It was over twenty years ago that cheese was first made in the old dairy at Willet Farm.
The first cheese made was a sheeps' milk cheese and this was shortly followed by the product after which the company is named and which is the flagship of our business; Exmoor Blue. A blue cheese made from Jersey cows' milk, it was the forerunner of the range of cheeses which we now produce. Exmoor Blue has been award P.G.I. status (Protected Geographical Indication) which ensures that our cheese is made to specified standards using local milk from within the designated area.
The product range now extends to include other cheeses made from Jersey milk (Somerset Blue and Partridge's Blue) plus goat, sheep and Buffalo milk cheeses.
All our products are hand made to traditional recipes and methods. We use only the milk from local herds to which is added starter cultures, vegetarian rennet, penicillin roqueforti (which gives the characteristic blue tang as the cheese is matured) and salt.
We are proud to be a family business whose aim is to produce artisan cheeses of the finest quality for lovers of fine food to enjoy.
Exmoor Blue is a full-fat, medium soft, creamy blue cheese, weighing approximately 1.25kg. A 'baby' size weighing approximately 500g ideal for the cheeseboard, is also available. It has a natural creamy-yellow colouring from the rich Jersey milk and a natural rind, while the buttery flavour is overlaid by a tangy blue, a combination which lingers deliciously in the mouth. It is normally sold 4-6 weeks old; refrigerated to 4°C it may be kept for a further 4-6 weeks.
This cheese has been awarded Protected Geographical Indication (P.G.I.) status. This ensures that specified standards are maintained and a local milk supply from within the designated area is used to make the cheese.
Partridge's Blue is a fullfat, soft blue cheese, which is made in a small drum form weighing approximately 1.1 kg. It is matured in 6-8 weeks and is more mellow than Exmoor Blue. Refrigerated to 4°C it may be kept for a further 4-6 weeks.
Somerset Blue is a full-fat unpressed blue cheese, weighing approximately 2.0 kg. It is firm but smooth, rich textured and with a thin rind predominately covered by a white mould. The creamy yellow colouring and buttery flavour derive from the high butterfat of Jersey milk and the blueing is piquant but not metallic. It is normally sold after 5-6 weeks maturation; under cool, moist conditions, or refrigerant to 4°C, it may be kept another 8 weeks.
Brendon Blue is a full-fat, medium soft, blue cheese weighing approximately 1.0 kg. Essentially drier and of lower fat than a cows' milk cheese of similar type, but white-bodied with a typical fresh, clean, goats' milk flavour. It is normally sold after 4-6 weeks maturation; under cool, moist conditions, or refrigerated to 4°C, it may be kept for another 6 weeks.
Brendon Baby is a smaller plain, white cheese, weighing 300-500g. It is normally sold 3-5 weeks old; it may be enjoyed young, or refrigerated to 4°C, it may be kept another 4-6 weeks.
We also produce balls of fresh goats' cheese, marinated in a mixture of olive oil and sunflower oil with herbs and garlic, to give a long shelf life. These make an ideal hors d' oeuvre with or without a salad or other accompaniment, and they are available in 325g pots or in larger tubs, to order.
Buffalo and Ewes' Milk Cheeses
Blissful Buffalo is a soft, blue cheese which is made in a drum form weighing approximately 1.0 kg. The milk is normally sold 4-6 weeks old; refrigerated to 4°C it may be kept for a further 4-6 weeks.
Buffalo cheese is significantly lower in cholesterol and higher in calcium than cows cheese.
Quantock Blue is a full-fat, medium soft, blue cheese weighing approximately 1.0 kg. It is a clean, ivory white-bodied cheese with a natural rind, with a slightly aromatic flavour and underlying sweetness from the sheep's milk. The light blueing becomes gradually stronger with age. It is normally sold 4-6 weeks old; refrigerated to 4°C it may be kept for a further 4-6 weeks.