{"title":"Cows' Milk Cheese","description":"\u003cp\u003e\"The cow is of the bovine ilk; one end is moo, the other milk.\" - Ogden Nash. With over 85% of the world's milk coming from the noble cow, it is no surprise that cows' milk cheeses possess such range and quality. The likes of Cheddar, Brie and Stilton are all produced through the alchemical art of transforming cows' milk into cheese. It's milk's leap toward immortality.\u003c\/p\u003e","products":[{"product_id":"baron-bigod","title":"Baron Bigod","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 it was only recently that Jonny decided it was time to make some radical changes. He wanted to start selling raw milk, and to move into making the best cheese that he could. But raw milk and fine cheese need the best 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\u003eIf you choose to purchase a whole, 1kg Baron Bigod cheese, you will receive it hand-wrapped in wax paper and packed in its own, beautiful wooden box.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*A whole Baron Bigod weighs approximately 3kg. 250g and 500g are a cut of a whole cheese.  \u003c\/em\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435458916616,"sku":"CCSF132","price":10.5,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435458883848,"sku":"CCSF132","price":21.0,"currency_code":"GBP","in_stock":true},{"title":"3kg","offer_id":52435458949384,"sku":"CCSF132","price":126.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/baronbigod13604_b__uyd34sohatdhcoig_1.jpg?v=1755855844"},{"product_id":"aged-emmental","title":"Affineur Walo Aged Emmentaler","description":"\u003cp\u003eThe Affineur Walo Aged Emmentaler cheese tastes unlike any other Emmentaler cheese we have come across. Matured for 16 months by Walo in his caves, where the warmer conditions lead to a flavour that is unique. The cheese has the classic Emmental sweetness but it is more intense and more complex, with a long finish as the flavour develops from sweet to tangy and ‘meaty’. An after-dinner cheese for Emmentaler aficionados.\u003c\/p\u003e\n\u003cp\u003eAffineur Walo Emmentaler comes from the cellars of Walo Von Mühlenen who is a master affineur of Swiss cheese. He is the 5th generation of cheese maturers in his family, a family whose cheese history dates back to 1867. Walo has been called a cheese genius and of course he is, but he wears it lightly.\u003c\/p\u003e\n\u003cp\u003eHis technique is firstly to source raw milk cheese from only the very best cheese-makers and farms. Secondly to build a relationship with the cheese-makers to achieve even higher standards and then to select from them only the best cheeses.\u003c\/p\u003e\n\u003cp\u003eThese cheeses are then nurtured  for up to 18 months in special cellars with optimal conditions and cultures built up over time. During this period the cheeses are turned, brushed and, when necessary, washed until the cheeses reach their peak.  Walo matures his cheeses at higher temperatures than less artisan producers, taking more risks in the pursuit of great cheese. It is not surprising that Walo has won World Champion cheese no less than three times for his Gruyere.\u003c\/p\u003e\n\u003cp\u003eWalo’s cellars are in the canton of Fribourg, the heart of Swiss Cheese-making.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*Photo depicts a 3kg piece of Affineur Walo Aged Emmental. The above weights denote a cut of Affineur Walo Aged Emmental.\u003c\/em\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435455738120,"sku":"CCHA001","price":13.85,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435455705352,"sku":"CCHA001","price":27.7,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435455672584,"sku":"CCHA001","price":55.39,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/ef8f83ac-77b3-48f8-b24b-01257263f226_1_201_a.jpg?v=1755855843"},{"product_id":"alpencheddar","title":"Alpencheddar","description":"\u003cp id=\"NWNC6GM\"\u003e*A whole Alpencheddar weighs approximately 6kg. Smaller weights are a cut of a whole cheese. \u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435451642120,"sku":"CCHA444","price":10.19,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435451609352,"sku":"CCHA444","price":20.38,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435451576584,"sku":"CCHA444","price":40.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/240305_finecheese_alpencheddar_009.jpg?v=1755855843"},{"product_id":"applebys-cheshire","title":"Appleby's Cheshire","description":"\u003cp\u003e\u003cstrong\u003eWinner of 'Gold' at the World Cheese Awards 2018\u003c\/strong\u003e\u003c\/p\u003e  \u003cp\u003eAppleby's Cheshire cheese is a unique, complex Cheshire, with a crumbly texture and a zesty, full-bodied and tangy flavour.\u003c\/p\u003e  \u003cp\u003eCheshire is in fact Britain’s oldest cheese, having been made since before Roman times. It was recorded in the Doomsday Book of 1086.\u003c\/p\u003e  \u003cp\u003eFor hundreds of years, Cheshire cheese was more famous than Cheddar cheese, but more recently it has fallen from grace, and today only the Appleby family make traditional, farmhouse, raw milk, cloth-bound Cheshire cheese, using milk from their own herd of cows.\u003c\/p\u003e  \u003cp\u003eFor three generations now, at Hawkstone Abbey Farm in Shropshire, they have been using the recipe that Lucy Appleby took from her time at Reaseheath College in 1952.\u003c\/p\u003e  \u003cp\u003eAppleby’s Cheshire is still made using the unpasteurised morning and evening milk from Paul Appleby’s farm. The Appleby’s land extends to the salt plains of the Cheshire marshes, which add a unique saline flavour and mineral quality to the milk.\u003c\/p\u003e  \u003cp\u003ePaul and his cheese-maker Gary Gray add traditional starters to the milk, and let the acidity rise gradually to form the curds. Annatto, a traditional neutral colouring, is introduced to give a pale orange colour to the cheese. A long process of cutting, blocking, tearing and milling curds is then carried out, before the cheeses are pressed into their traditional form, and matured for anywhere between six weeks and six months.\u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003e* This is a hand-made, artisan cheese, which may contain naturally occurring blue veins. These are normal and intrinsic to the nature of this type of cheese and add to its character. We think they taste good too!\u003c\/strong\u003e\u003c\/p\u003e  \u003cp\u003e\u003cem\u003e*A whole Appleby's Chershire weighs approximately 8kg. Smaller weights are a cut of a whole cheese. \u003c\/em\u003e\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435455213832,"sku":"CCHA008","price":8.64,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435455181064,"sku":"CCHA008","price":17.28,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435455148296,"sku":"CCHA008","price":34.55,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/applebys-chesire_004_b_1_4_yhonqxc7dlvunoxh.jpg?v=1755855843"},{"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":"baron-bigod-whole-1","title":"Baron Bigod Whole 1kg","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 it was only recently that Jonny decided it was time to make some radical changes. He wanted to start selling raw milk, and to move into making the best cheese that he could. But raw milk and fine cheese need the best 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\u003cbr\u003eHand-wrapped in wax paper and packed in its own beautiful wooden box.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"1kg","offer_id":52435457671432,"sku":"CCSF013","price":46.85,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/baronbigod13604_b__uyd34sohatdhcoig_1_e3479bcc-2e64-4c73-af3b-9741d0ad7f50.jpg?v=1755855846"},{"product_id":"affineur-walo-le-gruyere-aoc-extra-mature","title":"Affineur Walo Le Gruyère AOC Extra Mature","description":"\u003cp\u003eThe Affineur Walo Le Gruyère AOC Extra Mature cheese is sweet, and the flavour is perfectly balanced. It grows and fills the mouth.There are the floral, fruity notes, but it is the silky texture with the crunchy crystals and immense flavour that set this cheese apart from other Gruyères.\u003c\/p\u003e\n\u003cp\u003eEverything and more than any cave-aged Gruyère carrying the cave-aged name.The Affineur Walo Le Gruyère AOC Extra Mature is matured for a minimum of 14 months in the caves that have been used by the Von Mühlenen family for decades.The caves are warmer than others used to mature cheese.This ‘warm’ aging is key to achieving a deeper, more rounded flavour. During the maturation, the cheese crystalises to deliver an intense flavour.\u003c\/p\u003e\n\u003cp\u003eWalo’s dedication to producing cheese of the highest quality means he will never release a cheese that does not meet his exacting standards.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGold at the International Cheese Awards 2017 in Nantwich\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e *The photo depicts a 3kg piece of \u003c\/em\u003e\u003cem\u003eAffineur Walo Le Gruyère AOC Extra Mature. \u003c\/em\u003e\u003cem\u003eSmaller weights are a cut of a whole cheese. \u003c\/em\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435450396936,"sku":"CCHA003","price":12.5,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435450364168,"sku":"CCHA003","price":25.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435450331400,"sku":"CCHA003","price":50.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/walo_gruyere_jl_14-15_b__3pg3hgtwlscz5i1v.jpg?v=1755855842"},{"product_id":"ashcombe","title":"Ashcombe","description":"\u003cp\u003eMade in the rolling hills of the Cotswolds, Ashcombe is a smooth and supple cheese, with a striking line of ash running through the middle. The paste brings rich notes of hazelnuts, while the rind can offer more savoury tones. An Anglo-French fusion with real je ne sais quoi.\u003c\/p\u003e\n\u003cp\u003eWinner of Best English Cheese, Best Farmhouse Cheese, Best New Cheese, Best Washed Rind Cheese, and Supreme Champion at the Artisan Cheese Awards 2021.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*A whole Ashcombe weighs 6kg. Smaller weights are a cut of a whole cheese. \u003c\/em\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435447939336,"sku":"CCSF136","price":12.11,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435447906568,"sku":"CCSF136","price":24.23,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435447873800,"sku":"CCSF136","price":48.45,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/ashcombe_005sam_b.jpg?v=1755855845"},{"product_id":"affineur-walo-red-wine-farmer","title":"Affineur Walo Red Wine Farmer","description":"\u003cp\u003eFrom Affineur Walo, Red Wine Farmer is a pungent cheese, washed in local red wine which gives it a full-throttle flavour. It makes extraordinary cheese on toast.\u003cbr\u003e\u003cbr\u003eRecognisably Swiss, this Alpine cheese has a sweet, creamy back note and silky-smooth texture. It's a rich and powerful taste that grows in your mouth.\u003cbr\u003e\u003cbr\u003eRed Wine Farmer has the strongest flavour of the Affineur Walo cheeses that we supply. It is relatively small: between 6-7kg. The smaller size is important to the development of the flavour as there is greater influence from the rind, which is washed in locally produced red wine throughout the seven to eight months of maturation.\u003cbr\u003e\u003cbr\u003eWashing with red wine produces the classic aroma associated with all washed-rind cheeses, but the cheese is not washed so frequently so as to produce a sticky, ‘stinky’ rind; it simply imparts a pungent flavour to the recognisable Swiss sweetness. As a result, the flavour is more challenging than those of other Affineur Walo cheeses. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAffineur Walo Red Wine Farmer was a gold medallist in the 2014 Nantwich Cheese Awards.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e *A whole \u003c\/em\u003e\u003cem\u003eAffineur Walo Red Wine Farmer weighs approximately 6\u003c\/em\u003e\u003cem\u003ekg. Smaller weights are a cut of a whole cheese. \u003c\/em\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435459047688,"sku":"CCHA005","price":9.21,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435459014920,"sku":"CCHA005","price":18.43,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435458982152,"sku":"CCHA005","price":36.85,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/red-wine-farmer--dsc_0577-edit_b.jpg?v=1755855845"},{"product_id":"alp-blossom","title":"Alp Blossom","description":"\u003cp\u003eAlp Blossom has become iconic, and not just because it looks so pretty! \u003cbr\u003eThe mix of flowers and herbs on the rind makes for a wonderfully aromatic cheese, the scent of which brings mountain meadow pasturages to mind. Alp Blossom will please any crowd with its smooth and moist texture, and its sweet and gentle flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*A whole Alp Blossom 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":"250g","offer_id":52435455344904,"sku":"CCHA296","price":11.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435455312136,"sku":"CCHA296","price":22.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435455279368,"sku":"CCHA296","price":44.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/220309_finecheese_alpblossom_025_b__1.jpg?v=1755855848"},{"product_id":"bath-blue","title":"Bath Blue","description":"\u003cp id=\"UC5WKCE\"\u003eMade with milk from the cheesemaker's, family-run farm, Bath Blue cheese is produced by following a traditional Stilton recipe. It is creamy, with even blueing throughout.\u003c\/p\u003e\n\u003cp\u003eNestled in the Mendip Hills, Park Farm has been home to the Padfield Family for four generations. Cheese was made here as far back as 1914. All the cheeses are made on the farm using milk from the family’s Friesian herd.\u003c\/p\u003e\n\u003cp\u003eBath Blue follows a traditional Stilton recipe but unlike the majority of Stiltons, with a few notable exceptions, each stage is done entirely by hand. They are made in very small batches using a vat which is around half the size of even the smallest Stilton maker and then in individual buckets. By making to such a small scale, the cheese-maker has greater control over the alchemy of cheese-making and can maintain the highest quality.\u003c\/p\u003e\n\u003cp\u003eGraham and Hugh were delighted when Bath Blue was voted Supreme Champion at the 2014 World Cheese Awards. More recently it won gold in the 2017 Artisan Cheese Awards too.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*A whole Bath Blue weighs approximately 8kg. Smaller weights are a cut of a whole cheese. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435459965192,"sku":"CCBL010","price":10.68,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435459932424,"sku":"CCBL010","price":21.35,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435459899656,"sku":"CCBL010","price":42.7,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/210222_finecheese_bathblue_007.jpg?v=1755855858"},{"product_id":"bath-soft","title":"Bath Soft Cheese","description":"\u003cp\u003eA mild and creamy, brie-style cheese made to an original 19th century recipe from the milk of the farm's own herd, by Graham Padfield at Kelston, Bath.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52254649942280,"sku":"CCSF056","price":11.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/9FC67CFC-6714-4ACA-8E5C-D37CF9D2E687_1_201_a.jpg?v=1770806640"},{"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":"brillat-savarin","title":"Brillat Savarin","description":"\u003cp\u003eAn intensely rich and luscious cheese, made with the addition of cream, with notes of button mushrooms and crème fraiche.\u003c\/p\u003e\n\u003cp\u003e\"Created in the 19th century and named after gourmand Jean Anthelme Brillat-Savarin, who famously said, “Dessert without cheese is like a beauty with only one eye”. \"\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"200g","offer_id":52254653022472,"sku":"CCSF080","price":11.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52254653055240,"sku":"CCSF166","price":19.8,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/240305_finecheese_brillatsavarin_008.jpg?v=1755855868"},{"product_id":"brie-de-meaux-donge","title":"Brie de Meaux Dongé","description":"\u003cp\u003eComplex. At the same time, it is rich, vegetal and ‘mushroomy’.\u003cbr\u003eMade since 1930 by the Dongé family, one of the cheese’s last seven producers. The Medaille d’Or is an award that might be won once in a lifetime. Family Dongé have won it nine times.\u003c\/p\u003e\n\u003cp\u003eThe promise of soft riches that glide down the tongue, as Brie de Meaux's cheese eases away from its crust. From the Ile de France outside Paris, and made by the Dongé family. \u003cstrong\u003eNine times Winner of the coveted Medaille D’Or\u003c\/strong\u003e. Full-flavoured, with a Camembert-like fruitiness. Absolutely the real thing.\u003c\/p\u003e\n\u003cp\u003eFamous since the time of Charlemagne, Brie de Meaux is the classic and original Brie cheese, made just outside Paris in the Ile-de-France. It was famously crowned the ‘king of cheeses’ by Talleyrand in the 1814 Congress of Vienna.\u003c\/p\u003e\n\u003cp\u003eThis Brie is made by the third generation of the Dongé family, Luc and Jean-Michel. Their grandfather, Étienne Dongé, set the dairy up in 1930, and the Dongé family remains one of the last seven producers of Brie de Meaux.\u003c\/p\u003e\n\u003cp\u003eConsidered by many to be the best Brie makers, Luc and Jean-Michel have won the prestigious Medialle d’Or nine times since 2000 (an award usually won only once in a lifetime).\u003c\/p\u003e\n\u003cp\u003eThe cheese is made using unpasteurised milk from the local area; it takes 25 litres to make one 3kg cheese. Following traditional methods, the curd is hand-ladled before being drained and aged for 6-8 weeks. Brie de Meaux has fruity and vegetable undertones, with a smooth velvety texture. A complex, rich cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cem\u003e*A whole Brie de Meaux weighs approximately 3kg. Smaller weights are a cut of a whole cheese. \u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435460915464,"sku":"CCSF043","price":8.25,"currency_code":"GBP","in_stock":false},{"title":"500g","offer_id":52435460882696,"sku":"CCSF043","price":16.5,"currency_code":"GBP","in_stock":false},{"title":"1kg","offer_id":52435460849928,"sku":"CCSF043","price":33.0,"currency_code":"GBP","in_stock":false},{"title":"3kg","offer_id":52435460948232,"sku":"CCSF043","price":99.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/brie_jl_14-15_b__eefebdoi18zhb6sj.jpg?v=1755855865"},{"product_id":"burford-british-cows-milk-cheese","title":"Burford","description":"\u003cp\u003e\u003cstrong\u003eWinner of Supreme Champion and Best Rind Washed – British Cheese Awards 2025\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFirm and smooth. A sweet, rich paste edges to savoury flavours at the rind.\u003cbr\u003eAn Alpine-inspired cheese created by David Jowett, King Stone Dairy – creator of Rollright and Yarlington. This washed rind cheese shows David’s skill at reimagining the mountain cheeses of France in his Cotswold setting. \u003cbr\u003e\u003cstrong\u003eAllegen : Contains lysozyme\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*A whole Burford weighs approximately 6kg. Smaller weights are a cut of a whole cheese. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435450298632,"sku":"CCHA073","price":11.25,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435450265864,"sku":"CCHA073","price":22.5,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435450233096,"sku":"CCHA073","price":45.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/241029_finecheese_burfordsolo_253_b.jpg?v=1755855865"},{"product_id":"camembert-de-normandie","title":"Camembert de Normandie","description":"\u003cp id=\"QG7Y258\"\u003eNowadays, a true Camembert de Normandie is a rare cheese indeed. The real deal should be hand-ladled, made with raw Normande cows’ milk and have a thin, undulating rind. Just like this.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52254654759176,"sku":"CCSF044","price":9.85,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/camembert_jl_14-15_b__siunihll5jk7zqra.jpg?v=1755856090"},{"product_id":"cashel-blue","title":"Cashel Blue","description":"\u003cp\u003eIrelands' most famous blue cheese, Cashel Blue is gentle and crumbly when young; but it matures to become a creamy-textured cheese with a full flavour. It was created in 1984 by the Grubb family, who were farmers on the Tipperary Plains. The farm and dairy are overlooked by the Rock of Cashel (from where the cheese takes its name).\u003c\/p\u003e  \u003cp\u003e\u003cem\u003e*A whole Cashel Blue weighs approximately 1.5kg. Smaller weights will be a cut of a whole cheese. \u003c\/em\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435449676040,"sku":"CCBL003","price":7.7,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435449643272,"sku":"CCBL003","price":15.4,"currency_code":"GBP","in_stock":true},{"title":"750g","offer_id":52435449610504,"sku":"CCBL003","price":23.1,"currency_code":"GBP","in_stock":true},{"title":"1.5kg","offer_id":52435449708808,"sku":"CCBL003","price":46.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/230215_finecheese_cashelblue_12_b.jpg?v=1755856090"},{"product_id":"chaource","title":"Chaource","description":"\u003cp\u003eMade in Burgundy since the Middle Ages, this cheese is prized for its snowy texture and trickling cream line. The long, slow set comes from the farmers’ historical habit of leaving their morning milk to rest as they went out to tend to their grapes.\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":52254663868680,"sku":"CCSF167","price":10.9,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/chaource-2017-by-fcc--5_b.jpg?v=1755856101"},{"product_id":"colston-bassett-stilton-baby","title":"Colston Bassett Baby Stilton","description":"\u003cp\u003eAn intensely rich and creamy Stilton, with a deep, lingering, complex flavour.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"Half (Average 1.1kg)","offer_id":52435461275912,"sku":"CCBL007","price":37.4,"currency_code":"GBP","in_stock":true},{"title":"Whole (Average 2.2kg)","offer_id":52435461243144,"sku":"CCBL007","price":74.8,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/210222_finecheese_colstonbasset_029_b.jpg?v=1755856103"},{"product_id":"cropwell-bishop-stilton","title":"Cropwell Bishop Stilton","description":"\u003cp\u003eAfter an absence of more than 30 years, Cropwell Bishop have re-introduce their very special hand-ladled Stilton made with animal rennet. Rich and creamy, but with a stronger blue finish.\u003c\/p\u003e\n\u003cp\u003eMade by the Skailes family, Cropwell Bishop Stilton:\u003c\/p\u003e\n\u003cp\u003e• Is made to a traditional recipe with animal rennet and is crucially hand-ladled. This a more artisan approach than that used to make their widely available standard cheese.\u003cbr\u003e• Only accounts for 10-15% of Cropwell Bishop’s Stilton production.\u003cbr\u003e• The recipe comes from the archive of their old Melton Mowbray North Road Creamery which closed in 1986.\u003cbr\u003e• They only re-instated some production using this traditional recipe in 2010, in order to make the best Stilton available.\u003cbr\u003e• Made by the current generation of the Skailes Family who have been making Stilton cheese for over 160 years.\u003cbr\u003e• Interesting Fact: Mario, one of the staff who hand-ladles the curd has been with Cropwell for over 40 years and used to hand-ladle the curd at the old North Road Creamery.\u003cbr\u003e• Tastes: Caramel, buttery and complex: a slight spice and long lingering notes.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*A whole Cropwell Bishop Stilton weighs approximately 8kg. Smaller weights are a cut of a whole cheese.\u003c\/em\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435460456712,"sku":"CCBL012","price":8.25,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435460423944,"sku":"CCBL012","price":16.5,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435460391176,"sku":"CCBL012","price":33.0,"currency_code":"GBP","in_stock":true},{"title":"Half Moon (1.3kg)","offer_id":52963336225032,"sku":null,"price":45.05,"currency_code":"GBP","in_stock":true},{"title":"Full Moon (2.6kg)","offer_id":52963336257800,"sku":null,"price":90.09,"currency_code":"GBP","in_stock":true},{"title":"Half cheese (4kg)","offer_id":52963336290568,"sku":null,"price":138.6,"currency_code":"GBP","in_stock":true},{"title":"Whole cheese (8kg)","offer_id":52963336323336,"sku":null,"price":272.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/cropwell_bishop_b_3_sj6hlbxkhrwsplmk.jpg?v=1755856103"},{"product_id":"comte","title":"Comté Marcel Petite 12+ Months","description":"\u003cp\u003eFrom the Jura mountain region comes one of Frances' favourite cheeses - and ours, when in the hands of Marcel Petite. Smooth, mellow, nutty and with a long finish.\u003c\/p\u003e  \u003cp\u003e\u003cem\u003e*The photo depicts a 3kg piece of Comté.\u003c\/em\u003e\u003cem\u003e Smaller weights are a cut of a whole cheese. \u003c\/em\u003e\u003c\/p\u003e  \u003cp\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435452756232,"sku":"CCHA025","price":10.5,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435452723464,"sku":"CCHA025","price":21.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435452690696,"sku":"CCHA025","price":42.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/comte-7578-jason_b__1_9p70xw1fiijj9yey.jpg?v=1755856104"},{"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":"cornish-yarg-baby","title":"Baby Cornish Yarg","description":"\u003cp\u003e*A whole Baby Cornish Yarg weighs approximately 900g. 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The nettles are hand-picked from the local Cornish countryside when they are a bright, vibrant green, and frozen for use throughout the year. A team of nettlers applies the leaves in elegant concentric circles, once the cheeses have been removed from their moulds and brined ready for maturation. The leaves protect the cheese, while allowing it to breathe and attract the specific moulds that encourage the beautiful almost lace-like appearance of the rind to develop. This in turn begins to break down the interior of the cheese, although the texture remains gently crumbly in nature.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*A whole Cornish Yarg weighs approximately 3kg. Smaller weights are a cut of a whole cheese. \u003c\/em\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435454492936,"sku":"CCHA028","price":9.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435454460168,"sku":"CCHA028","price":18.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435454427400,"sku":"CCHA028","price":36.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/210222_finecheese_yarg_006.jpg?v=1755856107"},{"product_id":"drunk-monk","title":"Drunk Monk","description":"\u003cp\u003eThe Trappist monasteries that were formed in Europe both during and after the Middle Ages were known for mastery of two foods: beer and cheese. These orders of monks had a marked influence on Belgium that carries on to the modern day, demonstrated both in the country’s characteristically strong ales, and washed-rind cheeses. It follows that these two abbey specialties should not only complement each other in flavour, but also combine in recipes. The novel creation of Drunk Monk follows this line of thought. The cheese begins its life in Roeselare, West Flanders, at Kaasboerderij ‘T Groendal, where it is made by third-generation cheesemaker Johan Deweer and his son Louis-Philippe. The once formed, the cheese is washed twice in REX Blonde Ale, a special collaboration between organic brewer Brouwerij Anders and cheese ripener Kaasaffineurs Van Tricht. Full of refreshing Cascade hops and weighing in at a potent 6.9% ABV, REX was conceived as a perfect beer to pair with cheese. It also makes for a great flavouring, as the sweet malt and slightly bitter hint from the hops marries to the savoury, salty characteristics of the cheese. Ripened between five to seven weeks by affineur Frederic Van Tricht, Drunk Monk is utterly moreish with a pliable and fudgy texture, slightly floral and funky aroma, and meaty, malty flavour.\u003c\/p\u003e\n\u003cp\u003e*A whole Drunk Monk weighs approximately 2.2kg. Smaller weights are a cut of a whole cheese. \u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435454099720,"sku":"CCSF177","price":13.35,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435454066952,"sku":"CCSF177","price":26.7,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435454034184,"sku":"CCSF177","price":53.4,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/240305_finecheese_drunkmonk_002.jpg?v=1755856122"},{"product_id":"epoisses-gaugry-1","title":"Epoisses Gaugry","description":"\u003cp\u003eEpoisses cheese has a distinctive, sticky, wrinkled rind, which can vary in colour from ivory to orange, and even a darker shade of brick red. The rind is developed by regularly washing the surface of the young cheese with a mixture of brine and Marc de Bourgogne. The cheeses are washed for four to six weeks. As the cheese ripens, the smooth surface becomes more and more wrinkled and sticky, and the colour changes through the natural development of Brevibacterium moulds.\u003c\/p\u003e  \u003cp\u003eAlways one of our favourites, Epoisses is usually the first to be snaffled after a photo shoot; and we were entirely happy with our version, until we tasted this one made by Fromagerie Gaugry. One mouthful and we knew we had to change producer. Fromagerie Gaugry are intensely proud of the traditions of Bourgogne, and are the last dairy to make a traditional, raw milk Epoisses.\u003c\/p\u003e  \u003cp\u003eThere are records of Epoisses being made as long ago as the 16th Century, by monks close to the village of Époisses in Burgundy, but the cheese gradually died out. It was eventually revived in the 1950s. The rediscovery of this glorious cheese was rewarded by the award of an AOC Protected Designation Origin in 1991. \u003c\/p\u003e  \u003cp\u003eThe cheese has a spicy, pungent aroma. When the edges start to collapse away from the sides of the wooden box, the Epoisses is ready to eat. The interior will have ripened to a silky smooth sometimes even liquid texture; and the flavour will have developed to a full, meaty, spicy richness, with an edge of sweetness. Colourants are strictly forbidden by the AOC, so the colour of the rind will vary during the season.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52254671372552,"sku":"CCSF198","price":19.85,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/fcc-epoisses_b__1.jpg?v=1755856121"},{"product_id":"fine-cheese-co-cheddar","title":"The Fine Cheese Co. 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The setting is mainly achieved by acidity rather than by rennet, and the white coat grows slowly on the surface of the cheese before Finn is wrapped and allowed to develop its rich creaminess.\u003cbr\u003eCharlie began making this cheese soon after starting Neal’s Yard Creamery.  He named it after his dog at the time, although Finn rather suitably  means ‘Great White One’ in Irish.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"200g","offer_id":52254674452744,"sku":"CCSF002","price":10.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/finn_by_fcc_2017-5_b__dowpv2athjngiohz.jpg?v=1755856126"},{"product_id":"fourme-d-ambert-xavier-morin","title":"Fourme D'Ambert Xavier Morin","description":"\u003cp\u003eA succulent and classic blue from the Auvergne. The cheese is aged for ten weeks by affineur Xavier Morin, to create the richest creamiest texture. Fourme d'Ambert has a delicate blue flavour, and is soft and smooth.\u003c\/p\u003e  \u003cp\u003e\u003cem\u003e*A whole Fourme D'Ambert Xavier Morin weighs approximately 2kg. Smaller weights are a cut of a whole cheese. \u003c\/em\u003e\u003c\/p\u003e  \u003cp\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435457081608,"sku":"CCBL014","price":8.64,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435457048840,"sku":"CCBL014","price":17.28,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435457016072,"sku":"CCBL014","price":34.55,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/210222_finecheese_fourme-d_ambert_b__1.jpg?v=1755856133"},{"product_id":"golden-cenarth","title":"Golden Cenarth","description":"\u003cp\u003eA cross between a Reblochon and an Epoisses, Golden Cenarth cheese is a soft, pungent, washed-rind cheese that has gone on to win a number of awards, including Supreme Champion at the British Cheese Awards 2010 and Best British Semi-Soft Cheese in 2016.\u003c\/p\u003e  \u003cp\u003eMade by Carwyn Adams on the family farm in Carmarthenshire. Carwyn’s parents, Gwynfor and Thelma Adams, have been farming for over 42 years. Cheese-making has now been in the family for six generations. Thelma began making cheese in 1987 and soon established her reputation as a fine maker of traditional Caerffili, and was at the heart of the revival of Welsh artisan cheese-making.\u003c\/p\u003e  \u003cp\u003eWhen Carwyn returned to the family farm to develop the cheese-making business, he wanted to make more than just the Caerffili that his mother made so well; and so he started to experiment with different moulds and maturing methods. He has a flair for developing new flavours, one of which has resulted in Golden Cenarth.\u003c\/p\u003e  \u003cp\u003eAfter discovering an orange culture growing on a moist Caerffili, Carwyn allowed it to age, eager to discover what effect this would have on the cheese. He found that, with time, it softened the rind and gave rise to an unmistakable seductive pungency. Since that time, the culture has been kept alive and, even today, all Golden Cenarth cheeses are made using the original strain of Brevibacterium.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"200g","offer_id":52254677467400,"sku":"CCSF078","price":10.65,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/golden_cenarth_by_fcc_2017-6_b.jpg?v=1755856142"},{"product_id":"gorgonzola-al-cucchiaio","title":"Gorgonzola Al Cucchiaio","description":"\u003cp\u003eIf one blue cheese represents hedonistic indulgence,  it must be Gorgonzola al Cucchiaio. It is finger-lickingly soft, delicious and creamy,  with a characteristic ‘winey tang’. Selected by the Arrigoni family from a dairy just outside the city of Gorgonzola, its gloriously soft paste and gentle sweet flavour won’t disappoint.\u003c\/p\u003e  \u003cp\u003eExceptionally rich, sweet and creamy, this Gorgonzola is so soft it can only be served with a spoon. \u003c\/p\u003e  \u003cp\u003e\u003cem\u003eThe photo shows a whole 6kg round of cheese, but we will scoop it into a tub, ready for you to enjoy. \u003c\/em\u003e\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"350g","offer_id":52435458687240,"sku":"CCSF128","price":12.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/gogonzola_al_cucchiaio_b.jpg?v=1755856140"},{"product_id":"graceburn","title":"Graceburn","description":"\u003cp\u003eGraceburn is a superbly soft and rich cheese, based on a Persian Feta recipe, and made by David Holton at Blackwoods Cheese Company in Kent.\u003c\/p\u003e\n\u003cp\u003eDavid has based his dairy on Common Work Organic Farm, which has a herd of Friesian Holsteins, cross-bred with Swedish Red and Montbeliarde cattle. This milk provides the perfect balance of butter fat and proteins, which makes it particularly suitable for creating this super-creamy, fresh cheese.\u003c\/p\u003e\n\u003cp\u003eInitially, David soaks the fresh cheeses in brine. Unlike traditional Feta, which is preserved in larger blocks, Graceburn is broken by hand into smaller pieces, and steeped in a blend of extra virgin olive oil and rapeseed oil, infused with thyme, garlic, bay and pepper.\u003c\/p\u003e\n\u003cp\u003eThe rich and creamy cows’ milk makes Graceburn softer and more melt-in-the-mouth than traditional Feta.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52254677631240,"sku":"CCSF023","price":10.8,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/graceburn-original.jpg?v=1755856141"},{"product_id":"gorgonzola-piccante","title":"Gorgonzola Piccante","description":"\u003cp\u003eA distinctly bolder, more assertive cheese than its soft and gentle siblings. Gorgonzola Piccante has a firmer paste with a close, dense, mouth-filling texture. The blue veins are more developed and lend the cheese an intense and spicy character. A decidedly grown-up, sophisticated and utterly delicious cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*A whole Gorgonzola Piccante weighs approximately 12kg. Smaller weights are a cut of a whole cheese. \u003c\/em\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435459866888,"sku":"CCSF129","price":7.5,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435459834120,"sku":"CCSF129","price":15.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435459801352,"sku":"CCSF129","price":30.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/unknown-2_gsngnvxcd3ax669a.jpg?v=1755856138"},{"product_id":"graceburn-truffle","title":"Truffle Graceburn","description":"\u003cp\u003eGraceburn is a superbly soft and rich cheese, based on a Persian Feta recipe, and made by David Holton at Blackwoods Cheese Company in Kent.\u003c\/p\u003e\n\u003cp\u003eDavid has based his dairy on Common Work Organic Farm, which has a herd of Friesian Holsteins, cross-bred with Swedish Red and Montbeliarde cattle. This milk provides the perfect balance of butter fat and proteins, which makes it particularly suitable for creating this super-creamy, fresh cheese.\u003c\/p\u003e\n\u003cp\u003eInitially, David soaks the fresh cheeses in brine. Unlike traditional Feta, which is preserved in larger blocks, Graceburn is broken by hand into smaller pieces, and steeped in a blend of extra virgin olive oil and rapeseed oil, infused with thyme, garlic, bay and pepper.\u003c\/p\u003e\n\u003cp\u003eThe rich and creamy cows’ milk makes Graceburn softer and more melt-in-the-mouth than traditional Feta.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52254677991688,"sku":"CCSF122","price":13.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/graceburn-truffle.jpg?v=1755856140"},{"product_id":"gorwydd-caerphilly","title":"Gorwydd Caerphilly","description":"\u003cp\u003eMorgan \u0026amp; Todd Trethowan are passionate about maintaining the artisan tradition of cheese-making. The family make this earthy Caerphilly in Somerset and mature it for a minimum of two months. The result is a cheese with a complex flavour, and both a crumbly and creamy texture.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*A whole Gorwydd Caerphilly weighs approximately 4kg. Smaller weights are a cut of a whole cheese. \u003c\/em\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435461210376,"sku":"CCHA231","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435461177608,"sku":"CCHA231","price":20.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435461144840,"sku":"CCHA231","price":40.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/210222_finecheese_caerphilly_006_b.jpg?v=1755856142"},{"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":"hand-selected-pitchfork-cheddar","title":"Hand-Selected Pitchfork Somerset Cheddar","description":"\u003cp\u003eCheddar is ubiquitous throughout the world, but precious few have truly earned the name. Pitchfork joins a select band of authentic, Artisan Somerset Cheddars that have been accepted into the Slow Food Presidium, which aims to protect traditional foods that are at risk of extinction. It is a worthy addition. Dense and fudgy in texture, with full savoury flavours reminiscent of beef stock, followed by a lingering finish. \u003c\/p\u003e\n\u003cp\u003eThe birth of a traditionally made, raw milk, clothbound, Somerset Cheddar is an extraordinarily rare event. Brothers Todd and Maugan Trethowan set about achieving this feat when they moved the making of their Gorwydd Caerphilly to Puxton Farm, just seven miles from Cheddar Gorge.\u003c\/p\u003e\n\u003cp\u003eTodd first began making cheese back in 1996 when he returned to Wales to make a raw milk, natural rinded Caerphilly. Maugan later joined him and together they built an enviable reputation for their Gorwydd, picking up many awards and accolades along the way.\u003c\/p\u003e\n\u003cp\u003eIn 2014 they decided to make the move to Somerset. Their choice was driven by finding the best milk that they could, and they were so impressed by the quality of the milk from Puxton Farm, that they decided to move their business and families from Wales to Somerset in pursuit of perfection. The herd at Puxton Farm is a mix of organically reared pedigree Holstein and Jersey cows. It is unusual to find Jersey milk used in a Cheddar. It could be the extra richness of the Jersey milk that sets Pitchfork apart from the other Artisan Somerset Cheddars, contributing to its moist texture, which is quite unlike the more brittle texture of, for example, Montgomery’s Cheddar.\u003c\/p\u003e\n\u003cp\u003eTodd and Maugan’s decision to make Cheddar was a bold one, but it had a pleasing symmetry to it. There is a long tradition of Somerset Cheddar makers producing Caerphilly. Cheddar takes around twelve months to mature, so the Somerset makers looked across the estuary to Wales for inspiration, and began to make the fresh, crumbly Caerphilly that was being made across the water. The younger cheeses were ready to go to market much sooner, so bringing much needed cash flow to the farm. Todd and Maugan have reversed this tradition. They already had a successful business making and selling their well-established Gorwydd Caerphilly. To invest in the time, equipment and storage facilities needed to make a mature Cheddar was no small thing. But finding themselves so close to Cheddar, they simply couldn’t resist, and we are certainly glad that they heeded the call.\u003c\/p\u003e\n\u003cp\u003eThey made their first Cheddars in October 2017 and began to release them a year later in the Autumn of 2018. Imagine their delight, when they were awarded a Gold medal at the 2018 World Cheese Awards and went on to win Best Traditional Cheddar at the 2019 British Cheese Awards.\u003c\/p\u003e\n\u003cp\u003eNamed after the pitchforks that are used to toss the curds in the salt just after milling and before packing into the moulds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e* This is a hand-made, artisan cheese, which may contain naturally occurring blue veins. These are normal and intrinsic to the nature of this type of cheese and add to its character. We think they taste good too!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*A whole Pitchfork Cheddar weighs approximately 24kg. Smaller weights are a cut of a whole cheese.\u003cbr\u003e\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435458621704,"sku":"CCHA232","price":9.5,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435458588936,"sku":"CCHA232","price":19.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435458556168,"sku":"CCHA232","price":38.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/240305_finecheese_pitchfork_015.jpg?v=1755856147"},{"product_id":"hand-selected-keens-extra-mature-cheddar","title":"Hand-Selected Keen’s Extra Mature Cheddar","description":"\u003cp\u003eCheddar has been made by the Keen family at Moorhayes Farm in Wincanton, Somerset, since great aunt Jane made her first cheese in 1899.\u003c\/p\u003e\n\u003cp\u003eBrothers Stephen and George Keen now run the farm and family business, supported by their sons Nick and James. Nick manages the dairy herd and the pastureland, and James Keen is now the fifth-generation cheesemaker.\u003c\/p\u003e\n\u003cp\u003eKeen’s Cheddar is made using milk from their own herd of 250 Friesians and the family have been producing consistently high-quality Cheddar for over a century. One of the secrets of their success has been in keeping the business small and tight knit. They employ just two people from outside the family.\u003c\/p\u003e\n\u003cp\u003eStarting with their own milk, the Keen family use a traditional ‘pint pot’ starter culture, allowing them to make Cheddar with great complexity and depth. The lengthy process of cutting, draining, ‘cheddaring’ and milling the curds is then carried out by hand, before the cheese is pressed. It is then matured on the Keen’s farm for at least 18 months. Cheeses are regularly turned and sampled to ensure that each cheese develops its full potential. Keen’s Cheddar is recognised for its moist texture, tangy bite and full-bodied flavour, with ‘oniony’ notes\u003c\/p\u003e\n\u003cp\u003eWinner of Best Protected Name Cheese at the Artisan Cheese Awards 2021.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*A whole Keen's Extra Mature Cheddar weighs approximately 24kg. Smaller weights are a cut of a whole cheese. \u003c\/em\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435457638664,"sku":"CCHA130","price":8.25,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435457605896,"sku":"CCHA130","price":16.5,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435457573128,"sku":"CCHA130","price":33.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/keenscheddartruckle_b.jpg?v=1755856144"},{"product_id":"hand-selected-kirkhams-lancashire","title":"Kirkham's Lancashire","description":"\u003cp\u003eGraham Kirkham makes his cheese at Goosnargh in Lancashire, and the milk for the cheese comes from the family’s own herd of Friesian cows.The cheese is made over two days, using a third of the curd from each day of cheesemaking. Kirkham's Lancashire is then cloth-bound and rubbed with the traditional butter, which allows the cheese to breathe and develop over a maturation period of two to six months.\u003c\/p\u003e\n\u003cp\u003eThe Kirkhams have been making cheese for three generations; and Graham learned to make cheese from his mother, who now helps her husband to milk the cows.\u003c\/p\u003e\n\u003cp\u003eThe family is the last maker of traditional Lancashire; and the two-day curd method comes from the days when farmers only had a few cows, and it would take two days to get enough curd to fill one cheese mould.\u003c\/p\u003e\n\u003cp\u003eThe flavour of the unpasteurised milk and the buttered muslin rind produces a rich and complex white Lancashire, which melts in the mouth. It also creates the desired ‘buttery crumble’, with a clean and lactic flavour.\u003c\/p\u003e\n\u003cp\u003eKirkham's Lancashire cheese can be used to create a connoisseurs' cheese on toast, because of how the cheese bubbles rather than melts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e* This is a hand-made, artisan cheese, which may contain naturally occurring blue veins. These are normal and intrinsic to the nature of this type of cheese and add to its character. We think they taste good too! \u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*A whole Kirkham's Lancashire weighs approximately 9kg. Smaller weights are a cut of a whole cheese. \u003c\/em\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"275g","offer_id":52435452559624,"sku":"CCHA064","price":9.63,"currency_code":"GBP","in_stock":true},{"title":"550g","offer_id":52435452526856,"sku":"CCHA064","price":19.25,"currency_code":"GBP","in_stock":true},{"title":"1.1kg","offer_id":52435452494088,"sku":"CCHA064","price":38.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/240305_finecheese_mrskirkham_s_013-1_1.jpg?v=1755856146"},{"product_id":"hand-selected-westcombe-cheddar","title":"Hand-Selected Westcombe Cheddar","description":"\u003cp id=\"R7RMXLU\"\u003eA truly artisan cheddar from Somerset with a deep and complex flavour. Cheese has been made at Westcombe since the 1890s and they now remain as one of the last four traditional producers of Somerset Cheddar.\u003c\/p\u003e\n\u003cp\u003eThey have the status of PDO but the Calvers are also a member of the Slow Food Presidia for \"Artisan Somerset Cheddar\".\u003c\/p\u003e\n\u003cp\u003eThe criteria for this is much stricter than that for West Country Farmhouse Cheddar, and includes using raw milk from their own herd, pint starters rather than the more widely used powdered versions, and animal rennet. The cheese must never be made in a block form, and must be cloth-bound before being matured for at least one year.\u003c\/p\u003e\n\u003cp\u003eThe Calver family farm two farms with 400 cows and make Cheddar daily, using methods passed down over many generations. Tom Calver is the most recent generation working in the dairy. Under his guidance the cheese has gone from strength to strength as he has adjusted the recipe and refined the maturing. At the same time his father, Richard, has worked on improving the quality of the cows feed to get a better fat and protein content.\u003c\/p\u003e\n\u003cp\u003eWestcombe Dairy is also the home of ‘Tina the Turner’, the UK’s first Cheddar turning robot. Tina patrols the rows of Cheddar, and flips each cheese over to ensure even maturation. \u003c\/p\u003e\n\u003cp\u003eWHAT MAKES THIS CHEDDAR SPECIAL?\u003c\/p\u003e\n\u003cp\u003eWestcombe Hand-Selected is exactly that. Ruth Raskin, Quality Manager at The Fine Cheese Co. regularly meets with Tom Calver to hand select our Cheddars.\u003c\/p\u003e\n\u003cp\u003eThese will be the very best cheeses from that month’s production. They are set aside for The Fine Cheese Co., and only released for sale when Tom and Ruth judges they are at their peak (any time from 14\/15 months - up to 18 months).\u003c\/p\u003e\n\u003cp\u003eThis is Slow Food with real meaning.\u003c\/p\u003e\n\u003cp\u003e*This is a hand-made, artisan cheese, which may contain naturally occurring blue veins. These are normal and intrinsic to the nature of this type of cheese and add to its character. We think they taste good too!\u003c\/p\u003e\n\u003cp\u003e \u003cem\u003e*A whole Westcombe Cheddar Hand-Selected weighs approximately 24kg. Smaller weights are a cut of a whole cheese.\u003c\/em\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435455901960,"sku":"CCHA116","price":7.43,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435455869192,"sku":"CCHA116","price":14.85,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435455836424,"sku":"CCHA116","price":29.7,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/westcombe-jl_b_with-caption-savoury-and-strong_ttjnczuvucskx40q.jpg?v=1755856144"},{"product_id":"hand-selected-montgomerys-cheddar","title":"Hand-Selected Montgomery's Cheddar","description":"\u003cp\u003eMontgomery's Cheddar cheese ismade with skill and care, aged in cloth and stripped after a long maturing process. It's golden and glorious, with a nutty, complex depth of flavour.\u003c\/p\u003e\n\u003cp\u003eThe Montgomery family has farmed in South Somerset for three generations. Cheese has been made at the farm since before Jamie’s grandfather retired there in 1911.\u003cbr\u003eMontgomery’s Cheddar has a huge reputation which Jamie has built up over the years, by close attention to all the details that lead to a superb Cheddar: from the diet of his 200 Friesian cows to the traditional ‘pint starter’ used to set the curd.\u003c\/p\u003e\n\u003cp\u003eCheeses are made in small batches, seven days a week.\u003c\/p\u003e\n\u003cp\u003eThe ‘pint starters’ are more difficult to handle than the powders that so many cheese-makers use, and they create variations in flavour from day to day, but they do give the cheeses great character and complexity.\u003c\/p\u003e\n\u003cp\u003eAt Montgomery’s, they also use an old, slow peg mill that gives the cheese its characteristic texture. Unlike the very smooth and almost creamy texture of more mass-produced Cheddars, Montgomery’s has a texture that is almost brittle, with small fissures throughout the cheese.\u003c\/p\u003e\n\u003cp\u003eOne of the last three remaining traditional unpasteurised artisan Somerset Cheddars, Montgomery’s is made with skill and care. The cheese is aged in cloth and stripped after long maturing. It is golden and glorious: rich, nutty and sweet, with a full lingering flavour and the slightly crumbly texture that is characteristic of a properly developed, cloth-bound cheese. Matured for around 14 months, Montgomery’s Cheddar is complex, with a real depth of flavour.\u003c\/p\u003e\n\u003cp\u003eWinner of Best Hard Cheese and Supreme Champion Runner Up at the Artisan Cheese Awards 2021.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e* This is a hand-made, artisan cheese, which may contain naturally occurring blue veins. These are normal and intrinsic to the nature of this type of cheese and add to its character. We think they taste good too!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*A whole Montgomery's Cheddar weighs approximately 24kg. Smaller weights are a cut of a whole cheese. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435459145992,"sku":"CCHA070","price":8.25,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435459113224,"sku":"CCHA070","price":16.5,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435459080456,"sku":"CCHA070","price":33.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/montgomery43544_b.jpg?v=1755856149"},{"product_id":"hand-selected-sparkenhoe-red-leicester","title":"Hand-Selected Sparkenhoe Red Leicester","description":"\u003cp\u003eSparkenhoe, made by David and Jo Clarke, is England's only unpasteurised Red Leicester cheese. It's the first to be produced on Sparkenhoe Farm since 1875. The cheese is creamy and mellow, with a slightly flakey texture. The addition of natural annatto gives the cheese its deep orange-red colour.\u003c\/p\u003e\n\u003cp\u003eDavid and Jo Clarke are dairy farmers who run one of the country’s top herds of pedigree Holstein-Friesian cattle. When they decided to revive the tradition of cheese-making on the farm, they discovered that Red Leicester had been made there from1745 until1875. David was initially wary of making the cheese, as Red Leicester cheese had a poor reputation – all that remained at the time was factory-made cheeses that bore little resemblance to the great farmhouse cheeses of the past. In fact, traditional Red Leicester cheese had died out in England in the early 1950s.\u003c\/p\u003e\n\u003cp\u003eIn the end, it was David and Jo’s desire to re-create the original great Red Leicester cheese that overcame their initial worry. So, in 2005, armed with an old recipe and having completed a cheese-making course, the Clarkes set about reviving Red Leicester, using traditional methods and raw milk from their own herd.\u003c\/p\u003e\n\u003cp\u003eThe name Sparkenhoe has historical significance, in that it is an old Leicestershire term meaning ‘gorsey nob’. It is also the name for the ‘hundred area’ in which the farm is situated.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cstrong\u003eThis is a hand-made, artisan cheese, which may contain naturally occurring blue veins. These are normal and intrinsic to the nature of this type of cheese and add to its character. We think they taste good too!\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cstrong\u003e\u003cspan\u003eTypically made with raw milk but may occasionally be made with pasteurised milk\u003c\/span\u003e\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003e*A whole Sparkenhoe Red Leicester weighs approximately 10kg. Smaller weights are a cut of a whole cheese. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435453903112,"sku":"CCHA106","price":9.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435453870344,"sku":"CCHA106","price":18.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435453837576,"sku":"CCHA106","price":36.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/20150808_fine_cheese_sparkenhoe_-7576_b__vtzq5b0ydps73pvo.jpg?v=1755856148"},{"product_id":"heidal-brunost","title":"Heidal Brunost","description":"\u003cp\u003eThere is no cheese in Norway more famous and recognisable than Brunost.  Translating literally to “brown cheese,” it is made by slowly cooking cow and goats’ whey – sometimes with the addition of cream – until it caramelises, before cooling it and cutting it into blocks.  The region most known for Brunost is the area of Gudbrandsdal.  Within, between the mountainous National Parks of Jotunheimen and Rondale lies the valley and village of Heidal.  There, this traditional Brunost has been made for over a century, with steamed whey and cream from local mountain herds of cows and goats.  Hand-pressed into wooden moulds handmade by a local woodcarver, the Heidal cheese sports the traditional shape of an acanthus flower.  Dense and fudgy, it has a particularly rich texture with flavours of caramel and buttermilk, with a lingering cream finish. It is best served when cut into thin slices, melting either over hot waffles or in your mouth.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52254680514824,"sku":"CCHA456","price":14.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/240529_finecheese_norwegien_02_b.jpg?v=1755856153"},{"product_id":"l-antoine-raclette","title":"L'Antoine Raclette","description":"\u003cp\u003eIn the western Swiss Canton of Fribourg, Raphaël Papaux has been running the century-old village dairy in Le Châtelard for over twenty-five years. While he has made both Gruyère and Vacherin Fribourgeois since day, he eventually began producing his own take on Raclette, a cheese more commonly made further west in Valais. Instead of a direct copy, this version draws heavy influence from the recipe of Vacherin Fribourgeois, incorporating starter cultures more commonly associated with that cheese and heating his curds to a higher temperature than typical. The cheese is released directly from the dairy when young, at which point affineur Walo von Muhlenen buys the wheels when they are only two months old and continues to wash and ripen them in his own cellars until they reach a little over four months of maturity. At this age, the sweet flavours of mountain milk have gained both concentration and a pronounced nuttiness, with an underlying savoury quality that borders on thin chicken broth. As a Raclette, the true distinctions of this cheese begin to emerge when it is heated. Due to the unique make more reminiscent of Vacherin Fribourgeois, this cheese melts at a lower temperature than most other Raclette-style cheeses, and as it transforms into bubbling goo it opens up into a robust, farmy pungency, and the saltier notes of the flavour begin to match the sweet, complex overtone with more gusto.\u003c\/p\u003e\n\u003cp\u003e*A whole L'Antoine Raclette weighs approximately 6kg. Smaller weights are a cut of a whole cheese. \u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435460260104,"sku":"CCHA305","price":10.0,"currency_code":"GBP","in_stock":false},{"title":"500g","offer_id":52435460227336,"sku":"CCHA305","price":20.0,"currency_code":"GBP","in_stock":false},{"title":"1kg","offer_id":52435460194568,"sku":"CCHA305","price":40.0,"currency_code":"GBP","in_stock":false},{"title":"2.5kg","offer_id":52978107154696,"sku":"CCHA305","price":100.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/3.png?v=1764950197"},{"product_id":"mini-waterloo","title":"Mini Waterloo","description":"\u003cp\u003e\u003cspan\u003eWaterloo cheese \u003c\/span\u003eis soft, rich and buttery like a hollandaise sauce, but with a lactic finish emanating from its centre.\u003c\/p\u003e  \u003cp\u003eIt is made by Anne and Andy Wigmore in Berkshire and was originally made with Guernsey milk from the Duke of Wellington’s estate. Stratfield Saye has been home to the Dukes of Wellington since it was acquired by the very first Duke after the battle of Waterloo in 1817.\u003c\/p\u003e  \u003cp\u003e\u003cspan\u003eThe milk now comes from a single herd of Guernsey cows near Henley. Anne and Andy wash the curds for this cheese to lower the acidity, which gives it a gentle, sweet flavour.\u003c\/span\u003e\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e\u003cimg alt=\"Luke Maslen  The Fine Cheese Co. Affineur and Quality Manager\" src=\"%7B%7Bmedia%20url=\" wysiwyg=\"\" title=\"Luke Maslen  The Fine Cheese Co. Affineur and Quality Manager\" width=\"160\" style=\"margin-right: 20px; float: left;\"\u003e\u003c\/p\u003e  \u003cp\u003e\u003cimg alt=\"Every piece freshly cut \u0026amp; wrapped \" src=\"%7B%7Bmedia%20url=\" wysiwyg=\"\" title=\"Every piece freshly cut \u0026amp; wrapped \" width=\"400\" style=\"vertical-align: top;\"\u003e\u003c\/p\u003e  \u003cp\u003eWe unashamedly source, care for and sell the best cheese, because that is what we believe in. Every day of dispatch one of our trained cheesemongers cuts every piece fresh, by hand, and wraps it in our waxed paper. We do this because it is most respectful way to treat this precious food.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"180g","offer_id":52254688182536,"sku":"CCSF101","price":9.1,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/finecheese_037_waterloo_blk_background_b_4_cwz52wkshjkep1en_1.jpg?v=1755856174"},{"product_id":"mimolette","title":"Mimolette Extra Vieille 18 Months","description":"\u003cp\u003eLegend has it that Mimolette was first made at the request of Louis XIV  in the 17th Century, when his Minister, Colbert, banned the import of Dutch products due to the war with the Netherlands. \u003cbr\u003eEdam was reportedly one of Louis’ favourite cheeses, so local cheese-makers in Lille were asked to make a version, which they did; but they coloured it with annatto to make it stand out from its Dutch rival. \u003cbr\u003eTotally unlike modern Edam, Mimolette has a natural rind, with a distinctive pock-marked surface that makes it look somewhat like the craters on the moon. The roughness is caused by the proliferation of cheese mites (usually the bane of a cheese maturer’s life, but in this case his friend!).\u003cbr\u003eOur choice of Mimolette is at least 18 months old; and it comes from one of the bigger and more famous ripeners, Cesar Losfeld, who have been maturing the cheese in their brick cellars since 1871.\u003c\/p\u003e\n\u003cp\u003e*A whole Mimolette weighs approximately 3kg. Smaller weights are a cut of a whole cheese. \u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435457540360,"sku":"CCHA301","price":15.36,"currency_code":"GBP","in_stock":false},{"title":"500g","offer_id":52435457507592,"sku":"CCHA301","price":30.73,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/230215_finecheese_mimolette_06_b.jpg?v=1755856177"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/collections\/COw2-Cheese-Cat-Banner-DeskTop-M2.jpg?v=1755868701","url":"https:\/\/finecheese.pro\/collections\/cows-cheese.oembed","provider":"The Fine Cheese Co.","version":"1.0","type":"link"}