With a deep, rich, strong taste that lingers long in the mouth.
Our hard, semi-hard and soft cheeses are made by hand using traditional, labour-intensive methods – because that’s the way we like it. We use vegetarian rennet, and produce both pasteurised and unpasteurised ranges. See our retail price list.
The hard, unpasteurised cheeses are made in the style of cheddar and after milling are wrapped in muslin and pressed for two days in original 19th century presses. They are then unwrapped and placed “nude” on old pine shelves in the dairy’s maturing room for at least five months for Ashmore Farmhouse and three months for Kelly’s Goat and Ramsey. Each cheese is turned and stroked daily to produce the unique natural rind.
The soft pasteurised cheeses – Bowyer’s, Chaucer’s and Dumpy – are made and matured much quicker. Once the curd is cut it is hand-ladled into moulds of varying sizes and allowed to drain overnight. The next day they are taken from the moulds, turned, and salted by hand, and on day 3 they are turned onto racks, salted and put into the maturing room.
After a week the distinctive white “furry” coating begins to appear on the cheeses. When ready they are wrapped in white breathable paper to keep maturing until they reach the customer’s preferred level of ripeness.
We are hugely proud to have had our cheeses recognised with prestigious accolades including:
Ashmore Farmhouse – 2011 World Cheese Awards Super Gold Medal – one of the top 50 cheeses in the world; 2010 World Cheese Awards Bronze Medal.
Chaucers – 2014 Great Taste Awards 3 stars and rated a top 50 product out of 10,000 food entries. Gruff and Ashmore were also awarded coveted 2 and 1 star awards.
Kelly’s Goat – 2008 British Cheese Awards Gold Medal.