Selection of Artisan Cheeses
Isle of White Blue
First made in 2006, this naturally rinded soft cheese is made with pasteurised milk. The cheese has been a multiple medal winner at the World, British and International Cheese Awards, most notably winning Best English Cheese at The World Cheese Awards.
This ash coated goats cheese log has a geotrichum rind and a soft, creamy texture. With citrus notes and earthy undertones. Made with unpasteurised milk and vegetarian rennet.
Made by Richard Tagg in Alford, Lincolnshire, it is usually matured for about 14 to 16 months and has quite a lot upfront with a rich full flavour and good bite.