{"title":"Soft","description":"\u003cp\u003eSoft cheese covers more ground than people expect — anything from a fresh round eaten within days to a bloomy-rinded wheel that turns properly molten at the right moment.\u003c\/p\u003e\n\u003cp\u003eOur soft range includes white mould-ripened cheeses in the Brie and Camembert family, washed rinds with a savoury, farmyard depth, and fresh young cheeses with a clean lactic lift.\u003c\/p\u003e\n\u003cp\u003eRipeness is everything with soft cheese. We cut and wrap to order and we will tell you honestly whether a wheel is ready this week or wants another few days.\u003c\/p\u003e\n\u003cp\u003eSee also \u003ca href=\"\/collections\/creamy-cheeses\"\u003ecreamy cheeses\u003c\/a\u003e, \u003ca href=\"\/collections\/washed-rind\"\u003ewashed rind cheese\u003c\/a\u003e and \u003ca href=\"\/collections\/semi-firm\"\u003esemi-firm cheese\u003c\/a\u003e.\u003c\/p\u003e","products":[{"product_id":"ballyhubbock-imaal","title":"Ballyhubbock Imaal","description":"\u003cp\u003eHalloumi is a popular cheese throughout the Eastern Mediterranean where it is eaten in both raw and cooked states. Although often made exclusively from ewe’s milk Haloumi can also be made from a mixture of milk from different animals. George and Hanna make their IMAAL cheese from the milk of their sheep raised on their third-generation hill farm in The Glen-of-Imaal, Baltinglass, Co. Wicklow. Because Ballyhubbock is made from pure sheep’s milk it has a creamery richer texture.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":57674124034383,"sku":"BAL14","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Ewelloumi.png?v=1780667691"},{"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":"brie-mariotte-60","title":"Brie Mariotte 60%","description":"\u003cp\u003eMade from biodynamically farmed vineyards, Barbarossa is produced with minimal intervention and a focus on working in harmony with the vines. It is a blend of native and international red grape varieties, fermented spontaneously with indigenous yeasts in cement tanks. The wine is then aged for at least six months in steel, bottled unfiltered with only a small addition of sulphur, preserving its raw and expressive character. For Marco Barbarossa is a wine of pure passion, best enjoyed with good friends alongside grilled red meats or rich, aged cheeses.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":57674146840911,"sku":"P\/W20","price":3.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Brie-mariotte.jpg?v=1780667399"},{"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":"camembert-graindorge","title":"Camembert Graindorge","description":"\u003cp\u003eThis traditional surface ripened cheese is handmade to the authentic Camembert recipe in Normandy, France. The unique Normandes milk of the La Manche region and the natural ripening process of the surface moulds ensure the distinctive flavour and aroma development of real Camembert.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":57674151952719,"sku":"CAM5","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Petit-Camembert.jpg?v=1780667247"},{"product_id":"camembert-rustique","title":"Camembert Rustique","description":"\u003cp\u003eDating back to 18th century Normandy France, Camembert is a soft, mould ripened cheese typically found in small rounds. Often compared to brie, Camembert is frequently on the stronger side comparatively in aroma and taste but often softer and easier to melt.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"125g","offer_id":57674153918799,"sku":"P\/W3","price":4.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Camemmbert-rustique.jpg?v=1780666575"},{"product_id":"camembert-rustique-1kg","title":"Camembert Rustique 1kg","description":"\u003ch4\u003eA very soft camembert with a creamy texture and notes of butter, onion, and cooked cauliflower. This French classic is a treat for all lovers of soft cheese.\u003c\/h4\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"1kg","offer_id":57674154246479,"sku":"ONL73","price":38.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Camemmbert-rustique.jpg?v=1780666575"},{"product_id":"cashel-blue-mature","title":"Cashel Blue Mature","description":"\u003cp\u003eCashel is such a pleasure to sell; its creamy texture and sweet, salty flavour are appealing even to customers who would normally be a little scared of blue cheeses. When matured to the right age, the texture is buttery and almost spreadable, and under the rind it is bulging. The milk used in the production of Cashel comes from the Grubb’s own select herd of Holstein-Friesians, along with milk coming from carefully chosen local herds. Through the use of Penicillium Roqueforti during the cheesemaking process and piercing of the cheese before maturation, Cashel develops a lovely blue pattern throughout the cheese.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674161258831,"sku":"she4","price":5.8,"currency_code":"EUR","in_stock":true},{"title":"1.5kg","offer_id":57674161291599,"sku":"ONL72","price":48.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Cashel-blue.jpg?v=1780666235"},{"product_id":"cavanbert","title":"Cavanbert","description":"\u003cp\u003eCavanbert is made by hand every Monday from raw cows milk from the Corleggy farm herd. It is aged for 2 weeks to develop its white rind mould and continues to develop its flavour for 6 to 8 weeks thereafter. Cavanbert makes a great cheese board cheese or for baked cheese en croute.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"230g","offer_id":57674161520975,"sku":"CAV1","price":8.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Cavanbert.jpg?v=1780666157"},{"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":false}],"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":"coeur-aux-fleurs","title":"Coeur Aux Fleurs","description":"\u003cp\u003eCoeur Aux Fleurs is a soft-ripened French cow’s milk cheese distinguished by its heart-shaped format and decorative coating of dried flowers and herbs. Produced in the Loire Valley tradition of fresh goat cheeses, it combines delicate lactic freshness with an aromatic floral exterior that contributes both cheeseboard appeal and botanical character.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"170g","offer_id":57674164437327,"sku":"COE4","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Coeur.jpg?v=1778595528"},{"product_id":"coeur-de-berry","title":"Coeur De Berry","description":"\u003cp\u003eSoft, creamy goat’s cheese covered in vegetable ash for a distinctive dark rind which contrasts beautifully with the bone-white interior. Produced very near the village of ‘Saint Valentin’ south of the Loire River, which benefits from a mild microclimate. For obvious reasons, the village promotes itself as the ‘Village of Love’, inspiring the cheese makers to develop this heart shaped cheese.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":57674164797775,"sku":"COE2","price":6.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Coeur-da-Berry.jpg?v=1778595530"},{"product_id":"cooleeney","title":"Cooleeney","description":"\u003cp\u003eCooleeney was among the first cheeses we sold on our market stall in Galway. It’s a camembert style Irish cheese with a white mould rind and usually fully mature at 8-10 weeks. The Mahers’ cheese is lighter and more floral than your average camembert and we really enjoy it with a slightly chalky centre surrounded by ripe paste.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674165977423,"sku":"COO3","price":4.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Cooleeney.jpg?v=1780665731"},{"product_id":"cream-cheese-fromage-blanc-isigny","title":"Cream Cheese Fromage Blanc Isigny","description":"\u003cp\u003eFromage blanc is a very mild tangy, soft, spreadable cheese made with soured milk. Cream cheese is simply fresh cheese which has a reasonably high fat and moisture content, has not been allowed to develop any sort of rind and has very little added salt. Soft cheese was often stored in sealed ceramic pots in the millennia before refrigeration but the lack of salt, along with the high fat and high moisture content, means it has little use as a means of preserving milk nutrients for any length of time. Many different variations of cream cheese exist in different cultures, including quark, cottage cheese, queso fresco, fromage frais and fromage blanc.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"500g","offer_id":57674170859855,"sku":"CRE17","price":6.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Fromage-Blanc.jpg?v=1780665626"},{"product_id":"creme-fraiche-disigny","title":"Crème Fraîche D'Isigny","description":"\u003cp\u003eCrème fraiche is a fabulous way to add richness and depth to many recipes. Made with heavy cream, the bacterial starter cultures used to form this extra soft fresh cheese provide a defining light tang. While very similar to sour cream, a true crème fraiche has a fantastic texture and flavour.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200ml","offer_id":57674170925391,"sku":"CRE1","price":3.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Creme-Fraiche.jpg?v=1780665545"},{"product_id":"cremeux-de-bourgogne","title":"Cremeux De Bourgogne","description":"\u003cp\u003eCrémeux de Bourgogne is a classic mould-rind double crème cheese. Surrounded by a white bloom rind smelling faintly of mushrooms, the interior of this sumptuous, 72% butterfat cheese is a soft white paste that tastes like a heavenly mixture of butter and stiffly whipped cream.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674171089231,"sku":"CRE18","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/cremeux-de-bourgogne.jpg?v=1780665480"},{"product_id":"crottin-de-chavignol","title":"Crottin De Chavignol","description":"\u003cp\u003eCrottin de Chavignol is a unique goat cheese that can be eaten and enjoyed throughout its stages of maturity. At a couple of weeks old, the crottin hasn't developed a complexity of flavour and the rind is a faint fuzz of white mould. A couple of weeks later the cheese is covered in a downy white Penicillium rind and a speckle of blue mould has appeared on it. Inside, the paste remains white but the flavour has become more robust and complex. By two months the downy rind is covered in blue mould. As the cheese ages it dries further and the mould dies off, leaving a bluey-black rind. The paste protected by this hard exterior remains white and firm but the flavour is deeper, still sweet but a little sharp.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"60g","offer_id":57674171253071,"sku":"CRO2","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Crottin.jpg?v=1780665445"},{"product_id":"delice-de-bourgogne","title":"Delice De Bourgogne","description":"\u003cp\u003eDélice de Bourgogne or Crémeux de Bourgogne is a classic mould-ripened triple cream cheese.  Surrounded by a white pillowy rind, which smells faintly of mushrooms, the interior of this sumptuous, 72% butterfat cheese is a soft white paste that tastes like a heavenly mixture of butter and stiffly whipped cream. A true indulgence.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"160g","offer_id":57674171941199,"sku":"P\/W7","price":5.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Delice.jpg?v=1780665338"},{"product_id":"durrus-og","title":"Durrus Óg","description":"\u003cp\u003eHaving previously used the original Durrus cheese for making Tartiflette, Jeffa set off to make a new cheese inspired by the French classic Reblochon. After experimenting with many different sizes and age profiles Durrus Og was created. Since its beginning in 2008, this cheese has gone on to win many prizes and holds a firm place in Irish artisanal cheese. We love this cheese on any cheeseboard and of course, melted into many a recipe.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"225g","offer_id":57674173874511,"sku":"DUR3","price":5.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/durrus-og-2.jpg?v=1780665036"},{"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":"epoisses-marc-de-bourgogne","title":"Epoisses Marc de Bourgogne","description":"\u003cp\u003eDespite this cheese’s bold aroma, the paste inside it quite mild. The B. linen rind of this cheese is bright orange and grows thickly over the moist paste beneath, encouraged by regular washing with water and Marc de Bourgogne, a kind of brandy made from the pomace left over when grapes are pressed to make wine. The cheese is hand washed regularly over its maturation time and must meet the 4 week requirement to be considered Epoisses. The high-moisture paste and the thick, active rind mean that the paste quickly turns from chalky to spilling semi-liquid. Whether you enjoy your Epoisses chalky in the centre or nearly liquid, we love it in all its forms!\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"250g","offer_id":57674175414607,"sku":"EPO3","price":16.5,"currency_code":"EUR","in_stock":true},{"title":"900g","offer_id":57674175447375,"sku":"EPO1","price":49.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Epoisses-1.jpg?v=1780664741"},{"product_id":"flocon-de-savoie","title":"Flocon de Savoie","description":"\u003cp\u003eChabert cheese dairies use rich and creamy milk from the mountainous region of Savoie, France. The milk used to produce Flocon de Savoie comes from the local breeds in the surrounding farms near the dairy. Before leaving the farms, the milk is scrupulously checked and again analysed before being poured into the tanks before its transformation into this lovely little delicate cheese. The Flocon de Savoie is matured in a cellar to reveal a delicate pattern on its rind. To fully develop its flavour during this period and promote even texture, the Flocon is turned by hand every 2 days.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"120g","offer_id":57674182852943,"sku":"FLO1","price":4.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Flocon.jpg?v=1780657070"},{"product_id":"garofalo-buffalo-bocconcini","title":"Garofalo Buffalo Bocconcini","description":"\u003cp\u003eThe name Bocconcini, meaning “small mouthfuls”, pertaining to their small, cherry tomato sized shape. While it may look like mini mozzarella, this organic buffalo bocconcini is made with a mixture of cow and buffalo milk, giving it a slightly more buttery, mild and sweet flavour.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"250g","offer_id":57674183016783,"sku":"BUF6","price":8.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Bocconcini_opened.jpg?v=1780657177"},{"product_id":"ponte-regale-burrata","title":"Ponte Regale Burrata","description":"\u003cp\u003ePonte Reale Burrata is made by forming a delicate outer shell of fresh mozzarella using stretched curd, which is shaped into a pouch while still soft and warm. The centre is then filled with a rich mixture of cream and shredded mozzarella curds (stracciatella), giving it its signature soft, oozing texture. Finally, the filled pouch is gently sealed and chilled in brine to preserve its freshness and keep the exterior smooth while the interior remains luxuriously creamy.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"125g","offer_id":57674183049551,"sku":"BUF4","price":4.65,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/burrata.jpg?v=1780657128"},{"product_id":"garofalo-ricotta-di-bufala","title":"Garofalo Ricotta di Bufala","description":"\u003cp\u003eRicotta roughly translates to re-cooked, from Italian. Traditionally ricotta is made by heating the leftover whey from cheese making. The whey is heated until the curds rise to the top which are then hand ladled and strained to create this smooth and rich soft cheese.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"125g","offer_id":57674183246159,"sku":"BUF7","price":3.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Ricotta-bufala.jpg?v=1780656906"},{"product_id":"goat-log-sliced","title":"Goat Log Sliced","description":"\u003cp\u003eBuche de Lucay goat logs are made with salted curds which are moulded into log forms and then coated with Penicillium Candidum. The logs are left to ripen and develop a velvety rind thanks to that active Penicillium. The resulting cheese leaves a crumbly centre with a ripened outer layer encased in a pillowy edible rind.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"170g","offer_id":57674183508303,"sku":"P\/W27","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/sliced-goat-log.jpg?v=1780656846"},{"product_id":"gorgonzola","title":"Gorgonzola","description":"\u003cp\u003eGorgonzola is a blue cow’s-milk cheese made in specific areas of Piemonte and Lombardia in Northern Italy. This cheese is graded in accordance with the amount of blue in the paste, either sweet (dolce) or sharp (naturale, piccante, di monte or stagionato). Gorgonzola Dolce has a soft, creamy texture and a slightly blue flavour. Gorgonzola is a cheese with ancient origins, although there is some dispute as to exactly how old the cheese is. There is some evidence that Gorgonzola was being produced in the town of Gorgonzola, outside Milan, as early as 879 AD. Others claim that the cheese originated in Pasturo, in the Valsassina, where the low, constant temperatures in the surrounding caves were eminently suited to the maturation of cheeses such as Gorgonzola and Taleggio. The caves also contain moulds which naturally blue the cheese over time. Gorgonzola was traditionally made in the autumn using the milk of cattle returning from the high Alpine pastures where they spent the summer grazing. The long journey from the summer pastures to the flatlands would leave the cattle exhausted. This is why the cheese used to be known first as stracchino di Gorgonzola and later as stracchino verde or green stracchino. The term stracchino comes from the word stracca, local dialect meaning tired. \n\u003cbr\u003eTo make Gorgonzola; cow’s milk is pasteurized and heated to 30°C. Penicillium Glaucum (the blue-ing agent), starter culture and rennet are added at this point. 30 minutes later the resultant curd is cut into cubes, left to stand in the whey for a further 10 minutes, then cut into walnut sized lumps. The curds are then lifted into cheese cloth and left to drain for 30 minutes. Afterwards the curd is transferred to cylindrical moulds and left to drain on slanted boards for 24 hours. The following day the moulds are brought to the ‘purgatories’, rooms at 20-22°C with 96% humidity, they are ripened here for 4-5 hours before being salted. Traditionally dry salting is used, although many larger operations use brine baths to cut down on labour. The cheeses are pierced about a month later, releasing the latent blue potential which they contain because of the initial addition of the Penicillium Glaucum. Although more traditional methods, such as natural fermentation (del nonno or antico) and the ‘two curd’ (due paste) technique persist in a very limited way, the modern method outlined above is far more common nowadays.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674185179471,"sku":"SHE3","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Gorgonzola.jpg?v=1780656787"},{"product_id":"gortnamona-goat","title":"Gortnamona Goat","description":"\u003cp\u003eGortnamona was created to showcase Irish goat’s milk in a fresh, approachable style, inspired by continental soft-ripened cheeses but adapted to local production and affinage conditions. Over time it has become one of Cooleeney’s signature goat cheeses, reflecting their focus on small-batch, handcrafted production and seasonal variation in milk.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"80g","offer_id":57674185245007,"sku":"GOR8","price":2.8,"currency_code":"EUR","in_stock":true},{"title":"190g","offer_id":57674185212239,"sku":"GOR4","price":6.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/gortnamona.jpg?v=1780656597"},{"product_id":"gubbeen","title":"Gubbeen","description":"\u003cp\u003eAfter salting, the cheeses are matured in carefully controlled conditions where they are regularly washed and turned, encouraging the development of a natural rind. Gubbeen has a semi-soft texture, savoury depth, and distinctive, slightly nutty, earthy character. Over time, Gubbeen cheese became one of the early standout examples of Ireland’s modern farmhouse cheese movement, helping to establish a reputation for small-scale, quality-driven production. Its evolution has remained closely tied to the family farm, with production still focused on hands-on techniques, natural rind development, and a consistent connection to the local terroir.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"170g","offer_id":57674185572687,"sku":"P\/W24","price":5.45,"currency_code":"EUR","in_stock":true},{"title":"390g","offer_id":57674185605455,"sku":"GUB2","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"1.5kg","offer_id":57674185539919,"sku":"ONL74","price":48.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/gubbeen_cheese_plain.jpg?v=1780655349"},{"product_id":"halloumi","title":"Halloumi","description":"\u003cp\u003eThis traditional Halloumi is made from sheep and goat’s milk from Pittas in Cyprus. Halloumi is a hugely versatile cheese, its high melting point means it can be grilled, fried, and even barbequed making it a popular ingredient in vegetarian recipes. You can slice it fresh- it’s perfect with fresh fruit, salad or a favourite wine. Grill it – it doesn't melt, so it’s great for summer barbecues. Grate it- and pasta becomes more delicious or fry it – without the need of oil or butter and serves as a meat replacement.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"250g","offer_id":57674185867599,"sku":"HAL7","price":5.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Halloumi.jpg?v=1780655132"},{"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":"isigny-sainte-mere-sel-de-guerande-butter-salted","title":"Isigny Sainte-Mère Sel de Guerande Butter Salted","description":"\u003cp\u003eIsigny salted butter is made by churning high-quality cream from Normandy cows until the fat separates into butter and buttermilk. The butter is then worked and lightly salted with fine sea salt before being shaped and packaged, preserving its rich, creamy character and enhancing its flavour.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"250g","offer_id":57674187735375,"sku":"BUT14","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Iisgny-butter.png?v=1780409060"},{"product_id":"italian-cow-mozzarella","title":"Italian Cow Mozzarella","description":"\u003cp\u003eWhile Valcolatte operates on a larger scale, they maintain traditional cheese making steps: careful curd formation, hot-water stretching, and brining. This helps maintain a consistent but good texture and flavour mozzarella compared to mass-produced alternatives.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"125g","offer_id":57674188259663,"sku":"COW1","price":2.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/cow-mozzarella.png?v=1780408913"},{"product_id":"italian-mascarpone","title":"Italian Mascarpone","description":"\u003cp\u003eValcolatte mascarpone is made from fresh cream that is gently heated and acidified (usually with citric or tartaric acid) to encourage it to thicken and form a rich, velvety curd. The curd is then carefully strained rather than pressed, which preserves its high fat content and gives mascarpone its characteristic smooth, spreadable texture.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"250g","offer_id":57674189144399,"sku":"MAS5","price":3.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Mascarpone.png?v=1780489354"},{"product_id":"italian-ricotta","title":"Italian Ricotta","description":"\u003cp\u003eValcolatte ricotta is made by reheating the whey leftover from cheese production and adding heat and a small amount of acid so that the remaining proteins coagulate into soft curds. These curds are gently collected and drained in moulds, resulting in a light, grainy yet creamy fresh cheese.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"250g","offer_id":57674189209935,"sku":"COW2","price":3.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Ricotta-cow.png?v=1780489049"},{"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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Schlossberger.png?v=1786711535"},{"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":"milleens-dotes","title":"Milleens Dotes","description":"\u003cp\u003eMilleens is a washed rind cheese made with pasteurised cow’s milk. It is probably the strongest of the four classic Irish washed rinds, the others being: Durrus, Gubbeen. In ideal condition, Milleens should have an ever so slightly wet rind and a chalk paste which bulges towards the rind but remains chalky in the middle. The pleasure involved in eating good Milleens centres around the contrast between the whiffy, pungent rind and the fresh, lactic taste of the paste within. The paste, particularly of the small dotes, can be bulging, almost spilling, or it can be a little chalky yet moist. The flavour of the less attractive chalky cheeses can be surprisingly complex and satisfying, while the softer cheeses tend to be sweet and pungent. Certainly best enjoyed at room temperature.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674199859535,"sku":"MIL2","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/milleens.jpg?v=1780062404"},{"product_id":"mini-french-goat-log-with-truffle","title":"Mini French Goat Log with Truffle","description":"\u003cp\u003eMade by Pierre Jacquin \u0026amp; Sons in the Loire Valley France. A classic goat log enhanced with garlic and herbs.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"100g","offer_id":57674201104719,"sku":"GOA13","price":4.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/truffle-goat-log.jpg?v=1780062320"},{"product_id":"mini-goat-log","title":"Mini Goat Log","description":"\u003cp\u003eMade by Pierre Jaquin \u0026amp; Sons in the Loire Valley France. This is a classic style of fresh goat cheese from France.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":57674201137487,"sku":"GOA3","price":4.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/goat-log.jpg?v=1780062146"},{"product_id":"mini-goat-log-with-flowers","title":"Mini Goat Log with Flowers","description":"\u003cp\u003eMade by Pierre Jacquin \u0026amp; Sons in the Loire Valley France. A classic, mild goat log cheese decorated with a floral rind. A pretty addition to any cheese board or salad.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"100g","offer_id":57674201203023,"sku":"GOA11","price":3.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Goat-log-with-flowers.jpg?v=1780062122"},{"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":"montagnolo-blue","title":"Montagnolo Blue","description":"\u003cp\u003eMontagnolo Blue is a creamy soft cheese ripened slowly at low temperatures. This cold maturation process slowly develops the aromas and flavour of cheese resulting in a very creamy interior and ever so slight hint of blue cheese spiciness. The Montagnolo wheels are covered in white mould and are pierced with a blue culture that produces a blue marbling throughout the creamy interior. Notes of mushroom, cream, earthiness and nice salt balance make this a great entry level blue cheese\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"130g","offer_id":57674201760079,"sku":"P\/W2","price":4.15,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Montagnolo.jpg?v=1780061530"},{"product_id":"monte-enebro","title":"Monte Enebro","description":"\u003cp\u003eSometimes confused with Queso del Tietas, Monte-enebro is a semi-soft, pasteurized goat’s cheese from Castilla-Leon in Spain. All the milk use in production comes from local herds. The cheesemaker Rafael Báez uses penicillium roqueforti to coat the exterior of the cheese in blue mould adding the complexity of the cheese flavour and distinctive rind. This flavourful cheese is a recent, but welcome addition to the pantheon of Spanish cheese.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674203169103,"sku":"ONL29","price":11.6,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Montenebro.jpg?v=1780061106"},{"product_id":"mozzarella-di-bufala","title":"Mozzarella di Bufala","description":"\u003cp\u003eAlthough buffalo mozzarella is more expensive than cow milk versions, there is no comparison when it comes to flavour. Buffalo milk contains nearly twice as much fat as cow’s milk producing a sweeter and richer cheese. Pasta filata cheeses are a category in their own – a particular way of making cheese, originating in Italy. The term translates from Italian as ‘spun paste’, they are referred to in English as stretched curd cheeses. To make stretched curd cheeses: First, the curd is left to ripen for a relatively long time reaching a high level of acidity thanks to the lactic acid produced by bacterial fermentation. The curd is then re-cut in a similar process to cheddaring; this removes more moisture and allows the acidity to continue to rise. Next the curd is ‘scalded’ in very hot whey or water, about 85°C. The curds are then kneaded until they are soft and stretchy, then pulled apart into the desired shape before being cooled in cold water. The most famous pasta filata cheese is of course mozzarella.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"250g","offer_id":57674204283215,"sku":"BUF2","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Mozzarella-250-grams-bufala.png?v=1780060687"},{"product_id":"mozzarella-di-bufala-125g","title":"Mozzarella di Bufala 125g","description":"\u003cp\u003eAlthough buffalo mozzarella is more expensive than cow milk versions, there is no comparison when it comes to flavour. Buffalo milk contains nearly twice as much fat as cow’s milk producing a sweeter and richer cheese. Pasta filata cheeses are a category in their own – a particular way of making cheese, originating in Italy. The term translates from Italian as ‘spun paste’, they are referred to in English as stretched curd cheeses. To make stretched curd cheeses: First, the curd is left to ripen for a relatively long time reaching a high level of acidity thanks to the lactic acid produced by bacterial fermentation. The curd is then re-cut in a similar process to cheddaring; this removes more moisture and allows the acidity to continue to rise. Next the curd is ‘scalded’ in very hot whey or water, about 85°C. The curds are then kneaded until they are soft and stretchy, then pulled apart into the desired shape before being cooled in cold water. The most famous pasta filata cheese is of course mozzarella.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"125g","offer_id":57674204315983,"sku":"BUF1","price":4.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/mozzarella-125g-bufala.png?v=1780060490"},{"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":"paysan-breton-sea-salt-cream-cheese","title":"Paysan Breton Sea Salt Cream Cheese","description":"\u003cp\u003eFrench whipped cream cheese seasoned with a hint of sea salt from the Guérande estuary in France.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":57674210738511,"sku":"PAY1","price":3.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Cream-Cheese-Payson.png?v=1781274062"}],"url":"https:\/\/sheridanscheesemongers.com\/collections\/soft.oembed","provider":"Sheridans Cheesemongers","version":"1.0","type":"link"}