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LITTLE WALLOP
One of the new charmers on the British cheese scene. Small and powerful goat’s cheese, washed in Somerset Cider Brandy....
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MONTGOMERY CHEDDAR  Crumbly textured cheese almost melts in the mouth. The lovely grassy aromas offset the fruity mellow rich taste...
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CAMEMBERT BAKER Perfect for baking Tunworth, Camembert, Camembert au Calvados to name just a few...
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STINKING BISHOP               
Uses perry as its wash and has a sticky yellow-orange rind which is very pungent. Soft and creamy...
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Kirkham's Lancashire



This Semi-hard unpasteurised, cloth bound cow`s milk cheese is made using a vegetable rennet. Morning and evening curd are combined for a traditional two layer cheese and the cloth is kept slightly moist with a brine rub. The cheese can be eaten fresh and crumbly with a tangy lactic aroma and taste, or alternatively, after a few months maturing the cheese becomes denser and more full bodied with rich mineral and earthy flavours and crème fraiche.
Goosnargh England
Goosnargh

Unpasteurised Cows Milk Vegetarian
Country England
Area of origin Goosnargh, Lancashire
Milk Cow`s milk (unpasteurised)
Style Hard, pressed, cloth-covered rind
Pungency Mild to strong
Fat content 45%
Ripening 3-6 months
Wine Pinot Noir, Burgundy

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