{"title":"Raw Milk Cheese","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eCheeses made with milk that has not been heat-treated, so retaining the natural bacteria and enzymes present in the milk. Native microbes can contribute to significantly more interesting and complex flavours when in the hands of a skilled cheesemaker.\u003c\/span\u003e\u003c\/p\u003e","products":[{"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":"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":"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":"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":"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":"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":"buffalicious-mozzarella","title":"Buffalicious Handmade Somerset Mozzarella","description":"\u003cp\u003eAt long last, a perfect British buffalo milk Mozzarella. Made by Jonathan Corpe on the family farm near Yeovil, from the milk of their own herd of water buffalo. Jonathan’s father swapped from cows to water buffalo back in the 90s, but soon concentrated on meat, rather than dairy. Like many sons of farmers, as a young man Jonathan left to forge a new career for himself, but soon felt the call to return to the farm and the animals. The meat business was well established but Jonathan believed the time had come to bring some milkers into the herd and experiment with Mozzarella. Mozzarella is notoriously difficult to make well. As Jonathan says, “There’s nowhere to hide when it comes to making good Mozzarella”. It is a deceptively simple cheese and has to be just right to capture the buffalo milk to perfection. Jonathan stretches and spins the curd by hand himself. Timing is crucial to get just the right elasticity, as, when it comes to Mozzarella, the texture is just as important as the flavour. Luckily his study, research and hard work have all paid off. This is a British Mozzarella of which he can be truly proud.\u003c\/p\u003e\n\u003cp\u003eKeep refrigerated below 8˚. Once open, eat in full. This is a very fresh product and may have a very short shelf life of as little as 4 days.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"110g","offer_id":52254653972744,"sku":"CBSF012","price":5.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/buffalicious_b.jpg?v=1755855865"},{"product_id":"bungay-raw-butter","title":"Bungay Raw Butter","description":"\u003cp\u003eRaw milk pioneer, Jonny Crickmore, is not only a fine maker of the esteemed cheese, Baron Bigod, but he also bottles raw drinking milk on his farm and makes fine, farmhouse butter. Jonny takes the raw, still warm cream, from his Montbeliarde cows, and adds lactic cultures to developed rich and complex flavours, before churning and paddling to create rich, sunshine yellow pats of delicious butter.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"200g","offer_id":52254654169352,"sku":"FEBT001","price":8.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/bungay-butter-001-june-27_-2019-11-edit_b__ocucaekltgkpgool.jpg?v=1755855865"},{"product_id":"cabriolait","title":"Cabriolait","description":"\u003cp\u003e*A whole Cabriolait weighs approximately 2kg. Smaller weights are a cut of a whole cheese. \u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435456885000,"sku":"CGSF091","price":13.66,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435456852232,"sku":"CGSF091","price":27.33,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435456819464,"sku":"CGSF091","price":54.65,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/cabriolait-stack-extended_1_1.jpg?v=1755856093"},{"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":"cathare","title":"Cathare","description":"\u003cp id=\"NWNC6GM\"\u003eNamed after a rebellious Christian sect from the Middle Ages and decorated with the region’s Occitan cross. Made by the Fricker family in Saint-Félix-Lauragais, and ripened by affineur François Bourgon for the thinnest of wrinkled rinds and the complexity of gentle, sweet milk.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"150g - 180g","offer_id":52254654923016,"sku":"CGSF086","price":11.1,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/cathare-fcc-june-23-dsc_1051.jpg?v=1755856091"},{"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":"crottin","title":"Crottin","description":"\u003cp\u003eCrottin is one of the most famous of all the classic goats’ cheeses from the Loire. Once made, the cheeses go into the skilled hands of Rodolphe le Meunier, Master Affineur and winner of the Meilleur Ouvrier de France.\u003cbr\u003e\u003cbr\u003eThe young, fresh cheeses are nurtured until they have developed a soft, fluffy coat, turning more wrinkled with time; and at this point they can be enjoyed for their light, milky flavours.\u003cbr\u003e\u003cbr\u003eOnce the Crottin are matured further, they develop more intense, aromatic flavours and grow a bloom of white, grey, blue and green moulds. It is a true classic among the many French goats’ cheeses.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"50g - 80g","offer_id":52254667407624,"sku":"CGSF025","price":8.45,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/crottin_0003_b_2_mo47s6hduco0vekm.jpg?v=1755856107"},{"product_id":"fougette-au-thym","title":"Fougette au Thym","description":"\u003cp id=\"NWNC6GM\"\u003eThis petit quenelle of goat’s cheese is a rare find, made at a small family-owned goat farm just North of Toulouse. Their herd of goats is only about three hundred strong, and enjoy a life outdoors feeding only on the wild garrigue scrubland and what is grown on the farm. Their milk is made into cheese on the farm, aromatised with thyme and thyme leaves, then sent within the same week to Rodolphe le Meunier’s caves in Touraine. There, he and his team of affineurs mature it for a further ten days to nurture a delicate Geotrichum rind, which clings tightly to the paste. The name of the cheese is a portmanteau of fougere and bouygette, referring firstly to the fern that topped the original version of the cheese, and then to the local term for the cheese’s shape. Gently milky with the texture of a mousse, it is sweetly herbal with approachable salinity.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"70g - 100g","offer_id":52254675173640,"sku":"CGSF084","price":10.9,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/Fougette_002_1000x1000px.jpg?v=1758535061"},{"product_id":"galet-de-tours","title":"Galet de Tours","description":"\u003cp\u003eFor celebrated affineur, Rodolphe le Meunier, an AOP status can get in the way of experimenting with a much-loved cheese. This is a Selles-sur-Cher in all but name, and Rodolphe’s maturation brings even greater complexity and balance.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"130g - 160g","offer_id":52254676484360,"sku":"CGSF076","price":12.45,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/galet-de-tours-fcc---dsc_1000_b.jpg?v=1755856136"},{"product_id":"golden-cross","title":"Golden Cross","description":"\u003cp\u003eGolden Cross cheese is sweet, soft and delicately ‘goaty’ and grassy, with an ice-cream like texture.\u003c\/p\u003e  \u003cp\u003eKevin and Alison Blunt make Golden Cross from the milk of their own goats, which are fed only on pasture or hay (no silage for them!).  The recipe is loosely based on the famous Sainte Maure goats’ milk log from France, but with a bloomy penicillium candidum coat and slightly firmer paste.\u003c\/p\u003e  \u003cp\u003eThe young cheese is rolled in ash, and then matured for a couple of weeks to allow the growth of a natural rind and the development of a more complex flavour. \u003c\/p\u003e  \u003cp\u003eIn 1989, Kevin and Alison saw the light, gave up their Biochemistry and Human Biology backgrounds, and began their search for the 'good life'.  Their small start only afforded a few goats and barns, requiring them to live in a caravan.  \u003c\/p\u003e  \u003cp\u003eOriginally they supplied  their goats’ milk to a local cheese-maker, but, when he retired, they took up the responsibility and became the cheese-makers themselves.\u003c\/p\u003e  \u003cp\u003eGoing from strength to strength, the Blunts have become two of Britain’s more renowned cheese-makers, and now have 300 goats (and a house!).\u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003eGold winner at the 2017 Artisan Cheese Awards.\u003c\/strong\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"225g","offer_id":52254677729544,"sku":"CGSF003","price":12.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/240305_finecheese_goldencross_008.jpg?v=1755856140"},{"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":"la-oveja-negra-manchego-semi-curado","title":"La Oveja Negra Manchego Semi Curado","description":"\u003cp\u003eManchego has become such a popular cheese worldwide that its production is increasingly industrial.\u003c\/p\u003e\n\u003cp\u003eAt The Fine Cheese Co. we have been on a mission to source and supply a true, artisan Manchego: one that defines the style, and is the Manchego of both our memory and our dreams. That search is over. Nutty, herbaceous, sweet and savoury at the same time, and more complex than mass-produced Manchegos. Ours has a buttery, lanolin scent.\u003c\/p\u003e\n\u003ch4\u003eTry it with quince \u003ca tabindex=\"0\" href=\"https:\/\/finecheese.pro\/mediterranean-range-membrillo?___SID=U\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emembrillo\u003c\/strong\u003e \u003c\/span\u003e\u003c\/a\u003efor a match made in heaven.\u003cbr\u003e\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cp\u003e\u003cem\u003e*A whole La Oveja Negra Manchego Semi Curado weighs approximately 2.5kg. 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":52435451445512,"sku":"CEHA013","price":14.88,"currency_code":"GBP","in_stock":true},{"title":"620g","offer_id":52435451511048,"sku":"CEHA013","price":29.76,"currency_code":"GBP","in_stock":true},{"title":"1.25kg","offer_id":52435451478280,"sku":"CEHA013","price":60.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/210222_finecheese_manchego_012_1.jpg?v=1764350285"},{"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":"morbier","title":"Morbier","description":"\u003cp\u003eMade in the high Jura mountains, this cheese was originally made by the farmers of the Comte region for their own consumption as it was ready much more quickly than the huge wheels of Comte. The curd from the morning milk was ladled into the moulds and a layer of wood ash sprinkled on top to prevent a skin from forming and to protect the cheese from insects. The curds from the evening milking where then put on top at the end of the day. The cheeses were washed with brine to develop the characteristic orange, slightly sticky rind and the pungent aroma that we associate with Morbier. Today the layer of ash is purely decorative in tribute to the traditional methods employed by the original dairy farmers who created this cheese. Despite its aroma, Morbier is surprisingly mild with a rich fruity taste and a supple texture. Delicious on the cheeseboard it also melts beautifully. The original farmers would put the cheese beside the open fire and when the surface had begun to melt, they would scrape it on to boiled potatoes. A delicious fireside picnic!\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435453673736,"sku":"CCSF031","price":8.34,"currency_code":"GBP","in_stock":false},{"title":"500g","offer_id":52435453640968,"sku":"CCSF031","price":16.68,"currency_code":"GBP","in_stock":false},{"title":"1kg","offer_id":52435453608200,"sku":"CCSF031","price":33.35,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/fcc-morbier_b.jpg?v=1755856179"},{"product_id":"parmigiano-reggiano","title":"Parmigiano Reggiano 350g","description":"Our Parmigiano Reggiano Zaboform cheese is 30 months' old, not the usual 24 months. We believe this additional ageing gives an extra dimension of flavour.     The Bilzi Family behind the Zabo Brand are cheese maturers (this division between producing and affinage is common throughout Europe). Although they started as cheesemakers, they now concentrate on the careful ageing over years of the cheeses. Every week they visit the farms in the high pastures, selecting the best cheeses for maturing, working only with particular producers who share their artisan approach.     Although putting a great cheese like Parmigiano Reggiano into a vacuum pack seems a sin, it is by far and away the best method of keeping the cheese fresh for weeks in the fridge. Otherwise it becomes oily and waxy, which makes it difficult to grate. This is exactly how Italians buy it.     The key is not to remove the vacuum pack, but to open the nose use\/grate what you need and seal with foil.     In England we tend to use Parmigiano Reggiano (Parmesan) for grating over pasta, but a  30-month-old cheese is wonderful eating in nuggets at the end of the meal with a glass of Vin Santo.    \u003cem\u003e*A whole Parmiggiano Reggiano weighs approximately 40kg. Smaller weights are a cut of a whole cheese.\u003c\/em\u003e ","brand":"The Fine Cheese Co.","offers":[{"title":"350g","offer_id":52435459997960,"sku":"CCHA080","price":18.92,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/parmesan-reggiano_b__1_2_tkimq32tkwqg5ty5.jpg?v=1755856188"},{"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":"quercyfeuille-au-romarin","title":"Quercyfeuille au Romarin","description":"","brand":"The Fine Cheese Co.","offers":[{"title":"130g - 160g","offer_id":52254695129352,"sku":"CGSF083","price":13.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/cgsf083_quercyfeuille_au_romarin_2.jpg?v=1755856196"},{"product_id":"reblochon-fermier-missilier","title":"Reblochon Fermier","description":"\u003cp\u003eThe flagship cheese of Haute-Savoie. The green label indicates this is the rarer farmstead variety, and it’s been washed twice by Joseph Paccard, leading to an intoxicating aroma of leather and spruce.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435450757384,"sku":"CCSF157","price":12.4,"currency_code":"GBP","in_stock":false},{"title":"Whole (Average 500g)","offer_id":52435450790152,"sku":"CCSF157","price":24.8,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/reblechon-misslier_3_b__xl3nhsf1fnrzjcgh.jpg?v=1755856198"},{"product_id":"roquefortcarles","title":"Roquefort Carles","description":"\u003cp\u003eStrong and sublime. Sweet, creamy paste with sharp, mineral pockets of blue. The only Roquefort house to produce their own penicillium roqueforti, extracted from rye loaves baked inhouse. Respect for tradition and quality is at the heart of this cheesemaking family.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e* A whole Roquefort weighs approximately 1.4 – 1.5 kg. Smaller weights are a cut of  a whole cheese.\u003c\/em\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"215g","offer_id":52435458818312,"sku":"CEBL004","price":13.76,"currency_code":"GBP","in_stock":true},{"title":"430g","offer_id":52435458851080,"sku":"CEBL004","price":27.52,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/210222_finecheese_roquefortcarles_009_b__1.jpg?v=1755856201"},{"product_id":"saint-nectaire-fermier-guillaume","title":"Saint Nectaire Fermier Guillaume","description":"\u003cp\u003eThird-generation affineur Sébastien Guillaume specialises in a single purpose: selecting and hand-ripening Saint Nectaire Fermier in the century-old subterranean cave his family have used alternately for wine, cheese, and the French Resistance. \u003c\/p\u003e\n\u003cp\u003e*A whole Saint Nectaire Fermier weighs approximately 1.6kg. Smaller weights are a cut of a whole cheese. \u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"1\/3 (approx. 530g)","offer_id":52435456622856,"sku":"CCHA074","price":27.45,"currency_code":"GBP","in_stock":false},{"title":"1\/6 (approx. 265g)","offer_id":52435456590088,"sku":"CCHA074","price":13.73,"currency_code":"GBP","in_stock":false},{"title":"Whole (approx. 1.6kg)","offer_id":52435456655624,"sku":"CCHA074","price":82.88,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/241029_finecheese_saintnectairefermiersolo_330_b.jpg?v=1755856203"},{"product_id":"smoked-westcombe-cheddar","title":"Smoked Westcombe Cheddar","description":"\u003cp\u003eTom Calver takes cuts of his award-winning Cheddar and smokes them over cherry wood in his fabulous, converted phone box. \u003cbr\u003eSmoking brings a new layer of satisfying woody notes to this tangy cheddar. \u003cbr\u003eThe cheese is most smoky near the nose, but the more complex, classic Cheddar flavours and grassy notes become more evident towards the rind.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"225g","offer_id":52435459408136,"sku":"CCHA134","price":6.44,"currency_code":"GBP","in_stock":true},{"title":"450g","offer_id":52435459375368,"sku":"CCHA134","price":12.87,"currency_code":"GBP","in_stock":true},{"title":"900g","offer_id":52435459440904,"sku":"CCHA134","price":25.74,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/smoked-westcombe-fcc-2021-4_b.jpg?v=1755856216"},{"product_id":"st-cera","title":"St Cera","description":"\u003cp\u003eThe dusky sister of St. Jude. Julie Cheyney places young St. Judes in wooden trays, and washes them with brine to develop their blush pink coats. The paste is smooth and silky, while the flavour is buttery, fruity, complex and lingering. Spoon it directly from the box and savour every morsel.\u003c\/p\u003e  \u003cp\u003e\u003c\/p\u003e  \u003cp\u003eBecause St Cera is washed in its wooden box, and matured in the humid, moist environment of the cheese maturing rooms, it naturally follows that the wooden boxes can become a little damp. For this reason it is possible for various natural moulds to develop on the box. There is no need to be concerned. These moulds are perfectly safe and do not affect the flavour of the cheese at all.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"90g","offer_id":52254701748488,"sku":"CCSF095","price":9.85,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/st-cera-fcc-nov-2020-03_b.jpg?v=1755856222"},{"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":"st-andrews-farmhouse-cheddar","title":"St Andrews Farmhouse Cheddar","description":"\u003cp\u003eJane and her husband Robert run the family farm in the East Neuk of Fife, where the Stewarts have been farming since the 1930s. Despite farming relatively far north, the cows are able to graze outside from early Spring to late Autumn. The farm is not far from the coast, and the salty air, warm coastal breezes, and heavy clay soil combine to produce lush pastures on which the cows can thrive. During the colder Scottish winters, the cows shelter inside from the chilly winds. \u003c\/p\u003e\n\u003cp\u003eAlthough the family have been farming here for nearly 70 years, cheesemaking began around 10 years ago. Having always loved eating cheese, Jane decided the time had come to learn how to make it. \u003c\/p\u003e\n\u003cp\u003eJane may make her cheese over 400 miles away from the village of Cheddar, but the quality of the milk, the methods that she employs, along with the meticulous care and attention that she gives to her precious cheeses, make it worthy to hold up its head among the original Somerset Cheddars. \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 \u003c\/em\u003e\u003cem\u003eSt Andrews Farmhouse Cheddar \u003c\/em\u003e\u003cem\u003eweighs approximately 13kg. 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":52435460096264,"sku":"CCHA238","price":9.3,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435460063496,"sku":"CCHA238","price":18.6,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435460030728,"sku":"CCHA238","price":37.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/240305_finecheese_standrews_036.jpg?v=1755856217"},{"product_id":"st-maure-de-touraine","title":"Sainte Maure de Touraine","description":"\u003cp\u003eA classic from the Loire, a region knee-deep in great goats' milk cheeses dating back to the Saracen invasion of France in the 8th century. It is so delicate when young that it is held together by a thin straw. (In order to control production of the cheese, the dairies now have to have their farm's name or code laser engraved on the straw. (Pull it out and look!) The fresh cheese is ashed, and then ripened to produce a log that is both creamy and full-flavoured. The Fine Cheese Co.'s Sainte Maure is selected from one of the small farmhouse producers and aged to perfection by the affineur Hardy.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"220g - 250g","offer_id":52254702371080,"sku":"CGSF075","price":17.15,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/image_485_2_tbmvrah1lznrfw2e.jpg?v=1755856223"},{"product_id":"st-jude","title":"St Jude","description":"\u003cp\u003e\u003cstrong\u003eWinner of 'Gold' at the World Cheese Awards 2018\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSt. Jude is made by Julie Cheyney in Norfolk, from the milk of the same Montbeliarde herd that provides the milk for Jonny Crickmore’s Baron Bigod. \u003cbr\u003eJulie first started making cheese in 2005, when she and Stacey Hedges created Tunworth. After only one year, the pair were delighted to become Supreme Champion at the British Cheese Awards: a justly deserved accolade but a very rare one in such a young cheese-making business. \u003cbr\u003eJulie and Stacey parted ways, and, in 2012, Julie set up her own dairy in Hampshire where she began to make St. Jude. \u003cbr\u003eJulie is so concerned about the quality of her milk that, when she heard on a Radio 4 programme about the work that Jonny Crickmore was doing at Fen Farm, she had to investigate further. Once Julie had got to know more about the Crickmores, she took the decision to move her business and life from Hampshire to Norfolk, in pursuit of the best milk that she could find. \u003cbr\u003eJulie uses the milk, still warm, from the first cows into the dairy parlour, to be transformed into this delicate, rich, dense and creamy cheese. She believes that cheese should be made slowly and gently, and so every step in the process of producing this lactic set cheese is performed by hand. The cheese is worth the wait: a thin, wrinkled coat, sometimes with a delicate cream line underneath, encases the rich core. The taste is delicate but complex, with a lingering finish.\u003c\/p\u003e\n\u003cp\u003e* This cheese is made with flavour rather than appearance as the paramount consideration. Because the coat is kept deliberately thin, other moulds can appear. The creamy coloured surface is created by geotrichum and the blue, green and grey spots that can often appear are other wild penicillium. They are perfectly safe to eat and do not mar the flavour of the cheese.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"90g","offer_id":52254702764296,"sku":"CCSF014","price":9.55,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/210222_finecheese_stjude_007_1.jpg?v=1755856220"},{"product_id":"stichelton","title":"Stichelton","description":"\u003cp\u003eJoe Schneider revived the tradition of making this famous blue cheese in 2006. Unpasteurised milk, a long slow acidification, and hand ladling make Stichelton a revelation. It is creamy, rich and nutty, with a gentle blue tang.\u003cbr\u003eIn October 2006, Joe Schneider set up to revive the tradition of making unpasteurised Stilton. Unable to call his cheese 'Stilton', he set upon the name Stichelton (the old name for the town of Stilton). Unpasteurised milk, slow acidification and hand-ladling make this cheese a revelation.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*A whole Stichleton 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":"300g","offer_id":52435456295176,"sku":"CCBL008","price":13.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":52435456262408,"sku":"CCBL008","price":27.0,"currency_code":"GBP","in_stock":false},{"title":"1.2kg","offer_id":52435456229640,"sku":"CCBL008","price":54.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/titchelton_b__2_gnkvfcn9mdirf1ni.jpg?v=1755856219"},{"product_id":"starnachas-extra-mature","title":"Stärnächäs Extra Mature","description":"\u003cp\u003eProduced at the foot of the Säntis mountain near Appenzell, Stärnächäs has a flavour that sits somewhere between a Gruyère and an Appenzeller. The texture is slightly supple and smooth, with only the occasional crystal and a few small holes found within the paste. The sweetness is not as intense as that of an aged Gruyère, as the cheese is aged for only eight months. However, there is a quality about the flavour combined with the texture that makes it hard to stop going back for just one more nibble.     \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSupreme Champion at the International Cheese Awards 2016 in Nantwich\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*A whole Stärnächäs Extra Mature 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":52435455541512,"sku":"CCHA006","price":8.5,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435455508744,"sku":"CCHA006","price":17.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435455475976,"sku":"CCHA006","price":34.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/210222_finecheese_starnachas_012.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":"tete-de-moine","title":"Tête De Moine","description":"\u003cp\u003eMeaning ‘Monk’s Head’, this cheese is so-called for its resemblance to the tonsured dome of a member of the monastic order. Shaved into wafer-thin rosettes, the cheese releases a sweet and tempting aroma.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"850g","offer_id":52435460129032,"sku":"CCHA402","price":48.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/tete-de-moines-2017-by-fcc--3_b__mpgyefn7lsonamzm.jpg?v=1755856232"},{"product_id":"tomme-de-savoie-fermiere","title":"Tomme de Savoie Fermiere","description":"\u003cp\u003eThis is a true Tomme de Savoie, from a time before the rise of industrialised cheesemaking. \u003cbr\u003eRedolent of a woody wonderland, this is a cheese of great structure and complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*A whole Tomme de Savoie weighs approximately 1.3kg. 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":52435458195720,"sku":"CCSF048","price":8.29,"currency_code":"GBP","in_stock":false},{"title":"400g","offer_id":52435458162952,"sku":"CCSF048","price":16.58,"currency_code":"GBP","in_stock":false},{"title":"1.3kg (whole)","offer_id":52435458228488,"sku":"CCSF048","price":53.89,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/220309_finecheese_paccard_193_b.jpg?v=1755856252"},{"product_id":"yoredale-wensleydale","title":"Yoredale Wensleydale","description":"\u003cp\u003eModern Wensleydales can be sharp, acidic and crumbly, but Yoredale is an altogether more interesting cheese. Made traditionally with raw milk; it is rounded and smooth, rich and buttery, but balanced with a refreshing acidity. Matured for three to four months, more mineral tones appear towards the clothbound rind as the cheeses develop their full potential.\u003c\/p\u003e\n\u003cp\u003eYoredale, the ancient name for Wensleydale, reflects the heritage of this hand-made cheese. Made in a micro-dairy in the town of Wensley, it is England’s only raw milk Wensleydale. (The cheese was previously called ‘Old Roan’).\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*A whole Yoredale Wensleydale weighs approximately 5kg. 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":52435459539208,"sku":"CCHA280","price":8.75,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435459506440,"sku":"CCHA280","price":17.5,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435459473672,"sku":"CCHA280","price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/old-roan__b__lufqgnbsmrzmbj8t.jpg?v=1755856273"},{"product_id":"zimbro","title":"Zimbro","description":"\u003cp\u003eThe perfect entry point for anyone yet to try a torta-style cheese. Its Spanish cousins can be pricey and overpowering. Zimbro is approachable and moreish, and comes from Beira Baixa in eastern Portugal.\u003c\/p\u003e\n\u003cp\u003e*As the cheese matures, blue, green and grey spots will appear on the outside while the inside becomes more runny. The mould spots are perfectly safe and do not mar the flavour of the cheese. Simply slice off the top of the cheese, scoop the paste from the interior and savour every morsel.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"450g","offer_id":52435459571976,"sku":"CESF035","price":17.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/zimbro-sh_b.jpg?v=1755856275"},{"product_id":"epoisses-gaugry-nvi","title":"Epoisses Gaugry","description":"\u003cstyle\u003e#html-body [data-pb-style=WF23QXM]{display:flex;flex-direction:column}\u003c\/style\u003e\u003cdiv data-content-type=\"row\" data-appearance=\"contained\" data-element=\"main\"\u003e\u003cdiv data-enable-parallax=\"0\" data-parallax-speed=\"0.5\" data-background-images=\"{}\" data-background-type=\"image\" data-video-loop=\"true\" data-video-play-only-visible=\"true\" data-video-lazy-load=\"true\" data-video-fallback-src=\"\" data-element=\"inner\" data-pb-style=\"WF23QXM\"\u003e\u003cdiv data-content-type=\"text\" data-appearance=\"default\" data-element=\"main\"\u003e\n\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\n\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52334289486088,"sku":"CCSF015","price":19.85,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/fcc-epoisses_b.jpg?v=1756983671"},{"product_id":"fer-de-lance-nvi","title":"Fer de Lance","description":"\u003cstyle\u003e#html-body [data-pb-style=LCN6RX3]{display:flex;flex-direction:column}\u003c\/style\u003e\u003cdiv data-content-type=\"row\" data-appearance=\"contained\" data-element=\"main\"\u003e\u003cdiv data-enable-parallax=\"0\" data-parallax-speed=\"0.5\" data-background-images=\"{}\" data-background-type=\"image\" data-video-loop=\"true\" data-video-play-only-visible=\"true\" data-video-lazy-load=\"true\" data-video-fallback-src=\"\" data-element=\"inner\" data-pb-style=\"LCN6RX3\"\u003e\u003cdiv data-content-type=\"text\" data-appearance=\"default\" data-element=\"main\"\u003e\u003cp\u003eNamed after a spearpoint due to its distinctive appearance. The shape is conducive to its creamy texture. The rind is thinner than a St. Maure’s, but thick enough to encourage a beautiful, wrinkled coat of geotrichum.\u003c\/p\u003e\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"150g - 180g","offer_id":52334294892808,"sku":"CGSF072","price":13.85,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/fer-de-lance-fcc-dsc_1001_b.jpg?v=1756983680"},{"product_id":"little-rollright-125g-nvi","title":"Little Rollright 250g","description":"\u003cdiv data-content-type=\"row\" data-appearance=\"contained\" data-element=\"main\"\u003e\u003cdiv data-enable-parallax=\"0\" data-parallax-speed=\"0.5\" data-background-images=\"{}\" data-background-type=\"image\" data-video-loop=\"true\" data-video-play-only-visible=\"true\" data-video-lazy-load=\"true\" data-video-fallback-src=\"\" data-element=\"inner\" style=\"justify-content: flex-start; display: flex; flex-direction: column; background-position: left top; background-size: cover; background-repeat: no-repeat; background-attachment: scroll; border-style: none; border-width: 1px; border-radius: 0px; margin: 0px 0px 10px; padding: 10px;\"\u003e\u003cdiv data-content-type=\"text\" data-appearance=\"default\" data-element=\"main\" style=\"border-style: none; border-width: 1px; border-radius: 0px; margin: 0px; padding: 0px;\"\u003eMade by David Jowett, from the organic milk of Manor Farm, Chedworth, 800 feet up in the Cotswolds. David uses the milk of this mixed herd of British Friesians and Dairy Shorthorns to produce his stunning cheese. Wrapped in spruce bands, the cheeses ripen to glorious maturity. When ready, the paste is glossy, rich and voluptuous, and the taste is buttery, complex and resinous.\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52758257369352,"sku":"CCSF130","price":13.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/rollright-fcc-april-2020-1_b__1_1_hxl6efu09gi0zekt.jpg?v=1756983684"},{"product_id":"la-oveja-negra-manchego-semi-curado-whole-nvi","title":"La Oveja Negra Manchego Semi Curado Whole","description":"\u003cdiv data-element=\"main\" data-appearance=\"contained\" data-content-type=\"row\"\u003e\n\u003cdiv data-pb-style=\"628F57E8E7F8D\" data-element=\"inner\" data-video-fallback-src=\"\" data-video-lazy-load=\"true\" data-video-play-only-visible=\"true\" data-video-loop=\"true\" data-background-type=\"image\" data-background-images=\"{}\" data-parallax-speed=\"0.5\" data-enable-parallax=\"0\"\u003e\n\u003cdiv data-pb-style=\"628F57E8E7FA4\" data-element=\"main\" data-appearance=\"default\" data-content-type=\"text\"\u003e\n\u003cp\u003eManchego has become such a popular cheese worldwide that its production is increasingly industrial.\u003cbr\u003eAt The Fine Cheese Co. we have been on a mission to source and supply a true, artisan Manchego: one that defines the style, and is the Manchego of both our memory and our dreams.\u003cbr\u003eThat search is over.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg data-pb-style=\"628F57E8E7FD3\" width=\"400\" alt=\"Every piece freshly cut \u0026amp; wrapped\" title=\"Every piece freshly cut \u0026amp; wrapped\"\u003e\u003c\/p\u003e\n\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\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cstyle\u003e#html-body [data-pb-style=\"628F57E8E7F8D\"]{justify-content: flex-start; display: flex; flex-direction: column; background-position: left top; background-size: cover; background-repeat: no-repeat; background-attachment: scroll; border-style: none; border-width: 1px; border-radius: 0px; margin: 0px 0px 10px; padding: 10px;}#html-body [data-pb-style=\"628F57E8E7FA4\"]{border-style: none; border-width: 1px; border-radius: 0px; margin: 0px; padding: 0px;}#html-body [data-pb-style=\"628F57E8E7FB5\"]{text-decoration: underline;}#html-body [data-pb-style=\"628F57E8E7FC4\"]{margin-right: 20px; float: left;}#html-body [data-pb-style=\"628F57E8E7FD3\"]{vertical-align: top;}\u003c\/style\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"2.5kg","offer_id":52334296924424,"sku":"CEHA013\/WHOLE","price":100.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/20150224_fcc_manchego_5699_b__1_xysphicjci1olfxa_2f62433a-a926-48ea-bfbd-7ce8ea848609.jpg?v=1756983685"},{"product_id":"l-antoine-de-fribourg-not-vis-nvi","title":"L'ANTOINE DE FRIBOURG (Not vis)","description":"\u003cdiv data-content-type=\"row\" data-appearance=\"contained\" data-element=\"main\"\u003e\u003cdiv data-enable-parallax=\"0\" data-parallax-speed=\"0.5\" data-background-images=\"{}\" data-background-type=\"image\" data-video-loop=\"true\" data-video-play-only-visible=\"true\" data-video-lazy-load=\"true\" data-video-fallback-src=\"\" data-element=\"inner\" data-pb-style=\"628F57E97DB16\"\u003e\u003cdiv data-content-type=\"text\" data-appearance=\"default\" data-element=\"main\" data-pb-style=\"628F57E97DB2E\"\u003e\n\u003cp\u003eNot all Raclettes are born equal. Much like Cheddar, Raclette has been copied so many times, that precious few people have tried the original. Raclette du Valois is everything a true Raclette should be. Ours is made high up in the Swiss mountains at Augstbord Dairy in the village of Turtmann. Milk is collected from the local famers in the Augstbord Co-operative. Their herds graze the land that ranges from 600 metres above sea level at the valley floor, to the slopes below the Turtmann glacier, which sits at a dizzying 3000 metres. The Alpine pasture is strewn with a wide variety of flowers and it is these meadows that provide the perfect raw material for this Raclette. Of course, the cheesemakers’ skill and dedication play no small part in the quality of this cheese too.  \u003c\/p\u003e\n\u003cp\u003eThe cheese is named after the French \/ Swiss dialect word ‘racler’, which means ‘to scrape’;  and it refers to the way that the cheese has always been eaten.  Traditionally, it was cut and held over an open fire until the surface bubbled, at which point it could be scraped with a knife onto a waiting bowl of piping hot potatoes, and eaten alongside local charcuterie, and pickles, such as cornichons.\u003c\/p\u003e\n\u003cp\u003eThe fruitiness of the cheese intensifies at it heats and begins to caramelise on the edges. Together with its accompaniments, Raclette makes a delectable fireside picnic.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cbr\u003e *A whole \u003c\/em\u003e\u003cem\u003eAffineur Walo Raclette du Valais weighs approximately 6\u003c\/em\u003e\u003cem\u003ekg. Smaller weights are a cut of a whole cheese. \u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e\u003cstyle\u003e#html-body [data-pb-style=\"628F57E97DB16\"]{justify-content: flex-start; display: flex; flex-direction: column; background-position: left top; background-size: cover; background-repeat: no-repeat; background-attachment: scroll; border-style: none; border-width: 1px; border-radius: 0px; margin: 0px 0px 10px; padding: 10px;}#html-body [data-pb-style=\"628F57E97DB2E\"]{border-style: none; border-width: 1px; border-radius: 0px; margin: 0px; padding: 0px;}\u003c\/style\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"Default Title","offer_id":52334297645320,"sku":"CCHA298","price":46.4,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/productno_selection_d219c41d-370d-47b8-89cb-345aa84a90b2.jpg?v=1756983689"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/collections\/Raw2-Cheese-Cat-Banner-DeskTop-M2.webp?v=1758874094","url":"https:\/\/finecheese.pro\/collections\/raw-milk-cheese.oembed","provider":"The Fine Cheese Co.","version":"1.0","type":"link"}