Middle Campscott Farm

The ewes cheeses are normally matured for 2 to 3 months, but some are matured longer, to develop a stronger flavour and firmer texture. They are made from unpasteurised milk which allows the subtleties and variations of the changing seasons and pastures to come through in the flavours and textures.
It is very versatile; a good eating and culinary cheese; in its more mature form it makes a very good grating or condiment cheese. It is suitable for vegetarians, as the rennet is of vegetable origin, and the rind forms naturally after the cheese has been brined in sea salt.

The Ewes' Milk Cheeses

Campscott is a lightly salted, full flavoured cheese. The autumn and winter cheeses tend to be creamier than those made in summer. The finished cheese is a small truckle of about 1kg. We also produce a 2kg truckle.
Campscott Summer Speciality is drier, saltier and stronger in flavour. The finished cheeses are generally smaller than the Campscotts. The Winter Speciality is soft and creamy.
Campscott Cumin - A traditional blend of flavours, with organic cumin seed.

The Goats' Milk Cheese

Campscott Goat - A firm cheese with a fresh, tangy flavour, made from unpasteurised milk.
These are all available by mail order (UK only at present)

Our cheeses are special, handmade and hard pressed!
Bronze medal winner at the British Cheese Awards in 1995, 1996, 1999 and 2000.
Commended at the Organic Food Awards in 1999 and 2001.
Silver medal winner at the World Cheese Awards 2000.
Taste of the West award winner 2004.

		CAMPSCOTT ORGANIC FARMHOUSE CHEESES
		Handmade on the farm, our cheeses are lightly salted with sea salt and full flavoured. They are made exclusively from the milk produced from our own flock of milking sheep and small herd of goats. The ewes cheeses are normally matured for 2 to 3 months, but some are matured longer, to develop a stronger flavour and firmer texture. They are made from unpasteurised milk which allows the subtleties and variations of the changing seasons and pastures to come through in the flavours and textures. It is very versatile; a good eating and culinary cheese; in its more mature form it makes a very good grating or condiment cheese. It is suitable for vegetarians, as the rennet is of vegetable origin, and the rind forms naturally after the cheese has been brined in sea salt. We make 4 different and delicious cheeses. The Ewes' Milk Cheeses Campscott is a lightly salted, full flavoured cheese. The autumn and winter cheeses tend to be creamier than those made in summer. The finished cheese is a small truckle of about 1kg. We also produce a 2kg truckle. Campscott Summer Speciality is drier, saltier and stronger in flavour. The finished cheeses are generally smaller than the Campscotts. The Winter Speciality is soft and creamy. Campscott Cumin - A traditional blend of flavours, with organic cumin seed. The Goats' Milk Cheese Campscott Goat - A firm cheese with a fresh, tangy flavour, made from unpasteurised milk. These are all available by mail order (UK only at present) Our cheeses are special, handmade and hard pressed! Bronze medal winner at the British Cheese Awards in 1995, 1996, 1999 and 2000. Commended at the Organic Food Awards in 1999 and 2001. Silver medal winner at the World Cheese Awards 2000. Taste of the West award winner 2004. back to top
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		For further information or mail order contact: Karen and Lawrence Wright Middle Campscott Farm Lee Ilfracombe N. Devon EX34 8LS ENGLAND Telephone: 01271 864 621 email: farm@middlecampscott.co.uk

CAMPSCOTT ORGANIC FARMHOUSE CHEESES

Handmade on the farm, our cheeses are lightly salted with sea salt and full flavoured. They are made exclusively from the milk produced from our own flock of milking sheep and small herd of goats.

The Ewes' Milk Cheeses

The Goats' Milk Cheese