Cashel Irish Blue

Cashel Blue is a semi-soft blue cows’ milk cheese. It is unique, as it is Ireland’s first farmhouse blue cheese. It is all made on the dairy farm of Jane and Louis Grubb nr Cashel in Co. Tipperary Ireland. While some milk is purchased, the majority of the milk comes from the pedigree Friesian dairy herd on the farm. The cheese is made from pasteurised whole milk. It is sold in many specialty outlets in the U.K., United States and Ireland, as well as being listed by most of the British Multiples. Much of the cheese is sold young, while it is firm and crumbly, but for a fuller flavour it is best eaten at about three months of age, when it has a softer texture and more mature flavour.

Dorset Drum

We have been making award-winning West Country Farmhouse Cheddar at Denhay Farm since 1959. Using traditional skills and techniques employed in the Marshwood Vale and the West Country for generations, we are committed to producing a high quality, consistent cheese which has resulted in Denhay Cheddar winning top cheese awards for many years.

We make traditional 27kg rounded truckles, 20kg blocks and our unique 2kg mini-traditionalls, known as Dorset Drums. We only use our own milk, hand-make our Cheddar on the farm and then mature each cheese for around a year. This attention to detail and use of traditional skills contributes to Denhay Cheddar’s distinctive, nutty, mellow flavour.

The majority of Denhay Cheddar is sold in Waitrose as their own brand West Country Farmhouse Cheddar. As well as that, we supply Denhay Cheddar for the spoiltcow brand which is available in Tesco and Morrison. Denhay Cheddar is also supplied to many independent stores in Southern England. Additionally, we export Denhay Cheddar to both America and Europe.

COWGIRL CREAMERY

In 1997, Sue Conley and Peggy Smith opened Cowgirl Creamery in Pt. Reyes Station, a picturesque postage-stamp-of-a-town on the coast about an hour north of San Francisco. They started with an old barn, made it beautiful, put in a small plant for making hand-crafted cheese, bought organic milk from the neighbor, Straus Family Creamery… and before long the world found them! From the beginning, they wanted to make delicious, artisan cheese, to be environmentally responsible, and they also wanted to support their cheesemaking friends in being sustainable land stewards. Today, Cowgirl Creamery continues to make just a small collection of cheese — four, soft aged and three fresh, totaling about 3,000 pounds per week. However, their circle of cheesemaking friends has grown like wildfire and they now distribute extraordinary artisan cheeses from over 200 of America’s and Europe’s most prized producers.

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BLACK DIAMOND

Established in 1933 by Robert F. Hart, Black Diamond Cheese Limited has over 75 years experience in Cheese making.

Historically, cheese was dipped in hot wax to prevent mould growth on the rind and reduce shrinkage during aging. Upon contact with the rind, the wax immediately turned “Black”.