Our Pasteurised collection

A creamy cheese from the Dauphine near Lyon, St Marcellin is made from cow’s milk and is a soft cheese usually sold in terracotta pots. The best ones are orange with a lemony taste and nutty aroma and we’ve tracked these down for you. They say St Marcellin should be chewed for a long time […]

This subtle tangy blue has a wonderfully light, melt-in-the- mouth creaminess. Once made by Dorset farmers from the skimmed milk left over from butter making , Blue Vinny was all but extinct by the 1970s. It was revived in 1980 by cheesemaker and Food Hero Mike Davies and is now solely produced at Woodbridge Farm […]