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This speciality cheese from Burgundy is made with double cream. It has a smooth, creamy texture, and a white, bloomy rind with a hint of mushroom aroma. It has a mild taste, with a light note of hazelnut and a pleasant after bite. It becomes unctuous and gooey when ripe.
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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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Handmade at Lyburn Dairy, Cornwall. Like the Cornish Yarg except the cheese is wrapped in wild garlic leaves which infuses the cheese with their flavour.
Minimum Order 250g
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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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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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A washed-rind cheese produced in Somerset. Similar to Raclette. Supple texture and full earthy flavor.
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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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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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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 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.
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A "drunken" cheese produced by La Casearia Carpeneto who specialises in making innovative cheeses. Steeped in red Raboso wine this cheese has a fruity aroma and delicate, slightly spicy flavour.
Minimum Order 250g