Oxford - 60 miles from the Farm Direct Depot
When Robert Pouget and Gerry Stevens opened their first cheese shop in Oxfords covered market in 1983 they had no idea the fame it would bring them (well in Oxford anyway). The Cheese shop was an instant hit as at the time there were very few specialist cheese shops in Oxford, and it proved to be a welcome novelty. In 1995 Robert Pouget began production of Oxford Blue a cheese in the tradition of Stilton (it was produced in a Stilton dairy ) but with a creamier consistency especially when the cheese was allowed to mature. Oxford Blue, College White and Isis have become some of the most popular cheeses in England and are widely available on sale at good independent food retailers.
From Simona Di Vietri of La Latteria, Acton, London.
A semi-soft cheese made from cows’ milk
Gluten free
From Simona Di Vietri of La Latteria, Acton, London.
Scamorza is the only stretched curd cheese salted, dried and ripened for c.72 hours
Check organic cheese:Ashcombe Cheese and Bruton Brie.
Gluten free