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.

Wild Garlic Cornish Yarg

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