Devon Oke is from Stockbeare Farm in North Devon, this is a full fat hard cheese based on a traditional 17th Century recipe, thought to be even older than Cheddar. Rachel Stevens, the cheese-maker, rediscovered the recipe only 20 years ago, and was delighted to be able to re-create a lost tradition. Made in a style similar to Cheddar, except the curds are washed to give it a sweeter flavour.
Sharp bitey flavour, nutty creaminess with a smoky finish!
Vully Noir! Made by Fromagerie Schafer in Cressier in the Fribourg Canton of Switzerland. Historically, the cheese plant had produced Emmentaler, but when Ewald Schafer took over in 1993, he felt that Emmentaler should only be made in Emmental, and set out instead to create a new cheese to honour their unique terroir.
During aging it is washed several times a week with Pinot Noir from neighbouring vineyards, giving it a distinct red rind.
Strong and salty, funky fruit notes with a nutty finish!