-
Made by Fowlers of Earlswood. Sage leaves have been chopped into the curds before it is left to mature for 9 months.
-
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.
-
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
-
Wensleydale made by David Williams of Crewe Hall, with added chunks of real lemon which gives a subtle, fresh, citrusy after bite.
Minimum Order 250g
-
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
-
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.
-
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