Ceri's Fresh Aged cheese

Ceri’s Fresh Aged cheese

Origin

Ceri Cryer's family have been making cheese at Hill End Farm since 1910 and have farmed the area for 250 years. Ceri is a 5 generation cheesemaker and the cheeses she makes are made from their Pedigree British Fresian herd which her family brought onto the farm in 1910.

Milk type

• Pasteurised cows' milk, using vegetarian rennet

Aroma and taste

• An unusual cheese with a hard crust and a strong flavour.

Suppliers

• Kington St Michael Village Stores
• Lacock Bakery
• Allington Farm Shop
• Dobbies, Cirencester
• The Priory, Tetbury
• The Three Crowns, Brinkworth
• The Bistro, Devizes
• The Cheese gig
• Other suppliers

Markets

• Saturdays: Stroud
• Sundays: Queens Park, London
• 1st Saturday: Reading
• 1st Sunday: Old Town, Swindon
• 2nd Saturday: Malmesbury
• 2nd Sunday: Marylebone
• 3rd Saturday: Reading
• 3rd Sunday: Old Town, Swindon
• 4th Saturday: Wootton Bassett

Milk round

• Fridays

Dairy

Ceri and Chad Cryer

Hill End Farm

Brinkworth

Tel: 07977 580281

Email: Cericryer@hotmail.com

Web: www.ceris-cheese.co.uk/

Calories in different varieties and various types of cheeses

The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.

For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g

If the Ceri's Fresh Aged cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Ceri's Fresh Aged cheese.

The calorie lists are sortable by clicking the up and down arrows in the heading columns

Cheese type	Calories per 100g
American cheese	371
Blue cheese	353
Camembert cheese	299
Cheddar cheese	402
Cottage cheese	98
Edam cheese	357
Farmer's cheese	98
Feta cheese	264
Fontina cheese	389
Goat cheese	364
Gouda cheese	356
Gruyere cheese	413
Mozzarella cheese	280
Parmesan cheese	431
Pimento cheese	375
Provolone cheese	352
Queso blanco cheese	310
Ricotta cheese	174
Roquefort cheese	369
Swiss cheese	380

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Errors and omissions

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