Our cheeses are all made with raw milk & animal rennet
Bermondsey Hard Pressed
Made like a traditional, alpage gruyere, the Hard Pressed Cheese is the pillar of our dairy. We produce 2 to 4 large 24kg wheels per week. They are matured for 6 to 12 months in our maturing rooms, being washed and turned twice a week throughout their maturation. The flavour is characterised by a sweet nuttiness and is complimented by a firm, pliable texture.
London Raclette
The London Raclette has a bright and complex flavour profile. We produce 9 to 18 wheels per week, they are matured for 3 months upwards during which time they are washed weekly to develop a natural wash rind. The London Raclette is best cooked on a Swiss raclette machine and scraped over potatoes but more mature wheels can also serve as an interesting addition to a cheese board.