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Canterbury Cheesemongers added 2 new photos.

Two cheddars, "both alike in dignity" one from Wales, one from Katikati, just cut and on our counter this morning. They are both made from unpasteurised milk, they are both cloth bound and they were both made slowly and then matured for a long time. They taste nothing like the cheddar you find vac-packed or waxed in supermarket fridges, cheddar that gives proper cheddar a bad name. Hafod and Mount Eliza are as proper as proper can be; long flavoured, interesting with a smell of earth and hay, and a taste of mustard, figs and almonds.
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Two cheddars, both alike in dignity one from Wales, one from Katikati, just cut and on our counter this morning. They are both made from unpasteurised milk, they are both cloth bound and they were both made slowly and then matured for a long time. They taste nothing like the cheddar you find vac-packed or waxed in supermarket fridges, cheddar that gives proper cheddar a bad name. Hafod and Mount Eliza are as proper as proper can be; long flavoured, interesting with a smell of earth and hay, and a taste of mustard, figs and almonds.

Finn Manhire Harrold, Lilian Strange and 23 others like this

Helene ArkerI can't say we buy much cheese at the supermarket these days.... See you Saturday...nom nom nom

2 months ago   ·  2
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Our new smelly, melty cheese is Ogleshield inspired by this guy - William Oglethorpe, the brains, brawn and gentle heart behind Kappercasein Dairy (kappacasein.com/). We worked with William at Neal's Yard Dairy and he went on to open the cheese toasty and raclette stall at London's Borough Market using this cheese to melt on top of a plate of potatoes. It is actually made by Jamie Montgomery, of raw milk Cheddar fame, at Manor Farm in North Cadbury, Somerset. William struck on the idea of brine washing his Jersey milk cheese (Jersey Shield) and transforming it into this golden, semi-soft and farmyardy masterpiece. Like Raclette it melts beautifully and is extra rich becuse of the glorious milk. Wonderful!! ... See MoreSee Less

Our new smelly, melty cheese is Ogleshield inspired by this guy - William Oglethorpe, the brains, brawn and gentle heart behind Kappercasein Dairy (http://kappacasein.com/). We worked with William at Neals Yard Dairy and he went on to open the cheese toasty and raclette stall at Londons Borough Market using this cheese to melt on top of a plate of potatoes. It is actually made by Jamie Montgomery, of raw milk Cheddar fame, at Manor Farm in North Cadbury, Somerset. William struck on the idea of brine washing his Jersey milk cheese (Jersey Shield) and transforming it into this golden, semi-soft and farmyardy masterpiece. Like Raclette it melts beautifully and is extra rich becuse of the glorious milk. Wonderful!!

Finn Manhire Harrold, Kirstin Lucas and 23 others like this

Duncan WilcoxI have eaten one or six of those....mighty tasty & very gooey.

2 months ago   ·  1
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Elissa WatersonJenny Latcham, Krys Horsten, Minghan Liang - I am so visiting here!!!!!.......just saying😉

2 months ago   ·  3

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Amanda PikeMy mouth is watering just looking at that. Alaine Bright this looks like an awesome cheese toastie 🙂

2 months ago   ·  1
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Just a reminder that we are open as usual today and tomorrow then closed for our annual (one week) mid-year break........ And the current cold, sleety weather is a perfect occasion to stock up on a heap of the body warming, soul nourishing, smelly goodness which is cheese. Cheese to melt, cheese in soup, cheese on potatoes, cheese in a sandwich, cheese to snack-on with an oat cake and jam, cheese for breakfast, cheese on toast with a glass of whisky before bed! The most wonderful cheese in the shop today is Cwmglyn (pictured) made by Biddy Fraser-Davies (Cwmglyn Farm and Middleton Model Railway), that marvelous lady in Eketahuna who has battled, against the odds, to produce a raw milk cheese that is truly magnificent. Cheshire-like with a minerally, buttery, lemony flavour, and a crumbly, old fashioned texture. This is real cheese made with care and utter dedication.
BTW we re-open Tuesday 25th July.
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Just a reminder that we are open as usual today and tomorrow then closed for our annual (one week) mid-year break........ And the current cold, sleety weather is a perfect occasion to stock up on a heap of the body warming, soul nourishing, smelly goodness which is cheese. Cheese to melt, cheese in soup, cheese on potatoes, cheese in a sandwich, cheese to snack-on with an oat cake and jam, cheese for breakfast, cheese on toast with a glass of whisky before bed! The most wonderful cheese in the shop today is Cwmglyn (pictured) made by Biddy Fraser-Davies (Cwmglyn Farm and Middleton Model Railway), that marvelous lady in Eketahuna who has battled, against the odds, to produce a raw milk cheese that is truly magnificent. Cheshire-like with a minerally, buttery, lemony flavour, and a crumbly, old fashioned texture. This is real cheese made with care and utter dedication.
BTW we re-open Tuesday 25th July.

Paul Salisbury, Susannah van Slooten and 23 others like this

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Nick MiallSee you in the morning

2 months ago   ·  1
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Lisa ScholzChee(r)s e !

2 months ago   ·  1
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Angela CliffordRighto. Coming in. X

2 months ago   ·  1
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Mandy CartwrightAmy Eve

2 months ago   ·  1
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Abby Bills-StrangeAlan I need cheese

2 months ago   ·  1
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Once in a while we open a NZ cheese which is as good as any (of it's type) in the world. There's Cheddar and Red Leicester from Mount Eliza Cheese; Biddy's marvelous Cheshire-like wonder (Cwmglyn Farm and Middleton Model Railway); Gouda from the Meyer Cheese people in Hamilton; Tenara from Daniel and Sarah, the Kaikoura Cheese folk and today we cut a Devotion cheese from new cheesemakers Thorvald, in Upper Moutere. It's a washed-rind number, made from sheeps milk and looks, for all the world, like Reblochon that benchmark cheese from Haute-Savoie. This is better, ruddy rinded, farmyardy, rich in texture and a flavour from the Gods! ... See MoreSee Less

Once in a while we open a NZ cheese which is as good as any (of its type) in the world. Theres Cheddar and Red Leicester from Mount Eliza Cheese; Biddys marvelous Cheshire-like wonder (Cwmglyn Farm and Middleton Model Railway); Gouda from the Meyer Cheese people in Hamilton; Tenara from Daniel and Sarah, the Kaikoura Cheese folk and today we cut a Devotion cheese from new cheesemakers Thorvald, in Upper Moutere. Its a washed-rind number, made from sheeps milk and looks, for all the world, like Reblochon that benchmark cheese from Haute-Savoie. This is better, ruddy rinded, farmyardy, rich in texture and a flavour from the Gods!

Richard Till, Kathy Beswick and 23 others like this

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Shirley DaviesSounds divine

3 months ago   ·  1
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Carey RyanYummm! Delicimo

3 months ago   ·  1
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Wendy BarkerWhat a fabulous name for a cheese! Look forward to trying it.

3 months ago   ·  1
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Angela CliffordWill have to come & try some!

3 months ago   ·  1
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Malena PenneyAnna Penney

3 months ago
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Anne NiinivirtaNäyttää hyvältä, nam, nam..

3 months ago   ·  1
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Marcus LangmanI feel a tartiflette coming on!

3 months ago   ·  1
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Vicky M PowerA great place 😊

3 months ago   ·  1
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Back in stock after ages, raw milk Gorwydd (pronounced gor-with) Caerphilly from Trethowans Dairy now based in Somerset. Would be lovely with an oatcake, a pot of jam and a tumbler of whisky, or pot of tea, to celebrate the early onset of another Christchurch winter. Marvelous weather for a trip to the cheese shop and a brisk, fortifying stroll around the Arts Centre and environs - the Museum, Art Gallery, Scorpio Books, Curators Deli, Hagley Park................... ... See MoreSee Less

Back in stock after ages, raw milk Gorwydd (pronounced gor-with) Caerphilly from Trethowans Dairy now based in Somerset. Would be lovely with an oatcake, a pot of jam and a tumbler of whisky, or pot of tea, to celebrate the early onset of another Christchurch winter. Marvelous weather for a trip to the cheese shop and a brisk, fortifying stroll around the Arts Centre and environs - the  Museum, Art Gallery, Scorpio Books, Curators Deli, Hagley Park...................

Kerrie Lee, Dayaram Ganda and 23 others like this

Marion OgierLiking your recommendation.

4 months ago   ·  2
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Helen JonesYum. A glass of whisky sounds like a good idea!

4 months ago   ·  1
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John Millerhas a taste today and it was delicious

4 months ago   ·  1
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Angela WebsterSee you in a couple of weeks!

4 months ago   ·  1
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Canterbury Cheesemongers shared Free Theatre Christchurch's event.

Calling all Christchurch people!! Get yourselves along to this outstanding production by our neighbours Free Theatre Christchurch Running until the 6th May. Featuring the talented Delaney Davidson as The Devil.
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Can't help posting yet another of these gorgeous cakes. This time I was there to help assemble it for local cheese lovers Gill and Ross. Using Lindis pass brie from Whitestone Cheese, Red Leicester from Mount Eliza Cheese, Shropshire Blue from Colston Bassett Dairy, Tania Smoked from Evansdale Cheese and Camembert de Normandie.
#cheeseisgood
#weddingcheesecake
#happyday
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Cant help posting yet another of these gorgeous cakes. This time I was there to help assemble it for local cheese lovers Gill and Ross. Using Lindis pass brie from Whitestone Cheese, Red Leicester from Mount Eliza Cheese, Shropshire Blue from Colston Bassett Dairy, Tania Smoked from Evansdale Cheese and Camembert de Normandie.
#cheeseisgood 
#weddingcheesecake
#happyday

Sophie Freear, Kirsty Schmutsch and 23 others like this

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Helen LoweBee Sturgess

5 months ago   ·  1

1 Reply

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Mitch ArchboldMonique Archbold 😱

5 months ago   ·  1
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Heath Wells* swoon *

5 months ago   ·  1
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Jennifer ThorburnMatt Thorburn

5 months ago
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Wish JardenShane our next 'milestone' cake!

5 months ago   ·  1

1 Reply

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Bev HargreavesNice

5 months ago   ·  1
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Zach LatifLibby Richards can we do this instead of a cake 😉

5 months ago   ·  2
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Olivia GallopEs Hickin beautiful ...

5 months ago   ·  1
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Kate O'ConnellAmy Francis

5 months ago   ·  1

1 Reply

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Nick BooteTania Spittle sold

5 months ago

1 Reply

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Jacqueline SullivanWhat a wonderful wedding cake.

5 months ago   ·  3
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Eroica RitchieThis is almost a good enough reason to get married

5 months ago   ·  4
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Becca LongKirstie

5 months ago
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Alex NichollsYes Tori

5 months ago   ·  1

2 Replies

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Jaime StewartRoss fav cake flavour? Lol

5 months ago   ·  1
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Amie CockingEmma Dawes this'd be your wedding cake!

5 months ago   ·  1

1 Reply

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Josie Charlotte JacksonBrooke Kennedy Justine Robbins

5 months ago   ·  2
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Elle CochranDavid

5 months ago
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Sarah RadfordPearl Hindley

5 months ago   ·  1

1 Reply

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Julia BishopSarah Agnew

5 months ago   ·  1

3 Replies

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Lynda RainaFantastic! 😀 Yum! 😀

5 months ago
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Stacie Kay ClarkJasmin Bella 🙂

5 months ago   ·  1

1 Reply

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Joy EdwardsYum😉😉😉

5 months ago
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Mount Eliza Cheese❤️ wedding cheese cakes!

5 months ago   ·  1
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Kelee ZammitKat Fox......??

5 months ago
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Cheese and Bread for the Easter holidays!
We are open Saturday, as usual, from 9 o'clock until 4pm. The lovely painting is by Julian Merrow-Smith, from his daily blog Postcards from Provence.
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Cheese and Bread for the Easter holidays! 
We are open Saturday, as usual, from 9 oclock until 4pm. The lovely painting is by Julian Merrow-Smith, from his daily blog Postcards from Provence.

Helena Blomfield, Amanda Pike and 23 others like this

Alastair Stuart CampbellAre you baking some more Hot cross buns Martin?

5 months ago

1 Reply

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Jacqueline SullivanThat is a great painting of the bread and cheese. So realistic and tempting.

5 months ago   ·  1
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Dave MolonyStimulating paining

5 months ago   ·  1
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William WadsworthGreat painting!

5 months ago   ·  1
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