{"title":"Style","description":"","products":[{"product_id":"baby-baron-bigod-250g","title":"Baby Baron Bigod 250g","description":"\u003cp\u003eBaron Bigod is a stunning brie-style cheese, with a rich, full, earthy flavour and a lingering finish. It's made by Jonny Crickmore from the milk of his own herd of Montbeliarde cows in Suffolk. Jonny likes the cheese best when its wrinkly coat has broken down the golden, buttery paste under the rind, while a thin line of lactic curd at the centre remains.\u003c\/p\u003e\n\u003cp\u003eJonny’s family has been farming the land here for three generations, but around ten years ago Jonny decided it was time to make some radical changes.He wanted to move into making the best cheese that he could. But fine cheese needs the best raw ingredients, and the family’s herd of Friesians weren’t really the best place to start.\u003c\/p\u003e\n\u003cp\u003eSo Jonny set off to France in search of cows that could produce the highest quality milk available. He chose Montbeliarde, the cows whose high protein milk is used for some of the famous French cheeses such as Comté and Vacherin Mont d’Or. He brought his ladies back to Suffolk, and set about building up his herd by cross-breeding Friesians with Montbeliardes to gradually add the great benefits this breed brings to the family’s own herd.\u003c\/p\u003e\n\u003cp\u003eGreat milk deserves the utmost respect, and Jonny’s perfectionism in choosing his herd is matched by his approach to cheese-making. The warm milk straight from the milking parlour is handled as carefully as possible to preserve its delicate cell structure. The milk is gravity-fed to the dairy, where it is gently poured into the cheese vat. Each stage of the process is done by hand, from cutting the curds with long knives to carefully transferring the fragile curds into the moulds by using the traditional pelle-a-brie ladles.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*This is a whole 250g baby cheese.\u003c\/em\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52692889862408,"sku":"CCSF091","price":13.4,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/BabyBaron_027_1000x1000px.jpg?v=1760971872"},{"product_id":"beaufort-d-ete-aop-1","title":"Beaufort d’Eté AOP","description":"\u003cp\u003eMade only during the summer, at village dairies, from the milk of cows that enjoy lush alpine and mid-alpine meadows. Cheeses are selected once per year in the spring, and Paccard begins to release them once they reach twelve months old. This means that with every month that passes after that release, the cheese that reaches the market is one month older.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435459244296,"sku":"CCHA012","price":17.28,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435459211528,"sku":"CCHA012","price":34.55,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435459178760,"sku":"CCHA012","price":69.1,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/beaufort-dsc_0562-edit_b__1.jpg?v=1755855861"},{"product_id":"beauvale","title":"Beauvale","description":"\u003cp\u003eMade in a Nottinghamshire dairy as a 7kg disc shaped cheese, from locally sourced Pasteurised milk, Beauvale uses traditional animal rennet and hand ladling from the vat to the draining table to accentuate its smooth creamy texture and rich round flavour. Hand turned regularly during maturation and brought on in a dedicated maturation room ,the cheese is ready for sale from 7 weeks  and is given a 4 week shelf life so that it retains the mellow flavour for the consumer .It should be stored at 2-5 degrees Centigrade, but served at room temperature to exhibit its spreadable tendencies.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435457179912,"sku":"CCBL009","price":9.73,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435457147144,"sku":"CCBL009","price":19.45,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435457114376,"sku":"CCBL009","price":38.9,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/WebsiteProductImages-49.png?v=1777046898"},{"product_id":"bix","title":"Bix","description":"\u003cp\u003eThe addition of the double cream makes this cheese hard to resist. Made by Rose Grimmond, a relation of Ian Fleming of James Bond fame. But don't just keep it \u003cem\u003eFor Your Eyes Only.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"100g","offer_id":52254651220232,"sku":"CCSF162","price":9.7,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/230215_finecheese_bix_29_b.jpg?v=1755855865"},{"product_id":"colston-bassett-stilton","title":"Colston Bassett Stilton","description":"\u003cp\u003e\u003cstrong\u003eWinner of 'Gold' at World Cheese Awards 2018\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eColston Basset Stilton is hand-made by Billy Kevan and his team in Nottinghamshire. It is one of the last remaining hand-ladled Stiltons. Hand-ladling produces an intensely rich and creamy cheese; and the Colston Bassett flavour is deep, lingering and complex.\u003c\/p\u003e\n\u003cp\u003eLocal milk is left to set under the watchful eye of Billy Kevan, only the fourth head cheese-maker since 1920. The curd is gently cut into small cubes and left to settle. It is then drained and hand-ladled into curd trays. The next morning it is milled and packed into stilton hoops where it will drain naturally before being rubbed and put into the maturing rooms.\u003c\/p\u003e\n\u003cp\u003eAfter four to six weeks and again one week later, Colston Bassett Stilton is pierced to allow air to get in, so oxygen penetrates the cheese and the blue veins can develop.\u003c\/p\u003e\n\u003cp\u003eStilton’s origins date back to the 18th century when it was eaten at The Bell Inn, Stilton. Now a protected cheese, Stilton can only be made in the counties of Nottinghamshire, Derbyshire and Leicestershire. Colston Bassett Stilton is often considered to be the best. Little has changed since they started making cheese in 1913, and they still use the milk from four of the original local farms that set up the co-operative in the beginning. The reputation of the dairy has gone from strength to strength, and it is now famous for making Stilton that is velvety and smooth, with a full, well-balanced, sweet and ‘mineral-y’ flavour.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eHalf Moon \u003c\/strong\u003e- 1.35kg approx.\u003cbr\u003e\u003cstrong\u003eHalf Whole Stilton \u003c\/strong\u003e- 4kg approx\u003cbr\u003e\u003cstrong\u003eWhole Stilton \u003c\/strong\u003e- 8kg approx\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435460686088,"sku":"CCBL006","price":8.25,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435460653320,"sku":"CCBL006","price":16.5,"currency_code":"GBP","in_stock":true},{"title":"Half moon (1.3kg)","offer_id":52435460718856,"sku":"CCBL006","price":42.9,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435460620552,"sku":"CCBL006","price":33.0,"currency_code":"GBP","in_stock":true},{"title":"Full Moon (2.6kg)","offer_id":52435460751624,"sku":"CCBL006","price":85.8,"currency_code":"GBP","in_stock":true},{"title":"Half cheese (4kg)","offer_id":52435460784392,"sku":"CCBL006","price":132.0,"currency_code":"GBP","in_stock":true},{"title":"Whole cheese (8kg)","offer_id":52435460817160,"sku":"CCBL006","price":264.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/240305_finecheese_colstonbassett_005.jpg?v=1755856106"},{"product_id":"halloumi","title":"Halloumi 200g","description":"\u003cp\u003eThe famous Greek Cypriot cheese made from a mixture of goats', cows' and sheep's milk. Delicate, almost bland in flavour, Haloumi has a wonderfully elastic texture that makes it perfect for grilling and frying. Delicious with olive oil and capers.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"200g","offer_id":52254679302408,"sku":"CMSF008","price":6.85,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/haloumi_2012_b_3_f5jhqsm00rnvvh1q.jpg?v=1755856143"},{"product_id":"hafod","title":"Hafod Cheddar","description":"\u003cp\u003eHafod is a traditional hard cheese, handmade by the Holden family from the milk given by their 65 Ayrshire cows. Ayrshire milk is rich in butterfat and protein, and is widely regarded as being ideally suited to cheese making. It is this unique combination of creamy organic Ayrshire milk and traditional cheese making techniques that give Hafod its buttery, rich and nutty flavours.\u003c\/p\u003e\n\u003cp\u003ePatrick and Rebecca Holden’s farm can be found, if you are intrepid enough to try, on a remote, West Welsh hillside. As founder and CEO of the Sustainable Food Trust, which counts King Charles as one of its patrons, Patrick works tirelessly to promote the adoption of sustainable food and farming systems which nourish the health of both people and planet.  Meanwhile Rebecca is wedded to the farm and to her dairy cows. \u003c\/p\u003e\n\u003cp\u003eA more dedicated, empathetic and compassionate herdswoman, you will not meet and, as part of their farming system, newborn calves are kept, either with their mother, or a foster cow, for the first three months of their lives. \u003c\/p\u003e\n\u003cp\u003eShe is both leader and friend to her cows and knows each one by name, as well as by their foibles, idiosyncrasies, and strengths. \u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435453116680,"sku":"CCHA059","price":10.64,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435453083912,"sku":"CCHA059","price":21.28,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435453051144,"sku":"CCHA059","price":42.55,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/240305_finecheese_hafod_029.jpg?v=1755856147"},{"product_id":"nidelven-bla","title":"Nidelven Blå","description":"\u003cp id=\"L608KS3\"\u003e*A whole cheese weighs approximately 2kg. Smaller weights are a cut of a whole cheese. \u003c\/p\u003e\n\u003cp\u003eThe Supreme Champion of the 2023 World Cheese Awards!  Named for a local river, this blue cheese is made on a family farm along “The Golden Road” of the lush Inderøy Peninsula, an area known for some of Norway’s best food.  Farmer Ole Morton’s family has lived on the farm since 1913, when it was bought by his great-grandfather John M. Aasen.  His mother Astrid and father Perry Frøysadal took over the farm in 1983, and in 1998 took the pioneering step of becoming Norway’s first certified farmstead cheesemaker.  Ole is now responsible for the herd of 40 cows, and his wife Maren is responsible for cheese production.  The Nidelven Blå itself is unique for a soft blue, aged for a minimum of six months.  This long ripening yields a cheese with a gentle and plump texture when young, that becomes yielding as it ages.  The straw-yellow paste is buttery and rich, becoming sweet with a spiced finish as it matures.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435457835272,"sku":"CCBL056","price":18.25,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435457802504,"sku":"CCBL056","price":36.5,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435457769736,"sku":"CCBL056","price":73.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/240529_finecheese_nidelvanblu_10_b.jpg?v=1755856183"},{"product_id":"ogleshield","title":"Ogleshield","description":"\u003cp\u003eJamie Montgomery has long had a herd of Jersey cows on his farm but found their rich, buttery milk unsuitable for Cheddar making. Instead, a new recipe was developed. The cheese was named Shield after an ancient bronze shield that was unearthed nearby. The area is steeped in history and is reputed to be one of the possible sites for Camelot. The resulting cheese was good but still seemed to lack a little something. Bill Oglethorpe came up with the idea of washing the rind to retain more moisture in the cheese and to develop more meaty, savoury flavours. The resulting cheese has a more supple texture and a fuller, earthier flavour. It also melts beautifully and makes a delicious British alternative to Raclette.\u003c\/p\u003e  \u003cp\u003e\u003cem\u003e*A whole Ogleshield weighs approximately 6kg. Smaller weights are a cut of a whole cheese.\u003c\/em\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"310g","offer_id":52435458425096,"sku":"CCSF074","price":7.44,"currency_code":"GBP","in_stock":true},{"title":"640g","offer_id":52435458359560,"sku":"CCSF074","price":15.36,"currency_code":"GBP","in_stock":true},{"title":"1.275kg","offer_id":52435458392328,"sku":"CCSF074","price":30.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/ogleshield-2020--dsc_0108_b__ja9g14pzbtqhlnse.jpg?v=1755856181"},{"product_id":"ossau-iraty-fermier-reserve","title":"Ossau Iraty Fermier Reserve","description":"\u003cp\u003e*A whole Ossau Iraty Fermier Reserveweighs approximately 4.5kg. Smaller weights are a cut of a whole cheese. \u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435451281672,"sku":"CEHA010","price":14.65,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435451248904,"sku":"CEHA010","price":29.3,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435451216136,"sku":"CEHA010","price":58.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/240305_finecheese_ossau_014.jpg?v=1755856188"},{"product_id":"ragstone","title":"Ragstone","description":"\u003cp\u003eCharlie Westhead makes a range of cheeses at his dairy in Herefordshire. Ragstone was one of Charlie’s early creations, made at a dairy in Sevenoaks, where he was originally based. Charlie named the cheese after Ragstone Ridge, which ran close by. \u003cbr\u003eThis goats’ cheese is made with a twist on the traditional French Sainte Maure, by adding in a white mould.\u003cbr\u003eThe curd is set overnight, before being hand-ladled into log-shaped moulds. After two to three weeks, the cheese has developed its coat, a creamy texture and a lemony flavour.\u003cbr\u003eRecently, Charlie has adapted the recipe (and his use of ‘starter’ bacteria) to produce a smoother, creamier cheese, that is less acidic and more complex.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"200g","offer_id":52254695751944,"sku":"CGSF005","price":14.45,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/ragstone_jl_14-15_b__bioycq33wtdklsqn.jpg?v=1755856200"},{"product_id":"st-helena","title":"St Helena","description":"\u003cp\u003e\u003cem\u003e*A whole St. Helena weighs approximately 1.2kg. Smaller weights are a cut of a whole cheese. \u003c\/em\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"200g","offer_id":52435456426248,"sku":"CCSF141","price":8.94,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":52435456393480,"sku":"CCSF141","price":17.88,"currency_code":"GBP","in_stock":true},{"title":"1.2kg","offer_id":57776499949832,"sku":"CCSF141","price":53.4,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/240305_finecheese_sthelen_013.jpg?v=1755856220"},{"product_id":"taleggio-1","title":"Taleggio","description":"\u003cp\u003eA cheese often consigned to the kitchen, rather than granted pride of place on the cheeseboard, our Taleggio is a revelation. Sweet, buttery and fragrant, this cheese is matured for longer than the minimum 35 days allowed by the Taleggio consortium. The extra time spent in the cellars of the Arrigoni family where the cheeses are carefully washed, wrapped up in muslin sheets and tucked into wooden trays yields a greater intensity of flavour The rosy, sometimes mould-mottled rind, encases a fruity silky paste, which may break down at the edges but remains fresh-tasting in the centre.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*A whole Taleggio weighs approximately 1.8kg. Smaller weights are a cut of a whole cheese.\u003c\/em\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"225g","offer_id":52435454853384,"sku":"CCSF174","price":6.19,"currency_code":"GBP","in_stock":true},{"title":"450g","offer_id":52435454820616,"sku":"CCSF174","price":12.38,"currency_code":"GBP","in_stock":true},{"title":"900g","offer_id":52435454886152,"sku":"CCSF174","price":24.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/taleggio_2020-0207_b__1.jpg?v=1755856221"},{"product_id":"templegall","title":"Templegall","description":"\u003cp id=\"L608KS3\"\u003e*A whole Templegall weighs approximately 35kg. Smaller weights are a cut of a whole cheese. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435452395784,"sku":"CCHA457","price":11.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435452363016,"sku":"CCHA457","price":22.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435452330248,"sku":"CCHA457","price":44.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/ccha457_templegall_2.jpg?v=1755856231"},{"product_id":"truffle-baron-bigod","title":"Truffle Baron Bigod","description":"\u003cp\u003eJonny Crickmore has taken his stunning brie-style cheese, Baron Bigod, to the next level. He combines his own Mascarpone with our Tartuflanghe Summer Truffle Cream, to create a gorgeous truffle cream centre. A world of complex, heady flavour is barely contained within a tantalisingly thin rind. \u003c\/p\u003e\n\u003cp\u003eMade from the milk of his own herd of Montbeliarde cows in Suffolk, where Jonny’s family have been farming the land for three generations. Recently Jonny decided it was time to make some radical changes. He set off to France in search of cows that could produce the highest quality milk available. He chose Montbeliarde, the cows whose high protein milk is used for some of the famous French cheeses such as Comté and Vacherin Mont d’Or. He brought his ladies back to Suffolk, and set about building up his herd by cross-breeding Friesians with Montbeliardes to gradually add the great benefits this breed brings to the family’s own herd.\u003c\/p\u003e\n\u003cp\u003eGreat milk deserves the utmost respect, and Jonny’s perfectionism in choosing his herd is matched by his approach to cheese-making. The warm milk straight from the milking parlour is handled as carefully as possible to preserve its delicate cell structure. The milk is gravity-fed to the dairy, where it is gently poured into the cheese vat. Each stage of the process is done by hand, from cutting the curds with long knives to carefully transferring the fragile curds into the moulds by using the traditional pelle-a-brie ladles.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435458031880,"sku":"CCSF113","price":22.3,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435457999112,"sku":"CCSF113","price":44.6,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435457966344,"sku":"CCSF113","price":89.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/unknown-3_if6pkiokmh44tyfl.jpg?v=1755856253"},{"product_id":"tunworth","title":"Tunworth","description":"\u003cp\u003e\u003cstrong\u003eWinner of 'Gold' at the World Cheese Awards 2018\u003c\/strong\u003e\u003c\/p\u003e  \u003cp\u003eTunworth has the thinnest possible rind, an undulating surface, and a profoundly fruity tang - enough to convince a Frenchman that this was made on his terroir.\u003c\/p\u003e  \u003cp\u003eThe cheese's maker, Stacey Hedges, started making cheese in 2004. After visiting traditional Camembert producers in Normandy, she began on her recipe to produce this cheese. Using local milk, Tunworth was created.\u003c\/p\u003e  \u003cp\u003eStacey uses a very traditional recipe that not very many Camembert makers use as it is so difficult to make. The cheese-making process includes a slow overnight acidification. The curds are hand-ladled into moulds and very gently handled.\u003c\/p\u003e  \u003cp\u003eIn 2006, Tunworth, the closest cheese this country has produced to a Camembert, became Supreme Champion at the British Cheese Awards; a feat that was repeated in 2013.\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52254713872648,"sku":"CCSF004","price":12.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/20150224_fcc_tunworth_5691_b.jpg?v=1755856256"}],"url":"https:\/\/finecheese.pro\/collections\/cheese-shop-style.oembed","provider":"The Fine Cheese Co.","version":"1.0","type":"link"}