Cheshire

Savoury, flaky with light saltiness and sour cream tang.

Cheshire has been made for many centuries with history dating back to Roman times.

A standard item on all merchant and navy ships from 16^th Century – a Cheshire cheese was most likely carried on Darwin’s voyage and also on Captain Cook’s trip to New Zealand.

Texture is moistly flakey and crumbly. Flavours are savoury with a cool clean lactic tang, slightly salty but well balanced with a lingering sour cream finish. The tanginess is a good match for peppery or spicy relishes and cured meats.

Red Leicester

Smooth, sweet, nutty. Stunning on a cheeseboard. Great with fish

 A traditional hard cheese, smooth with sweet, nutty flavours.  We use annatto, a natural colouring from a Brazilian berry extract to give it a beautiful red-orange colour.  Melts beautifully and adds colour to sauces. A visual sensation on any cheeseboard.

Double Gloucester

Moist, silky and mellow. Beautiful melted

This is the cheese used for the famous sport of cheese-rolling, where a whole cheese is rolled down a steep hill in the Cotswolds and the competitors hurl themselves after it in an attempt to catch the cheese.  They are scraped up at the bottom by a team of ambulance and paramedic crews! 

Double Gloucester as made as early as the 8th Century - the merchants of this time used to test the cheese by jumping on it with both feet - if the rind cracked it was deemed to be not mature enough to travel - a lovely tasty mess to clean up afterwards. We have other ways of testing ours for maturity!

Texture  smooth and firm, moving to flakier as it gets older. Flavours are deep, full and rich, sweet and buttery with a slight hint of apricot.

Farmhouse Cheddar

Earthy, rustic, mustardy

Mount Eliza’s Farmhouse Cheddar is made and cheddared by hand, using the cheese maker’s skill and experience rather than mechanical processes. 

After hooping, the cheeses are cloth-bound and naturally ripened for 12 months or more.  The natural symbiotic action of the surface moulds is encouraged to produce a natural rind and to allow the gradual change in texture and flavour to develop.  This is a different process to cheese aged in plastic or wax coated.

Aged for 12 months in cloth, the result is a fine textured body with rustic, mustard flavours and a long-lingering finish.

Arriving Soon

Eliza Blue

Shamelessly rich and buttery.  Stilton-like

Eliza Blue

Arriving Soon

Wheta

Fresh and creamy-smooth feta, lightly salted

Wheta