Earthy: A rich, natural flavour with notes of damp soil or a leaf strewn forest floor.

Pasteurised: Made from milk that has been heated to a certain temperature for a certain time.

Thermised: Milk that has been gently heated to a lower temperature for a lesser time period than pasteurised.

Umami: A rich, savoury flavour found in aged cheeses - it gives cheese a deep, lingering flavour.

Lactic: Refreshing sour flavour, like yogurt - often found in our younger cheeses.

Ash Coated: We use charcoal ash on some of our cheeses for a number of reasons; it helps neutralise the acidity of the cheese creating a better environment for the development of mould, it encourages the rind to form, it adds subtle flavour and we think it looks great too!

Alpine Style: Similar to cheeses that originate from the Alps, this style of cheese usually has a smooth, firm texture and nutty flavour.

Washed Rind: Cheeses that are ‘washed’ (usually in brine or alcohol) have an unusual colour due to the nature of the rind, and a deeper flavour.