Raw cows milk, traditional rennet (not vegetarian)
Nanny McBrie (120g) - Appleby Creamery, Cumbria
At The Cheese Collective, we love a cheese pun, and this has to be one of the best.
Nanny McBrie is a soft, deliciously creamy, mould-ripened goats milk brie. This is a perfect stepping stone for people who are scared of strong goats cheeses. It’s deliciously creamy, melting in the middle towards the end of its life and running across the board.
Appleby Creamery get all of their goats milk from local goats farm, Meaburn Hall, which is run by the McPhee family, with Nanny being a female goat.
Taking inspiration from Emma Thompson’s Nanny McPhee, Nanny McBrie was born.
- 2017 Bronze World Cheese Awards
Pasteurised goats milk, vegetarian rennet
Gouda with Cumin (150g) - Connage Highland Dairy, Inverness
Connage Highland Dairy is a family-run business that was established in 2006 by the Clark family at Ardersier, near Inverness in the Scottish Highlands.
At this unique location, the cows graze on clover misted with sea spray from the Moray Firth, which gives their milk an extra special taste.
The cumin seeds marry perfectly with the gouda, giving it a lightly spiced eastern flavour.
- 2018 Best Cheese in Scotland and Gold at Melton Mowbury
Organic pasteurised cows milk, vegetarian rennet
Graceburn Truffle (250g) - Blackwoods Dairy, Kent
Graceburn is based on a Persian Fetta recipe - similar to Greek Feta but with a marinade of oil rather than brine.
The melt-in-your-mouth soft cheese comes in three varieties, Original, Truffle and Chipotle & Lemon.
It’s delicious crumbled into a salad, smeared on fresh bread or simply enjoyed on its own.
- 1 Star - Great Taste Awards 2020
- Best Flavour Added Cheese - British Cheese Awards 2019
- Artisan Cheese Awards - Overall Supreme Champion 2019
Raw cow’s milk, traditional rennet (not vegetarian)
Brighton Blue (150g) - High Weald Dairy, Sussex
A mild, semi-soft cheese with a mellow blue flavour and a slightly salty finish. The blue green veins deepen as the cheese matures, and the taste of the blue strengthens. It has an attractive natural edible rind.
- 2018 and 2019 Super Gold at World Cheese Awards,
- 2017 Silver British Cheese Awards
Pasteurised cows milk, vegetarian rennet
St. Jude (90g) - St. Jude Cheese, Suffolk
Lovingly made in small batches by Julie Cheyney on Cricklemore farm. Julie uses raw milk, from the herd of Montbéliarde cows on the farm. This gives a high protein milk which is excellent for cheesemaking and goes into renowned cheeses such as Vacherin, Comté and Reblochon.
The milk is piped from the milking parlour to the cheese room where, barely an hour old, the cultures are added to acidify the milk and thus the cheesemaking process has begun. There are many factors that affect the milk composition throughout the year, such as the cow’s stage of lactation and what she is eating. These seasonal changes influence the taste and texture of the cheese which provide some of the characteristics of a true farmhouse, handmade cheese.
St. Jude is a lactic style cheese with a wrinkled, mould ripened rind and a smooth paste. Usually eaten between 2-5 weeks old St. Jude develops from a young, fresh and creamy cheese to more complex flavours leaning towards buttery in the winter and more vegetal, grassy notes when the cows are out to pasture.
- Reserve Champion British Cheese Awards 2022
- 2019 Silver World Cheese Awards,
- 2019 Gold & Silver British Cheese Awards
Free weekday delivery Tuesday - Friday for mainland UK (excl. Scottish Highlands)
