Cheeses: Weights approx 1000g
Our Sparkenhoe Red Leicester is currently the profile which has been aged for 14-16 months to develop its strong, powerful flavour. Deep russet red, flaky yet silky with a slightly open texture and savoury flavours that are nutty, smooth and rich.
Perry will softly brush these cheeses one to two times a week to remove any mushroom flavour inducing molds, and then wash them once a week to promote solid healthy rind growth ensuring the flavour is always delicate and sweet.
Gold medal winner at the British Cheese Awards in 2015.
A handmade cheese created from the same traditional 17th-century recipe as Cornish Yarg, but with a slight difference. The cheese is wrapped with edible wild garlic leaves plucked from the Lynher Dairies’ Woodland. They impart a gentle garlicky flavour coupled with the traditional Yarg flavours of yoghurt and mushrooms. The leaves also lock in moisture to provide a firm and crumbly texture.
Pavé Cobble is a lactic style Ewes milk cheese. It starts with a sweet cream flavoured followed by slight tangy flavour finishing with a hint of lemon. Unique in the fact that the truncated pyramid shape is rolled in ash
Kern
Current World Cheese Award Super Gold holder, this phenom is a british take on Comte. Distinctive Almond milk notes, with a white wine tang. This cheese begs for another bite.
(Weights approx 1000g .)
**Due to small batch supply, sometime supplies are limited, product substitutions may be made for artisan cheeses with similar characteristics
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