KUPROS DAIRY

Family run Kupros Dairy, North London Cheesemakers, founded in 2015. Inspired by our Cypriot Grandmother, who for a living made cheese and bread in the village of Akanthou, Cyprus. Our aim is to responsibly turn locally sourced raw milk, respectfully into delicious, British sheep cheese, all hand-made in North London. Home of the new British table cheese.
Makers of 100% English sheep milk cheeses: Anglum; raw milk London Fettle and our whey cheese we call WheyCurd.
Healthy well looked after Friesian ewe’s in Lancashire make our fresh creamy raw milk, that we collect daily. We add natural sea salt, a lot of care some cultures and thats it, simple natural ingredients used well… Allowing us to produce buttery, addictively flavoursome, uniquely textured cheese that is incidentally and naturally nutrient dense. Our favourite combination.

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ANGLUM

Anglum is a fresh unripened semi-hard white cheese, that takes two full-days to make. We use raw milk to take advantage of the beautiful Lancashire microflora instead of additional cultures. The raw curds are collected into small cheese baskets which drain naturally without intervention.

The curd is cooked in its own whey to pasteurise. Hand salted, folded for even seasoning and portioning.

This results in a flakey layered texture with a subtle savoury, briny and buttery flavour.

When cooked becomes like savoury marshmallow. If charred has meaty, umami flavours resembling BBQ lamb.

Cooking:

This cheese does not melt when cooked!
Fry, stew, grate, bake, grill, BBQ, eat fresh.

Images:

#Anglum #KuprosDairy

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Ingredients:

Pasteurised Ewe’s milk, rennet, sea salt

Pack Weight approx:
250g

Store below:
7°C

2016 Great Taste awards

1 Gold Star

LONDON FETTLE

Unpasteurised Ewe’s milk Hand-made and batch Fermented in small barrels for a few weeks to deliver a mouth coating, savoury and piquant cheese, mildly acidic yet floral and lemony. Bake, whip, stew crumble.

The curd is basketed, hand salted and turned for a few days until desired flavour and texture is acquired.

This results in a firm, yet curdy texture.

Cooking:

Bake, whip, stew, crumble.

Images:

#LondonFettle #KuprosDairy

Buy soon:

To find out when, subscribe here

Ingredients:

Unpasteurised Ewe’s milk, rennet, sea salt, cultures

Pack Weight approx:
220g

Store below:
7°C

2016 Great Taste awards

2 Gold Star

Phone:
07827283973

Email:
i@kupros.london

Address:
Kupros Dairy Unit 6 Armitage Business Centre Delamare Road EN8 9FN

Company Number:
09650265

Vat Number:
249830184

Credits:
site design and
build Anthony Heard/
Alex Johns

Typefaces:
MuirMcneil

Member:
Specialist cheese
makers association