DARLING BLUE Pasteurised Cow’s Milk
Darling Blue is a newly created British blue cheese made on Doddington farm, bordering Scotland, using milk fresh from their herd of cows. It is firm textured and has delicate blue veining, which breaks down the texture and flavour of the cheese to make Darling Blue smooth and creamy with a rich complex flavour
Made by Maggie Maxwell in Wooler, Northumberland, England
THREE CHEESES ‘CHEESE BOARD’
COTE HILL BLUE BRIE Unpasteurised, Cow’s Milk, V
With the price of wholesale milk falling, the Davenports took a short course in cheese making and invented Britain’s first unpasteurised soft blue-brie: Cote Hill Blue.
Made by Michael and Mary Davenport in Market Rasen, Lincolnshire.
FELLSTONE Unpasteurized, Cow’s Milk
Tom and Clare Noblet started to make cheese in 2015 on their dairy farm on the edge of the Lake District. Based on a traditional old ‘dales’ recipe of the north of England, Fellstone is aged for three months by which time it has the fresh lemonylactic flavours of a good Wensleydale, with a supple, firmer texture.
Made by Tom and Clare Noblet at Whin Yeats Farm, Hutton Roof, near Carnforth, Cumbria, England.
FRANK HUNTER RAVENSTONEDALE GOAT CHEESE
Piper Hole is a traditional family run hill farm set on the borders of Westmorland Dales and The Yorkshire Dales National parks at Ravenstonedale. The farm consists of SSSi meadow land that I covered by an agri-environment scheme to help enhance and protect the plant diversity. The meadows position is such that the animals graze the herbal plants and benefit from the nutrient source from the plant.
A dairy herd is milked twice a day through a milking parlour.
SIX CHEESES ‘CHEESE BOARD’