-
This is Papillon’s top of the range Roquefort, aged for over 4 months. An exquisite sheep’s milk cheese, creamy, sharp and sweet.
-
Winner of the Supreme Champion Award at the British Cheese Awards. Produced by the Moodys at their dairy in Landford on the edge of the New Forest, rosary is a delectable, soft and fresh cheese. Matured for a matter of days, Rosary is perfect for a Summer cheeseboard. To make it extra special, try it with our Touraine Sauvignon Blanc - an absolute classic pairing.
-
-
Made by Fowlers of Earlswood. Sage leaves have been chopped into the curds before it is left to mature for 9 months.
Minimum Order 250g
-
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
-
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
-
A superb creamy alternative to a Blue Stilton. Coloured with annatto to give it a colourful orange paste which adds colour to any cheese board. Produced by Cropwell Bishop in Nottinghamshire.
Minimum Order 250g
-
The only Red Leicester made in Leicestershire. Handmade using traditional rennet and unpasteurised milk, by Jo and James Clarke. Smooth and creamy with a full flavour, cloth bound and matured for 6 months on beech shelves.
Minimum Order 250g
-
From the Wensleydale Creamery in Hawes. Light textured, crumbly cheese matured for nine months.
Minimum Order 250g
-
A young Gouda spiced with cumin seeds.
Minimum Order 250g
-
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.
-
From the Auvergne region of France. Supple and silky texture which melts in the mouth. Slightly acidic, it tastes of copper, walnuts and spices.
Minimum Order 250g