Manchago

Pasteurised: No
Vegetarian: No

Ewes
Firm
Sheep

made using whole milk from a Manchago Sheep in the La Manch Region. It has a well developed taste that is not too strong and buttery aftertones.

Ribblesdale

Pasteurised: No
Vegetarian: No

Firm
Goat
Goats

a semi firm textured pasteurized goat’s cheese that has a mild piquant flavour with a smooth texture.

Scrumpy Sussex

Pasteurised: No
Vegetarian: No

Blended
Cows
Firm

a rindless hard cheese infused with garlic, cider and herbs which is matured for 3 months in Stonegate East Sussex.

Seven Sisters

Pasteurised: No
Vegetarian: No

Ewes
Firm
Goat

A Medium Strengh Semi-Soft ewes milk cheese with a coating of Hebridean Seaweed that gives its buttery taste a crunchy salt finish. Made in the High Weald Dairy.

Sussex Crumble

Pasteurised: No
Vegetarian: No

Cheddar
Cows
Firm

A creamy tasting cheese with slight citrus undertones and a hint of nut, in a natural edible rind. Sussex Crumble is a cow’s milk cheese that is matured for 19-20 weeks.

Blue Ribblesdale

Pasteurised: No
Vegetarian: No

Blue
Firm
Goats

a distinctively flavoured blue cheese made from ewe’s milk, it has a sweet taste with a long lasting after notes.

Duddleswell Organic

Pasteurised: No
Vegetarian: No

Ewes
Firm
Sheep

A medium strength mature hard sheeps milk cheese with a creamy texture and nutty flavour.

Lord Of The Hundreds

Pasteurised: No
Vegetarian: No

Ewes
Firm
Sheep

a hard cheese made using raw milk from Friesland ewes. It is matured between 6 to 8 months and has a fabulous savoury taste with noted of caramel and fresh grass.