| Chapel Cheddar | Our farm house cheddar is a typical "tight" textured cheese made from whole cow's milk.The texture of cheddar is the result of a procedure called "cheddaring" in which thick slabs of curd are milled and then repeatedly stacked and turned and then pressed to expel the maximum amount of whey. Our Chapel Cheddar is hard waxed in a yellow wax.
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| Heritage Havarti | This classic sandwich cheese is mild and often flavoured with herbs and we like to use chives or dill. Havarti was originally a Danish cheese and is one of the least offensive cheeses in the world. We have chosen a white wax for our Havarti.
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| Grassland Gouda | Gouda is one of the many towns in the Netherlands that has been a commerce center for cheese producers for centuries. This mellow and smooth cheese is made from our whole cow's milk and we encase it in the familiar red wax.
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| Coulee Caerphilly | This is a simple unsophisticated cheese, mild,semifirm and somewhat savory. Whole cow's milk is used to make this traditionally Welsh cheese and we encase this flavourful delight in black wax.
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| Harvest Moon | This is our version of one of France's trio of great cheeses-Camembert.This soft-ripened cheese is fun and easy to make but must be eaten "a point" or "just right" when the belly of the cheese is soft to touch and the white bloomy rind has ripened.
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| Blue Sky | Our version of a blue-veined cheese. Penicillium Roquerforti is used and is revealed as a bluish-green mould on and through out the cheese. Sky Blue is a mild but deeply flavourful example of blue cheese and has a spreadable consistency.
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| Milky Whey | This is our Ricotta which is made from the expelled whey from our Cheddar,Gouda,Caerphilly and Havarti cheeses and means "re-cooked" in Italian. This mildly sweet, nutty flavoured, moist and spreadable cheese is popular in desserts and pasta dishes.
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| Quark | Originally made in Germany using skim milk. Quark can be best described as a cross between yogurt and small curd cottage cheese. This bright white dairy product can be used in both sweet and savory recipes or mixed with seasonings for use as spreads or toppings.
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| Mascarpone | This is another dairy product rather than a cheese, originating in Italy and comes from the Italian verb masherare to "dress up" or "camouflage". Mascarpone is made from the cream of cow's milk and has an extremely high butterfat content. The taste is a sensation that lingers and is smooth, soft and sweet.With the help of Tataric acid, the heavy cream is merely relieved of it's moisture by being set to drain through butter muslin.
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| Cream and Butter | |
