Medium to soft texture, with pronounced blueing, usually with a strong flavour, due to it being matured for at least four months
A soft blue veined cheese developed especially for the British market, milder than Gorgonzola, it is made using the sweeter evening milk
Emmental is a traditional, farmhouse, unpasteurised hard cheese
Hereford Hop is a vegetarian round cheese made from cow's milk. The hops are crunchy with the slightly yeasty taste, while the cheese is mellow, sweet and buttery
A naturally smoked white mould rind goat log
Somerset Brie is creamy with a mild fresh flavour with a soft edible white rind which is produced by The Lubborn Creamery
A mountain cheese with a natural mould rind, semi hard textured raw cows milk cheese, from Savoie Mountains
Produce by the Snowdonia cheese company. Red Leicester with chillies & crushed pepper, spicey
Produced by the Snowdonia cheese company. Premium cheeses for every occasion. The Black Bomber extra mature cheddar
Creamy in colour with distinctive blue veins running throughout. Soft moist open texture complimented by a mild smooth flavour with a slight tang
We think this is arguably the best naturally smoked Lancashire on the market
A mellow flavoured cheese traditionally layered & topped with a sprinkling of sage. The recipe for this cheese is over 100 years old.
The Fontina Cheese is produced only in Aosta Valley , where, owing to the natural barrier of the Alps, the summer climate is dry: this allows the growth of a rich mountain flora , made up of precious botanic essences. The Fontina Cheese is made of a milk rich of vitamins, natural flavourings without adding or taking away anything. It is exclusively produced with whole, not pasteurized milk, of bovines of Aosta Valley race.
A mature Lancashire with apples and raisins, coated in cinnamon
Old Amsterdam is a Dutch gourmet cheese that is ripened to perfection and regularly checked for flavour. It is a gourmet cheese of exceptionally high and consistent quality, with a buttery mature aged Gouda flavour.
A mature Welsh cheddar with mustard seed and ale, a strong flavoured cheese which is coated in wax, it is named after the town where it is made Abergavenny.
Made on the island of Minorca, a hard pressed cheese, once matured it is coated in praprika and oil to give it an orange rind
Soft mild white sheeps cheese from North Yorkshire. Mild crumbly blue
When grilled it becomes really crunchy and has a wonderful savoury flavour
Traditional White Stilton, a mild crumbly cheese tradionally eaten with fruit cake or used in cooking
Matured for nearly three months, a natural orange rinded cheese from the Auvergne region, it soon develops a pronounced flavour
A mature cheddar style cheese, cloth bound made near Market Raisen
This Italian cheese is ideal for grating in sauces and salads, over pasta or risotto.
A good white stilton from Shirevale
Arguably the best, the curds have a slight pink coloured hue due to the unpasteurised cows milk used
Cherry sized, soft cows milk mozzarella balls in liquid
A cows milk Mozzarella
Genuine italian soft buffalo milk mozzarella
The classic soft italian cream cheese
A small individual goat cheese, white in appearance having no rind, ideal in cooking, especially starters. The cheese comes from the Loire region of France
Windsor Red is a pale cream cheddar cheese marbled with a mix of port and brandy, creating an interesting colored cheese
From Butlers Farm Lancashire, a rich red cheese, mature in flavour
A fine blended cheese
Table cheese which is also simply known as 'Parmesan' which is ideal for grating in starters and sauces, on pasta and over salads
A classic, made by the Grubb family in Tipperary, matured for two months, pronounced blueing takes place in this time. soft in texture, it has a good deep, strong flavour
Hand made by Mandy Reed at Richmond North Yorkshire, a hard pressed cheese
Handcrafted cheese smoked naturally using oak chips to give a subtle smoked flavour
Made at Butlers Farm, Lancashire, a soft pasteurised cows milk blue cheese which has red coloured curds, ideal for cheese boards or for cooking
Leicester's only unpasteurised, cloth bound Red Leicester cheese maker. The full monty, an unpasteurised fantastic flavoured cheese, the best on the market
A hard mature ewes milk cheese similar to parmesan
A semi soft cows milk cheese, with a slightly springy texture, ideal for melting, it has a mild creamy taste
A fine vintage cheddar that is something special.
Hand made on the dutchy of cornwalls estate, a semi hard cheese coated in eddible nettle leaves and matured for at least six weeks until the leaves have turned white
Made on small farms in the mountains of Picos de Europa, it is left to mature on wooden floors, where it is covered in silage. Once washed the cheese iswrapped in maple leaves which add to it's distinctive flavour
Hand made on the Dutchy of Cornwall's Estate, a semi hard cheese coated in eddible garlic leaves
This creamy white real Yorkshire cheese is carefully combined with delicate, fruity succulence of pure, sweet cranberries
A fresh ewes milk cheese coated in lavender, made by Shepherds Purse in North Yorkshire
Sweet, fruity pieces of pineapple, carefully combined with creamy white real yorkshire Wensleydale cheese giving a natural sweetness to create a mouth watering experience
Traditional English Cheese with rich sweet caramelised onion that creates an amazing burst of flavour
A fine fruity, rich and tangy cheese is great for the cheese board
With a rich, fruity and tangy flavour this cheese is a colourful addition to any cheese board
The father of all soft-white or bloomy rind cheeses and arguably the king of french brie, a raw milk, farmhouse hand made cheese
This cows milk cheese is a great favorite for the cheese board
A soft, raw cows milk cheese with a washed rind, it has a pungent smell when ripe, with a nutty, spicey flavour.
Irish mature cheddar infused with Guiness stout ale, this produces a brown marbling effect on the cheese curds, it is coated in brown wax.
A fiery combination of mature cheddar with hot chilli peppers.
Produced by Anne Wigmore of Village Maid Cheese
matured for at least six months, a very adaptable cheese ideal in cooking especially tapas or on the cheese board. A hard cheese from la mancha.
Pasturised cows milk, a Greek cheese used in cooking.
Made at Pansey on the Haute Marne, a fresh cheese with no rind, it is made with full cream milk.
Hand made at Newsham near Thirsk, a soft blue veined cheese rich in flavour, ideal for cooking.
Another raw milk Camembert, this time the connoisseur's choice.
From the same stable as the Yorkshire Blue Cows Milk, this is the only ewes milk blue cheese made in Yorkshire.
A Brie Petit which has been naturally smoked.
A fresh, soft, pasteurised ewes milk cheese coated in wax, from the Shepherds Purse dairy in North Yorkshire.
A ewes milk soft cheese based on a greek feta recipe, the cheese is left in water to reduce it's saltiness unlike it's greek counterpart.
Another classic made by the Fergusons at Schull, County Cork, semi hard in texture, it has a washed rind, best eaten at approx. three months.
A fresh soft cheese made using double cream, it is coated in toasted oatmeal made by Susannah Stone on her farm at Tain Ross and Cromarty
Crowdie is thought to have been introduce in to Scotland by the Vikings in the eigth century. Cheesemaker Susannah Stone introduce a blend of Crowdie and double cream to make the Black Crowdie, which is covered in toasted pinhead oats and crushed peppercorns.
A young goats cheese made by the Hill family on their farm at Horton in Ribblesdale coated in wax, can be eaten young but we prefer to mature them for at least 3 months.
This is arguably the best naturally smoked goats cheese.
A soft camembert type cheese, hand made by Brenda Maher at Moyne, County Tipperary. Made using milk from her own Friesians, this has won many international cheese awards.
A mini version of this classic Yorkshire cheese.
This is a smaller version of the Swaledale Old Peculier and comes in 454gm size.
A naturally oak smoked Swaledale coated in red wax.
Classic French goats milk cheese with a firm creamy texture and a mild subtle taste, it has a washed rind.
Swaledale with Theakstons Old Peculiar Ale added. This cheese is truckle shaped.
Originally made throughout the pennines, now only made on one farm near Barnard Castle, coated in wax it has a slight lactic taste an english classic.
This eccentric cheese was created by Charles Martell. Stinking Bishop requires six to eight weeks to mature and is wonderfully aromatic.
A hand made, from the smallest stilton maker in the world, at saxelbye, Melton Mowbray, we are the only wholesaler in Yorkshire to buy this high quality cheese direct from the dairy.
Made in Burgundy, France a strong pungent soft cheese washed in white wine, it is a classic of the region and is usually eaten when very ripe.
A mild, rich, soft cows milk cheese with a slight fruity aftertaste
The taste is full and strong with farmyard flavors and a strong, salty lemon tang which bites the tongue. This French gourmet Petit Livarot is clearly a cheese that cannot be missed because of the pungent aroma coming from the rind.
The famous ewes milk cheese, matured in caves reputedly the source of roquefort penicillium the airbourne spore which develops the characteristic green and blue veining in the cheese.
A seasonal cows milk cheese, surrounded by spruce bark which adds to it's flavour, it has a unique creamy taste, ripened until nearly runny. The cheese is often then scooped out with a spoon. Only available between October and March
An artisan Camembert which is coated in bread crumbs, which in turn have been soaked in cados cider, something really different.
A hand made Tom and Trish at Lowna dairy near Hull, a soft, white fluffy rinded pasturised goats cheese.
This classic, white mould rind goat log
An unpasteurised semi hard cheese coated in fresh rosemary.
A well known semi soft raw cows milk cheese, with a mellow taste, brie shaped, made in the Haute-Savoie region of france
A farm made goats milk cheese, being one of the first French goats cheeses to be flavoured with pepper and garlic.
A creamier, richer tasting 60% brie, This our best selling French Brie.
A young goats cheese made by the Hill family at her dairy near Hawes North Yorkshire. A crumbly blue veined goats cheese.
A hand made artisan soft, white mould ripened, cheese. Made by Danny Lockwood at his new dairy near Shepley, Holfmirth and is exclusive to michael lee. Made from pasteurised cows milk, it is vegetarian suitable
This firm, golden cheese has oval shaped holes throughout and has a soft, sweet, fruity flavour.
An Blue Stilton which is rich & creamy.
Smooth and creamy with distinctive blue veins which become more strongly defined as the cheese matures.
A really strong, earthy tasting, moist cheddar made at Totnes Devon
Strong, earthy tasting, moist cheddar.
White Cheshire cheese is clothbound and matured for at least 3 months. A dense and semi-hard cheese which is defined by its moist, crumbly texture and mild, salty taste
Moist and crumbly with a delicate smoked flavour
Handmade by England oldest cheese making dairy, natural rinded cheese washed in cider for 3 months, then turned and matured another 3 months by myself.
Creamy Lancashire is a fluffy, open textured cheese with a rich creamy flavour and smooth buttery finish. It is an excellent culinary cheese and when melted it maintains a smooth, even consistency.
Crumbly Lancashire is a more mild cheese with a young, fresh milky finish and slightly tangy flavour
The classic Lancashire, mature for a minimum of 5 months, a multi award winning cheese
Grandma singletons is strong cheese with a semi-soft consistency, slightly crumbly with a rich yellow colour and a strong tangy flavour
Hand made on the farm to a pre war recipe. The only cheese of its type left in the world. The best by a long way bought at a few days old ( it looks and feels like cottage cheese) . I turn and mature the cheeses for up to 4 months
Fountains Gold Cheese is a semi-firm cheddar made from Jersey milk.
Handmade with traditional rennet, looks and tastes the part
The well Know crumbly Wensleydale
Real Yorkshire Wensleydale is aged for approximately six months to give a fuller mature flavour.
Yorkshire Wensleydale is aged for approximately six to nine months to give a fuller mature flavour
Hand-made by Trish on her award winning pedigree goat farm near Hull in East Yorkshire, proving a popular choice on any cheese board
This unique cheese is smoother than Wensleydale cheese and has a sharper flavour. Perfect if you like an exceptionally creamy cheese with a bit more bite
An Attractive delicate soft white rind cheese. Slightly Chalky in taste and a creamy feel, with a background of chicory and nuts.
This mild, white cheese is renowned for its versatility, so is perfect for cooking. Its mild flavour and soft texture gives this cheese huge appeal
A hard pressed orange cheese made at Cropwell Bishop Creameries. Creamy in texture with pronounced blueing
Rich and creamy with a soft edible white rind. As the cheese matures the curd softens, becoming a uniform butter or straw colour and developing a fuller flavour
The original bought direct from the farm, made to a traditional recipe using only skimmed cows milk, similar in appearance to Blue Stilton
A mature, hand made cows, hard pressed cheese from Butlers Farm Lancashire, similar in colour to Double Gloucester
A deliciously flavoured creamy blue cheese hand crafted in Yorkshire, brought in, to replace their Blue Wensleydale
Made at Willet Farm, Lyndeared, Saint Lawrence, Devon. A soft brie shaped blue veined cheese, really flavoursome
A medium flavoured cheese with an exceptionally clean aftertaste and a natural rind.
White in colour with a soft moist open texture. Smooth and tangy with a much milder flavour
A mature semi -hard pressed cloth bound cheese, unique to myself
A semi soft washed rind cheese made by the Steele Family, in county Cork, once ripe the cheese becomes softer and also strong in taste it has a yellow mould rind
Boilie is a soft cream goats cheese, marinated in sunflower oil flavoured with herbs and garlic
A smooth, creamy-coloured cheese with chunky streaks of blue-green mould that impart a spicy flavour. ripens in 6 to 12 weeks
From the same stable as Dunsyre Blue, this time the cheese is made from ewes milk. Best described as a Scottish Roquefort
A farmhouse cheddar made using jersey cows milk, the cheese comes coated in wax with a medium mature flavour
A superb,unique smooth tasting cheese. The texture is slightly grainy and softer than a traditional English Cheddar, the flavour is quite deep and powerful. when it reaches a rich maturity, the cheese sometimes develops blue veins
Made by the Snowdonia Cheese Company. Described as a creamy mature cheddar with garlic & garden herbs, a firm favourite
Produce by the Ilchester Cheese Company. A mature cheddar not naturally smoke, but with a smoke flavouring then rolled in paprika, very tasty
A delicious blend of Double Gloucester cheese with chopped chives and onions
A mild crumbly cheese with a rich flavour of strawberries and cream
A very tasty mature chedder with a smoke flavouring. Fantastic value for money
A blended cheese mixed with Red Leicester, Cheshire, Double Gloucester and Derby.
A soft cows milk cheese bought direct from the Rungis market. It has an attractive appearance comes coated in chestnut leaves and tied with raffia
Mild with a tasting of almonds, hazelnuts and olives
A blue vein cheese. Creamy and buttery in taste with a sharp twang in taste
A fabulous new cheese from the Reid's at Sgriob Ruadh on the Isle of Mull. This blue cheese has a creamy rounded flavour not dissimilar to Stilton.
A unique handmade cheese that melts in your mouth. It has strong dairy, rustic mountain flavours and a uniquely creamy texture. Contains a slight nutty flavour.
Matured for 12 months it is a creamy cheddar style cheese with a complexity of flavours that end with a sharp finish. This cheese is reminiscent of the landscape of the mountain it is named after.
Hand-made by Trish on her award winning pedigree goat farm near Hull in East Yorkshire, proving a popular choice on any cheese board.
A mould ripened cheese sprinkled with Ash made at the Ravens Oak Dairy in Cheshire from British goats milk. The charcoal ash provides a fabulous visual effect that can be appreciated when sliced. The contrast of textures can be enjoyed from the soft white coat, the firmer inner layer and the soft luscious centre which becomes more velvety as it matures.
A Cave Aged Cheddar from Dorset based cheese makers, Ford Farm Wookey Hole Cave age Cheddar has been crowned Supreme Champion at this year's International Cheese Awards.
Produced by the Snowdonia cheese company, it is made from pasteurized cows milk and is vegetarian suitable. It is a mature cheddar that is laced with whisky. Unlike some waxed cheeses the wax is easily removed. This cheese is unique in texture and taste.
Made using traditional starter cultures by the Barber family on Ditcheat Farm in Somerset for the last six generations. It is matured for at least 24 months and made from rich milk from their own herd of cows. It is a creamy cheese with both savoury and sweet notes.
Made by the Leicestershire Handmade Cheese Company on Sparkenhoe farm in Leicestershire. It is a wonderful raw milk cheese with a white crumbly centre softening towards the rind. Made from unpasteurized cows milk.
It is a cow's milk cheese that is a combination of a French soft-ripened triple cream cheese and Italian Gorgonzola.
Made by Wensleydale at its North Yorkshire Dales creamery, it is a cheddar with flaming jalepenos and sweet chillies.
The cheese has a wonderful complexity of flavours at first fruity, then revealing more earthy, nutty characteristics that linger on the plate.
A semi-soft Italian cheese. It is matured for six to eight weeks and has a mild buttery flavour often eaten with fruity wines. It has a creamy light milky aroma.
A strong blue veined cheese which has a slighty moist, yellowish, edible rind. It is matured for 8-12 weeks. The flavour is distinctively sharp and salty and without qualification, quite consistently enjoyable.
An orange rinded semi-hard cheese made from cows' milk. It is named after the city of Gouda in the Netherlands. Can be matured for up to 36 months.
Aged for at least 17 weeks, edam ages well and does not spoil it only hardens. Named after the town of Edam in Holland. The curds are a pale yellow colour.
Aged for at least 17 weeks, edam ages well and does not spoil it only hardens. Named after the town of Edam in Holland. The curds are a pale yellow colour.
It is ivory colored, soft and slightly elastic, and is immediately recognizable by the black layer of tasteless ash separating it horizontally in the middle. It has a rind that is yellowish, moist, and leathery. The aroma of Morbier is strong, but the flavour is rich and creamy, with a slightly bitter after taste. The ash is supposed to aid digestion.
It has a pure, rich, walnut and buttery taste. Full flavoured and mature, with a firm texture it is perfect for grating over pasta. Perhaps you could eat this Dutch Masterpiece with a glass of wine or port.
Pont-l'eveque is an uncooked, unpressed cow's-milk cheese, square in shape weighing approx. 400g. The central pate is soft, creamy pale yellow in colour with a smooth, fine texture and a pungent aroma. This is surrounded by a washed rind that is white with a orange-brown colouration.
It has a distinctive orange crust and a mild flavour, it sometimes has a strong smell because it is a mature cheese. The smell increases the longer the cheese is kept this however does not affect its flavour. It can be refrigerated and is best eaten within two weeks of opening.
This is a fresh soft white curded cheese. It has a slightly sweet flavour and is mainly used in cooking.
This young cheese is creamy and mild with a hint of lemon. it has a soft texture and is popular on French cheeseboard selections.
This handmade Tasty Lancashire is matured for 24 months, giving a strong yet very creamy flavour. Made with pasteurised milk from his own herd of Holstein Freisian cows, Andrew Shorrock is the fourth generation of his family to make this exceptional tasty Lancashire in Goosnargh near Preston.
Traditional handmade cheddar made on Abertanat farm by the Eyres family in the Welsh Marches region of Shropshire. Matured for at least 5 months and is a creamy and mellow cheese with a natural rind.
A traditionally handmade rich and creamy russet-coloured artisan cheese with blue veining and a natural rind. This wonderfully hand-crafted Shropshire Blue is great on a cheese-board or to be used in cooking. This is the only Shropshire Blue that is actually made in Shropshire. The genuine article. It is carefully matured by Michael Lee with an age profile of 12 weeks.
This Medium Fat Hard Cheese, is made from unpasteurised cows' milk, but unlike Italian Parmesan, is suitable for Vegetarians. This cheese does not have to be opened for at least 2 months and then will last 5 months from date of opening.
Stoney Cross is one of the newest offerings from Lyburn Farmhouse Cheesemakers. The cheese comes as 3.0 kg wheel, mould ripened, not dissimilar to a French Tomme De Savoie. Creamy in texture, sweet flavours, with a distinctly earthy finish.
Smoked Coverdale produced by Hawes dairy. This is a mild and crumbly pasteurized cows milk cheese. The cheese is relatively young only being approx. six weeks old; with a melt in the mouth texture. This cheese is suitable for vegetarians.
Saint Agur is a blue cheese made from pasteurised cow's milk from the village of Beauzac in the Monts du Velay, part of the mountainous Auvergne region of central France. Developed in 1988 by the cheese company Bongrain, it is made from pasteurised cow's milk, enriched with cream, and contains 60% butterfat qualifying it as a double-cream cheese. Aged for 60 days in cellars, the cheese becomes stronger and spicier as it ages.
Bluemin White is a soft, creamy, mould ripened cows milk cheese. Ripening from the outside in developing an almost brie like texture with a velvety blue rind. It is vegetarian suitable.
Pecorino Romano is a hard, salty Italian cheese, suitable primarily for grating, made out of sheep milk. Its distinctive aromatic, pleasantly sharp, very salty flavour means that in Italian cuisine, it is preferred for some pasta dishes with highly-flavoured sauces, especially those of Roman origin.
Pecorino sardo, also known as fiore sardo, is a firm cheese from the Italian island of Sardinia which is made from sheep milk.
Made by Shepherds Purse that comes in a 750g half-moon and has an age profile of 10-12 weeks. It is a soft blue cheese made with red curd very similar in colour to a Blacksticks blue and it has a peppery taste to it.
Jarlsberg cheese is a mild cows' milk cheese with large irregular holes, originating from Jarlsberg, Norway. It has a yellow-wax rind and a semifirm yellow interior. The flavour is mild, buttery, nutty and slightly sweet. It is an all-purpose cheese, good both for cooking and for eating as a snack. It has a characteristic smooth, shiny-yellow body, and a creamy supple texture
Made by the Windybridge Cheese Company based in Dorest. Mature Cheddar en-fused with chilli's.
Made by the Windyridge Cheese Company based in Dorset. Mature Cheddar with a smoked flavour dusted in Paprika
Made by the Windyridge Cheese Company based in Dorset. Mature Cheddar mixed with Sun dried Tomatoes & spring Onion.
Made by the Windyridge Cheese Company based in Dorset. Mature cheddar en-fused with Apple & Cider.
Made with fresh, pasteurised cow's milk and a healthy dash of coconut cream, added for extra flavour and creaminess. It's a delightfully unique cheese with a nutty taste and a touch of refreshing sweetness. Enjoy it with fruit or thinly sliced with crisp crackers and chilled white wine or your favourite beverage.
This cheese is naturally smoked with real oakwood chips using a cold smoke technique - no artificial ingredients, flavouring or processing are used! It's creamy, smooth, mellow and lightly smoky, slices well and melts beautifully. Ideal for BBQ Parties, melted on steaks or burgers. It's a perfect complement to meats and cold cuts, delicious with mustard.
Made with a drizzle of honey added to pure goat milk for a cashew-like nutty sweetness. Slightly sweet, full of flavour, yet not strong or salty. Easy to slice, grate or cube, wonderful in salads or as a snack with fruit.
This creamy smooth Gouda style cheese has a generous sprinkling of delicate black Italian summer truffles. Because The age-old European tradition, of serving several cheeses on a tray to form a separate course at the end of the meal, has made it onto the menus of top U.S. restaurants, this popular cheese appears on many after dinner cheese trays. Truffle lovers find it most delicious!
A velvety smooth, creamy blue veined cheese with a delicate but intricate flavour. Their Blue has a natural rind and is wrapped in waxed paper.
A firm alpine style cheese, it has delicious sweet nutty flavour. It is matured in red semi permeable coating.
A mild cheese with a subtle tang, it is matured in a yellow wax coating which retains the moisture for a luscious texture.
Five mile towns finest cheddars are selected to become Oakwood, after maturing for up to 6 months. Oak logs are sustainably foraged from the local Forest of Caledon and are slowly smouldered to release rich plumes of aromatic smoke that are slowly drawn over each wheel to impart a gentle smoky flavour and robust aroma. The blend of creamy nutty cheddar and rich oaky smokiness penetrates to the heart of the cheese and is unique to each wheel.
A fully traditional hand made, artisan cheese to our range that has a fresh acidity and broad curdy creaminess to the palate, giving a pleasing after-taste and character that you just don't find with the factory equivalent.
Made by the Staffordshire Cheese Company in Cheddleton. Proudly carrying the protected designation of Origin, Dovedale Blue is produced using milk only from the designated areas of Derbyshire, Nottinghamshire and Staffordshire.
The Keen family have been making Unpasteurised Keens Cheddar since they moved to Moorhayes Farm in 1899. Five generations later they are still here and proud to be producing world famous, award winning British Cheddar Cheese.
Beauvale is a new, soft, english blue cheese made by family-owned Cropwell Bishop Creameries in Nottinghamshire.
Fresh, lemony and curdy when young, yet rich, mellow and satisfyingly creamy once matured
Delice de Bourgogne, also known as Delice cheese, is a French cow's milk cheese from the Burgundy region of France. The cheese is rich and creamy due to the cheese making process where cream is added twice to the milk during the making of the cheese. This cheese also has a strong pungent aroma due to its ripening process. It has an average weight of 2 kg, and a rind similar to that of Brie.
Harlech cheese is a mature Welsh pasteurised cows milk cheddar using vegetarian rennet with chopped horseradish and parsley added. It is a smooth cheese with a horseradish bite that is tempered with the flavour of fresh parsley. It is coated with distinctive bright orange wax.
Black pepper cheese with a warming bite. Blended with a cracked black pepper into creamy mature cheddar, this cheese is hard to resist. Perfect sliced on to mini cheddars as a cheeky snack. This won Bronze at the Great British Cheese Awards 2012.
Specially selected gardens herbs with a twist of garlic makes this cheese one not to be missed. Delicous stuffed into a chicken breast.
The best chilli cheese ever. A beautiful savoury taste with a kick. Renowned as the man cheese...ladies take on the challenge.
Matured for two years this extra mature cheddar is smooth and full of flavour.
Smooth mature cheddar smoked in our traditional smokehouse using wood chippings from apple trees. Infused with paprika this cheese has a great flavour a little lighter and sweeter than a traditional smoked.
A truckle of mature cheddar wrapped in wax. The strong flavour and creamy texture from our 2 year old mature cheddar makes this a fantastic cheese and with every truckle purchased a donation will be made to the Lincolnshire Aviation Heritage "Just Jane" to fly again fund.
Beautiful soft blue cheese made with local Lincolnshire milk. Said to be similar to blue brie. We are very proud of this new addition to our cheese family and have been working on it for nearly a year. Making us even prouder was winning a bronze award at the Great British Cheese Awards in 2012.
Traditional farmhouse artisan made unpasteurised cheddar made with Lincolnshire milk. It is vegetarian suitable.
A creamy, slightly crumbly textured, cloth bound hard cheese. With subtle citrus notes. Made at the Bodnant Estate from milk sourced from a single local dairy herd, from across the river in the beautiful Conwy Valley Suitable for vegetarians.
One of our more unusual cheeses, but defiantly to be tried. Not too hot but full of flavour, place a few slices on a steak and pop it under the grill to melt for a minute, perfect with chunky chips and salad. Or mix into mash with a bit of butter and milk to go with those bangers.
Mature cheddar with yeast extract. Using a small grater toast some of this delicious cheese onto French bread and float on top of onion soup. Just what you need on a cold winters day.
A delicately smooth, creamy cheese hand crafted from locally sourced fresh, pure sheep's milk. Sheep's milk products are the perfect alternative for people who are allergic to cow or goat milk. Sheep's milk cheese is very healthy with high levels of easily-absorbed calcium and zinc.
Made to a traditional Lancashire Cheese recipe but with pasteurised, locally-sourced goat's milk. Made originally by Peter Proctor at Greenfield's dairy near Preston. Although this makes an excellent mild flavoured cheese board cheese, it is as you would expect from a Lancashire also a great cooking cheese.
The supreme champion at Nantwich's international cheese awards 21012. A deliciously creamy cheese laced with blue culture giving it a distinctive sweet aroma and delicate texture.
A cows' milk cheddar, usually aged to between 12 and 18 months. Made with pasteurised milk and animal rennet, Elgar is a traditional cloth-bound cheddar with a strong flavour and a creamy texture. The milk for this cheese comes from a family owned dairy in Hereford.
A soft cows' milk cheese, based on the French cheese; Chaource. Inside the elegant white rind, Chaser is wonderfully rich and the extra cream in the recipe gives a delightful light, creamy and buttery texture. Chaser is made with pasteurised milk and cream, and is suitable for vegetarians. The milk for this cheese comes from Hereford.
Hafod is made in small quantities in their purpose built dairy on the farm. Although the recipe for the cheese is very similar to that of a cheddar, Hafod have a distinctive rich, buttery nutty flavour - indicative of its swiss origins combined with raw Ayrshire milk. The cheese is made in 10kg rounds and matured for up to 10 to 18 months, during which time it develops a traditional mould rind.
A blue veined, creamy, russet coloured, full fat hard cheese made from cow's milk. After a process of breaking, turning, salting, milling and hoop filling, the cheese is pressed, bandaged, pierced repeatedly from side to side and left to mature for 6 weeks.
A soft artisan cheese with a bloomy white rind and a smooth creamy centre when mature. Made at Goatwood Dairy in Lincolnshire. Allow to come up to room temperature before serving.
An aged fresh artisan made cheese which has been given a light dusting of ash and matured for two weeks. It has a creamy centre and a distinctive black line, the ash, under the bloomy white rind. Made at Goatwood Dairy in Lincolnshire.
A soft blue cows' milk cheese, inoculated with the same mould used in Stilton cheeses. This results in little flecks of blue in the cheese rather than veining, and the natural rind of the cheese often features a patchy blue/green coat. Worcester Blue has a delicious flavour, combining the buttery nature of the milk with a hint of blue Stilton. Worcester Blue is made with animal rennet.
Thomas Hoe Stevenson cheese is the premium brand made by the Long Clawson Dairy. Following the techniques and traditional methods used by Thomas Hoe Stevenson over a century ago we continue to make top quality speciality cheese at our Award Winning Dairy. Matured to approximately six months, this cheese has an open texture and a slightly sweet, nutty, caramelised flavour.
Thomas Hoe Stevenson cheese is the premium brand made by the Long Clawson Dairy. Aged for 15 weeks, it is a creamy coloured semi-hard cheese with greenish blue veining radiating from its centre and has a coat which is crusty, slightly wrinkled with a greyish brown hue. Its taste is clean, minerally and earthy, with a salty bite.
A fine creamy, slightly crumbly traditional blue Stilton at their Dairy in the village of Long Clawson near Melton Mowbray in Leicestershire.
A strong and tasty bite combining strong Cheddar and pickled onions to make the taste buds tingle. Innkeepers Choice is a mature flavoured cheese, perfect with a dry white wine. Ideal for a Ploughman's lunch with a side of onion chutney.
Hand-finished Huntsman is comprised of two layers of Double Gloucester with a ring of Blue Stilton sandwiched in between. It makes a perfect centrepiece for a cheeseboard, and is delicious in a Ploughman's lunch with a pint of good strong Ale.
A whirl of excitement that combines Red Leicester, cream cheese, herbs and garlic, creating a smooth outer case and a tasty centre. Children love its fun appearance and delightful taste on crackers or crusty bread, but it also makes a striking addition to a cheeseboard.
An award winning blue veined soft cheese with a mild flavour and creamy texture. This young cheese will also develop a stronger flavour over time if preferred. Winner of a bronze medal in the 2012 British Cheese Awards and winner of 2 Gold Stars at the 2013 Great Taste Awards.
A soft surface mould ripened cheese which develops a full flavour over time. Delicious baked.
A hand made traditional farmhouse white cheese made to a Cheshire style recipe. It has a mild flavour and a slightly crumbly texture. This cheese is ripened in the same store as Mordon Blue and develops a lovely natural rind.
Our new traditional hard farmhouse cheese. A lovely red colour this cheese is traditionally made, cloth bound and matured for 5-6 months to achieve a fuller flavour.
Smoked over oak in our traditional smoke house, this creamy smoked cheddar is great with crackers. Perfect for cheese on toast.
Crunchy garlic blended with a creamy mature cheddar. Ideal for garlic lovers, bursting with flavour you will not be disappointed. Make your own cheesy garlic bread for a lunchtime treat.
A rich, creamy smoked cheddar. Deep and delicious. Not to be compared to any other smoked cheese. There is no other way than just some crackers and a bottle of you favourite red wine. Heaven!!
With tomato and basil woven into this delicious mature cheddar, this cheese is something special, add to a platter with crusty bread and olives for a amazing starter or grate into hot pasta for a quick lunch. Alternatively have it as cheese on toast and you've got an instant pizza.
Juicy cranberries incorporated into a mature cheddar, this cheese is a real favourite. Your cheese board would not be complete without it. Slice thinly onto oatcakes.
Exotic mango blended with mature cheddar. Delicious on a cracker on as a desert cheese. Goes well with an ice cold white wine spritzer.
Mature cheddar with a delicate, sweet tang of lemon. Is usually described as lemon cheesecake so perfect on a digestive biscuit. Enjoy on a summers day with a glass of dry white wine in the garden. Also suits well as an after dinner cheese.
A classic cheese. Crystalised ginger in a mature cheddar to create a sweet beautiful cheese. Perfect on digestive biscuits with a proper cup of tea.
There is no mistaking this cheese it does exactly what it says on the tin. A blast of garlic along with the chilli kick are the perfect pair. Enjoy on crackers or grated onto your chilli con carne.
The best cheese we ever made. Caramelised Red Onion. Perfect cheese on toast.
The FIRST & ONLY all-black charcoal cheddar cheese. Deliciously creamy, mature cheddar blended with charcoal. Winner of the BEST NEW IDEA at the Farm Shop & Deli show 2014!
Burt's Blue Cheese is a semi-soft blue made in Altrincham Cheshire, with quality milk sourced from a local dairy, for a richer flavour. It is made in a small vat making each cheese a labour of love.
Golden in colour as the cheese has been washed in Cider. The flavour characteristics can be sometimes almost smoky which come from the oak barrels. You can expect the 'younger' cheese to have a slightly 'chalky' centre, which then softens as it continues to mature. The cheese can blue naturally in some cases.
A cheddar style cheese, made using unpasteurised milk from their own herd of Friesian Holstein cows. Traditional rennet, live 'starter' culture. Typically matured for 9 months. A creamy, medium strength cheese with a well-rounded lingering finish.
A mild, semi-soft Guernsey milk cheese with a buttery flavour , made using a wash curd method which dilutes the acidity to achieve a soft, gentle flavour. Its distinctive yellow colour is due to the natural carotene in the unpasteurised Guernsey milk which comes from a single herd of pedigree Guernsey cows near Henley.
Classed as a British territorial cheese, which lies somewhere between a Leicester and a cheddar. Exceptional flavours most notably sweet caramel and nutty characteristics, a cheese for true food lovers and cheese officianados. Unpasteurised, traditional rennet
This semi-soft cheese is washed in Newcastle Brown Ale. Once ripe it is smooth and succulent, melting on the tongue with a tangy after taste from the ale. Winner of the best new cheese at the 2007 Nantwich International Cheese Show. Unpasteurised, traditional rennet.
Saint Giles happens to be the name of their Norman village church in Horsted Keynes. The cheese is an English equivalent to the continental style Saint Paulin or Port Salut style of cheese found in France. Saint Giles, made with Organic Cows' milk from the cows on our farm, is a semi soft creamy cheese. It has a rich, buttery texture, a creamy mild flavour and a stunning edible orange rind.
'Sister Sarah' is matured for just 4 - 6 weeks. The cheese is very white as goats digest all the carotene in the grass. The milk is cooled immediately after milking and this results in a mild cheese, with a delicious flavour and without any 'goatiness', which is often associated with goat cheese. Coated in annatto (a south American berry), gives the cheese a cheerful bright orange rind.
Sweet And surprisingly complex flavour - a vintage red with crystalline nutty texture throughout.
Sweet and fragrant, a mild, crumbly cheese brightened with blueberries.
A creamy salty hit and clean taste. There's a good, firm but creamy texture - a classic hard goats' cheese, continental in style and very savoury.
Even textured cheese with a great nose. On first impression on the palate it has hints of Parmesan but then develops. Very grainy.
Creamy, fresh and inviting. A very delicate and fresh taste, smooth, very moreish, with a lifting lemony tang at the end. Fantastic 4 week life from date of production!
Aged to 6 months+ hard, nutty and sweet, traditionally bandaged. A beautiful golden colour, lovely crystal content, good even crusting throughout. Texture wise it's consistent, smooth, creamy, with a lovely salty matured finish on the palate.
Jarlsberg is also available with a delicious taste of hickory smoke. A natural addition to regular Jarlsberg for home receptions and snacks, smoked Jarlsberg has a smooth, delicate taste of smoke.
These cheeses are handmade with milk from Friesian cows, grazed on rich limestone soil, and pasteurised on site. No artificial rBGH, preservatives or additives are used, and the cheese is made with vegetarian rennet, making it suitable for strict vegetarians. The cheese is semi-soft, with a delicate flavour, becoming piquant with age. For full flavour, it is best eaten at 12 weeks or older. Flavours available: Natural, Smoked, Seaweed.
Rich and sweet, often hinting at hazelnuts, butterscotch and honey with a savoury edge.
A deliciously moist, creamy, nutty, tangy cave aged goats cheese cheddar. Made to traditional methods right from the outset by a highly skilled team of cheese makers. Each stage of the process is performed by hand, from the turning and salting of the curds to the wrapping of each individual cheddar in cheesecloth.
An extension onto the nibble nose range - All 7 flavours of delicious, blended, mature cheddar can be purchased together to include the below selection; Smoked, Chilli, Garlic And Chive, Mature, Cranberry, Orange & Whisky and Caramelised Onion.
In their words: 'Lemony, fresh, earthy, mushroomy, zesty, creamy, crumbly, unpasteurised and 100% handmade in Weston Super Mare, North Somerset.
Based in Huddersfield, this family of cheese makers are the first manufacturers of Yorkshire Halloumi, Using Yorkshire Cows milk and giving the cheese that wonderful strong taste.
On the 17th of October 2012, Hartington Creamery produced their first cheese since 2009 when their factory closed. After a couple of years of hard work they have now developed and perfected their Blue Stilton for commercial sale.
Naturally rinded mature farmhouse Lancashire cheese. Handmade on the farm in Inglewhite, Lancashire. A fully matured and extremely special rinded Lancashire cheese, handmade by Butlers using a raft of traditional cheese making skills. Trotter Hill has a deep, complex, savoury flavour and a creamy pale yellow colour.
With a soft and sticky texture, this cheese has a wonderful smooth creamy taste and exceptionally subtle blue tang. Handmade at Wilson Fields Farm using local cow's milk from their family and friends. Blacksticks Blue is named after the tall Chesnut trees in Blacksticks Lane whose silhouettes stand out like black sticks in the winter months.
Naturally rinded mature farmhouse sheep's milk cheese. Handmade on the farm in Inglewhite, Lancashire. Beautifully balanced. Sweet and nutty, silky smooth with a rich tangy flavour and a long lingering finish. If you like Manchego sheep's cheese you'll love this and its made right here in Britain! Serve with dried fruits as figs and dates and a chilled white wine fore the perfect summer indulgence.
Mature cheddar cheese with Port & Brandy.
DiVine is the newest addition to the Burt’s family. Launched in 2015 DiVine is Burt’s Blue Cheese washed in cider then wrapped in vine leaves, it captures all flavours of the Drunken Burt but with a texture and characteristics more like a typical washed rind cheese.
Drunken Burt is Burt’s Blue Cheese washed in cider. Made much in the same way but instead of piercing to encourage the development of blue veins, the cheese is washed in cider. But the cheese can blue naturally in some cases.
If you’re into tasting gourmet Dutch cheeses, you’ll love Gouda with olives and tomatoes. All of that great Gouda taste, with a little extra flair from the added delights. Gouda cheeses goes well mixed with rice, on pizza, in a sandwich, on an omelette or backed in bread. Try it for yourself, you’ll be pleasantly surprised.
Scamblesby is a semi-soft mild washed curd cheese with a slight springy texture and a natural rind. Made with raw goats milk and vegetarian rennet. Ages for 4 weeks. Shelf life, 3 months.
Mordon Isle is a semi-soft continental style cheese with a mild flavour and sweet aroma. It’s handmade using traditional methods on their family run farm using their own dairy herd.
The Farmhouse Derby is the only unpasteurised Derby cheese available. Cloth bound and matured for a minimum of 3 months with traditional rennet.
St Thom unpasteurised goats brick (Brique). A lactic cheese made from curd that is allowed to cool slowly in order to acidify overnight. It is then gently moulded by hand, then carefully salted and matured top retain the soft texture.
Danish Blue made from cows milk, by a passionate small Danish cheese maker makes this so unique.
The FIRST & ONLY all-black charcoal cheddar cheese. Deliciously creamy, mature cheddar blended with charcoal and then naturally smoked.
The FIRST & ONLY all-black charcoal cheddar cheese. Deliciously creamy, mature cheddar blended with charcoal and cayenne.
A truckle of mature cheddar naturally smoked wrapped in blue wax. The strong flavour and creamy texture from our 2 year old mature cheddar makes this a fantastic cheese and with every truckle purchased a donation will be made to the Lincolnshire Aviation Heritage "Just Jane" to fly again fund.
This cheese is matured for 3 to 4 months to develop the same fresh, grassy richness of the Quickes Buttery cheddar. This combines with the subtle aromatic notes of the elderflowers we add at the milling stage of production to create something truly unique. The cream coloured body of the cheese has a flicker of elderflower running through it. A long lingering and unique flavour that most definitely works.
The only brie made in Lincolnshire. Made using traditional method so it has a taste of depth and is beautifully creamy.
The only smoked brie made in Lincolnshire. Made using traditional method so it has a taste of depth and is beautifully creamy.
Croome Cuisine are a small family business, based on the outskirts of Worcester, passionate about quality, wholesome food and getting a real buzz from creating innovative combinations of wonderful local (where possible) flavours. Hobsons Ale and Wholegrain Mustard contains Real Ale bought from the Hobson's Brewery.
Blossom Honey, lovingly gathered by our resident bees, with chopped figs, blended with mature cheddar.
Sweetened blackberries, apple and cranberries, mingled with mature cheddar.
Cheddar blended with apples steeped in Westons 'Old Rosie' scrumpy cider. ‘First prize’ - Three Counties Show
Cheddar blended with Crunchy shallots steeped in our local iconic sauce. ‘The People’s Choice’ - Three Counties Show
Blossom Honey, lovingly gathered by our resident bees, with chopped crystallized ginger, blended with mature cheddar.
Made with a drizzle of honey added to pure goat milk for a cashew-like nutty sweetness. Slightly sweet, full of flavour, yet not strong or salty. Easy to slice, grate or cube, wonderful in salads or as a snack with fruit. Aprrox 200-300g.
A truly unique cheese, similar to a mix of Caerphilly and a cheddar. Made in Lincolnshire.
A creamy, white bloomy-rind cheese handmade on the farm by Jonny and the team, from our own raw Montbeliarde cows milk. It has a smooth silky texture and a golden curd, with long lasting warm earth, farmyard and mushroom flavours.
The more subtle flavours of the cheese leads you to the sharper edge from the whisky which lingers beautifully on the palate. We dare you to try just one bite! With added flavour of Ardmore Single Malt.
This creamy–smooth cheese has an attractive sprinkling of walnuts. The slightly higher fat content gives the cheese a richer flavor and creamier texture. It’s a Gouda style cheese, so it is easy to melt, grate or slice. This cheese makes an elegant dessert with fresh fruit and a sparkling drink.
We now have a delicious artisan gorgonzola in stock. A lovely and soft, sweet tasting cheese originally from the mountain regions of Northern Italy. This cheese is milder and creamier than other gorgonzolas and encompasses a wonderful buttery taste.
'Sharpham' is an unpasteurised Coulommiers type Cheese which has been handmade in the Creamery to our own recipe since 1980. Salt, starter cultures and vegetarian rennet are the only additions to fresh Jersey cow milk.
The Plain Rustic is a semi-hard, unpasteurized cheese made with Jersey cow milk. It has a fresh, lemony, creamy flavour when young, developing a lovely nutty taste when mature.
The Sharpham Ticklemore Goat is a pasteurised, semi-hard goat milk cheese made with vegetable rennet. It’s named after a street in Totnes where the popular Country Cheeses Shop is located.
Creamy cheddar made in the heart of Lincolnshire. Deep in flavour with a creamy texture.
Villa Rosso is a farmers Gouda with red pesto, fenugreek and Italian herbs. Matured for 8 weeks on wooden shelves, it's taste is creamy with an Italian touch and has an eye-catching red colour.
Villa Cumin is a farmhouse Gouda, made from fresh Dutch raw milk. The cumin really gives this mild cheese a farmhouse taste.
With its own mixture of herbs and apices consisting of green pesto, pine nuts and fenugreek, Villa Verde is very tasty and has a spicy character with a good balance of flavours. Cows milk.
Winner of Supreme Champion at the International Cheese Awards for 2016, this Jerseyhoeve Bio literally is the best cheese in the world! It is an organic cheese made from 100% Jersey Milk.
Smooth and creamy in taste, Bronte Cheese is based on a recipe created by dairy farmer Simeon Robinson back in the 1830s. Robinson was tenant at the home of gothic novelists the Bronte sisters. Cow's Milk sourced from local farms around Haworth.
A twist on the classic Bronte Cheese. Naturally smoked and full of flavour.