OUR VERY OWN…

Our two cheeses are handmade using the fresh morning milk from Holstein, Friesian and Red Poll Cows. During the summer, the cows graze freely on clover rich pastures and in the winter dine-in on red clover haylage.

This home produced forage, together with the highest standards of cow welfare, produces top quality, award winning milk which is rich in butterfat and when used unpasteurised optimises the unique flavours of the cheeses.

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SO HOW DO THEY TASTE?

‘The Duke’ is an exquisite cultured blue with complex flavours which develops a soft blue natural rind and a golden interior with dashes of royal blue. The Duke is creamy, sweet and salty, with a delicious peppery finish.

‘The Duchess’ cheese is a firm and supple alpine style cheese, bathed in English Sparkling Rosé from Chilford Hall in Cambridge to create a cheese full of buttery flavours with an elegant curtsy of sweet notes.

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