This mature little cheese has an upfront, spicy, savoury flavour with notes of toasted
The texture is firm and dense.
In 2017 the producers began to develop“extra mature Innes Log” by aggressively drying out
some halves of the young Innes Logs on arrival and then maturing them on wireracks for around four months. The cheeses are turned and patted regularly each week, knocking back excessive surface mould
growth. As the cheeses spend time in maturing rooms in London, they slowly lose moisture. They become firm and dense in texture and more concentrated in flavour.
The fudgey lactic paste takes on a savoury, umami flavour with a spicy kick.
A deliciously tender, easy to carve whole traditional ham which is cured from the very best selected pork legs using a traditional family recipe. Deboned and trimmed to the highest standard, it is then cooked using a traditional method, resulting in a succulent yet firm grainy ham with a delectably moreish flavour.
The flavour of Brunswick Blue is fresh and nutty. It offers something unique within our blue cheese range: a smooth and creamy texture alongside a clean, refreshing flavour.
Made with pasteurised sheep's milk and vegetarian coagulant.
Brunswick Blue is matured for about 10 weeks, and in this time a natural
rind is formed which imparts a breakdown and a creamier texture and mushroomy flavours.
A full flavoured ham made from selected whole pork leg that is smoked in natural hickory wood chippings and cooked. This ham is spirally sliced on the bone so it’s even easier to serve. With a melt in the mouth texture and rich, delicious flavour, this ham will fast become a family favourite.