The Cheese's! - Hard, Semi-Hard and Soft -
click here for full range and
All our cheeses are made with vegetarian rennet and hand made
with very little automation and include both pasteurised and
unpasteurised ranges. See an excellent 5 minute video by
The cheeses are made in a cheddar style and after milling wrapped in muslin
and pressed for 2 days in original 19th Century presses.
After pressing the cheeses are unwrapped and placed "nude" on old pine shelves in the maturing room for at least 5 months
for Ashmore Farmhouse and 3 months for the Kellys Goat cheese. Each cheese
is turned and stroked daily.
Ashmore cheese is made in different sizes 500g - 1kg truckles and
2kg and 4kg wheels and is available at different stages of maturity
and in smoked, blue, goats, fresh, garlic and chilli versions.
All our cheeses are very versatile. They can be enjoyed as the
centre piece of a traditional ploughman's lunch or as part of a cheese
board. They work very well with pickles, sweet apples and also our
very own Cheesemakers Chutney, which was developed specifically
to compliment our cheese.
Ashmore is especially enjoyable with
Duskins Apple juice,
Brewery Beer or
Rough Old Wife traditional dry Kent cider.
Our cheese can be used in soups, quiches, welsh rabbit, souffles,
sauces - even ice cream!!
Click here for a detailed
description of our cheese range
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