Our Cheeses
All our hard cheeses are traditionally cloth bound and hand dressed with Staffordshire's Cold Pressed Extra Virgin 'Just' Rapeseed Oil which produces a distinctive rind.Our current range of cheeses...
Bertelin Staffordshire - as described by the judges of the International
Cheese Awards 2009 “ An outstanding
cheese, well made, beautifully presented, clean, creamy flavour with an exciting future”.
This cheese has been awarded PDO status due to its old monastic recipe recently revived by John Knox, and can only be made with milk produced from cows in Staffordshire.
This cheese has been awarded PDO status due to its old monastic recipe recently revived by John Knox, and can only be made with milk produced from cows in Staffordshire.
Bertelin Eccleshall Red - Has a distinctive Traditional Farmhouse flavour and is matured for at least 7 months.
The addition of Annatto (red vegetable dye) gives the cheese a point of difference.
The addition of Annatto (red vegetable dye) gives the cheese a point of difference.
Bertelin White Derby - Has a creamy and buttery taste, which appeals to all the
family.
The Derby is matured for at least 7 months.
The Derby is matured for at least 7 months.
Bertelin Derby with Chives - The Derby blends extremely well with the chives
to produce an exciting addition to any cheese board.
The chives are added when the cheese is made to get maximum flavour.
The chives are added when the cheese is made to get maximum flavour.
