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The King's favourite food is mushroom risotto, made using mushrooms from the Balmoral Estate and truffle oil. Taking inspiration, Cryer & Scott have sourced an Isle of Kintyre mature Cheddar and blended it with truffle. Try it melted in risotto or pasta dishes and it's also delicious as it is! Creamy and buttery with a perfect balance.
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Produced by Curlew Dairy in the town of Wensley, Wendleydale. Made by hand to a traditional clothbound Wensleydale recipe, then pieced and aged for 3 months. Smooth texture with a mellow spicy blue flavour.
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The only Yorkshire brie made by Danny & Carole Lockwood of Shelly near Huddersfield. This creamy and golden texture produced from their meuse-shine-issel cows milk, with a vegetal flavour, likened to a French Brie.
Minimum Order 250g
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Made in High Weald in Brighton, using organic sheep milk. Matured for 4 months, then coated in edible, organic Safflower and Calendula petals to make a visually appealing cheese. The cheese has a firm, smooth texture. Its delicate flavour - complex and slightly sweet herbaceous has an aroma reminiscent of a summer hay meadow.We think this colourful cheese could brighten anyone's day and it won a silver award at the World Cheese Awards in 2023!
Minimum Order 250g
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Handmade in Lancashire by Butlers Farmhouse CheesesA really delicate, creamy and perfectly rich. The blue bite develops with warmth but soon mellows into a sea of creaminess.
Minimum Order 250g
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An award wining sheep's cheese by Alsop & Walker from East Sussex. This sheep's cheese has a moist and yielding texture, it offers a lingering flavour with a pleasing buttery and nutty sweetness in a roughened red rind. Matured for 16-20 weeks - it's a must try!
Minimum Order 250g
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Produced by Alsop & Walker in E.Sussex. Fluffy white rind with a smooth interior. Mellow flavour with a hint of nuttiness. Subtle tones of fresh mushrooms with a creamy and smooth finish becoming stronger and softer as it matures.
Minimum Order 250g
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From Alsop & Walker from East Sussex. A lightly smoked semi-hard cheese with natural eyes and buttery, sweet, nutty taste. Aged for 5-7 months.
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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Produced by Shepherds Purse Artisan Cheeses in Thirsk using milk from a British, single herd of Italian water buffalo. herd. A well balanced blue flavour, which is complimented with a velvety, unctuous texture.
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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An organic brie made by Connage Dairy in Inverness. Wonderfully creamy texture with a surprisingly floral flavour. Clava is named after a bronze circular burial cairn near the farm.
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Likened to a French Morbier but produced in the rolling hills of the Cotswolds. Smooth and supple with a striking line of aah running through it. Flavour has rich notes of hazelnut.
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Produced in small batches in Skipton using organic milk from Acorn Dairy. Rich, buttery, salty with a real depth of flavour which lingers and melts in the mouth
Minimum Order 250g
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Scottish Farmhouse Cheddar from Tobermory. Rich and creamy matured for at least 18 months. Strong, sharp and earthy.
Minimum Order 250g
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Made by Shepherd's Purse Cheeses in Thirsk. Lavender is added to the sheep's milk to allow the flavour to infuse resulting in a delicate fragrant taste combining with a meadowy sweetness of the sheep's milk.
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Produced by Cryer & Stott in Wakefield. Soft and bloomy cheese which has been soaked in Yorkshire Tea infused Gin. Clean flavour, slightly salty, with a hint of juniper. It's named Endeavour after Captain Cook's famous ship that was moored off Botany Bay.
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Inspired by Tomme cheeses but made by David Jowett at King Stone Dairy, Chedworth in Gloucestershire. Named after the local village Moreton-in-Marsh, site of the source of the River Evenlode. Luxurious, buttery texture with a clean, spritzy acidity.
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This celebrated cheese has won many international awards including super gold at the 2014 world cheese awards.Produced by the Stone family at Highland Fine Cheeses in Twin, Scotland.Continental in style, rich, full and creamy.Slightly Salty to start with a peppery finish.
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A raw milk Wensleydale. Typically matured for 3 months by Carlew Dairy in Leyburn. Smooth buttery with an lingering flavour.
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Matured for 12 months and made with unpasteurised cow's milk by Jane Stewart in Anstruther, Fife.Creamy, Tangy and Savoury with notes of fresh grass and tropical fruit.
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An award winning cheese from Lynher Dairies, the producer of Cornish Yarg. Kern means round in Cornish – an apt name for a round (and well-rounded) cheese. Hard, slightly flaky texture with a buttery, caramel flavour.
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The Yorhsire French Cheese! Originally produced to celebrate the Queen's Golden Jubilee and to celebrate the Tour de France in Yorkshire.Creamy and Complex, fruity and soft.
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A washed-rind cheese produced in Somerset. Similar to Raclette. Supple texture and full earthy flavor.
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Produced by Eldwick Creaqmery, a new start-up in Eldwick, West Yorkshire. A soft, rich, buttery brie with the addition of truffle pieces. Delicious and well-balanced flavour.
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Produced by Appleby Creamery in Cumbria. A creamy blue cheese from the milk of Ayrshire cows. Rich and velvety soft with a subtle contrast of flavour from the blue veins.
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A two day curd cheese smoked over whiskey barrel shavings, named after Scotlands capital Edinburgh.A fresh and creamy texture with a mild smoky back taste.
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Produced by Selina Cairns in Lanarkshire. Matured for six weeks. Early season, the cheese has a lingering, sweet flavour, Late season, it becomes punchier and more savoury.
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Produced by the Reids at Sgriob Ruardh on the Isle of Mull. The cheese has a creamy, rounded full flavour, not dissimilar to a Stilton. Striking blue veins
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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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Produced by Selina Cairns in Lanarkshire. A mould ripened goat’s milk cheese in the shape of a pyramid. Creamy interior and a salty, earthy flavour
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Produced by Errington Cheese in Lancashire. Raw goats milk log rolled in ash. Matured for 2 - 3 weeks. Becomes soft and springy as it matures outside.
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Produced by Burts Cheese in Cheshire. Instead of piercing the cheese during the ripening to produce blue mould for the Burts Blue the cheese is ‘washed’ in Gwatkin Cider, from Herefordshire. A deliciously creamy earthy cheese.