{"title":"Raw Milk Cheese","description":"","products":[{"product_id":"aarewasser","title":"Aarewasser","description":"\u003cp\u003eAged for 2-3 months dependent on flavour development. To produce this cheese, milk arrives from two separate farmers from two different regions, Emmental and Aaretal. Long standing is the argument whether cheese made in Eyweid belongs to Emmental or Aaretal and in response to this dispute, master cheesemaker Urs created a cheese of regionally blended milk called ‘Aare Water’. Named in reference to the river Aare which meanders through most of Switzerland and is joined by many smaller streams along the way, the cheese’s name acknowledges that it the sum of many parts.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674111385935,"sku":"ONL61","price":7.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Aarewasser-2025-web.jpg?v=1778595318"},{"product_id":"brie-de-meaux","title":"Brie De Meaux","description":"\u003cp\u003eThe soft mould rind cheese is made with raw cow’s milk and takes its name from the area of Meaux some 50km from Paris. Brie has become a word, much like Camembert and Cheddar, to describe a style of cheese that can vary hugely in quality. There are some very good fermier (made by the farmer) bries made in France with raw milk. These tend to have a different, more pungent flavour. Great Brie de Meaux is full of flavour and aroma but is very balanced and restrained. It is made in a large, cylindrical disk approximately 35–40 cm across and 5 cm high. This gives the cheese a high surface area, which it needs if the bloom on the exterior is to break down the interior curd. It is this process that transforms the texture of the paste from chalky to supple. The candidum rind gives off a typical raw mushroom aroma and, when ripe, there is a slight sharpness. The flavour is steamed salty vegetables and cream. \n\u003cbr\u003eMost bloomy-rind cheeses are shaped as flat disks allowing the rind work its way to the middle more quickly. If the cheeses were any thicker, it would take too long for this to happen, by which time the cheese closest to the rind would have matured past its best and be quite unpleasant.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"180g","offer_id":57674146545999,"sku":"P\/W25","price":7.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/brie-de-meaux.jpg?v=1780667468"},{"product_id":"brillat-savarin","title":"Brillat Savarin","description":"\u003cp\u003eBrillat-Savarin is probably the most famous and the original extra cream added, bloomy-rind cheese. It was created by a French cheesemaker in the nineteenth century and was originally called Délice des Gourmets. It was renamed Brillat-Savarin by Henri Androuët in the 1930s as a homage to eighteenth-century French gastronome Jean Anthelme Brillat-Savarin. Although these cheeses have a bloomy rind, the high fat content slows down the action of the rind. Together with a typically thicker shape to the cheese, the rind of extra creams rarely breaks down the structure of the cheese. If a long ripening is allowed, the cheeses develop an unpleasant sharp flavour, as opposed to the more subtle, sweet, butter flavour of younger extra cream cheeses.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"500g","offer_id":57674149036367,"sku":"BRI9","price":21.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Brillat.jpg?v=1780667317"},{"product_id":"mini-goat-christmas-tree","title":"Mini Goat Christmas Tree","description":"\u003cp\u003eThe story goes that the tradition of putting ash on goats’ cheeses originated when cheesemakers sprinkled wood ash from their fires on the surface of the newly made cheeses to protect them from flies. It was another happy accident of the materials to hand being perfectly suited to a purpose. Charcoal is alkaline and it absorbs moisture. When it’s put on a fresh cheese, it dries the rind and lowers the acidity, making it attractive for the growth of delicate moulds and yeasts like Penicillium candidum and Geotrichum candidum. Both these fungi help ripen the cheese. The subtle fur of naturally occurring fungi on the black charcoal gives that distinctive, lovely, soft, grey rind we see on ashed goats’ cheeses. The pure white paste is smooth and mild with a fondant texture. The flavour is tart and salty with a rich hazelnut aroma. Locals eat the rind, which gives the cheese a much sharper, more pronounced flavour.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"75g","offer_id":57674161914191,"sku":"CHE3","price":4.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/ChristmasTree_2025_50kb.webp?v=1778595486"},{"product_id":"chauve-snowman","title":"Chauve Snowman","description":"\u003cp\u003eThe story goes that the tradition of putting ash on goats’ cheeses originated when cheesemakers sprinkled wood ash from their fires on the surface of the newly made cheeses to protect them from flies. It was another happy accident of the materials to hand being perfectly suited to a purpose. Charcoal is alkaline and it absorbs moisture. When it’s put on a fresh cheese, it dries the rind and lowers the acidity, making it attractive for the growth of delicate moulds and yeasts like Penicillium candidum and Geotrichum candidum. Both these fungi help ripen the cheese. The subtle fur of naturally occurring fungi on the black charcoal gives that distinctive, lovely, soft, grey rind we see on ashed goats’ cheeses. The pure white paste is smooth and mild with a fondant texture. The flavour is tart and salty with a rich hazelnut aroma. Locals eat the rind, which gives the cheese a much sharper, more pronounced flavour.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"120g","offer_id":57674161979727,"sku":"CHE5","price":6.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Snowman_2025_50kb.webp?v=1778595485"},{"product_id":"cnoc-liatroma","title":"Cnoc Liatroma","description":"\u003cp\u003eLeitrim Hill’s Cnoc Liatroma is made using raw goat’s milk from their own herd and local partner farms, with a traditional continuous whey starter method that develops natural acidity and complexity. The curds are carefully hand-ladled into moulds to preserve a soft, creamy texture, then lightly aged to develop a delicate geotrichum rind and its signature tangy character.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674164404559,"sku":"CNO2","price":8.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/cnoc-liatroma.jpg?v=1780916648"},{"product_id":"comte-elegance-10-month","title":"Comté Elegance 10 Month","description":"\u003cp\u003eAll our Comté is matured by the famous Affineur Marcel Petite in the Jura Mountains of France. The Comté Elegance is a hard cheese and has a mellow flavour and slightly pliable texture due to the higher moisture content. 10-month Comté is one of those cheeses that works almost everywhere because it melts well but still has enough character to stand up on its own. You can eat it simply on a cheese board with apples, or pears where its nutty sweetness really comes through. It also slices beautifully for sandwiches or croque-monsieur, adding depth without overpowering other ingredients. In cooking, it’s excellent grated into gratins, quiches, or potato bakes because it melts smoothly and gives a rich, savoury backbone. It also works well folded into pasta dishes or melted into a simple sauce with a splash of white wine or cream for something quick but flavourful.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674164961615,"sku":"P\/W26","price":6.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Comte-le-fort.jpg?v=1780665915"},{"product_id":"comte-symphonie-16-4-month","title":"Comté Symphonie 16- 24 month","description":"\u003cp\u003eAll our Comté is matured by the famous Affineur Marcel Petite in the Jura Mountains of France. The production of Comté dates back almost a thousand years and is based around the plateaus of the high Alpine Jura mountains and the rich grazing pastures they provide. The landscape is home to a unique blend of grasses and flora for the Montbeliarde cows to graze upon producing outstanding milk for cheesemaking. Comte wheels are usually around 40 kg each and their size greatly contributes to their ability to age well in the large caves traditionally used by cheesemakers hundreds of years ago, but still in use today at Marcel Petite Le Forte Saint Antoine. \n\u003cbr\u003eThe protection by the French State of Comté cheese has had multi-layered benefits for the farmers, cheese producers and affineurs in the production zone as well as for French agriculture and culture and the wider cheesemaking world. The regulations have not only protected high-quality cheese but have guaranteed a sustainable income for over 2,500 family farms stipulating that Comté farms only farm traditional breeds of cattle on ample free grazing and without the use of GMO feed has protected the landscape and environment of the Jura region.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"180g","offer_id":57674164994383,"sku":"P\/W6","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/comte-24-mth.jpg?v=1780665831"},{"product_id":"cravero-parmigiano-reggiano","title":"Cravero Parmigiano Reggiano","description":"\u003cp\u003eEvery year Giorgio selects and buys cheese at 12 months, then ages it for a further 12 months before sending it on to us. Giorgio deals with just three of the 300 Parmigiano-Reggiano producers because he believes these three farms produce the best Parmesan in Italy. Pinned down, he finds it difficult to explain exactly why each of his dairies produces the best cheese. It is not one or two stark differences but a continuous dedication to producing Parmigiano of outstanding taste and texture. Giorgio points out that under the regulations governing the production of Parmigiano, feed for the cattle cannot be brought in from outside of the production zone but this rule is often ignored. He insists that the hay for feeding the cattle in his dairies is locally grown and believes this is one of the important details.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"180g","offer_id":57674170794319,"sku":"P\/W13","price":7.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Parmensan.jpg?v=1780665649"},{"product_id":"crawfords-organic-raw-butter","title":"Crawfords Organic Raw Butter","description":"\u003cp\u003eTraditional butter handmade in small batches from the organic raw cream of Crawford's micro-dairy of Irish Shorthorns. Made from a unique mix of sweet cream and cultured cream combined with sea salt and packaged with love.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"227g","offer_id":57674170827087,"sku":"CRA2","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/crawfords-butter.jpg?v=1778595567"},{"product_id":"easter-bunny-goats-cheese","title":"Easter Bunny Goats Cheese","description":"\u003cp\u003eOur Easter Bunny cheese is made on a family farm in the Midi-Pyrénées region . For generations, this farm has passionately raised a herd of 500 Alpine goats on 80 hectares . The raw milk produced is transformed into cheeses with a unique flavor. Thanks to artisanal know-how passed down and perfected over time, each cheese is made with respect for tradition. Original in its shape and surprising in its taste, this cheese will surely make a small impression on your Easter platter . Not only is this cheese visually appealing, but it is also very attractive in taste. When young, its aromas develop tangy touches and goaty notes. As it matures, it develops a more rustic flavor, but one that remains well-balanced on the palate.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"80g","offer_id":57674174562639,"sku":"LAP1","price":4.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Goat-Bunny-Cheese-Easter_webp.webp?v=1778595615"},{"product_id":"emmental-de-savoie","title":"Emmental De Savoie","description":"\u003cp\u003eEmmental is famous for the large holes that are spread throughout this great cheese, and they are there by design. One of the starter cultures used in Emmental is Propionibacterium freudenreichii. When this bacteria consumes lactose during maturing, it produces CO2 as well as other compounds that contribute to the distinctive sweet nutty flavour of this cheese. This has the added effect of inflating the wheel, much like yeast in a bread dough.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"180g","offer_id":57674175349071,"sku":"P\/W8","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Emmental.jpg?v=1780664802"},{"product_id":"gruyere-6mth","title":"Gruyere 6mth","description":"\u003cp\u003ePringy dairy is located just beneath the historic village of Gruyère and is the official show-dairy of the Gruyère association of Switzerland. To produce Gruyère cheese with respect to tradition and in following the strict production guidelines set out by Gruyere association as a means to protect this cheese. From the carefully selected dairy farms to the production of Gruyere cheese, every step along the way is documented and controlled for to maintain the cheese integrity. The milk used to make Pringy Gruyère comes from a chosen group of surrounding farms and arrives at the dairy twice daily and must be turned into cheese within 23 hours of the milking. Even with these rules and others, the various cheeses sometimes show significant differences in flavour from season to season or batch to batch.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"165g","offer_id":57674185474383,"sku":"P\/W33","price":7.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Gruyere.jpg?v=1780656737"},{"product_id":"isigny-raw-milk-camembert","title":"Isigny Raw Milk Camembert","description":"\u003cp\u003eThe extraordinary quality of the milk at Isigny Ste Mere allows the cooperative to make a Camembert that never fails to take on a beautiful colour as it ripens, giving off a heady perfume. While flavourful this is a good medium strength camembert that is not too strong.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"250g","offer_id":57674187211087,"sku":"CAM13","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Camembert-D_Isigny.jpg?v=1780499177"},{"product_id":"fruhlingskase","title":"Frühlingskäse","description":"\u003cp\u003eJumi produces a variety of cheeses all using raw milk from the surrounding farms, collected twice daily. They work exclusively with local farmers, whose herds are fed only Swiss hay and grass— never antibiotics or hormones. Since 1896, when Jumi’s great, great grandfather began the craft of cheesemaking, the family has passed down their knowledge over five generations. Today, they continue to refine and innovate, ensuring every cheese reflects both tradition and quality—from the milking to the final delivery.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674194518351,"sku":"ONL39","price":8.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Fruhlingskase.png?v=1786712505"},{"product_id":"jumi-schlossberger","title":"Schlossberger","description":"\u003cp\u003eSchlossberger Alt from Jumi Cheese is a bold emmentaler wheel that embodies the rugged beauty of the region. As a traditional emmental wheel whose larger than life dimensions are rumored to have originated as a way to avoid customs border taxes (taxed by unit not weight) this cheese lives up to its cheesy lore. Crafted by hand and cave aged for up to 18 months, this raw cow’s milk cheese develops a deep amber rind and a dense, crystalline paste.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674194551119,"sku":"SCH4","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Schlossberger.png?v=1786711535"},{"product_id":"knockanore-red-cheddar","title":"Knockanore Red Cheddar","description":"\u003cp\u003eKnockanore vintage white cheddar is produced on the Lonergan farm using raw milk from their Friesian cow herd. Several versions of the cheese are produced, including plain red and white. Flavoured versions are; Garlic and Herb, Garlic and Chive and Cracked Black Pepper and Chive.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"120g","offer_id":57674194878799,"sku":"KNO2","price":4.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Knockanore.jpg?v=1780063229"},{"product_id":"knockanore-smoked","title":"Knockanore Smoked","description":"\u003cp\u003eKnockanore Smoked is made on the Lonergan farm with selected wheels of cheddar which are then cold smoked using a traditional kiln and locally sourced oak wood. The wheels are subsequently vac-packed and aged on-site for a minimum of four months. The exterior of the cheese is light mahogany in colour and the paste is semi-firm in texture with a yellow colour. The long smoking process gives Knockanore a full on, meaty flavour that is a real hit with fans of smoked cheese. Smoked Knockanore is great melted on burgers as it adds a smoky note which compliments the flavour of the meat.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":57674194977103,"sku":"SHE12","price":5.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/smoked_knocknamore.jpg?v=1780063196"},{"product_id":"knockanore-white-cheddar","title":"Knockanore White Cheddar","description":"\u003cp\u003eKnockanore vintage white cheddar is produced on the Lonergan farm using raw milk from their Friesian cow herd. Several versions of the cheese are produced, including plain red and white. Flavoured versions are; Garlic and Herb, Garlic and Chive and Cracked Black Pepper and Chive.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"120g","offer_id":57674195009871,"sku":"KNO3","price":4.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Knockanore-plain.jpg?v=1780063116"},{"product_id":"langres","title":"Langres","description":"\u003cp\u003eUnfortunately, only one farmhouse or fermier producer is still making the cheese, though there a quite a few very good larger-scale producers. Although the rind is washed to encourage the growth of a light covering of B. linens, the colourant annatto is also added to give the impression of a stronger rind. A gentle candidum bloom grows over the washed rind later in maturation. Most cheeses are turned frequently during maturation to avoid the danger of the cheese collapsing in on itself. By contrast, Langres is purposely left unturned during its affinage, which takes place on oat straw. This allows the formation of the ‘fountain’ or dip on the topside of the cheese. Some people like to pour a drop of Champagne or Marc de Bourgogne into this natural indentation before sampling the cheese. The aroma can be quite pungent but the flavour is very gentle. The paste remains quite firm, though creamy and moist.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674195665231,"sku":"LAN1","price":8.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Langres.jpg?v=1780062769"},{"product_id":"manchego-anejo-12-month","title":"Manchego Añejo (12 month)","description":"\u003cp\u003eOur Artequeso Manchego Viejo matured at a minimum of 12 months, but is often 18 months old. This extra aging produces a stronger flavour, harder paste, and a bolder bite than its younger counterpart. Our Manchego is produced on the La Prudenciana farm by the Alvarez Valera Family, located in the heart of La Mancha region, in Tembleque, Toledo.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":57674197008719,"sku":"P\/W19","price":5.04,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Manchego-mature.jpg?v=1780062728"},{"product_id":"manchego-semi-curado-6-month","title":"Manchego Semi Curado (6 month)","description":"\u003cp\u003eManchego is made exclusively from the milk of Manech sheep that graze the plains of La Mancha. This Manchego is semi-curado meaning half-aged, it is usually six to nine months old. It has a mild, slightly acidic flavour with subtle notes of nuts, lamb fat and dried hay. The cheese’s exterior is marked by the classic crosshatch pattern from the moulds used in the cheesemaking process. This references the traditional binding of esparto grass, historically used to press the cheese.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":57674197041487,"sku":"SHE6","price":5.52,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Manchego.jpg?v=1780062468"},{"product_id":"mont-dor","title":"Mont d'Or","description":"\u003cp\u003eA luscious, creamy cheese from the Jura region of France. This cheese is only available from about October until April as only winter milk is used to produce it. It comes in a 500 g round, wrapped in spruce bark and in a wooden box.\n\u003cbr\u003eIt’s best enjoyed warm and melty—perfect for dipping or spreading, perfect for the cozy nights in or showstoppers at a dinner party.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"500g","offer_id":57674201727311,"sku":"MON3","price":15.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Mont_d_or.png?v=1780061991"},{"product_id":"morbier-marcel-petite","title":"Morbier Marcel Petite","description":"\u003cp\u003eMorbier is a raw, semi-soft cow’s milk cheese from Franche-Comté in Eastern France. Morbier takes its name from the commune of the same name. Morbier is a natural rind cheese with a moist, beige \/orange colour on the exterior and an ivory to pale yellow paste within. Production is limited to areas of the Jura mountains, within the départements of Doubs, Jura and L’Ain. All milk used must come from Montbeliarde cows which are fed exclusively on grass and hay. The trademark line of ash through the centre of the paste instantly differentiates Morbier from Raclette, a cheese similar in size, shape and style. Traditionally Morbier was made over a 24-hr period, using both morning and evening milk. The first lot of curds would be cut, drained and left to rest in the mould, awaiting the addition of the curds from the next milking. In order to prevent the growth of bacteria and mould on the exposed surface of the drained curds- and therefore avoid the incorporation of undesirable substances into the interior of the finished cheese - a layer of inert vegetable ash was scattered over this exposed surface. Once they had been cut and drained the new curds could then simply be added on top of the ash.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674203267407,"sku":"ONL64","price":6.6,"currency_code":"EUR","in_stock":true},{"title":"1.5kg","offer_id":57674203300175,"sku":"ONL66","price":49.5,"currency_code":"EUR","in_stock":true},{"title":"6kg (Full Wheel)","offer_id":57674203234639,"sku":"ONL62","price":198.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Morbier.jpg?v=1780061048"},{"product_id":"mount-leinster-cheddar","title":"Mount Leinster Cheddar","description":"\u003cp\u003eMount Leinster is made with summer milk from Tom’s herd and bound in a traditional cloth and lard rind. This clothbound method allows a vibrant growth of microbes on the surface which helps develop the flavour of the cheese. Mount leinster is aged for around 12 months allowing the flavour to develop slowly.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674203857231,"sku":"ONL55","price":8.4,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":57674203889999,"sku":"ONL56","price":19.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Mount-Leinster.jpg?v=1780060799"},{"product_id":"coeur-de-neufchatel-aop","title":"Coeur De Neufchatel AOP","description":"\u003cp\u003eOne of France’s oldest cheeses, production of this heart-shaped fromage is believed to date back to the 6th Century. Similar in style to Camembert, but saltier and sharper.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674205069647,"sku":"NEU1","price":5.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Neufchatel-2.jpg?v=1781691512"},{"product_id":"ossau-iratey","title":"Ossau Iratey","description":"\u003cp\u003eKnown as the grandfather of Basque cheeses, some say that Ossau Iraty was one of the first intentionally made cheeses in Europe, possibly dating back to 3,000 BC! While the exact date is debatable, many agree that the recipe and technique hasn't changed in centuries, which proves that the cheesemakers are clearly doing something right! Hailing from the Basque region of France, this cheese is named for the two picturesque regions in the Southwestern Pyrenees Mountains – Ossau located in the valley of the Bearn and Iraty in the beech forests of the Pays Basque. Both known for their stunning beauty, the Ossau Valley and Iraty Forest are popular destinations for outdoor and nature enthusiasts during all four seasons.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g (Serves 2-4)","offer_id":57674210115919,"sku":"ONL24","price":9.6,"currency_code":"EUR","in_stock":true},{"title":"600g (Serves 8-12)","offer_id":57674210148687,"sku":"ONL26","price":28.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Ossau-Iraty.jpg?v=1780059996"},{"product_id":"pecorino-romano","title":"Pecorino Romano","description":"\u003cp\u003eThe term ‘pecorino’ meaning ‘of sheep’ in Italian covers a wide range of ewe cheeses. More specifically there are four Pecorino PDO denominations coming from central Italy and Sardinia (where we source our cheese from). The cheese gets its name ‘Romano’ from its historical links to the Roman Empire and the Roman legionaries’ diet. The cheese was introduced to Sardinia after the Punic war, when Roman settlers found the island to have the perfect environment for cheesemaking: good pastures and sheep. The rest as they say, is history. Today Sardinia produces the majority of Pecorino Romano. CAO Formaggi Pecorino Romano PDO is dense, lightly crumbly, savoury and comes with the month and year of production engraved on the side.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":57674210771279,"sku":"P\/W22","price":6.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/pecorino-white-wall-2025-square-web.webp?v=1778596075"},{"product_id":"petit-reblochon","title":"Petit Reblochon","description":"\u003cp\u003eThis wonderful cheese has its origins in a form of tax evasion. Knowing that village-dwelling tax collectors were unlikely to be fully acquainted with agricultural practice, canny mountain farmers, who had to pay tax on all milk produced, would only partially milk their cows, leaving the rest of the milk in the beast. Satisfied that he had seen the animals milked before his very eyes, the taxman would move on to the next farm, where the trick would be repeated again. Once the coast was clear, a milking would take place. This second milking produced a thicker, richer milk that would then be used to make the small soft cheese eventually known as Reblochon – taking its name from the French verb reblocher, to pinch a cow’s udder again. Nowadays, The rind of this little disc shaped cheese is velvety pink. The Brevibacterium linens are veiled in a gentle bloom of candidum moulds. The paste is soft and almost liquid when ripe. The aroma will be familiar to anyone who has ever milked a happy, clean cow in a stone shed. The smell of this cheese evokes that place. The flavour is delicate with a sweet, rich creaminess and light nuttiness.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"230g","offer_id":57674210804047,"sku":"REB1","price":9.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Reblochon.jpg?v=1780059730"},{"product_id":"pont-levque","title":"Pont-l'Évêque","description":"\u003cp\u003eThe cheese takes its name from the little town of Pont l'Évêque, between Deauville and Lisieux. Pont l'Évêque comes in two basic styles; the first (carried by Sheridans) is brushed regularly during ripening to produce a whitish pink rind with a slightly beige hue. This rind produces a soft long-lasting cheese. The second style involves the frequent washing of the rind with salt water during affinage. This produces a firmer, stronger tasting cheese with a more orange coloured rind. Pont l'Évêque is said to be the oldest Norman style of cheese still in production. The flavour is characterised by a certain nutty sweetness finish and faint smokiness.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"360g","offer_id":57674212344143,"sku":"PON2","price":15.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/pont-leveque.jpg?v=1780059672"},{"product_id":"pouligny-saint-pierre","title":"Pouligny Saint Pierre","description":"\u003cp\u003eThis traditional French cheese is named after the eponymous village and goes by the nickname ‘Eiffel Tower’ in reference to its form. A good Pouligny St Pierre is perfect when the exterior mould it is developing blue-grey patches and comes with dense, lightly crumbly paste. The flavour can range from mild saltiness to sweet goat milk depending on ripeness and season. During production, the cheese is only lightly cut once the curds are formed and then ladled into pyramidal moulds. Once removed from forms the cheese is allowed to form its geotrichum rind by adding the culture directly to the milk, or spraying onto the exterior.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"250g","offer_id":57674213851471,"sku":"POU1","price":13.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/pouligney.jpg?v=1780059618"},{"product_id":"raclette-savoie","title":"Raclette Savoie","description":"\u003cp\u003eHigh in the Alps, raclette cheese and its gastronomic endeavours were born of practicality. In traditional Alpine cheesemaking, raclette cheese production ties closely to the grazing season. During the summer months, cows graze in high mountain pastures on herb-rich grasses that produce rich flavourful milk, perfect for making the best Raclette cheeses. Traditionally production of Raclette cheese usually starts around September before being aged for 3 to 6 months depending on the producer’s preference.\n\u003cbr\u003eIn terms of raclette as a meal, the name is derived from the French racler, to scrape, which is exactly how it was first enjoyed: a wheel of cheese warmed by the fire, softening its surface before being scraped onto bread or boiled potatoes.\n\u003cbr\u003eFor centuries, raclette was the food of herdsmen, tending cattle through Alpine pastures. Milk and cheese was available, fuel was scarce, and meals needed to be resourceful, nutritious and warming. At the time there was little ceremony beyond what the land provided, potatoes, preserved vegetables, and if you were lucky, a glass of local wine. Over the years, raclette became part of the social fabric of Alpine life, adopted into après ski culture, and featured at large gatherings like weddings. What was once a shepherd’s supper became a communal ritual, an convivial food centrepiece to gather round.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"480g","offer_id":57674216997199,"sku":"ONL31","price":14.88,"currency_code":"EUR","in_stock":true},{"title":"900g","offer_id":57674216964431,"sku":"ONL32","price":27.9,"currency_code":"EUR","in_stock":true},{"title":"2.6kg (Half Wheel)","offer_id":57674216931663,"sku":"ONL58","price":80.6,"currency_code":"EUR","in_stock":true},{"title":"5.2kg (Full Wheel)","offer_id":57674216898895,"sku":"ONL75","price":161.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Raclette.jpg?v=1780059381"},{"product_id":"raclette-savoie-sliced","title":"Raclette Savoie Sliced","description":"\u003cp\u003eHigh in the Alps, raclette cheese and its gastronomic endeavours were born of practicality. In traditional Alpine cheesemaking, raclette cheese production ties closely to the grazing season. During the summer months, cows graze in high mountain pastures on herb-rich grasses that produce rich flavourful milk, perfect for making the best Raclette cheeses. Traditionally production of Raclette cheese usually starts around September before being aged for 3 to 6 months depending on the producer’s preference.\n\u003cbr\u003eIn terms of raclette as a meal, the name is derived from the French racler, to scrape, which is exactly how it was first enjoyed: a wheel of cheese warmed by the fire, softening its surface before being scraped onto bread or boiled potatoes.\n\u003cbr\u003eFor centuries, raclette was the food of herdsmen, tending cattle through Alpine pastures. Milk and cheese was available, fuel was scarce, and meals needed to be resourceful, nutritious and warming. At the time there was little ceremony beyond what the land provided, potatoes, preserved vegetables, and if you were lucky, a glass of local wine. Over the years, raclette became part of the social fabric of Alpine life, adopted into après ski culture, and featured at large gatherings like weddings. What was once a shepherd’s supper became a communal ritual, an convivial food centrepiece to gather round.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"350g","offer_id":57674217095503,"sku":"SLI7","price":11.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Raclette.jpg?v=1780059381"},{"product_id":"roquefort-gabriel-coulet","title":"Roquefort Gabriel Coulet","description":"\u003cp\u003eRoquefort, probably the world’s best known blue cheese, is made using raw ewe’s milk. All Roquefort is legally required to spend two weeks in the ‘fleurines’ or caves of Mont Combalou in Roquefort-sur-Soulzon in the area of production. This is the natural dwelling place of the Penicillium Roqueforti moulds, from which most strains of blue cheese moulds have been bred. The most famous legend of Roquefort origin tells of a shepherd sheltering from a violent storm in the now famous caves. Soaked to the skin and with his tummy rumbling, the shepard discovered an old curd sandwich left there months before. The rye bread had disintegrated into a mouldy dust, which had spread through the sheep’s milk curd. The reluctant (but sufficiently hungry) shepherd ate the mouldy curd anyway and was surprised by how delicious it was. And so Roquefort was created.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"170g","offer_id":57674218078543,"sku":"P\/W15","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Roquefort.jpg?v=1780059323"},{"product_id":"roquefort-mini","title":"Roquefort Mini","description":"\u003cp\u003eRoquefort, probably the world’s best known blue cheese, is made using raw ewe’s milk. All Roquefort is legally required to spend two weeks in the ‘fleurines’ or caves of Mont Combalou in Roquefort-sur-Soulzon in the area of production. This is the natural dwelling place of the Penicillium Roqueforti moulds, from which most strains of blue cheese moulds have been bred. The most famous legend of Roquefort’s origin tells of a shepherd sheltering from a violent storm in the now famous caves. Soaked to the skin and with his tummy rumbling, the shepard discovered an old curd sandwich left there months before. The rye bread had disintegrated into a mouldy dust, which had spread through the sheep’s milk curd. The reluctant (but sufficiently hungry) shepherd ate the mouldy curd anyway and was surprised by how delicious it was. And so Roquefort was created.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"100g","offer_id":57674218111311,"sku":"ROQ2","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Roquefort.webp?v=1778596197"},{"product_id":"saint-nectaire","title":"Saint-Nectaire","description":"\u003cp\u003eAs with most French AOC cheeses, Saint-Nectaire may be made from raw, thermalised or pasteurised cows’ milk on farms (fermier), by co-opératives or in larger factories. We sell Saint-Nectaire Fermier aged in Aurillac by affineur Xavier Morin. An affineur (from the French verb affiner to fine tune or mature) is a professional who takes cheese from the producer before it is ripe, ripens the cheese and markets it. The surface of Saint-Nectaire is characterised by a furry grey mould, which grows on the beige, natural rind beneath. The cheeses first develop their pinkish rind of B. linens but then the affineur allows and encourages moulds to grow over this layer of cultures. Each affineur has a different style and develops a different balance of mould and cultures on their cheese. The paste is quite dense without any holes and is smooth and elastic. The aroma of Saint-Nectaire Fermier is quite distinct and one of the most pleasing of any cheese. Although there is a dominant smell of damp mould, there is simultaneous freshness. The best way to describe it is the aroma of moss-covered stones at the edge of a mountain stream. The flavour has a gentle pungency and sweetness, along with hints of cooked vegetables and nuts.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"250g","offer_id":57674221027663,"sku":"ONL11","price":12.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Saint-Nectaire.jpg?v=1780054160"},{"product_id":"schnebelhorn","title":"Schnebelhorn","description":"\u003cp\u003eSchnebelhorn is a wonderful Swiss cheese made with milk from Braunvieh cows grazing on high altitude pastures. Named after the region’s highest mountain peak, Schnebelhorn stands out for its complex textural and flavour characteristics. During the cheesemaking process, the milk is enhanced by the addition of cream left over from the Appenzeller production from the same dairy. Aged 8-9 months, the cheese develops a pronounced level of distinct alpine cheese brothy flavour. This is balanced by tremendous richness and a lightly piquant kick at the finish. This is a favourite of Sheridans customers.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"180g","offer_id":57674221814095,"sku":"P\/W10","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Schnebelhorn.jpg?v=1780053693"},{"product_id":"selles-sur-cher","title":"Selles-sur-Cher","description":"\u003cp\u003eSelles-sur-Cher is a puck-shaped goat’s cheese made in a strictly delimited area within the departments of Loir-et-Cher and Indres-et-Loire in Western France. The cheese takes its name from the village of Selles-sur-Cher, which itself is named after the local river, the Cher. The AOC was awarded in 1986. Locals eat the rind, which gives the cheese a much sharper, more pronounced flavour. We love this classic Loire goat’s cheese with a Touraine Sauvignon or even a white Burgundy for a bit of contrast.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":57674221846863,"sku":"SEL3","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/selle.jpg?v=1780053670"},{"product_id":"sheridans-baking-camembert","title":"Sheridans Baking Camembert","description":"\u003cp\u003eOur Baking Camembert by produced by Isigny in Normandy using unpasteurised cow’s milk, which is gently cultured, coagulated with traditional rennet, and ladled into moulds to preserve its soft, creamy curd structure. It is then lightly salted and aged briefly to develop a bloomy rind while keeping the interior rich, mild, and designed specifically for baking applications rather than long maturation. It sits within classic French-style soft cheese making but is crafted in a format intended for cooking, where heat transforms its texture into an ultra melty, spoonable centre. It is typically baked whole until molten and served as a warm centrepiece with crusty bread and a bit of charcuterie.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"250g","offer_id":57674222797135,"sku":"SHE1","price":8.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Sheridans-baking-camembert.jpg?v=1780053639"},{"product_id":"sheridans-grated-parmigiano-reggiano","title":"Sheridans Grated Parmigiano Reggiano","description":"\u003cp\u003eParmigiano Reggiano Boni SpA cheese is made from fresh milk from cows. They are raised in the Emilia Romagna region in northern Italy. This product is produced using the traditional method. It is soaked in salt for about 20-25 days to create a characteristic flavor and crunch.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"120g","offer_id":57674225221967,"sku":"TUB55","price":4.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Parmesan-Grated.png?v=1780499046"},{"product_id":"st-marcellin","title":"St Marcellin","description":"\u003cp\u003eSaint-Marcellin is a soft cows’ milk cheese named after the village of Saint-Marcellin in the Dauphiné region of the Rhône-Alpes. Traditionally made from goats’ milk, it looks like many small farm goats’ cheeses. More recently Saint Marcellin is nearly always made from cows’ milk. The small disc of fresh cheese attracts natural moulds and yeasts similar to those introduced to Camembert-style cheeses; however, they are gentler and are of a more complex variety. You could say that this is a wild Camembert. Because of the small size of the cheese, if the mould on the surface grows well, it can turn the paste semi-liquid in a short time. Sometimes you will get quite a pungent cheese bursting from the rind. Other times it will be more delicate and acidic with a slightly chalky paste.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"100g","offer_id":57674233381199,"sku":"STM3","price":5.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/st-marcellin.jpg?v=1780053233"},{"product_id":"st-tola-ash","title":"St Tola Ash","description":"\u003cp\u003eSt Tola Ash has been rolled in traditional food grade ash when fresh. These logs are more narrow than the classic St Tola and has a slightly more compact texture. The ash changes the development and maturation of the cheese by making the surface less acidic and thus hospitable to different microorganisms. After a few weeks of careful handling, an elegant, smooth textured and full flavoured cheese emerges.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"250g","offer_id":57674233413967,"sku":"ONL33","price":15.0,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":57674233446735,"sku":"ONL34","price":30.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/st-tola-ash.jpg?v=1780052967"},{"product_id":"st-tola-goat-log","title":"St Tola Goat Log","description":"\u003cp\u003eSt Tola cheeses hold quite a bit of sentimentality for us. We have been selling their lovely cheeses since Sheridans beginning and they were at that time physically the closest cheesemaker to us. Their cheese would arrive so fresh and so tasty they quickly became the benchmark for the type of fresh cheese we wanted to sell. When young, St Tola is mild, very delicate texture with a floral aroma. As it develops, the paste becomes a little firmer and flakier and the rind attracts some natural yeasts. The flavour becomes a little sharper with a fuller nose with great character.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"250g","offer_id":57674233512271,"sku":"ONL42","price":12.0,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":57674233545039,"sku":"ONL43","price":24.0,"currency_code":"EUR","in_stock":true},{"title":"1kg (Full Log)","offer_id":57674233479503,"sku":"ONL45","price":48.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/st-tola.jpg?v=1780053186"},{"product_id":"tte-de-moine-aop","title":"Tête de Moine AOP","description":"\u003cp\u003eTête de Moine is a washed rind, semi-hard cow’s milk cheese from the districts of Franches-Montagnes, Moutier and Courtenay. This pungent little cheese was supposedly named by Napoleon, who remarked that the cheese reminded him of a monk’s head.  In Switzerland, and across the continent, Tête de Moine is general served in little rosette shapes, formed by impaling the cheese on a purpose-made cutter, a girollin and scraping rounds from the top of the cheese. Interestingly this device was only invented in the 1980’s but sales of Tête de Moine have boomed since. By scraping the cheese with this device, it gently creates friction and more surface area, enhancing the flavours and aromas further. This principal can be applied to many a firm cheese with varying results. The reddish-brown rind of the Tête de Moine has a pungent, spicy aroma which permeates the smooth paste and gives Tete de Moine a unique, pungent flavour. Try it with beer.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"480g","offer_id":57674236428623,"sku":"ONL10","price":26.4,"currency_code":"EUR","in_stock":true},{"title":"900g","offer_id":57674236461391,"sku":"ONL37","price":49.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/tete.jpg?v=1780051461"},{"product_id":"truffle-raclette","title":"Truffle Raclette","description":"\u003cp\u003ePerfect for melting, its decadent aroma and velvety texture pairs beautifully with charcuterie, roasted mushrooms, caramelized onions, and many other autumnal flavours. Ideal for a raclette night or a special occasion, this truffle-infused cheese adds a touch of indulgence to any meal.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674241147215,"sku":"ONL60","price":16.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Truffle-raclette.png?v=1786713225"},{"product_id":"valencay-ash","title":"Valençay Ash","description":"\u003cp\u003eThis distinctive cheese was originally pyramid shaped. It is said that on the return journey to Paris, following his miserable campaign in Egypt, Napoleon stayed at the chateau of Valençay. The presentation of a pyramidical cheese at the end of the meal was too much for the Emperor to bear, he flew into a rage and decapitated the offending cheese with his sword. From that moment on, in deference to Napoleon, and presumably out an instinct for self-preservation, the people of Berry made Valençay in its now familiar truncated, pyramid-shape.  Valençay’s AOC (June 1998) is one of the most recently awarded by the Institute National des Appellations Origines. The AOC delimits production to the department of Indre and certain areas of Cher, Loire et Cher and L'Indre et Loire. It also lays down strict rules concerning the shape and size of the cheese, the milk used and the period of affinage. Valençay production is very much based on tradition. Made with raw goat’s milk, coagulation takes place over a period of 24 - 36 hours. The curds are then hand ladled into moulds where they are left to drain. The fresh cheeses are then rubbed with a mixture of charcoal ash and salt before being left to ripen in 80% humidity for a period of at least 11 days. The charcoal ash prevents the development of unwanted moulds on the surface of the cheese whilst the ‘fleur’, or desirable mould, forms.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"110g","offer_id":57674241311055,"sku":"VAL3","price":7.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Valencay.jpg?v=1780049520"},{"product_id":"young-buck","title":"Young Buck","description":"\u003cp\u003eMike Thomson uses unpasteurised milk from a single herd of Co Down Holstein-Friesian cows. It has a strong salty flavour and is made in the Stilton style. Young Buck has a characteristic knobbly crust with a central smooth creamy blue-veined paste which becomes chalkier and slightly crumbly towards the edges\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674245767503,"sku":"ONL41","price":9.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Mikes-Fancy-Cheese-youngbuck.jpg?v=1780047886"}],"url":"https:\/\/sheridanscheesemongers.com\/collections\/raw-milk-cheese.oembed","provider":"Sheridans Cheesemongers","version":"1.0","type":"link"}