Three versatile cheeses that can be used in a number of ways to create a cheese themed dinner for two. Melt the Ogleshield over buttery new potatoes, break the driftwood into a salad…. you decide.
Driftwood 200g
Driftwood is a handmade cheese using the highest quality goat's milk from their own tribe of goats. The cheese has a distinctive shape, resembling a small log or a piece of driftwood, hence its name. It has an ashed rind, which gives it a striking appearance. The cheese is soft and creamy, with a slightly crumbly center that melts in the mouth. The ash coating gives it a slight earthiness, while the goat's milk contributes a tangy, slightly acidic flavor that is balanced by a sweet and nutty undertone.
Duckett’s Caerphilly 250g
A tangy, crumbly traditional Caerphilly with a bright, zesty flavor. Tom Calver at Westcombe Dairy has taken the traditional recipe for Caerphilly passed down from Chris Duckett, once the last producer of unpasteurized farmhouse Caerphilly in the UK
Ogleshield 250g
A beautiful cheese made from the rich and creamy milk of Jersey cows. Developed by the renowned Cheddar maker, Jamie Montgomery, this unique cheese is a fusion of Cheddar and Tomme, crafted from the herd of Jersey cows he had long raised on his farm. To enhance the taste, Bill Oglethorpe came up with a brilliant idea of washing the rind in brine, which not only retained the moisture in the cheese but also imparted meaty and savory flavors. The result is a cheese with a supple texture and a rich, earthy flavor, that's perfect for melting and can serve as an excellent alternative to Raclette.
Three versatile cheeses that can be used in a number of ways to create a cheese themed dinner for two. Melt the Ogleshield over buttery new potatoes, break the driftwood into a salad…. you decide.
Driftwood 200g
Driftwood is a handmade cheese using the highest quality goat's milk from their own tribe of goats. The cheese has a distinctive shape, resembling a small log or a piece of driftwood, hence its name. It has an ashed rind, which gives it a striking appearance. The cheese is soft and creamy, with a slightly crumbly center that melts in the mouth. The ash coating gives it a slight earthiness, while the goat's milk contributes a tangy, slightly acidic flavor that is balanced by a sweet and nutty undertone.
Duckett’s Caerphilly 250g
A tangy, crumbly traditional Caerphilly with a bright, zesty flavor. Tom Calver at Westcombe Dairy has taken the traditional recipe for Caerphilly passed down from Chris Duckett, once the last producer of unpasteurized farmhouse Caerphilly in the UK
Ogleshield 250g
A beautiful cheese made from the rich and creamy milk of Jersey cows. Developed by the renowned Cheddar maker, Jamie Montgomery, this unique cheese is a fusion of Cheddar and Tomme, crafted from the herd of Jersey cows he had long raised on his farm. To enhance the taste, Bill Oglethorpe came up with a brilliant idea of washing the rind in brine, which not only retained the moisture in the cheese but also imparted meaty and savory flavors. The result is a cheese with a supple texture and a rich, earthy flavor, that's perfect for melting and can serve as an excellent alternative to Raclette.
