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Produced at Wensleydale Creamery in Hawes. A milder choice to a Stilton with the crumbly texture of white Wensleydale. Supreme Champion at the British Cheese Awards 2012.
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From the Strathearn Cheese Company, this cheese is brined once a week in Comrie, Perthshire. Fresh and right with a buttery flavour
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Made by Shorrocks cheeses on their farm in Goosnargh, Lancashire. Creamy texture with a strong bite. Presented in a black wax in the shape of a bomb!
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Produced by Simon and Tim Jones on their dairy farm on the eastern edge of the Lincolnshire Wolds. Cheddar in style but slightly open textured. Rich herbaceous notes, fruity and nutty.
Minimum Order 250g
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Aged Red Leicester from the Snowdonia Cheese Company in Wales. Punchy, Flavoursome and creamy. Matured for 18 months.
Minimum Order 250g
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From the Snowdonia Cheese Company. A guest cheese of Red Leicester with added chilli and crushed pepper. Spicy!
Minimum Order 250g
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A Yorkshire cheddar – style cheese which is produced from Jersey and Guernsey milk to give it a rich, buttery texture. Creamy with full flavour.
Minimum Order 250g
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Made by Cropwell Bishop Creamery. Matured for up to 12 weeks, it has a rich tangy flavour, and a velvety-soft texture that melts in the mouth.
Minimum Order 250g
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From the Snowdonia Cheese Company. An extra mature cheddar, very creamy and a delicious sweet aftertaste. The crunchiness of the calcium lactate comes through giving it a lovely texture.
Minimum Order 250g
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Produced for Cryer and Stott in Wakefield. A Yorkshire Red mature cheddar with the addition of Yorkshire Henderson's Relish. A delicious combination!
Minimum Order 250g
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From the Wensleydale Creamery in Hawes. Light textured, crumbly cheese matured for nine months.
Minimum Order 250g
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Produced by Cryer & Stott in Wakefield. A creamy, crumbly Wensleydale with the addition of Yorkshire rhubarb and vanilla. A delicious combination which is subtle and not too sweet.
Minimum Order 250g