Vegetarian cheese is made without the addition of rennet (from the animal stomach) which starts the coagulation of the proteins and splitting of the cheese into curds and whey. Often a thistle derivative is used (containing specific enzymes), it can also be gathered from melons and fig leaves but even lemon juice will start the process. There are various other more laboratory based methods these days and don't get me started on what the Americans do!
Spicey nicey, cheddar with Jalapenos and chillis.
Crumbly with a mild fresh acidity
24 month Vintage Cheddar, really lovely.
Creamy sweet and gentle goatiness
Delicious creamy Irish blue
Pungent, washed rind
Creamy, mid strength, lovely!
Gentle with a lemony tang, covered in nettles.
Mild and slightly sweet
Tasty blue made with partially skimmed milk
Super strong cheddar
Creamy, tangy, organic
Tangy and zingy with horseradish and parsley!
Slightly sweeter than roquefort
Tasty, Nutty, robust!
Full flavoured, soft and lovely
Lovely organic, lingering blue
Soft, light, organic brie
Fruity, tasty, creamy
Apple, cider and cheese..mmmm
A little sweeter than stilton
Creamy, tangy, tasty
Gentle, Creamy Brie
Sweet. nutty and hard
Rich, intense and smooth
Firm but creamy and full of flavour
Washed in Perry for a very funky cheese
Fresh, crumbly, delicate goats cheese
Shallots and chives added
Special Reserve, mild, crumbly
Creamy, tasty mid strength cheddar
Our biggest seller, tangy, cheddar rolled in Hops
Cheddar with beer and mustard seeds, tangy!