Dairy and Dairy Alternatives

Break out the crackers and slice into a truly special offering from Lye Cross Farm. Their organic Cheddar is handcrafted using the traditional technique of ‘Cheddaring’ and is made with milk from 100% grass-fed cows. This gives the cheese its delightfully creamy texture and light, buttery taste. Their cows are free to roam on natural pastures, and enjoy a diet consisting entirely of grass and forage, with no artificial fertilisers or pesticides in sight.

This is a moderately strong creamy blue cheese, slightly punchier than Fleet Valley Blue. It’s made from pasteurised milk from The Ethical Dairy's 'cow with calf' farm, and is very finely veined, giving a smooth, consistent flavour throughout. The name is based on Barlocco island, a small, rocky island just off the coast near the farm.

A traditional handmade farmhouse style cheese, Carrick has a deep, nutty and earthy flavour. It is made with vegetarian rennet and raw milk from The Ethical dairy's 'cow with calf' dairy farm.

Connage Highland Dairy's smooth, pasteurised, delicately flavoured brie is delicious and with no added cream. As it ripens the chalky centre becomes silky and it is at its best when the texture inside has become soft and luscious.

A pasteurised waxed cheese which ranges from sweet and mild maturing to a firmer texture with a stronger flavour.

Connage Highland Dairy's Gouda with cumin seeds.

A deliciously moreish British Organic Cheddar, made traditionally in the heart of Somerset, from milk produced by grass fed cows. 

Tangy and rich, this traditional farmhouse Cheddar has a satisfying bite.

A rich, ripened, semi-hard blue cheese from the Ethical Dairy in Fleet valley in the south west of scotland. It has a buttery, mellow and savoury flavour with steely blue vein notes and a faint sweetness. The aroma is earthy and the texture firm and supple with a creamy finish. Made with vegetarian rennet.

Fresh, mild and creamy fresh goats cheese, to put on the cheese board or to be used as a cooking ingredient in savory recipes.

Cypressa Organic Halloumi is a semi-hard (springy)  un ripened cheese made from a mixture of goats' ewes and cow's  with a texture that is often  described as squeaky. Halloumi appearance is a white creamy rectangular folded block with a mild milky aroma  with a distinctive milky flavour that is slightly salty  with a hint of mint. Halloumi has a high melting point and so ideal for frying or grilling  making it ideal as a popular meat substitute. Can be grated  eaten on its own  or ideal with melon.  Produced on the sun kissed island of Cyprus  where it has been produced for many centuries and is a Protected Designation of Origin (PDO). Halloumi is often used in cooking and can be fried until brown without melting due to its high melting point   making it an excellent  cheese for frying or grilling such as saganaki or fried and served with vegetables  or as an ingredient in salads.  Halloumi is a very versatile cheese with many uses beyond simple grilling & frying. Ideal for BBQ season.

Laganory is young, hard cheese with a fresh, sharp and tangy flavour, and a savoury body. The aroma is sharp with pickled notes and the texture is firm with a slight crumble. It is handmade using vegetarian rennet and raw, organic milk from The Ethical Dairy's 'cow with calf' dairy farm, and is ripened for 2-6 months.

A rich & rounded British Organic Cheddar, made traditionally in the heart of Somerset, from milk produced by grass fed cows.