I.O.W. Blue (Allergies Milk) Suitable for Vegetarians

First made in 2006, this naturally rinded soft cheese is made with pasteurised milk. It is blue veined and is sold at 3-5 weeks of age. It has a 8 week shelf life. Being hand-made, the sizes have a minimum weight of 200g but are approximately 230g, some slightly larger some slightly smaller. When the cheese is sold at 3-4 weeks it has a relatively mild blue flavour but expect the IOW Blue to accelerate quickly so that by the time it is at the end of its Best Before date, the flavour will be a lot more spikier than when it was young.

 Being naturally rinded, it is covered in green, blue, grey and white moulds. These give the cheese bags of character and the variety of surface moulds that grow on the rind will make it stand out on any cheeseboard.

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.

The Isle of Wight Soft (Allergies Milk) Suitable for Vegetarians

 a soft white surface mould ripened pasteurised cheese first made in 2006. It fits nicely in between the brie and camembert brackets. It is sold between 2-4 weeks of age and has a maximum 9 week shelf life. When young this cheese has a firm textured, sharp lactic flavour. As it ages the texture changes to a softer paste with the flavour becoming more familiar to the taste of camembert.

Winchester (Allergies Milk) Traces of Egg, Suitable for Vegetarians

In the early days it became clear, that although we had decided not to make cheddar, for all the obvious reasons, Southern England, likes its hard yellow cheese, so we took the Lyburn Gold on to 9 months. Now we have a cheese that is clearly not a cheddar, but not a typical Gouda, you could argue it is somewhere between the two.

This we have achieved, by small changes to the make and now maturing the cheeses on to 8/9 months. This cheese still has an element of creaminess to it with a subtle nuttiness in flavour.

Winchester has been consistently getting results in the competitions and added a Bronze at the 2017 British Cheese Awards and yet another in 2019.

Rosary (Allergies Milk) Suitable for Vegetarians

A fresh, soft goats cheese made at our own dairy on the edge of the New Forest. Rosary is a young cheese made from pasteurised goats milk and packaged in a protective atmosphere to increase its shelf-life.

Tunworth (Allergies Milk) 

Is our own, very British, Camembert – a soft, white-rinded cheese wonderfully reminiscent of its French cousin. Tunworth is made markedly different thanks to the rounded green hills and lush grazing of its rural Hampshire terroir.

Despite being refined and perfected over the years Tunworth is still made entirely by hand – from the first ladle of pasteurised whole cow’s milk to the waxed paper wrap and poplar box packaging.

Cropwell Bishop Blue Stilton (Allergies Milk) Suitable for Vegetarians

We craft this cheese carefully by hand, using methods that have changed little since the 17th Century. It is made using vegetarian rennet, and around 78 litres of fresh, local milk. To allow this Stilton to develop its unique flavour, we age it for up to 12 weeks.

When it comes to quality, our Classic Blue Stilton is hard to beat.  2016, it was crowned Supreme Champion at the Great Yorkshire Show and in 2017 it was awarded the highest possible 3 stars in the Great Taste Awards. 

Our Classic Blue Stilton should be stored in the fridge and brought up to room temperature before eating. Once opened, cover the cut surface of the cheese with cling film.

Taleggio (Allergies Milk) Suitable for Vegetarians

Is a smear-ripened Italian cheese named after the caves of Val Taleggio, Lombardy Region It’s one of the oldest soft cheeses produced in every autumn and winter. During cheese making, the acidic milk is brought to the lab and kept on the wood shelves in the chambers as well in caves according to tradition. In order to prevent it from mould infestation, the cheese is washed with seawater once a week. The maturation takes 6 - 10 weeks forming a thin crust.