Unpasteurised and Raw Milk Selection

This selection of raw- and unpasteurised-milk cheeses includes:

Settle Soft. 100g. Unpasteurised cows’ milk.
This, delicate soft cheese is made by hand by Kathy at The Courtyard Dairy. The fresh, organic raw milk comes from 40 grass-fed cows grazing on nearby Keasden Moor, and the cheese is slowly set overnight . Once set, the curd is then gently hand-ladled, before being moulded and aged for three weeks to be creamy and smooth, with a rich finish.

Kirkham’s Lancashire. Unpasteurised cows’ milk. 250g.
Third-generation Lancashire-maker Graham Kirkham still follows the traditional two-day curd method of making Lancashire cheese, giving a buttery, yoghurty flavour with a fluffy and light texture that melts in the mouth.

St Andrew’s Cheddar.  Unpasteurised cows’ milk.  250g.
Jane Stewart makes cheese using rich, unpasteurised milk from her husband’s cattle. This Cheddar is classically Scottish in style: aged for 14 months, it is powerful, strong and tangy – a real sharp traditional Cheddar.

Young Buck.  Unpasteurised cows’ milk.  250g.
Young Buck is based on an old text on Stilton that Mike found.  Different from modern-day Stilton, it is made outside the region with unpasteurised milk, a slow-gentle acidification of the curd and hand-ladling, but it retains some similarities – rubbing up, hastening (to encourage a ruby-red yeast rind) and piercing late to encourage blueing.  It is then aged for 12-15 weeks before being split and sold by The Courtyard Dairy only at its peak

This product will have two weeks’ shelf life from the date of delivery. Conveniently, at checkout you can choose a delivery date even well in the future if you would like your cheese delivering for a specific event.