Cheese Descriptions M - P
Mrs Kirkham Lancashire
From Kirkham's Farm. Savoury flavour with notes of lemon and yoghurt. Moist, rich, crumbly and creamy texture known as "buttery crumble". Unpasteurised cow’s milk, Lancashire UK.
Mrs Kirkham Lancashire Smoked
Creamy yellow colour. Semi hard, moist and slightly crumbly texture. Gently smoked over oak chippings for 2 days for a mildly nutty flavour. Unpasteurised cow’s milk, Lancashire UK.
Manchego “Semi Curado”
6 months matured. Firm and compact texture. A richness of brazil nuts and caramel. Texture is dry yet creamy. Pasteurised ewe’s milk, Spain.
12 Months mature, The flavour is robust, nutty with rich and dry finish. Pasteurised ewe’s milk, Spain.
Buttery and very gentle blue taste. Made using triple cream for an incredibly soft and decadent texture. Pasteurised cow’s milk, vegetarian, Germany.
Creamy, citrusy and slightly pungent as it ages. Texture of dense curds when young, and softer when matured. The rind is made of ash and mould. This was the first modern Spanish artisanal cheese to gain international recognition. Pasteurised goat’s milk, Spain.
Rich, sweet, fruity and nutty flavours. The texture is dry with a grainy crunch as it ages. Aged for a minimum of one year, bound in cloth. An earthy, 'farmy" strong cheese for cheddar aficionados. Unpasteurised cow’s milk, Somerset.
This organic cheese is made by Ralph Haslam using milk from his own Friesian dairy herd. It is a Gouda-style with a mild sweet flavour. Pasteurised cow’s milk, vegetarian, Ireland.
Murcia al Vino
Made with the milk of "Murciano-Granadina" goats (considered the best breed in Spain!) this cheese is aromatic with hints of almond from the rich milk and slightly winey from being washed in red wine. Pasteurised goats milk, Spain.
A semi-soft cheese made with Channel Island unpasteurised cow's milk. The rind is washed in Treason IPA from Uprising Brewery, this promotes a tangy, punchy flavour with a buttery texture. Unpasteurised cow’s milk, vegetarian, Berkshire UK.
A washed rind cheese with an orange, slightly sticky rind and a medium soft texture. It has a sweet, farmyardy flavour, and the riper it is the more farmy the flavour becomes. There is a lot a variation in the texture and appearance. Pasteurised cows milk, Ireland.
A semi-soft cheese. It has rich and creamy flavour and a black layer of ash, which separates horizontally in the middle. The cheese takes about 45 days to 3 months for full maturation and a moist and leathery rind. Unpasteurised cows milk, France.
From the Vosges region in France, a wash rinded cheese that is creamy and sweet yet tangy & spicy. Unpasteurised cow’s milk, France.
Quince Jelly, coral pink preserve with a delicate sweet, mildly tart and floral taste. Sticky texture. Great with Manchego.
Mothais sur Feuille
A historic cheese that Monsieur Georgelet has helped to save from extinction. The 'feuille' is a chestnut leaf and is more than decorative. The leaves are harvested from his land in autumn, when the colour has turned and they are ready to fall from the tree. They are then hung out, and used for cheese-making throughout the year. Applied when the cheese is fresh, the leaves are crucial to the development of the cheeses. As they are dry when they are applied, they absorb moisture from the cheese, which is then gradually returned from them during maturation, allowing the paste to break down under the leaf. The aged cheeses have hints of undergrowth and nuts, so providing an even wider range of flavours.
Unpasteurised goats milk, France.
The Classic, French cannon-ball cheese: Smooth, savoury and nutty. It has a natural pockmarked surface that resembles the craters of the moon. Unpasteurised cows milk, France.
A hard cheese made from compressed paste from Menorca, which is produced from cows milk. After ripening for at least 6 months one can enjoy the spicy, slightly acidic and salty taste of the rather moist Mahón with a milky note. Pasteurised cow’s milk, Spain.
The cheese is ripened in the traditional way and all the stages, washing, rubbing, etc, are done by hand. The Napoléon is an aged cheese. It develops the maximum ewe’s milk flavours and smells after 10 months and the flavour changes as time goes by. After 2 years, the flavours are different, with hints of the cellar wood and very flowery plants. The inside will remain supple, even at 2 years of age. Thermised ewes milk, Not suitable for vegetarian, Pyrenees, France.
Neufchatel Camembert Heart
Soft, crumbly and grainy texture. Salty and sharp taste with aromas of mushrooms. Considered the oldest cheese from France, its production dates back to the 6th century. Unpasteurised cows milk, France.
A creamy smooth cheese combined with the subtle fresh flavour of real nettles. A true taste of the hills of Northumberland. Pasteurised, vegetarian, Northumberland UK.
Mould ripened goats milk brie. A smooth, rich, creamy, white brie made from pasteurised goats milk. Pasteurised goats milk, vegetarian, Cumbria UK.
Nababbo is a washed rind goat’s milk cheese, made in the style of Taleggio but with the earthiness of goat’s milk. The milk for Nababbo is produced in Lombardy, Italy, by a single, selected farm. Pasteurised goats milk, Italy.
Norfolk White Lady
A Brie style cheese with a creamy texture which has been mould ripened. Pasteurised ewe’s milk, Vegetarian, Norfolk UK.
Newport is matured for three to four months. It has a unique mellow buttery taste and flaky texture with a subtle aromatic sweetness. Unpasteurised cows milk, vegetarian, Shropshire UK.
Powerfully strong, a cheese that is aged for 18 months. It has a caramelised taste with crystalline crunches. The texture is like a combination of cheddar, gouda and Parmesan. We recommend it as a vegetarian alternative to Parmesan. Pasteurised cow’s milk, vegetarian, Wiltshire UK.
A soft white cheese of round shape with a fresh, crisp and creamy taste. Refreshing on the palate, Olde York is very similar to feta, but more moist. Pasteurised ewes milk, vegetarian, Yorkshire UK.
Made using beautifully rich raw Jersey milk by the Montgomery family. The cheese is washed in special brine every 3 days to attain a slightly pungent sticky rind, which softens the cheese paste and significantly intensifies its flavour. Excellent for cooking as it melts brilliantly. Unpasteurised cows milk, Somerset UK.
Ossau-Iraty or Esquirrou is produced in south-western France, in the Northern Basque Country and in Béarn. Its name reflects its geographical location, the Ossau Valley in Béarn and the Irati Forest in the Basque Country, it has a sweet, buttery taste with an ivory paste and smells similar to toasted hazelnuts. Unpasteurised ewes milk, France.
After running a cheese shop in Oxford's covered market for almost a decade, Baron Robert Pouget spotted a gap in the market for a British blue to rival continentals, such as Fourme d'Ambert and Gorgonzola. The Result was Oxford Blue, a moist creamy cow's milk cheese that has an aromatic finish. Pasteurised cows milk, vegetarian, Oxfordshire UK.
Oxford Isis is a sticky, strong washed-rind cheese made in Oxfordshire. Named after an alternative name for the River Thames where it flows from the Cotswalds to Oxfordshire, Oxford Isis is washed regularly in honey mead, which gives it a sticky rind and pungent aroma. A full fat, creamy soft cheese, lovers of the French classic Epoisses will enjoy this cheese as a British made alternative and may even prefer it. Pasteurised Cows milk, Vegetarian, Oxfordshire.
Old Amsterdam is a premium aged gouda cheese made from cow's milk. It has a firm texture, deep colour, and smooth, rich and robust flavour. Pasteurised cows milk, Netherlands.
This blue has a creamy texture with delicate blue veins. A quite unique flavour, delicate and strong at the same time. The name means "blue pearl". Pasteurised cows milk, vegetarian, Wales.
Delicious, creamy Brie-style texture. Rich, buttery flavour with a lemony aftertaste. The name means "white pearl". Pasteurised cows milk, vegetarian, Wales.
What the Spanish call a "semi-blue" cheese. Created by the Ines Granda family. The mixed milks give a deep, complex flavour; the blue veining gives a gentle, warming spice and the light smoking a third layer of flavour. Pasteurised goat & cow milk, Spain.
Pecorino al Tartufo
The perfect after-dinner cheese. Fine truffles are added to pecorino dolce curds to give this beautifully mild young cheese a real touch of luxury. Pasteurised ewes milk, Italy.
A brand new Artisan Somerset Cheddar made by Todd and Maugan Trethowan, just seven miles from Cheddar Gorge. Moist and succulent in texture, it is full-flavoured with a hint of tropical fruit. Unpasteurised cows milk, Somerset UK.
A soft and very rich cheese with creamy and full-bodied flavour. Unpasteurised cows milk. France.
The centre is soft, with a melting quality on the palate. Dusted in a faint coating of ash and encouraging a silky creamy texture. On first taste notes of sweet cream emerge, followed by fresh hazelnuts that deepens the complexity of this cheese. Thermised cows milk, vegetarian, Somerset UK.
Pecorino Nero is a semi-hard sheep cheese that is ivory coloured with a black-waxed rind. Made using pasteurised sheep milk, this cheese is aged for three months developing a nutty and sweet flavour with a rustic and herbaceous finish. Pasteurised ewes milk, Italy.
Pecorino Sardo, traditionally from the Italian island of Sardinia, is a sheep's milk cheese with a firm texture. Its flavour is much richer than the Pecorino Romano. Unpasteurised ewes milk, Not suitable for vegetarian, Italy.
With a definite resemblance to Old Amsterdam, this cheese has a sweet, nutty flavour and caramel finish. The white crystals found throughout this cheese are naturally formed and are a sign of a well matured cheese. Pasteurised cows milk, Netherlands.
Parmigiano-Reggiano cheese has a sharp, complex fruity/nutty taste with a strong savoury flavour and a slightly gritty texture. Unpasteurised cow’s milk. Italy.
This soft cheese speciality from the Pays d’Auge in Normandy is supposedly the ancestor of the Pont l’Évêque, but double the size. Made from thermized milk and hand-made, it matures for 4 to 5 weeks in damp cellars. During this time, the rind is washed several times with salt water. Thermised cows milk, France.