Surrey Red Cheese

Our flag ship cheese “Surrey Red” is a recipe of our own creation, but we originally based it on a French Alpine Tomme. Unlike a traditional Tomme we do not press this cheese which gives it a semi soft texture and a rich, creamy flavour. Annatto, a natural colouring, is added to the milk to give the cheese its striking colour and match the beautiful red Shorthorn cows from whom provide the milk. We mature the Surrey Red for at least 2 months. During this time the wheels are turned every other day and a natural grey rind forms.

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