Perl Las Blue CheesePerl Las Blue Cheese
Perl Las is Caws Cenarth’s most well know Cheese along with its creamier sister Perl wen. Perl Las is a superb blue cheese, golden in colour, with a creamy, gently salty taste that grows stronger with maturity.
Made using pasteurised milk and is suitable for vegetarians.
Trethowan Dairy Gorwydd CaerphillyTrethowan Dairy Gorwydd Caerphilly
From the makers of Pitchfork cheddar, this raw cows milk cheese made with animal rennet has a mushroomy flavour with a velvety texture.
Won Best British Cheese at the World Cheese Awards 2022, being put through to the final 16 cheeses from all categories, then voted 7th best cheese in the world.
Made using unpasteurised milk and isn’t suitable for vegetarians.
NEW – De Hoeksche Waard Gouda with TruffleNEW – De Hoeksche Waard Gouda with Truffle
In this creamy cheese are pieces of black organic Italian truffle. The intense taste of truffle combined with the creamy character of this cheese makes this a true delicacy.
Made from pasteurised milk, suitable for vegetarians
Italian Taleggio Melting CheeseItalian Taleggio Melting Cheese
An ancient cheese, cited in documents since the 13th century, native to the Taleggio Valley. The official name Taleggio dates from the first part of the 20th century. Up to that time, it fell under the more general category if stracchino, which included all the semi-soft cheeses produced in Lombardy at the end of the summer, upon the cows’ return to the valley from the hill country. The name stracchino is derived from the dialect term “stracch” which refers to the fatigue of the cows after their seasonal transhumance Today, the production zone is much greater and includes areas of the plains, but the methods of production have remained nearly the same. Characteristics; thin, soft, rosy-coloured rind, with characteristic traces of grey and light-sage green coloured moulds; uniform and dense cheese, softer under the rind and at the end of ageing, more crumbly at the centre of the cheese; the colour of the cheese ranges from white to straw-yellow; flavour is sweet, with and extremely faint acidic vein, sightly aromatic; characteristic odour. On the table and in the kitchen; typical Taleggio is served at room temperature, accompanied by apples, pears, and dried fruit. The rind does not have to be removed, but can be scraped off. Since it melts easily, Taleggio is indicated for creaming pasta and risotto and in the preparation of stuffed dishes. Lightly toasted and sliced home style bread.
NEW – Park Farm Wyfe of Bath (Gouda type)NEW – Park Farm Wyfe of Bath (Gouda type)
Succulent, nutty and creamy. This semi-hard cheese is redolent of buttercups and summer meadows. It is made by placing the curd in cloth lined baskets, it retains the basket shape and has a soft light caramel colour.