Unpasteurised and Raw Milk Selection
All raw milk, all brilliant.
Britain’s finest raw- and unpasteurised-milk cheeses, including soft and smelly Brie, powerfully strong Cheddar, smooth and creamy Wensleydale-type, and Stiltonesque blue that leaves other blues wanting.
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This selection of raw- and unpasteurised-milk cheeses includes:
Fellstone. Unpasteurised cows’ milk. 250g.
Tom and Clare Noblet started to make cheese in 2015 on their dairy farm on the edge of the Lake District. Based on a traditional old ‘Dales’ recipe of the north of England, Fellstone is aged for three months by which time it has the fresh lemony-lactic flavours of a good Wensleydale, with a supple, creamier texture.
Baron Bigod Brie. Unpasteurised cows’ milk. 250g.
Sold only when perfectly ripe, this modern creation is Britain’s first unpasteurised Brie to be made on the farm in traditional large (3 kg) form and ladled only by hand. The French will be jealous…
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 Blue. Unpasteurised cows’ milk. 250g.
An outstanding raw-milk blue cheese from Northern Ireland. An interesting take on a Stilton recipe, Young Buck cheese is traditionally made and hand-ladled to produce a rich, lingering flavour. An impressive debut cheese.
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.