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Recent Events 27th January 2010 Chocolate Fun We had a full house of Cliftonites in our cafe for our first ever workshop. It all got lovely and messy with vats of molten chocolate and lots of messy hands.

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Previous Favourites Chevre D'Argental Smooth & creamy in texture, this soft goat’s milk cheese with its delicious bloomy white rind is a must for goat’s cheese lovers! Picos Blue The cheese is made using a blend of cow’s, goat’s and ewe’s milk. Wrapped in Maple leaves, it is matured in caves for a minimum of 3 months. Lincolnshire Poacher Vintage Vintage Poacher is matured for 18 to 22 months to create a cheese with great depth and complexity.

Cheese of the Month (February)

VACHERIN MONT D’OR

A Cheese Lovers idea of Heaven!
Available only between October & March this stunning seasonal cheese is made by hand using unpasteurised cows milk from herds which graze the alpine pastures.  The box is lined with Spruce bark which imparts a resinous flavour throughout the deeply rich texture. Try scoring the crust, pop in a clove or two of garlic, then add a dash of white wine before baking in a hot oven for around 20 minutes with the lid on. Spoon onto jacket potatoes or simply dip in some fresh crusty bread!

NORSWORTHY GOAT

Hand made on farm in Crediton, in the heart of Devon by Dave Johnson & his wife Marilyn using unpasteurised goats milk from their herd at Norsworthy Dairy & vegetarian rennet. The cheese is ready to eat from 2 weeks old at which stage the texture is smooth & creamy. As the cheese matures it gradually becomes crumbly in texture and more pronounced in flavour. 

 

Previous cheeses of the month (December/January)

Previous cheeses of the month (November)

List of all our cheeses