A family run business started in 1997. The creamery over looks the north coast at Tavarrian, near Newquay. All the cheeses use pasteurised milk.
"Cow" Double cream is added to the full fat milk. After 10 days in the ripening room it has developed its white mould rind. 200gms each
Traditional mould ripened cheese available in kilo or 3 kilo rounds as well in a kilo square. Ideal for sandwiches.
Carefully developed to give a delicious full bodied flavour one would normally only expect from an un-pasteurised cheese. It has a melting, smooth texture and a wonderfully complex flavour and tangy flavour.
Double cream is added to the milk before the cultures are added. The cheese is then placed in ripening rooms where the white mould develops giving its rich characteristic flavour.
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