Raw Herb & Wild Garlic Cheddar
Fresh, fragrant, and deeply moreish.
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Our Customer Questions
Does the wild garlic overpower the cheese?
Not at all — it complements the cheddar’s creamy profile while offering a fresh, woodland lift.
What makes raw cheese different from regular cheese?
Raw cheese is made using unpasteurised milk, which retains its native enzymes, healthy bacteria, and full flavour complexity — resulting in a cheese that’s more alive, digestible, and true to its source.
Is raw cheese safe to eat?
Yes — when produced by skilled cheesemakers using raw milk from healthy, grass-fed animals. All our cheeses are made in small batches and aged under strict conditions to ensure both safety and quality.
Does raw cheese contain probiotics?
Yes — because it isn’t heat-treated, raw cheese naturally contains beneficial bacteria that support gut health and digestion. Aged cheeses pack in even more of these friendly microbes.
Why does raw cheese taste so different from supermarket cheese?
Raw cheese is full of terroir — the taste of the land, the animals, the pasture, and the season. Unlike standardised textures and bland flavours, raw cheese offers real depth, variation, and character that evolve as it ages.
Can I eat the rind on raw cheese?
Most of the time, yes — especially on natural or clothbound rinds. These rinds form naturally during aging and are edible, adding unique texture and flavour. However, waxed or cloth-covered rinds should be removed before eating. When in doubt, check the label — or follow the simple rule: if it looks natural, it’s meant to be tasted.