Cheddar Style Cheeses
These cheeses have a texture and flavour similar to that of a rich Cheddar. They are carefully manufactured in an ideally controlled environment for between three and fifteen months to give you a choice of flavour. The younger cheeses are milder, while the more mature ones take on a more robust flavour, overlaid with fascinating overtones.
Fresh ingredients are also added to the Cheddar-style cheese to produce a range of unique flavours.
Wild Garlic
Wild garlic is milder and more subtle than the cultivated variety. It’s heady scent as it grows on shady banks is one of the richest finds of the countryside. This is a beautiful green-flecked cheese with an elusive flavour.
Mixed herb
A delightful blend of six fresh herbs gives this cheese a piquancy of its own. Variations in the mix give each bite a new taste.
Chive
The subtle, oniony flavour of fresh chives gives this cheese a cool freshness all of its own.
Apple Mint
Not, as you might have expected, a blend of apple and mint, but a little known herb that lends a surprising after-taste to this unique cheese.
Oak Smoked
Most so-called smoked cheeses are flavoured by a chemical coating. This one is conditioned by five days in Staffordshire Organic's own smoke house. If you think you know smoked cheese, be prepared for a taste explosion.
Whitmore
Whitmore cheese is made from unpasturized sheep’s milk. It has been compared to a manchego or pecorino, with its delicate, mild flavour. Sheep’s milk tends to be more easily digestible than cow’s, making Whitmore an ideal choice for those with a delicate system or certain types of lactose intolerance.
St Thomas
St Thomas is made using a more acid curd, producing a whiter, more crumbly-textured cheese, quite similar to Cheshire. St Thomas is available in its pure form, or flavoured with clove garlic and spicy peppercorns.
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