british cheese makers box 5

British Cheesemakers Box 6

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As we continue supporting the Neal's Yard Dairy and Jamie Oliver's Save British Cheesemakers Campaign, we are proud to showcase another three small British farmhouse cheese producers.

Britain’s cheesemaking traditions are at risk and need our support.

Farmers and producers face the prospect of throwing away large amounts of milk and cheese because of the huge drop in demand for their products. Soft and blue cheesemakers in particular are vulnerable because their cheeses can’t be matured and stored for long periods of time. Over the last 40 years the production of British farmhouse cheese has undergone a massive revival. If it is to survive, then it’s really important to support the makers of these often unique cheeses.

In your box/bag you will receive 3 pieces of cheese of approximately 600g in total and a box of Peter's Yard Sourdough crispbreads. 

Buffalo Blue - Pasteurised, Buffalo Milk, Vegetarian Rennet

Produced by Yorkshire cheesemaking legends Judy Bell and her daughters Katie and Caroline just up the road in North Yorkshire. Shepherd's Purse was started in the 1980s by Judy with a mission to create quality dairy alternatives for those with a cow's milk allergy. They started producing only sheep's milk cheeses then expanded into cow's milk and buffalo milk. 

They make a range of blue cheeses, Buffalo Blue is one of their strongest, most similar in style to a Roquefort and what we would recommend if that is what someone is looking for. The milk is taken every two weeks from a British single herd of Italian Water Buffalo, they then produce the cheese by hand in small batches. This is a strong yet well-rounded cheese, smooth and creamy, with a very clean finish.  

Cornish Kern - Pasteurised, Cow's Milk, Vegetarian Rennet

Kern (meaning round) is an award-winning Gruyere-style cheese produced on a dairy farm near Truro in Cornwall. It was awarded Supreme Champion at the 2017 World Cheese Awards making it the best cheese in the world at that time. 

It is a hard, flaky, mature cheese originally derived from a Gouda recipe, rich and buttery with caramel notes and a nuttiness imparted from the Alpine starter cultures added during the production process. Each cheese is painted in a black wax coating and is matured for 16 to 18 months. 

Ribblesdale Mature Sheep - Pasteurised, Ewe's Milk, Vegetarian Rennet

Made in small batches by Iona Hill and her team in Hawes, Wensleydale.  The Ribblesdale Cheese Company are a stone’s throw from the large Wensleydale Creamery in Hawes. They specialise in small scale cheese production, mostly of goat and ewe's milk cheeses.

Hard, subtly sweet sheep's milk cheese from the Yorkshire Dales. Similar to an aged Pecorino or Manchego. The cheese is cloth bound and then aged for between 12 and 14 months.  The cheeses are turned twice a week during maturation.

Britain's Small Cheesemakers Need Our Help!