Named after the date when one of the last of the Celtic Kings – King MacBeth – lost his head upon a cold stone near the Peel of Lumphanan, 1057 is made from rich Scottish milk taken from dairy herds that graze on the banks of the lochs and in the glens of Scotland.
This mature cheddar is full flavoured, savoury, with some pleasant salty crystals throughout.
The recipe for Avonlea Clothbound Cheddar has its roots from the Orkney Islands, which is north of Scotland. This Clothbound Cheddar is lovingly wrapped and turned with care as it ages over 14 months resulting in a rich, robust flavour. Made from the milk of cows from small local farms around P.E.I. this cheese is filled with the flavor of Prince Edward Island.
2010 Silver Medal at the Nantwich International Cheese Show, 2007 World Cheese Award Bronze winner, this extra mature Cheddar is wrapped in a coating of black wax. It has a creamy texture and full bold flavour.
This English cheddar is produced using traditional Farmhouse methods. Blending with champagne gives this cheddar a creamy texture with pleasant yeasty and fruity flavours and a subtle citrus finish.
This farmstead clothbound cheddar is made by the Reade family on Sgriob-ruadh Farm on the Isle of Mull in Scotland. It has full and rich savoury flavours with a pleasant fruitiness and a unique slightly boozey flavour that is a result of the cows unique diet which is suplemented with spent grain husks from the whiskey distillery at Tobermory.
