Cornish Yarg
A semi hard pasteurised cows milk cheese which is covered in nettle leaves to produce a distinctive rind. Young with a fresh, faintly lemony taste and unique flavour derived from nettles.
Artisnal
Cheese directly from the farmhouse, each cheese is very unique.
Garlic Yarg
A handmade semi hard farmhouse cheese covered in wild garlic leaves to create an unusual and attractive cheese. The distinct flavour of garlic runs throughout to create a unique yet subtle flavour.
Stinking Bishop
“Washed in Perry, Soft & Smelly”. This cheese is made on the Martell Farm in Gloucestershire and washed in Pear Juice to give a unique flavour.
Slack-Ma-Girdle
“Soft cheese enrobed with nettle leaves”. This cheese is made on the Martell Farm in Gloucestershire and has a creamy flavour.
Bishops Blessing
A hard buffalo milk cheese with a distinct flavour, low in cholesterol but with a full depth of flavour which is produced using old established traditional methods. It is a hard pressed cheese with an individual unique flavour.
Parlick Cheese
100% sheeps milk aged for 1 year. Animals grazed on the beautiful and local hills of Parlick Fell.Pasteurised cheese suitable for people with allergies.Has a crisp, clean flavor unlike any other cheese. Wrapped in Green Wax by hand.
Shepherd’s Purse Lavender Cheese
White Lavender is a fresh, white cheese made from sheep’s milk, which is marinated in Lavender Flowers.
Lord of the Hundreds
A firm curd cheese with a sweet, nutty flavour that is a distinctive characteristic of sheeps milk cheese. Lord of the Hundreds is made from unpasteurised milk and is suitable for vegetarians.
Berkswell Cheese
Developed from a traditional Caerphilly recipe, but adapted and matured for 3-8 months to give its unique texture and flavour. Berkswell is a close textured ewes milk cheese and has been described as silky, full, rich and sweet in flavour. It is frequently compared with a mature Pecorino.
Carrigaline Natural Farmhouse Cheese
A semi-soft cheese with a delicate flavour with a rich buttery finish, becoming piquant with age.