Tamaracott - Terri Rasmussen

Handmade in North Tamerton, overlooking the Tamar River. All the cheeses are made from ewe's milk, they are pasturised and use vegetarian rennet.

Hobb's Choice

Farmhouse style that is lightly pressed, mould ripened and matured for 4-8 weeks. It has a smooth texture and creamy, slightly caramalised flavour.

Boyton

A traditional farmhouse cheese matured for 4 to 8 weeks.

Lowen

A fresh cheese that keeps well for 2-3 weeks and has a crumbly texture and creamy, lactic flavour.