Little box of Cheese 20th Birthday

Little box of Cheese – The Liverpool Cheese Company is 20 years old in July 2026.  In honour of our birthday we are filling our Cheese room with plenty of the cheeses we have been stocking for the whole 20 years, a couple have moved home but all maintain the integrity that has kept them firmly on our best sellers list for 20 years.

Cenarth Brie –Made by Carwyn Adams in the heart of West Wales comes this soft, buttery handmade brie with more flavour than usual in a British brie.  Carwyns mum, Thelma farmed in Carmarthenshire for 42 years.  Carwyn has been making this award winning brie since 2006.   Brie is not a traditional style of British cheese, we nicked it from the French, but it works very well as a way of making a young creamy cheese.  Made with pasteurised milk and vegetarian rennet.

Gorwydd Caerphilly – Made by Todd, Maugan and Kim Trethowan, originally in Llanddewi Brefi in mid Wales, but now in Somerset, Gorwydd caerphilly is gorgeous and complex, mild yet tasty with a crumbly, citrusy inner and an earthy mushroomy rind.  Traditionally the cheese eaten by miners working underground in South Wales.  Made with unpasteurised milk and animal rennet.

Cuddy’s Cave- From Doddington Dairy in Alnwick, Northumbria. Cuddy’s Cave can be described as a mellow and succulent Dale style cheese, developed from a unique recipe which is reminiscent of fine Dutch cheesemaking. The flavours are fresh, lemony and curdy when young, yet rich, mellow and satisfyingly creamy once matured. This cheese is very moreish when placed on a cheeseboard.  Cuddy’s Cave is usually matured from two to five months and is made with unpasteurised milk and traditional rennet

Montgomery Cheddar –James Montgomery is a third generation cheesemaker from Somerset and has been awarded the title of Champion Cheesemaker of the world. Montgomery cheddar is the most traditional of all the big daddy cheddars and is the most complex in flavour – it just goes on and on!  There is the scent of the cloth wrappings and fresh hay and a flavour which packs a punch but is always mellow. Made with un-pasteurised milk and animal rennet

Barkham Blue –Originally made at the whimsical sounding Two Hoots farm on the Berkshire borders, Barkham Blue is made with the milk of Jersey and Guernsey cows, giving it a creamy yellow colour and a rich flavour with distinctive blueing. The original cheese makers have recently handed the baton to their cousins the Wigmores of Village Maid.   Winner of the Best British Cheese award at the British Cheese awards 2008 this cheese once tried is not easily forgotten.  Made with pasteurised milk and vegetarian rennet

just 5 tasty and unusual cheeses in a little box 🙂