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Cheese Descriptions A - D
Abbaye de Citeaux
Matured for at least 35 days in moist cellars. Artisan monastery production. Milk from the Montbeliarde cows of the abbey farm. Even though it was founded 900 years ago, the abbey of Cîteaux has only been producing the cheese since 1925. This semi-soft cheese is made by the monks using artisan techniques and the milk collected from the herd of Montbeliarde cows of the abbey farm. It is matured for at least 5 to 6 weeks, during which time it is regularly washed and turned over. It is round, with a fine smooth rind; its colour ranges from orange pink to light ochre. This soft and elastic cheese gives off the subtle fragrance of the cellar. It is creamy and fruity, with character that is specific to the territory of Burgundy. Thermised cows milk, Not suitable for vegetarian, Burgundy, France
Appleby Cheshire
Made by the Appleby family. The flavour is a balance of rich minerals and acidity. Moist and flaky, with a crumbly texture. When we are lucky a bit of blue, known as Green Fade, appears as the cheese ages. Unpasteurised Cow’s milk, Shropshire UK
Anster
A fresh, crumbly white cheese from the lush pastures of North East Fife. Unpasteurised cows milk, Scotland.
Appenzeler
This traditional Swiss cheese is washed in a herbal brine, giving it a distinctive spicy flavour. Aged for a longer period of time, this Appenzeller is extra spicy with a definite tang. Unpasteurised cows milk, Not suitable for vegetarian, Switzerland
Admiral Collingwood
The rind is washed in Newcastle Brown Ale as it matures. The flavour is full and mellow with a smooth texture and a distinctive lingering ale aftertaste. The cheese maker uses milk from the farm's own cows. Unpasteurised cow’s milk, Northumberland UK
Brie aux Truffes
Brie and black truffles, a rich and decadent combination. The truffles bring out the earthy, mushroom-like qualities of the brie, while the brie joins the truffle to form a massively aromatic depth. Unpasteurised cow’s milk France
Brie de Meaux
Soft velvety texture with tender rind. The taste is complex, rounded, rich and milky with sweet and buttery flavours of mushrooms, truffles and almonds. France's king of bries. Unpasteurised cow’s milk France
Burt’s Blue
Handmade just 2 miles from The Cheese Yard by Claire Burt. Semi-soft and creamy texture. The rind attracts white, blue and grey moulds that help ripen the creamy interior. Its rich and unique flavour varies because it is made in small batches. vegetarian, Cheshire UK
Banon
Soft cheese made from raw goat‘s milk wrapped in chestnut leaves. Blue grey mould spots may develop underneath the leaves due to the moisture, but the cheese remains perfectly edible. Provence, France, Unpasteurised goat's milk, not suitable for vegetarian.
Bath Blue
A classic blue-veined cheese made from the milk of the farm's own organic herd. Ripened in traditional stone built rooms for 8 to 10 weeks to give a creamy taste. It is produced by following a traditional Stilton recipe except it is done entirely by hand. Pasteurised cow’s milk, Somerset UK
Beaufort
Beaufort is richer and creamier than other mountain cheeses. Beaufort has a nice scent of milk, butter and honey. The supple paste has flowery and herbs aromas. Unpasteurised cow’s milk, France
Berkswell
Sweet and nutty flavour with caramel hints and a tangy finish. Slightly grainy texture that varies from quite firm to soft with age. Pasteurised ewe’s milk, vegetarian, West Midlands, UK
Blue Monday
Named after Alex James's favourite New Order song. It is complex, creamy with bold cracks and streaks of blue. Spicy, steely and sweet. Pasteurised cow’s milk, Yorkshire UK
Blue Murder
Soft and creamy with a sticky rind and soft texture. The flavour is steely yet faintly sweet with hints of dark chocolate and spices on the finish. Pasteurised cow’s milk, vegetarian, Scotland
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Bleu des Basques
Blue cheese with light brown natural rind. Maturing time: at least 3 months. In contrast to the Roquefort the penicillium develops without holes in the paste. The flavour is full-bodied and fruity and at the same time slightly piquant, due to the noble mould. Pasteurised ewe's milk, not vegetarian, Pyrenees, France.
Baronet
A deep, subtle, rich, savoury flavour this cheese is made with Jersey milk which is rich & buttery. The rind is brine washed taking its inspiration from the French Reblochon cheese. Pasteurised cow’s milk, vegetarian, Wiltshire UK
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Bradburys Bowland
Lancashire cheese with apples raisins and a coat of cinnamon.
Pasteurised cow's milk, vegetarian, Lancashire
Blanche
Sporting a wrinkly alabaster coat, underneath which lies a smooth paste that is delicate and creamy – there is no doubt that Blanche is a sensuous little cheese. Unpasteurised Goat's milk, Vegetarian, Worcestershire UK.
Bosworth Ash
A mature goat's cheese with a dense texture it is dusted with ash and has distinct earthy flavours with a fudgy texture. Unpasteurised goat’s milk, Staffordshire UK
Blu Di Bufala
A highly-acclaimed, light-flavoured blue cheese with a sweetness that perfectly accentuates the aromatics of the Roqueforti blue while the slightly open texture keeps its shape and melts in the mouth. Pasteurised Buffalo’s milk, Italy
Buffalo Blue
Buffalo Blue is a smooth and creamy blue cheese made from the highest quality milk from a British, single herd of water buffalo. Buffalo Blue delivers a well-balanced blue flavour which is complimented with a creamy yet light, nearing cleansing, effect on the palate. Pasteurised buffalo’s milk, vegetarian, Yorkshire UK
Bufflonne d’Argentale
Handmade in the Bergamo region of Italy from the best buffalo’s milk. It has the traditional shape and appearance of the cheese of the region. Tender and intense. Square, beautiful bloomy rind, dense and creamy paste, fresh and distinctive flavours. Pasteurised Buffalos milk, Italy
Burrata
A ball of the finest buffalo milk mozzarella, filled with fresh curds and cream, witch spill onto a plate when you gently tear the cheese apart with your hand. Rich and luscious, it has a delicate milky taste, and just a hint of acidity to freshen the palate. Pasteurised buffalo’s milk, Italy
Baron Bigod
A farmhouse brie made as it should be; rich unpasteurised milk from a small herd of cows, used fresh to hand-make a slow-maturing, velvety rich brie. The French are envious! Unpasteurised cow’s milk, Norfolk UK
Beenleigh Blue
A rough, crusty, natural rind, moist, yet crumbly, the flavour is steely blue, with burnt caramel sweetness, characteristic of fine sheep's milk. It melts on the palate, disclosing its strong, spicy character. Pasteurised ewe’s milk, vegetarian, Devon
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Bouygette
A fresh cheese from the Tarn, in the Occitanie region in France, made with raw whole goat’s milk. It is decorated with a sprig of rosemary that recalls the area’s local fl ora, which gives the cheese a wonderful scent. It melts in your mouth, has a mild goat’s milk fl avour and spreads easily. Bouyguette is a unique cheese with a distinctive elongated shape, called a “navette”. Unpasteurised goat's milk, Tarn, France, not vegetarian
Bleu d’Auvergne
Bleu d'Auvergne was developed in the mid-1850s by a French cheesemaker named Antoine Roussel.
This is firm, rich and smooth- textured, the Bleu d'Auvergne possesses a strong full-bodied flavour but it does not have a pungent taste. matured for 4 weeks. Unpasteurised cow’s milk, Auvergne, France
Brebis Sangle
A handmade cheese using traditional farming methods wrapped in spruce's strap from Jura, the soft texture is smooth buttery with a slightly nutty and woody flavour. Unpasteurised ewe’s milk France
Bluemin White
A melt-in-the-mouth, blue mould ripened cow’s milk cheese. Oozing deliciousness and when fully ripe it delivers a creamy texture and a mature cheese flavour. Pasteurised cow’s milk, vegetarian, Yorkshire UK
Bath Soft
This brie style cheese is soft & yielding with a white bloomy rind. It has an ivory-coloured interior. The flavour is mushroomy & creamy with a hint of lemons. Pasteurised cow’s milk, Devon
Brebirousse d’Argental
This square soft cheese is made from pure pasteurised ewe's milk. Washed rind and has plenty of character and a distinctive taste. After 21 days maturation, an ivory soft cheese and melt-in-the-mouth. Pasteurised ewe’s milk France
Bleu de Causse
This blue veined cheese from the Midi-Pyrérées region of France has a smooth, creamy texture and a sweet yet powerful flavour. Unpasteurised cow’s milk France
Brin d’amour aux herbes
Brin d’Amour meaning “a birth of love” is a Corsican cheese made from the milk of the Lacaune ewes. Also known by Fleur de Maquis. Firm and a moist textured pate, which is covered by a natural, flavoured rind. This cheese has a creamy, firm & moist texture & covered with a natural flavoured rind. Pasteurised ewe’s milk, Corsica, France
Bleu de Gex
Bleu de Gex is a blue French cheese from the Jura region with a crumbly but creamy texture. This cheese is most enjoyable throughout the summer months of March-July. Unpasteurised cow’s milk, France
Bonnet
One of Scotland’s few goat’s milk cheese made in Ayrshire by Dunlop Dairy. This semi-hard goat’s cheese has a fruity taste but a reasonably strong flavour due to being aged for 6-8 months. Pasteurised goat's milk, vegetarian, Scotland
Brunet
Brunet is a fresh goat's milk cheese from Northern Italy, by Caseifi cio dell‘Alta Langa in Piedmont. Straw-coloured with a soft surface. It is tasty, delicate and creamy flavour. Unpasteurised goat's milk, Italy
Camembert
Its flavour is fruity with a slight aroma of mushrooms, poached apples with a deep soothing earthiness. One of the most famous French cheeses, reputedly created in 1791. The most important development was its wooden box, enabling it to be shipped across the world. Unpasteurised cow’s milk France.
Celtic Promise
Fruity, strong-flavoured with a pungent smell. Cider-washed rind and firm smooth texture. Almost gouda-style but with much more kick and punch. Unpasteurised cow’s milk, Vegetarian, Wales.
Cerney Ash
This fantastic soft goat cheese is shaped in a truncated pyramid. It is hand-coated with oak ash/sea-salt coating. It has a subtle flavour with a hint of a lemony tang. The flavour deepens with age. Unpasteurised goat’s milk, vegetarian, Gloucestershire UK.
Colston Bassett Stilton
One of the few hand-ladled Stiltons, giving an intensely rich and creamy texture. This cheese has a wonderfully deep, lingering and complex flavour. Pasteurised cow’s milk, vegetarian, Nottinghamshire UK.
Comte (aoc) 14 months
Matured for 14 months this Comte has a creamy and smooth texture. Complex, aromatic flavours of brown-butter and roasted nuts and caramel, hints of pepper and even chocolate. Unpasteurised cow’s milk, France.
Cave Aged Graviera
Produced in Crete, this is a Graviera that is aged in a cave, as its name suggests. It mainly contains ewe’s milk and a little goat’s milk. Having received many awards, you can enjoy this cheese with served on multigrain bread with nuts, honey and thyme. 12 months matured. Pasteurised Ewe & Goat's milk. Greece
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Cenarth Brie
Our Cenarth Brie has well-rounded mushroomy flavour which grows with age. It has a creamy white interior synonymous with a classic Brie, along with a delightfully gooey centre. The flavour of the Brie is soothing and mellow and has a suggestion of nuttiness with subtle tones of fresh mushrooms and butter extending into a creamy and smooth finish. Pasteurised cows milk, Vegetarian, Wales
Chimay a la bière rouge
As its name suggests, Chimay cheese infused with red beer is washed with Chimay Red. Aged for 3 weeks, delicious flavour of apricot and peach, enhanced by a hint of bitterness. This makes it perfect for enjoying with a beer. Pasteurised cows milk, Belgium
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Clara Goats Cheese:
Sprinkled with a layer of ash, which makes a telling contribution to the final flavour and texture. The paste is dense and creamy with a buttery flavour cut through with lemony notes and hints of freshly cut grass, before it unfolds into a long savoury finish.
Pasteurised Goats milk, Worcestershire,Uk, Vegetarian.
Coolea
Smooth and hard texture with small holes. Gouda-style. Fruity and mild when young. Rich and nutty with caramel and spicy hints as it ages. Pasteurised cow’s milk, Ireland
Cooleney
Creamy & buttery with discernible white mushroom notes coming through on the finish. Pasteurised cow’s milk, vegetarian, Ireland.
Cornish Brie
Cornish Brie has a delicious mild and creamy flavour and melting, smooth texture.
pasteurised cows milk, vegetarian, Cornwall.
Cashel Blue
A semi soft, hand made pasteurised approachable cows milk blue, with a subtle tang offset by a gentle creamy edge. Pasteurised cow’s milk, vegetarian, Ireland.
Cornish Kern
A well-rounded cheese with depth of flavour. The flavour is rich, nutty, savoury and smooth due to a 12 month maturation. Easy to eat and extremely moreish. Pasteurised cow’s milk, vegetarian, Cornwall UK.
Cornish Blue
Cornish Blue is very different product from traditional English blue cheeses. A cheese with a soft, dense texture and a buttery yet tangy flavour that is not overpowered by excessive blue tones. Pasteurised cows milk, Vegetarian, Cornwall UK.
Cornish Yarg
Made by the Gray family, hence the name... Creamy texture under the rind, crumbly in the core. Fresh with a slight citrus tang when young, it then becomes mellow with age. Wrapped in edible nettle leaves. Pasteurised cow’s milk, vegetarian, Cornwall UK.
Cornish Yarg Garlic
Creamy texture, fresh citrus flavour with a gentle hint of garlic. Wrapped in wild garlic leaves. Pasteurised cow’s milk, vegetarian, Cornwall UK.
Cornish Camembert
A handmade at the Cornish Country Larder, this cheese has a smooth texture and a wonderfully complex and tangy flavour. Pasteurised cows milk, vegetarian, Cornwall.
Crabtree
Hand-made in Malpas, Cheshire to an Italian recipe. It is fruity and well rounded with a supple texture. Buttery and mild flavoured, it is great on the cheese board as well as for cooking and melting. Pasteurised cow’s milk, vegetarian, Cheshire UK.
Camembert
From our local cheese maker Claire Burt this soft cheese is made with Jersey milk to give it a creamy richness. Pasteurised cow’s milk, vegetarian, Cheshire UK.
Chevre d’Argental
A goat's milk brie-style cheese with a smooth texture and a gentle, fruity flavour. Pasteurised goat’s milk, vegetarian, France.
Creamy Lancashire
Mature Lancashire this is a delightfully rich cheese with a delicious mature nutty bite on the finish. Pasteurised cow’s milk, vegetarian, Lancashire UK.
Crumbly Lancashire (Greenfield)
Award-winning traditional crumbly Lancashire cheese from Goosnargh. Fresh, slightly acidic flavour with a smooth and moist texture. Pasteurised cow’s milk, vegetarian, Lancashire UK.
Cheshire Smoked Appleby
Made by the Appleby family. Smoked traditionally in the smokehouse with oak wood chips. This provides a delicate introduction to Cheshire cheese, as the smoking gently cuts through the zesty Cheshire flavour. Unpasteurised cow’s milk, Cheshire UK.
Cotswold Brie
Beautifully soft and buttery. Perfect served with fresh fruit. Pasteurised cow’s milk, vegetarian, Gloucestershire UK
Chabichou
Chabichou is a traditional soft, unpasteurized, natural-rind French goat cheese with a firm and creamy texture, aged for 10 to 20 days. A delicious, voluptuous cheese from the Poitou region. Made with great care and skill by Paul Georgelet. Unpasteurised goat’s milk, France.
Chaource
Chaource has a soft-ripened, creamy and a little bit crumbly texture. Surrounded by a white rind, it takes 2-3 months to ripen completely. During its ageing time, the cheese has a salty, buttery and fruity taste. Pasteurised cow’s milk, France.
Chevrette d’Argental
Chevrette D‘Argental is a tomme made from full goat’s milk. Production follows traditional methods and is 100% free from colourings and preservatives. Once produced, the cheeses are matured in cellars for at least 2 months. Unpasteurised goat's milk, France.
Camembert Calvados
This is absolutely divine. It is aromatic with savoury taste of apples. The rind is gently scraped off and then it is dipped in Calvados (Apple Brandy) coated with breadcrumbs. Unpasteurised cow’s milk, France.
Cheshire Blue
Unique full flavour that is spicy and strengthens as it ages. Firm texture with a light veining. Pasteurised cow’s milk, vegetarian, Cheshire UK.
Cremet
Cremet is a mould-ripened brie-like cheese enriched with cows' cream for a double cream experience. This is a soft, smooth cheese. When young, it is subtle and delicate with a fresh, creamy flavour that evolves into a rich, earthy cheese as it matures. Unpasteurised goat’s milk, vegetarian, Devon UK.
Chaumes
Chaumes is soft and creamy washed rinded cow's milk cheese from Saint-Antoine-de-Breuilh in the Périgord, made by traditional cheese-making processes. Pasteurised cows milk, France.
Caer Caradoc
Caer Caradoc is aged for 3 months & is a light & crumbly in texture with a fresh natural citrus taste. It is a Caerphilly style cheese. The name is from a Shropshire Hill at Cardington. Unpasteurised cow’s milk, vegetarian, Shropshire UK.
Carboncino
A delicate, ashed, mixed milk cheese. Creamy, with just a hint of 'goatiness' as there is also cows & ewes milk added, giving it a yielding texture. Pasteurised cow’s, goat’s & ewe’s milk blend, Italy.
Chicolte Brick
An exquisite cheese from a family farm, made to a slow gentle recipe that captures the quality of the milk. A thin rind encases a dense rich core, the flavour is sweet & delicate with bright acidity. Unpasteurised goat’s milk, Staffordshire UK.
Clochette de Fontenille
Small bell-shaped pasteurized soft ripened goat cheese. It is meltingly soft with a mild herbaceousness. It is the perfect size to share with a friend and a glass of sparkling wine. Pasteurised goat’s milk, France
Coulommiers
Coulommiers is a lesser-known cousin of Brie, although it has been produced for longer. It is smaller and thicker than Brie and with a nuttier flavour, but otherwise has similar characteristics, with a similar buttery colour and supple texture. Unpasteurised cow’s milk, France.
Connage Aged Gouda
Connage Gouda is a creamy, well textured cheese that ranges from sweet and mild when young and a stronger, firmer texture full of flavour when mature. Pasteurised cows milk, Vegetarian, Scotland.
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CRÉMEUX DES ALPES
This fine creation is the result of the very close collaboration between our Master Cheesemaker and the Fromagerie Moléson teams. It took 2 years to perfect, but the result is clearly a success. This cream cheese, as the Swiss like to call it, is made from mountain milk produced in the canton of Fribourg. The farms are located around the famous Mount Moléson in the Pre Alps of Fribourg, which peaks at an altitude of 2002 meters. To make Crémeux des Alpes, the cheesemaker must first enrich the milk with crème fraîche. Once enriched, the milk is left to mature for a few hours to ensure the cream is evenly blended, and allow the bacteria that will contribute to the maturing process to develop. Crémeux des Alpes is a cheese full of character, with a superb length on the palate, a particularly delicious and creamy cheese that can be enjoyed at any time Unpasteurised cows milk, Switzerland. Not suitable for vegetarian
Cropwell Bishop Stilton
A traditional Blue Stilton with a rich and tangy flavour and a velvety soft texture that makes it melt in the mouth. Pasteurised cow’s milk, vegetarian, Nottinghamshire UK.
Drunken Burt
Handmade just two miles from The Cheese Yard by Claire Burt. Cider-washed rind soft cheese with a creamy texture and delicate yet distinctive flavour. Pasteurised cow’s milk, vegetarian, Cheshire UK.
Delice de Bourgogne
A decadent soft, triple cream cheese with a voluptuous texture. Rich and buttery flavour. Just add bubbly! Pasteurised cow’s milk, France.
Dorset Blue Vinny
Based on a 300-year-old recipe and made using milk from the Woodbridge Farm's own Friesian herd in Dorset. Crumbly, creamy and nutty. Pasteurised cow’s milk, vegetarian, Dorset UK.
Dorstone
Mousse-like texture with a lemony, zesty and slight vegetable flavour. Pasteurised goat’s milk, Herefordshire UK.
Devon Blue
This blue has a sweet, caramel flavour. Occasionally it will develop light spicy flavours too. It has a crumbly, buttery texture with subtle blue veining throughout. Pasteurised cow’s milk, vegetarian, Devon UK.
Delice des Cremiers
A soft, decadent, creamy cheese from Burgundy. It has a lovely white bloomy rind which is velvety soft. Extremely rich and luxurious due to being made with cream, double-cream and crème fraiche! It has a slight lemony edge; fabulous with bubbly. Pasteurised cow’s milk, France.
Daru
Made on Cooleeney Farm, this Irish hard cheese has an earthy flavour with a natural rind. Pasteurised cow’s milk, vegetarian, Ireland.
Driftwood
Rolled in ash over the snow white interior. The texture is mousse-like when young but as the cheese develops it becomes intensely rich & creamy. The flavour starts out light & delicate, but a fuller flavour soon emerges as it matures. Unpasteurised goat’s milk, vegetarian, Somerset UK.
Divine
Cider-washed soft cheese with a creamy texture and delicate yet distinctive flavour wrapped in vine leaves. Pasteurised cow’s milk, vegetarian, Cheshire UK.
Danish Blue
A crumbly blue cheese from the Danmark. This cheese is tangy, full of flavour and creamy whilst still crumbly. Pasteurised cow’s milk, vegetarian, Danmark.
Domaine de Bresse
Using exceptional raw milk from the beautiful region of Bresse. This beautiful blue-veined cheese in enriched with cream, whose slow aging process enables it to develop a uniquely fondant texture. Unpasteurised cow’s milk, Not suitable for vegetarian, France
Durrus
Durrus is a semi-soft cheese, naturally rind washed and made from an original recipe dating back to 1979. This cheese develops slowly and has a mild and creamy flavour when young, developing into a stronger more fruity flavour when matured. Unpasteurised cows milk, Suitable for vegetarian, Ireland