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
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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