Made in a 1kg ammonite shaped round, it is covered in a natural mould-ripened rustic rind. A smooth silky texture and a golden curd, with long lasting warm earth, farmyard and mushroom flavours.
A handmade rich, hard cheese from Barwhey’s Dairy in Ayrshire.
After the curd is formed and whey is drained off, the whiskey is added which gives the cheese a mottled, golden hue. There was no blue cheese made on Irish farms until 1984 when this cheese was first made.
Wrapped in handpicked nettles, fine grey mist appears around the jagged edges of the leaves.
The nettle casing starts to breakdown the rind making it soft and creamy, with a fine crumbly texture and slightly mushroomy aroma A pasteurised sheep's milk version of Cashel Blue, made by Cashel Farmhouse Cheesemakers, it’s the only blue cheese made from sheep’s milk in Ireland.
Another great West Country cheese - a blue cow’s milk cheese from cheesemaker Robin Congdon, of Ticklemore Cheese, by the banks of the River Dart.
It has a moist, slightly crumbly texture and clean buttery flavour. A combination of two great British classics: Double Gloucester and Stilton.
A creamy, salty flavour, which can vary in strength throughout the year depending on the seasonal grazing habits of the sheep producing the milk.
The Montgomerys have made cheese on their farm near Yeovil in Somerset for three generations.
A soft, creamy cheese with cracks and streaks of blue.
Handcrafted on the Cahill family farm, this yellow, waxed handmade cheddar is entwined with Kilbeggan Irish Whiskey to give a fabulous savoury combination.
What we can promise you though, is that we will always have an ample selection of around 45-50 different cheeses for you to choose from!