Cheese Descriptions Q - T
Quadrello di Bufala
Semi-soft cheese, similar to Taleggio but made with the finest Buffalo milk, matured in open-stoned caves. Rich & buttery with savoury tones balanced with the sweetness inherent in buffalo milk. Pasteurised buffalos milk, Italy.
Quickes Vintage Cheddar
For over 450 years the Quicke family has farmed in Devon. Each cheese is hand-crafted from the original recipes and wrapped in muslin, allowing the hallmark rind to develop. Matured for up to 6 months to give a smooth creamy flavour with earthy notes. Pasteurised cows milk, Devon UK.
Quickes Mature Cheddar
A complex, creamy cheddar that offers outstanding depth of flavour. Quicke's Mature is handcrafted and cloth-bound by a small team of nine expert cheesemakers, then slowly aged to perfection for 12 to 15 months. Pasteurised cows milk, Devon UK.
Quickes Oak Smoked Cheddar
An exquisitely smoky cheese, blended from the most balanced of Quicke's mature cheddars, handcrafted and cloth-bound by expert cheesemakers. Sensuously smoky taste, followed by sublime creaminess. Pasteurised cows milk, Devon UK.
Quickes Goats Cheese
Vibrant and creamy - a delightfully different goat's cheese, created from the finest local goat's milk. Matured to perfection for six months. It has a luxurious buttery flavour, rounded off with an almond nuttiness. Pasteurised goats milk, Devon UK.
Quickes Red Devonshire
Handcrafted using heritage starters by expert cheesemakers, clothbound and naturally matured, typically for 6 months. This vibrant, full-flavoured cheese is our distinctive take on a classic Red Leicester, with fresh, nutty flavours and a lemony creaminess. Pasteurised cows milk, Devon UK.
Renegade Monk
It’s pungent & moody, a cross between a washed rind & a blue cheese. The rind is washed in Funky Monkey ale, and blue cultures are used to enhance the flavour. Pasteurised cows milk, vegetarian, Somerset UK.
Red Nose Gold Label
Similar to Gruyere but rubbed with red wine. Mature to develop the classic Gruyere sweetness, A few crystals to add texture & intensity with a hint of red wine which is more evident towards the rind. Unpasteurised cows milk, Not suitable for vegetarian, Switzerland.
Rollright
A washed rind soft and oozing cow's milk cheese, wrapped in a spruce band. The texture is soft and glossy, and the flavour is milky, with substantial woody notes and a hint of peanut. Pasteurised cows milk, Oxfordshire UK.
Reypenaer V.S.O.P Gouda
A traditional, mature Gouda, with a deep caramel flavour, from the oldest maturing house in Holland. This 2 year aged cheese has a deep caramel flavour, and it is a revelation! VSOP means "Very Superior Old Product". Pasteurised cow’s milk, Netherlands.
Rachel
A semi soft cheese with a washed rind and has a medium-sweet flavour. The cheese is named after a friend of the cheesemaker: "like the cheese, she is sweet, curvy and slightly nutty!" Unpasteurised goats milk, vegetarian, Somerset UK.
Ragstone
Texture is light and creamy. Flavours are savoury, lactic and lemony. Unpasteurised goats milk, Herefordshire UK.
Rutland Red Leicester
Compact and smooth texture. Slightly sweet, nutty caramelised flavour. Made in a similar way to mature cheddar but given its famous colour by the addition of annatto. Matured for approximately six months, bound in cloth. Pasteurised cows milk, vegetarian, Leicestershire UK.
Rocamadour
A tiny cheese named after the citadel built on the cliff's edge dating back to the 15th century. Hand-moulded and ripened in caves for a short period to release subtle aromas of cream and butter. Unpasteurised goats milk, France.
Roquefort Papillion
This exceptional Roquefort is characterised initially by its generous streaks of intense blue. Its rich texture develops a delicious fondant accompanied by a typical balanced and long-lasting taste. Unpasteurised ewes milk, France.
Rosary
A creamy and fresh English goats' milk cheese with natural acidity. Light and wonderfully fluffy texture. Pasteurised goats milk, vegetarian, Wiltshire UK.
Ruby
Ruby has a soft velvety texture and is smooth on the palate - it oozes with a distinct malt flavour from being washed in "white gypsy" ale. Pasteurised cows milk, vegetarian, Ireland.
Reblechon de Savoie AOC
This cheese has a thin natural rind and a smooth, soft paste. The flavours of this cheese build up to a nutty aftertaste. Unpasteurised cows milk, France.
Rustler
Styled on a top grade Pecorino, it is a subtle but sweet flavoured semi-hard rind-washed cheese, aged for five months. It has a clean, nutty flavour. Sure to be a hit on any fine cheese board. Unpasteurised ewes milk, vegetarian, Somerset UK.
Red Wine Farmer
A full flavoured wine-washed mountain cheese that packs a serious punch. A pungent cheese, washed in local red wine. A sweet creamy back note & silky-smooth texture, its rich & powerful taste grows in your mouth. Unpasteurised cows milk, Switzerland.
Roquefort Troupeau
Supposedly created 2000 years ago. A naturally-rinded unique ewes blue cheese with a definite salty tang and smooth velvet texture. The rind is open and porous allowing pockets of mould to develop as the cheese matures in caves. Unpasteurised ewes milk, France.
Roche Montagne
Roche Montagne is a semi soft and creamy bleu cheese made in the Puy-de-Dôme region in France. Pasteurised cows milk, France.
Robiola Bosina
Alta Langa's version of the classic, mixed milk Italian Ribiola has a bloomy rind, a soft and supple texture and silky smooth interior. The blend of milk makes this characteristic Italian cheese so special. The flavour is delicate, fruity and buttery. Pasteurised cow & ewes milk, Italy.
Raclette
Raclette is a semi-hard cheese made on both sides of the French and Swiss Alps. Valais Raclette or Fromage a Raclette, as they are traditionally called, are made using ancestral methods with unpasteurised milk of cows grazing on the alpine meadows. The name Raclette comes from the French word ‘racler’, which means ‘to scrape’. The flavour can vary from nutty to milky Unpasteurised cows milk, France.
Rougette Bavarian Red
Full fat soft double cream cheese from Kaserai Champignon, brine dipped, paprika extract is smeared over the cheese which gives the edible rind its unique reddish colour. Over recent years this cheese has won numerous Gold awards and in July 2015 it was crowned Supreme Champion at the Great Yorkshire Cheese Show. Pasteurised cows milk, Germany.
Sakura No~Ha®
The Brique Sakura No~Ha® goat cheese is made from raw milk from herds in the Poitou region, France. What makes this brick-shaped cheese particularly unique is the leaf from a Japanese cherry tree placed in the centre. The edible cherry leaf gives the Sakura a fruity aroma with flavours of Morello cherry and almond, while maintaining the characteristic flavour notes of goat’s milk. Sakura means “cherry tree” in Japanese. This name is given to ornamental cherry trees with flowers ranging from pale white to purple. The Sakura is Japan’s most iconic tree! This cheese is discreet, playful and mild for up to three weeks of ripening. After that, its taste becomes bolder while still preserving its harmonious balance of flavours. Original and modern, a well-kept secret. Poitou region, France, Unpasteurised Goats cheese, not suitable for vegetarian.
Salers
The Salers is the ancestral form of Cantal made in the mountains of Cantal, the AOP Salers is the only 100% farmhouse cheese that is only made from 15 April to 15 November provided that the cows are in the pasture. This cheese is made in a wooden vat called a ”gerle”. It creates a specific ecosystem, making each farm unique. Unpasteurised cows milk, France, Not suitable for vegetarian.
Snowdonia Red Devil
Red Leicester cheese with fiery red chillies. Pasteurised cows milk, vegetarian, Wales.
Sparkenhoe Blue Leicestershire
Creamy with a subtle blue flavour it is an intriguing cheese that is balanced and smooth. Taste reminiscent of old Leicestershire blue cheese. Unpasteurised cows milk, vegetarian, Leicestershire UK.
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Sparkenhoe Red Leicester
Traditionally made Red Leicester, made on the farm at Sparkenhoe. Authentic character with full flavours. Handmade with milk produced by theit own dairy cows who graze the lush Leicestershire pastures near Market Bosworth. Nutty, sweet with a citrus finish.
Unpasteurised cows milk, not vegetarian, Leicestershire, UK.
Sharpham Rustic
A handmade, Jersey cow's milk cheese with a natural rind. It has a fresh, buttery, lemony flavour that becomes nutty when mature. Unpasteurised cows milk, vegetarian, Devon UK.
Shorrocks Bomb
Creamy Lancashire cheese aged for 24 months. Powerful and intense flavour with a smooth texture. Pasteurised cows milk, vegetarian, Lancashire UK.
Shropshire Blue
Shropshire Blue is recognisable due to its distinctive orange body, again with blue veins spread throughout. The natural rind is a deep orange brown shade. The cheese is slightly milder in flavour than Stilton and delicately sweet. Like Stilton, the cheese has a creamy taste and smooth texture with no bitterness or sharpness. The maturation time is slightly less – best eaten at 6-8 weeks. Pasteurised cows milk, Nottinghamshire UK.
Smelly Ha’peth
From Sean (Martin Platt in Cornation Street). A soft cheese with a mild, sweet, nuttiness. Pasteurised cows milk, vegetarian, Lancashire UK.
Snowdonia Black Bomber
"The Black Bomber". Extra mature cheddar with a very creamy texture. A modern classic! This cheese marries a delicious rich flavour with a smooth creaminess; lasting long on the palate but remaining utterly moreish! Pasteurised cows milk, vegetarian, Wales.
Saint Nectaire
At maturity the thick rind gives off a subtle, slightly pungent aroma of straw and mushroom while the centre has a pronounced taste of milk, nut and lush pastures. Unpasteurised cows milk, France.
St Andrews Cheddar
A complex and interesting cheddar made by Jane at St Andrews Farmhouse Cheese. A traditional truckle of cheese made with milk from their own herd of Holston Friesian cows. The truckle is coated in wax and aged for 12 months. Creamy in texture with a nutty and sweet flavour. Unpasteurised cows milk, Scotland.
Starnachas
A semi hard cheese produced at the foot of the Santis mountain, the flavour is between a Gruyere and Appenzeller. Sweet as a matured gruyere but not as intense, it is very moreish. Unpasteurised cows milk, Switzerland.
Stinking Bishop
Rich and meaty with a hint of sweetness. Soft and creamy. Named after Stinking Bishop pears, used to make the perry cider in which the rind is washed. Pasteurised cows milk, vegetarian, Gloucestershire UK.
Sykes Fell
A delicately smooth, creamy cheese handcrafted in Goosenargh from locally-sourced fresh, pure ewe's milk. Pasteurised ewes milk, vegetarian, Lancashire UK.
Saint Marcelin
The texture of the young cheese varies from firm to runny and a mild, slightly salty flavour. When ripe, it is irresistible with slightly yeasty taste. It typically has a beige crust with a soft, creamy interior. It has an intensely rustic, nutty, fruity flavour. Unpasteurised cows milk, France.
Stichelton
A cheese that is complex, rich, fruity and spicy with a gentle blue tang. Made with the most gentle hand-ladling of the curds. The result is a taste revelation. Produced to a traditional stilton recipe using raw milk. Unpasteurised cows milk, Nottinghamshire UK.
Shipston Buffalo Blue
Cave-matured, blue-veined buffalo cheese made from the creamery's own herd of water buffalo. Pasteurised buffalos milk, vegetarian, Lancashire UK.
Selles Sur Cher
A small, close-textured disc coated in a dusting of charcoal ash, encouraging grey-blue moulds to form as it matures. Floral notes that deepen into earthiness. The texture is silky, almost melting, with a lasting flavour that continues to develop long after the initial taste. Unpasteurised goats milk, France.
Saint Thom
An unusual unpasteurised goat's milk cheese with a bloomy rind & soft texture, with light goaty & citrus flavours. The milk is locally sourced. The curd is gently hand-ladled into the brick moulds & carefully turned to ensure the unique shape is maintained. A true artisan cheese. Unpasteurised goats milk, Worcestershire UK.
St. James
A complex, deep flavoured cheese with a sticky washed rind & a buttery soft texture. Flavours are malty & punchy towards the rind, with a milky freshness & tangy note coming from the paste. Unpasteurised ewes milk, Cumbria UK.
Saint Maure de Touraine
A classic from the Loire, a fresh goat's milk cheese, ash coated ripened around the straw stick to produce a creamy full flavoured log. The dairies have put the name on the straw to protect the provenance. Unpasteurised goats milk, France.
St. Jude
Inspired by the French cheese St Marcellin, a soft rich buttery cheese with a savoury flavour. The texture is luxuriously light, fluffy and mousse-like. Unpasteurised cows milk, Suffolk UK.
St Felicien
Saint-Felicien is a soft, cow's milk cheese that originated from the farms in the Rhone-Alpes region of France. In France it is labelled as dauphinoise cheese, meaning it originates from the former French province of Dauphiné.
Affinage for the cheese takes around 2-6 weeks during which it develops a bloomy rind and a natural golden-beige colour. The taste, rind and texture are creamy, delicate and soft due to the use of soft curd in the cheesemaking process. In fact, the cheese is sometimes sold in a small ceramic or terra cotta pot since the pate can almost become runny. The optimal flavour of this creamy, buttery and nutty cheese occurs between April and September. Unpasteurised cows milk, France.
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Swaledale Blue
The Swaledale Blue is a stilton style of blue cheese, with grassy and nutty tones, perfectly blending to create a delicious, well-balanced creamy cheese that will be the star of any cheese board. Pasteurised Cows milk, vegetarian, Yorkshire.
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Swaledale Farmhouse
There is a lovely savoury aroma to this cheese, which comes across on the palate. The cheese is soft and very creamy with delicate notes of nuttiness coming through. Fresh and lemony finish. Pasteurised cows milk, vegetarian, Yorkshire
Taleggio
Buttery taste with light hazelnut flavour. Herbaceous fragrance of hay and mountain flowers. An edible gritty rind, this cheese is best eaten when ripe and runny. Unpasteurised cows milk, Italy.
Tete de Moine
Full flavoured is best enjoyed in thin slivers to enjoy its complex flavours. From a high mountainous area where cattle graze on sweet grasses and herbs on alpine pastures, which gives the cheese its very distinctive sweetness, flavour and aroma. Unpasteurised cows milk, Switzerland.
Ticklemore
Light, gentle, floral, herby and ice-creamy cool with a moist crumbling texture. Pasteurised goats milk, vegetarian, Devon UK.
Tomme de Savoie
Tomme De Savoie is mild and creamy, fruity and nutty. A robust cheese with overtones of salt and an unmistakably raw flavour it is best paired with sausages, fruit, bread, and wine. Unpasteurised cows milk, France.
Tomme fleur de printemps
Ripened in Alsace, these Farmhouse cheeses are made with raw milk. . It is often enjoyed in its rind, which gives off floral aromas. Covered with violet, cornflower, marigold, safflower, strawberry and rose petals as well as hay. Unpasteurised cows milk, France.
True Grit
A farmhouse Cheddar, matured for longer to give a full rounded and strong taste. The gritty texture is created by the salt crystallising in the cheese over time, hence the apt "True Grit" name. Pasteurised cows milk, vegetarian, Lancashire UK.
Tunworth
Long-lasting, complex flavour. Sumptuous and creamy. The flavour is like melted butter and mushroom soup. "The best camembert in the world" according to Raymond Blanc! Pasteurised cows milk, Hampshire UK.
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The Cheese With No Name
This cheese is made with cow’s milk plus 10% goat’s milk.
It is a hard cheese that’s pressed then left to mature for at least 12 months. This gives it a strong flavour with a slight kick. Unpasteurised Cow's & Goat's Milk, Malpas, Cheshire
Tor
Coated in ash over a natural soft rind. A light, delicate taste with a lemony flavour and a very smooth, close texture. Unpasteurised goats milk, vegetarian, UK.
Toma Piemontese PDO
A tender semi-soft cheese made from raw milk of the Italian Razzeta d’Oropa breed, it has a natural rind which thickens during ripening. It has a soft ivory paste with fine and even holes. This cheese has an intense and creamy flavour and is aged in underground cellars for 2 months. Unpasteurised cows milk, Italy.
Tartu
At first glance this appears to be a classic washed rind cheese from Lombardy, but cutting into the paste reveals precious morsels of Italian summer Truffle. The Cheese is sweet, rich and buttery. Pasteurised cows milk, Italy.
Tomme de Chevre
Made from raw goats milk. It is then placed in the ripening cellar for at least 6 weeks where it is regularly turned so that it can ripen evenly. During this time a natural rind with surface mould forms, giving the cheese its characteristic goat aromas with hazelnut, mushroom and brush wood notes. Unpasteurised goats milk, France.
Trufflyn
Trufflyn has a thin stripe of truffle paste, which adds a new dimension to the flavour. Earthy, mushroomy flavour with a lemony sharpness that pierces the richness, while the breakdown that slowly develops beneath the rind becomes increasingly runny and intense. Unpasteurised goats milk, vegetarian, Worcestershire UK.
Tomme des Pyrenees
A Pyrénées cheese with a firm natural rind and semi-firm pale paste. This cheese is produced in the Pyrénées mountains of France from cows milk. Through grazing on the grasses and flowers of the mountains, the milk from these cows is full of flavour. Pasteurised cows milk, France.