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Mrs Ruth Kirkham began making Lancashire Cheese at Beesley Farm over 30 years ago. This was a skill she had been taught by her own mother, making her the third generation of cheese makers in her family. An award-winning mature Lancashire with a well rounded, creamy flavour.
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From the Vosges region of France, between Alsace, Lorraine and Franche-Comté. Slightly sticky and sweet with a pungent aroma and rich flavour.
Minimum Order 250g
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Produced by the Northumberland Cheese Company, this gloriously creamy cheese is smoked over oak chippings and has a lovely mellow smoky flavour.
Minimum Order 250g
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From Wensleydale Creamery in Hawes. A naturally oak smoked cheese with a delicate smoky flavour and crumbly paste.
Minimum Order 250g
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A washed-rind cheese produced in Somerset. Similar to Raclette. Supple texture and full earthy flavor.
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A taste of Gigha. Handmade smoked mature cheddar from Inverloch Cheese Company. A smooth, creamy golden-brown paste full of smokiness.
Minimum Order 250g
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A superb hard cheese aged for 16 months. A crumbly texture with a nutty, browned butter taste and pronounced tang. The crunchy texture is similar to parmesan.
Minimum Order 250g
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Made by the Pardon family in the Basque-Bearn region in France. A ewe's milk cheese from unpasteurised milk. Complex yet delicately smooth flavours.
Minimum Order 250g
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This genuine 2 year old Parmesan is a superb grainy, brittle and crumbly cheese with a fruity flavour. Delicious when grated onto salads or sprinkled onto pasta or risotto. Or simply eat it on its own!
Minimum Order 250g
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A hard, pressed ewe's milk cheese, aged for 3 months. A substitute for Parmesan for those intolerant of cow's milk but a little more salty.
Minimum Order 250g
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Artisan made in small batches in the mountains of "Picos de Europa". Blue cheese hand wrapped in maple leaves. One of our strongest blues with a piquant, salty flavour.
Minimum Order 250g
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Literally translated means "scraper". A rich, buttery cheese with a pale golden paste and a golden orange rind, the flavour being full and fruity. Traditionally sliced and cooked before an open fire or on a Raclette machine, then scraped off onto hot potatoes or pickles and served with dry, cured meats.
Minimum Order 250g