Cheesemakers Of Canterbury

The farmhouse cheddar-like hard cheese is made by hand using an old smallholders recipe that has been perfected over the last 25 years. The cheese is moulded and pressed in muslin for 3 days and is then unwrapped and allowed to mature on pine shelves for at least 4 months. Each cheese is continually turned and tended during this time.

As well as the original Ashmore Farmhouse, there is an Ancient Ashmore which ranges in flavours from smoked, mustard and chilli. We also make the award winning Kellys Canterbury hard goats cheese which is a must-try. Alongside our winning goat's cheese, we have also added several new items to our goat's cheese menu. We have recently added Gruff and Ellie's which are both perfect in a salad. There have also been additions to the sheep cheese menu with the likes of Shawn which sits perfectly on a cheeseboard, in a risotto, or in a pesto. New on the menu is also the Dargate Dumpy, a British ewe’s milk camembert style matured for two to six weeks. Lastly, we are now producing the Cowslip butter which is pasteurised and salted with Maldon salt. Why not try some with our own Cheesemakers Chutney specially made to complement its nutty, buttery flavour.

We produce 500 - 1000g gift sized truckles, 2kg and 4kg wheels which can be ordered at the address/tel/email.

We can deliver throughout north kent as we also distribute KORKERS sausages and DUSKINS apple juice