{"title":"Vegetarian Cheese","description":"\u003cp\u003eGone are the days when vegetarians had to settle for second best on their cheeseboards. Modern cheesemakers possess the necessary skill and know-how for creating artisan vegetarian cheeses that are filled with just as much complexity, character and ‘bite’ as anything made with animal rennet.\u003c\/p\u003e","products":[{"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":"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":"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":"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. Smaller weights are a cut of a whole cheese. \u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"Whole (Average 900g)","offer_id":52435453280520,"sku":"CCHA029","price":31.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/ccha029-baby-cornish-yarg-stack_2.jpg?v=1755856106"},{"product_id":"cornish-yarg","title":"Cornish Yarg","description":"\u003cp\u003eCornish Yarg cheese gets its name from the original cheese maker, Alan Gray (Yarg backwards), who reportedly found the recipe in his attic.\u003c\/p\u003e\n\u003cp\u003eSold to the nearby farm in 1984, the cheese was then made by the Horrell family; and it became one of the earliest examples of the new-style British artisan cheese production.\u003c\/p\u003e\n\u003cp\u003eCatherine Mead joined the team in the 1990s; and continuing growth led, in the early 2000s, to production being moved to a purpose-built dairy.\u003c\/p\u003e\n\u003cp\u003eThe cheese is loosely based on a Caerphilly recipe, and it is wrapped in stinging nettles (Urtica dioica) that are completely edible. 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":"eve","title":"Eve","description":"\u003cdiv class=\"ewa-rteLine\"\u003eJust as ancient sculptures and racy works of art would be covered with a fig or vine leaf, so too is this little masterpiece. The rind is washed in Somerset Cider Brandy, for added complexity.\u003c\/div\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"125g","offer_id":52254672060680,"sku":"CGSF001","price":10.85,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/210222_finecheese_eve_019.jpg?v=1755856121"},{"product_id":"fine-cheese-co-cheddar","title":"The Fine Cheese Co. Cheddar","description":"\u003cp\u003eA sweet and tangy Cheddar cheese with a particularly creamy texture and an occasional crystal caused by long maturing.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"100g","offer_id":52254673961224,"sku":"CCHA038","price":3.2,"currency_code":"GBP","in_stock":true},{"title":"200g","offer_id":52254673993992,"sku":"CCHA039","price":5.85,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":52254674026760,"sku":"CCHA040","price":11.15,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/fcc_waxed-cheddar-200g_2019_b__x9v4sujqfsppzsob.jpg?v=1755856135"},{"product_id":"finn","title":"Finn","description":"\u003cp\u003eSoft and unctuous, this delicious double-cream cheese is made by Charlie Westhead at Neal’s Yard Creamery.\u003cbr\u003eBased on the classic double-cream cheeses of France, Finn was one of Britain’s first double-cream cheeses, and is made using  the cream of the milk enriched with double cream. \u003cbr\u003eStarting off lactic and creamy, Finn develops light mushroom and walnut flavours, and a smooth ice cream texture. \u003cbr\u003eThe milk comes from the farm next door.  The herd is Friesian and Jersey, which gives an added richness to the milk.\u003cbr\u003eFinn has a long setting time. 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":"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":"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":"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":"greek-feta","title":"Greek Feta","description":"\u003cp\u003eFeta has been made in Greece since ancient times, and was first mentioned in Homer’s Odyssey. Protected by a PDO since 2002, it is worlds of flavour away from its Danish copies.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"200g","offer_id":52254678810888,"sku":"CMSF009","price":4.9,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/img_7279.jpg?v=1755856141"},{"product_id":"halloumi","title":"Halloumi 200g","description":"\u003cp\u003eThe famous Greek Cypriot cheese made from a mixture of goats', cows' and sheep's milk. Delicate, almost bland in flavour, Haloumi has a wonderfully elastic texture that makes it perfect for grilling and frying. Delicious with olive oil and capers.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"200g","offer_id":52254679302408,"sku":"CMSF008","price":6.85,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/haloumi_2012_b_3_f5jhqsm00rnvvh1q.jpg?v=1755856143"},{"product_id":"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":"hello-ewe","title":"Hello Ewe","description":"\u003cp\u003e\"Hello Ewe\" is made by husband and wife team, Tim Homewood and Angela Morris. Tim originally learned to make cheese with Peter Humphries at White Lake Cheese, but decided in 2008 to set up business with his fiancé Angela.\u003cbr\u003eIn order to make a new start, they decided to concentrate on ewes’ milk cheeses rather than the goats’ and cows’ milk cheeses that Tim had made before. Ewe’s milk has the advantage of giving a higher yield when transformed into cheese. Although this was originally perhaps more of a commercial decision, the pair have fallen in love with the delicate and sweet ewes’ milk, and are now delighted to make cheese only from this milk. \u003cbr\u003eTim and Angela use a Halloumi recipe to make this cheese. Once the curd has been set, cut, moulded, pressed and turned, it is then added back to the whey which has already been boiled and skimmed (ricotta is formed as a by product of the skimming). The cheese is scalded in the hot whey until it rises to the surface, letting Tim know that it is ready. \u003cbr\u003eThis Somerset cheese is a truly hand-made product, and is a million miles away from the mass-produced Halloumi that are more readily available.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"160g","offer_id":52254680645896,"sku":"CESF011","price":7.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/hellow-ewe_b__ma6fxarnntzfrnej.jpg?v=1755856151"},{"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":"mini-wigmore","title":"Mini Wigmore","description":"\u003cp\u003eWigmore cheese is complex, fruity, rich and unctuous, with a great delicacy of taste and texture. It's the sister cheese to Waterloo. They are both washed curd cheeses, which means that an amount of whey is replaced with water during the make, so leading to a gentle, delicate flavour and a smooth texture. Do not imagine this creates a bland cheese though.\u003c\/p\u003e\n\u003cp\u003eAnne Wigmore began making cheese in the experimental dairy at the National Institute for Research in Dairying (NIRD) in 1984, having worked there previously for a number of years as a microbiologist. Soon afterward, she decided to set up on her own, and, in 1986, Village Maid Dairy was born in a converted building at the end of her garden. Anne’s knowledge of cheese-making is highly technical, but she has a great feel for the cheese too.\u003c\/p\u003e\n\u003cp\u003eGold winner at the 2017 Artisan Cheese Awards.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"180g","offer_id":52254688379144,"sku":"CESF023","price":11.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/84553962-8BFB-493E-8BC2-CEDF5DBDCB6E_1_201_a_ee3b0f2b-cf6c-41ce-ac97-c6194a3c54fb.jpg?v=1772011520"},{"product_id":"perl-las","title":"Perl Las","description":"\u003cp\u003eMade by Carwyn Adams in Wales. When young, Perl Las (which translates as 'blue pearl' has a delicate blue taste. 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Smaller weights are a cut of a whole cheese. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eFor fourteen generations, the Quicke family have been farming in the village of Newton St. Cyres, just North of Exeter. Dedicated cheddar makers, their dairy herd of mixed-breed cows, and 2,700 acres of grasslands and oak woodlands are currently managed by Mary Quicke and her daughter Jane. A play on a classic theme, this cheese is hand-made in the style of traditional Cheddar, but with locally sourced goats’ milk. Clothbound and matured for around six months in the Cheddar store, it develops a well-rounded character quite unlike other goats’ milk cheeses.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435456753928,"sku":"CGHA010","price":12.54,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435456721160,"sku":"CGHA010","price":25.08,"currency_code":"GBP","in_stock":false},{"title":"1kg","offer_id":52435456688392,"sku":"CGHA010","price":50.15,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/cgha010_quicke_s_goats_cheese_cut_1.jpg?v=1755856195"},{"product_id":"sharpham-rustic","title":"Sharpham Rustic","description":"\u003cp\u003eThe Jersey cows that make Sharpham Rustic graze on water meadows in the beautiful Dart valley. 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From estuary to estuary.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*A whole Sharpham Rustic weighs approximately 1.6kg. Smaller weights are a cut of a whole cheese. \u003c\/em\u003e\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":52435458130184,"sku":"CCHA101","price":8.09,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435458097416,"sku":"CCHA101","price":16.18,"currency_code":"GBP","in_stock":true},{"title":"750g","offer_id":52435458064648,"sku":"CCHA101","price":24.26,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/2pe0211405-fcc-sharpham-rustic43531_b.jpg?v=1755856213"},{"product_id":"sinodun-hill","title":"Sinodun Hill","description":"\u003cp\u003e\u003cstrong\u003eWinner of 'Gold' at the World Cheese Awards 2018\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSinodun Hill cheese is sweet, almondy and complex, with a thin, beautifully wrinkly coat that develops natural spots of blues, greys and greens over time. \u003c\/p\u003e\n\u003cp\u003eIt is made by Fraser Norton and Rachel Yarrow, who only decided to become cheese-makers in 2014. Fraser worked in Project Management and Rachel was a teacher, but they felt a yearning for a different way of life. Such momentous changes take time to bring to fruition, but, in February 2016, they were ready to welcome their first goats to the barn that they had rented at Earth Trust Farm, a charity which helps people start up new agricultural businesses through a Farm Step scheme.\u003c\/p\u003e\n\u003cp\u003eFrom the very beginning their standards were high, and their ambition has paid off. They looked to the great goats’ cheeses of France for inspiration, and have chosen a very slow, lactic set recipe, which preserves the flavour of the milk. They toyed with using no rennet at all but were not happy with the results, and have settled instead on using a tiny amount of French thistle rennet coagulant. This makes for a fabulous texture: smooth and rich, mouth-filling, but never cloying or claggy. All in all, a truly lovely cheese!\u003c\/p\u003e\n\u003cp\u003eAt the start of 2025, Fraser and Rachel moved their home, family, dairy and 241 goats to their very own farm in Carmarthenshire, Wales. Once they got their goats settled in it was kidding time, and now their first Welsh cheeses are ready to be released. And they were worth the wait! These bright, fresh, zesty cheeses are light in texture and perfect for Spring.\u003c\/p\u003e","brand":"Norton \u0026 Yarrow","offers":[{"title":"200g","offer_id":52254700306696,"sku":"CGSF027","price":14.45,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/230215_finecheese_sinodunhill_13_b.jpg?v=1755856214"},{"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":"the-fine-cheese-co-english-oak-smoked-cheddar","title":"The Fine Cheese Co. English Oak-Smoked Cheddar","description":"\u003cp\u003eThis authentic, PDO, West Country Farmhouse Cheddar is made in Dorset, using the traditional method of stacking the curds by hand. Once it has been matured until it has reached the desired creamy consistency and tangy bite, the cheese is then sent to a local smokehouse to be gently smoked over oak chippings, until it has taken on its characteristic delicately smoky aromas and flavour. The smoke is delicately judged, to allow the mature, farmhouse character of the Cheddar to shine through.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"200g","offer_id":52254707810568,"sku":"CCHA128","price":6.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/fcc-wax-cheddar-dsc_0635-3_b__e1xxmypfxwytd70i.jpg?v=1755856237"},{"product_id":"the-fine-cheese-co-goat-cheddar","title":"The Fine Cheese Co. Goat Cheddar","description":"\u003cp\u003eA mellow and nutty tasting Cheddar, hand-made from goats’ milk in Dorset, and matured for around six months. Less powerful in flavour than our English Farmhouse Cheddar, the goats’ milk creates a more delicate, subtle sweetness.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"200g","offer_id":52254709252360,"sku":"CGHA002","price":7.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/fcc-wax-cheddar-dsc_0636-4_b__eaxzrdhkte3gd0w3.jpg?v=1755856240"},{"product_id":"tunworth","title":"Tunworth","description":"\u003cp\u003e\u003cstrong\u003eWinner of 'Gold' at the World Cheese Awards 2018\u003c\/strong\u003e\u003c\/p\u003e  \u003cp\u003eTunworth has the thinnest possible rind, an undulating surface, and a profoundly fruity tang - enough to convince a Frenchman that this was made on his terroir.\u003c\/p\u003e  \u003cp\u003eThe cheese's maker, Stacey Hedges, started making cheese in 2004. After visiting traditional Camembert producers in Normandy, she began on her recipe to produce this cheese. Using local milk, Tunworth was created.\u003c\/p\u003e  \u003cp\u003eStacey uses a very traditional recipe that not very many Camembert makers use as it is so difficult to make. The cheese-making process includes a slow overnight acidification. The curds are hand-ladled into moulds and very gently handled.\u003c\/p\u003e  \u003cp\u003eIn 2006, Tunworth, the closest cheese this country has produced to a Camembert, became Supreme Champion at the British Cheese Awards; a feat that was repeated in 2013.\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52254713872648,"sku":"CCSF004","price":12.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/20150224_fcc_tunworth_5691_b.jpg?v=1755856256"},{"product_id":"wild-garlic-yarg","title":"Wild Garlic Yarg","description":"\u003cp\u003e\u003cem\u003e*A whole Wild Garlic Yarg weighs approximately 1.7kg. Smaller weights are a cut of a whole cheese. \u003c\/em\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"210g","offer_id":52435458294024,"sku":"CCHA054","price":7.16,"currency_code":"GBP","in_stock":true},{"title":"420g","offer_id":52435458261256,"sku":"CCHA054","price":14.32,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/wild-garlic-yarg_b__2.jpg?v=1755856272"},{"product_id":"wyfe-of-bath","title":"Wyfe of Bath","description":"\u003cp\u003eWyfe of Bath is made with cows' milk, from a recipe inspired by Gouda, by Graham Padfield at Park Farm in the village of Kelston, on the outskirts of the historic city of Bath.  \u003cbr\u003eCheese is at the heart of the business, and the family has recently built a new dairy to accommodate the high demand. \u003cbr\u003eEverything is still made by hand, and the quality of the milk is paramount. Graham uses the milk from his own herd of Holstein Friesian cows to make the cheese, which is formed in a basket mould before being aged for four months for a rich, deep flavour.  As a hand-made, single-herd cheese, Wyfe of Bath’s taste changes slightly according to the season, but it is always sweet and rich, and redolent of buttercup meadows! The cheese is similar in style to a young Gouda, but it is not pressed, and this gives it a much more springy texture than its Dutch cousin. \u003cbr\u003eWyfe of Bath takes its name from the tale of a character in the 14th Century British literary classic, The Canterbury Tales by Geoffrey Chaucer. Using the old English spelling of ‘wife’, the tale is told by a lusty character with strong appetites!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGold winner at the 2017 Artisan Cheese Awards.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*A whole Wyfe of Bath weighs approximately 2.6kg. 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":52435449807112,"sku":"CCHA124","price":10.62,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":52435449774344,"sku":"CCHA124","price":21.24,"currency_code":"GBP","in_stock":true},{"title":"1.2kg","offer_id":52435449741576,"sku":"CCHA124","price":42.48,"currency_code":"GBP","in_stock":true},{"title":"Whole (Average 2.4kg)","offer_id":52435449839880,"sku":"CCHA124","price":84.96,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/210222_finecheese_wyfeofbath_006.jpg?v=1755856273"},{"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":"old-farmdal-nvi","title":"Old Farmdal","description":"\u003cstyle\u003e#html-body [data-pb-style=DLN5YYO]{justify-content:flex-start;display:flex;flex-direction:column;background-position:left top;background-size:cover;background-repeat:no-repeat;background-attachment:scroll}\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=\"\" id=\"\" data-element=\"inner\" data-pb-style=\"DLN5YYO\"\u003e\u003cdiv data-content-type=\"text\" data-appearance=\"default\" data-element=\"main\"\u003e\u003cp\u003e*A whole Old Farmdale weighs approximately 12kg. Smaller weights are a cut of a whole cheese. \u003c\/p\u003e\u003c\/div\u003e\u003c\/div\u003e\u003c\/div\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52540222079240,"sku":"CCHA453","price":11.53,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":57282010808584,"sku":"CCHA453","price":23.05,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":57282010841352,"sku":"CCHA453","price":46.1,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/240305_finecheese_spacecheese_014.jpg?v=1756983688"},{"product_id":"heidalsprim-brunost-paste","title":"Heidalsprim Brunost Paste","description":"\u003cp\u003e\u003cspan\u003eFollowing the success of the classic Brunost, Heidalsprim is a modern variation developed by Heidal Ysteri. This spreadable variation of Brunost can be served on toast or tempered and served as a sweet complement to pancakes or ice cream.\u003c\/span\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"180g","offer_id":53328277602568,"sku":"CCSF211","price":10.1,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/E32B0463-0937-4C15-9684-6FA9ACEF646E_1_201_a.jpg?v=1771245774"},{"product_id":"wild-garlic-yarg-whole","title":"Wild Garlic Yarg (WHOLE)","description":"\u003cp\u003e\u003cem\u003e*A whole Wild Garlic Yarg weighs approximately 1.7kg. 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