Lindley
Lindley is a soft, Jersey cream-enriched cheese made with raw cow’s milk. The extra cream gives it its signature texture: light, whipped, and almost mousse-like when young. Ripening into a plush, spreadable paste that feels indulgent without ever tipping into heaviness, while melting effortlessly on the tongue.
Its flavour reflects the richness. Early on, it’s fresh and lactic: crème fraîche, cultured cream, and the faint earthiness of button mushroom and steamed rice. As the days pass, the profile deepens: clotted cream, almond, baked apple, and a soft savoury warmth beneath the sweetness. The rind feels suede-soft, fine and pale, with subtle creases and a gentle powdery bloom revealing careful aging.
We named it for Elizabeth Lindley, a dairymaid who worked by hand and lived above the dairy here at Welbeck with her family. Her work was unseen but essential. Measured, skilful, and exacting. This cheese follows that same path: simple on the surface, refined in the detail.
Eggleston
Eggleston is a small, soft cheese with a pale, delicate rind and a gently ripening centre. When young, it’s firm and fresh, with clean, bright flavours of lemon zest, crisp apple, and cultured cream. As it matures, the edges begin to soften, revealing a rich, spoonable layer beneath the surface. The flavour deepens too, bringing ripe pear, sweet butter, and a hint of damp straw.
The rind is thin and lightly wrinkled, with warm golden tones that grow more pronounced over time. It has a fine, velvety feel and a bloom that speaks of careful handling and slow ripening.
The cheese is named for William Eggleston, a Nottinghamshire farmer who lost his life during the 1766 Cheese Riot. He wasn’t part of the violence, just caught in the middle while trying to protect his own goods. This cheese carries his name as a nod to the quiet strength behind good food, and the value people have always placed on it.