- Pasteurised: No
- Vegetarian: No
- Brie
- Cows
- Soft
a full bodied French cheese which becomes more distinct with age. It is best served at room temperature when it is soft and runny.
Cheese Categories: Type
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.
Roquefort
- Pasteurised: No
- Vegetarian: No
- Blue
- Ewes
- Semi-soft
a strong blue veined ewe’s milk cheese with a soft and creamy texture. It is made in the south of France and is one of the world’s most well known blue cheeses.
Sussex Farmhouse
- Pasteurised: No
- Vegetarian: No
- Cheddar
- Cows
- Hard
A semi-hard cheese made in Mayfield, with a creamy, sweet and nutty flavour.
Brighton Blue
- Pasteurised: No
- Vegetarian: No
- Blue
- Cows
- Semi-soft
a slightly open semi-soft texture cheese with a mellow blue flavour. As it ages it will gain a stronger blue colour and taste.
Edam
- Pasteurised: No
- Vegetarian: No
- Cows
- Semi-hard
- Traditonal
a mild delicately flavoured cheese with a smooth and creamy texture, made in a distinctive red waxed ball and named after the Dutch port town.
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.
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.
Sussex Marble
- Pasteurised: No
- Vegetarian: No
- Blended
- Cows
- Semi-soft
A continental style, semi soft creamy cheese derived from Saint Giles, infused with Garlic and Herbs.