Unpasteurised

This cheese is matured for six months and has a light, salty flavour and moist, crumbly texture.

A hard cheese made by the Fletcher family on their farm in Berkswell, and thus probably Cheese on the Green's most "local" product. Adapted from a traditional Caerphilly recipe, this cheese is matured for 4-8 months, and has a firm, ivory paste with a full, sweet, rich flavour.

The name comes from the Saxon chief Bercul, who was baptised in the ancient well at the centre of the village.

This moist, creamy cheese resembles Roquefort, with a piquant smell and sharp clean taste with a hint of herbs. It is produced on farms in the mountains.

Currently also available as part of our French Selection

Awarded the title of "King of Cheeses" at the Congress of Vienna in 1815, Brie de Meaux has continued to hold its reputation.  Made from raw milk, its soft, straw-coloured paste exudes a penetrating bouquet and deep flavours.

Washed in cider, developing an orange rind, Celtic Promise has a spicy aromatic flavour. It has a supple texture and a strong farmyard aroma.

Hand made unpasteurised goat's milk cheese, with a smooth, silky texture and crisp, citrus flavour when eaten young. Develops a deep, full flavour as the cheese ages.

From one of the most important goat breeding areas of France, this fine cheese has a dense, creamy texture and gentle aroma. Moist and medium strength when young, drier and strong when matured.

This AOC cheese made in the Champagne region south of Troyes develops a creamy, rich texture and a fruity, mild, faintly acidic flavour.

This cheese is allowed to mature for 18 months and has a piquant yet sweet, fruity flavour reminiscent of fermented pears. While the bite is firm, dry and faintly granular, this is a very creamy cheese.

Currently also available as part of our French Selection

This goat's milk cheese has a powerful flavour and a dense, dry texture. Crottins are especially suitable for grilling and serving with a green salad.