Due to the COVID-19 pandemic, Kupros has lost its entire revenue due to cafe and restaurant closures. We are looking for people to support local ,small businesses at this very difficult time .
Offer: 25% off this online cheese shop only using the code : "STAYHEALTHY25"
30% OFF FOR NHS
To say a huge thankyou to NHS workers , you can obtain 30% off by visiting our social media and follow the instructions there or contact us to obtain a code . Offer only on this online cheese shop. Stay safe
A 3kg family share pack will contain between 10 - 13 packs of cheese and 4kg pack between 15-17 packs, depending on individual pack weights. (As this is a hand-made cheese individual pack weights vary). Up to 12 weeks shelf life if kept at correct temperatures, can be also frozen .
Anglum mix a large square block, made using jersey cows milk and sheep milk, its is a fresh unripened semi-hard creamy coloured cheese, that takes two full-days to make. We use raw milk to take advantage of the beautiful 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 and brined until delicious.
This results in a curdy firm bouncy texture with a subtle savoury, briny and buttery flavour.
When cooked becomes like savoury buttery marshmallow. If charred has umami flavours. Between 8-10 weeks shelf life on this product
Family run Kupros Dairy, North London Cheesemakers. 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.
Allowing us to produce buttery, addictively flavoursome, uniquely textured cheese that is incidentally and naturally nutrient dense. Our favourite combination.
Makers of 100% English sheep milk cheeses: Anglum; London Fettle. Healthy well looked after Lacaune 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...
We make this fresh cheese by hand using raw milk to develop natural microfloral and takes 48 hours in total.
Anglum is gravity drained in individual cheese baskets, fresh unripened pure white cheese.
Uncooked has a flakey layered texture with a subtle piquant, floral and buttery briny flavour. When cooked becomes like buttery savoury marshmallow. If charred has umami flavours.
Ideal for grilling, frying, deep frying etc..
(photo by @selinkiazim)
Hand-made and batch fermented in small barrels for a few weeks to deliver a mouth coating, savoury and piquant cheese, mildly lactic yet floral and lemony. The whey when young smells of vanilla ice-cream later to develop more pungent spicy notes as it ages. taking 2 weeks to develop as a young cheese can be aged for upto 6 months.
(photo by @GiovannaRyan)