Invented by Elizabeth Scarbrow and first served in 1720 at the Bell Inn in Stilton. Made with pasteurized cow's milk, it is ripened for 3-4 months under carefully controlled cool, humid conditions. These farmstead, rustic looking cylinders are made by Colston Bassett Dairy. What makes them unique is the use of traditional animal rennet, not to be found from any other stilton maker. Each bite is exceptionally buttery in texture with a clean, mineral tang that you'll never forget.

​Colston Bassett Stilton

Applewood smoked cheddar is a dense, semi-hard cheese. Applewood is not naturally smoked, but is instead treated with an artificial smoke flavouring. The cheese is then coated with mild paprika, giving it a golden-amber appearance. The cheese itself is rather soft in some cases, making it difficult to grate. The smoke flavour does not leave a burnt aftertaste.

​It is a hard, unpasteurized cow's milk cheese that is generally of a cylindrical shape with a rind resembling granite in appearance. The cheese is matured for 14-24 months depending on when the milk was collected.  It is a slow maturing cheese that takes between 1-2 years to develop a golden, straw-coloured yellow pate and spotted brown and gray colour rind. It has a smooth texture and a strong taste. In summer notes of pineapple, toasted nuts, and grass dominate the flavour profile while in winter the taste becomes savoury and almost meaty.

  ​Lincolnshire Poacher

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​Isle of Mull is a pale ivory colour with a very sharp, fruity tang, thanks to the unusual diet of the cows that eat the fermented grain from the nearby Tobermory whiskey distillery. A hearty, full flavoured Scottish cheddar style cheese, is a bit drier in texture than other cheddars with flavours that range from upfront, silagey and boozy to rich, savory and mellow. ​

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Applewood Smoked Cheddar





















​Isle of Mull Cheddar

1965 Queen st. East             416 - 690 - 3600              info@alexfarmproducts.ca