York - Take Home Notes

Unexpected English

#1: Botton Farm Cumin Gouda

Botton Farm, nestled in the heart of Danby Dale, is more than just a dairy - it’s a beacon of bio-dynamic farming and community spirit. Their Cumin Gouda is a standout, blending traditional Dutch techniques with North Yorkshire heritage.
Made from the rich, organic milk of their own herd, the cheese is infused with aromatic cumin seeds, adding a warm, earthy depth to the buttery, semi-hard paste. It’s a versatile favorite—superb for melting or as a bold, aromatic addition to a farmhouse platter. Every wheel supports a social mission, proving that world-class flavour and community purpose are a natural, delicious pairing. (V+P)

#2: Blumin White

Known for its rich and creamy flavour, made in small truckles this amazing blue cheese does uniquely not have blue cheese culture added when it is made, it is allowed to ‘bloom’ by being carefully ripened in the same controlled ripening stores as other blue cheeses! 
It was created in 2010 by Katie Matten (née Bell) of Shepherds Purse. Bluemin White has received numerous awards, including a three-star Great Taste Award, and Super Golds and Golds at the World Cheese Awards and Gold at the British Cheese Awards. (V+P)

#3:  Raedwald

Rædwald:
Pronounced 'Red-wold' - is a limited-edition, seasonal soft cheese produced by Fen Farm Dairy in Bungay, Suffolk. Created by the team behind the famous Baron Bigod, it is a British take on the traditional French Reblochon style. It was recently awarded Best Semi-Soft Cheese at the Artisan Cheese Awards 2025 (nV+nP)

#4: Mayfield

Created by two English blokes Arthur Alsop and Nic Walker in flat East Sussex! A cheese that uses great milk in an Alpine style - aged for five to seven months! Mayfield won Gold with three stars at the Great Taste Awards, a  Gold at the 2010 British Cheese Awards and another Gold Medal at the 2011 World Cheese awards. So it’s good! (V+P)

#5: Sharphams Rustic

Sharpham Cheeses are near neighbours of well-known Ticklemore Cheese in South Devon, and between them they produce a remarkable range of marvellous products. The 'Rustic' is semi-hard, matured for approximately 6-8 weeks, giving a light flavoured cheese with a moist, creamy texture. A thin, natural white rind forms during the maturation process. (V+nP)

#6: Yorkshire Pecorino Fresco 

Made in Yorkshire by a small scale, award-winning artisan cheese maker. Mario (originally from Barnsley) focuses true dedication on each of his cheeses, each made to perfection on an individual basis. He says ‘quality really does come first!’ He is very hands on – even handpicking the supplier of ewes’ milk to ensure quality and animal wellbeing.. (V+P)

#7: Mrs Bells Salad Cheese

Made with rich whole ewe’s milk, each cheese is carefully hand-salted and matured, allowing the salt to gently infuse the curd and develop its distinctive lemony freshness and delicate crumbly texture.
The very first cheese created by the founder of Shepherds Purse, Judy Bell, in 1987. (V+P)

#8: Admiral Collingwood

Hand-crafted at North Doddington Farm, located in the picturesque Glendale Valley. This is a unique cheese that reflects the distinguished character of Nelson’s right-hand man at the Battle of Trafalgar! Made from raw milk, this cheese has a rind washed in Newcastle Brown Ale for nutty richness and a pink hue. It comes in 1kg square truckles and is aged for up to 10 months. (nV+nP)