The farm is a mile south of Bude just behind Widemouth Bay. Cheesemaking began in 1999 in a disused dairy on the farm. All the milk is pasteurised.
The latest edition to the Whalesborough family. Similar to a Lancashire, it ripens with a very lively acidity and creamy texture.
Matured for 4 months and marbled with annatto, this is a hard cheese full of flavour with a creamy finish.
A curd washed cow's milk cheese, the rind is washed with Skinners Heligan Honey beer every two weeks giving a
semi soft pungent cheese.
A curd washed cheese, the rind is rubbed and washed with cider twice a week during ripening. It is a pungent cheese with an earthy, creamy flavour and supple texture.
Using similar cultures to Trelawney but washing away the whey, giving a creamy, supple, sweet continental style cheese.
Semi hard mould ripened cheese with a traditional clean, full, lemony flavour with creamy after taste and slightly crumbly moist texture.
Made to the same recipe as Trelawney, but in a 2kg mould and aged to 4 months. Bigger, creamier and richer.
A washed curd cheese with lemon, thyme and Cornish sea salt, making a creamy, supple and not too acidic taste. Past/V
Sign up to receive our latest news and offers.