Cows Milk Cheese

Cow milk cheeses are as varied and rich as the producers who make them around the world. Starting with a base of rich, mild cow’s milk, cheesemakers then let their imaginations loose to create cheeses that can be creamy and sweet, hard and salty, and everything in between.

Goats Milk Cheeses

Goat milk cheese is one of those foods that can be quite divisive. For those who love it the slightly sour, characteristic aroma excites the senses and there is such a variety to choose from.

Sheep Milk Cheese

Buttery, indulgent, and tangy, sheep’s milk cheese is an incredibly varied and very versatile cheese category. Perfect for salads, pasta and risotto, to bake in quiche and savoury tart, it’s a great partner for seasonal produce and a great addition to a cheeseboard.

Buffalo Milk Cheese

Made from the milk of the water buffalo, buffalo milk cheeses like the classic Mozzarella di Bufala have a very distinctly sweet, smooth and rich flavour, different than cow’s milk, incredibly delicious and pairing wonderfully with cured meats like Prosciutto de Parma and Jamon Iberico.

Gurnsey & Jersey Cow Milk

The milk from these special cows is 18% higher in protein and 20% higher in calcium than ‘standard’ cows milk and has much lower levels of a protein called A1 making it easier to digest for many people. Having a slightly higher fat content gives the cheeses a delicious, buttery taste and creamy texture that you just can’t get enough of!