Chiangrai Blue Cheese

A semi-soft, blue veined cheese hand made in Chiang Rai always using fresh milk from our local cows. Our Chiangrai Blue is aged for a minimum of 3 months giving it it's own strong, distinct taste. The mould ripened finish gives each cheese it's own unique appearance.

Tomme de Chiangrai

Tomme de Chiangrai is a semi-hard, pressed cheese with a pliable and firm texture. It has numerous irregular "eyes" spread throughout the ivory coloured paste. The taste is very distinctive and characteristic to the cheese. The maturing takes around 2 months during which the cheese starts to develop a darker yellow rind dotted with patches or white mould.

Smoked Tomme de Chiangrai

Our popular Tomme de Chiangrai slowly smoked over fruitwood. This has a wonderful, unique smoked taste which is fantastic on the cheese board or tossed into a salad.

Chiangrai Mountain Cheese

A hand made natural rind, semi hard cheese, crumbly, creamy clean taste, pale straw in colour with natural cracks and moulds throughout. Aged a minimum of 2 months this is an easy eating cheese for all of the family, whether on the cheese board, in your salad or cooking.

Chiangrai Halloumi

A semi-soft, unripened brined cheese made with our unique mixture of cow's milk. It has a high melting point which makes this a uniquely delicious and grillable cheese. It is quickly making it's way up the list of popular food trends.

Crottin de Chiangrai

Our only aged goat cheese. A unique combination of flavours and textures.  A dense, fudgy centre to a thin, delicate rind that surrounds a rich creamline.