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Produced by Richard Derbyshire at Atley Hill near Northallerton. A natural-rinded, cloth-bound 5 week old cheese. Spongy, slightly crumbly texture with a subtle flavour. A very fine Yorkshire Dales cheese which is smooth, rich and creamy. More flavour than Wensleydale with a sharp bite.
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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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A small, hard, goat's milk cheese, the name meaning "dung". This applies to the well-aged, hard, dry, black or grey-brown mouldy rind; sharp and salty when aged. When younger, they are less intimidating and creamier.
Individually Weighs 60g
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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.
Minimum Order 250g
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Its name literally means "sweet milk". Smooth creamy, mild blue-veined cheese. It was originally produced by Galbani for the British market as a milder, softer version of Gorgonzola.
Minimum Order 250g
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From Epoisses, which is in the Cote d'Or region of France. Strong flavour which matures during frequent washing's of Marc De Bourgogne - one of our strongest and most pungent soft cheeses!
Sold as 250g
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A mountain cheese made from raw milk within the Val D’Aosta, Italy. The texture is tight and dense with a few holes. The flavour is sweet, butternut honey with a trace of acidity. Great for melting.
Minimum Order 250g
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A Yorkshire cheddar – style cheese which is produced from Jersey and Guernsey milk to give it a rich, buttery texture. Creamy with full flavour.
Minimum Order 250g
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A blue-veined, cylindrical creamy cheese from the Auvergne region. Creamy textured with a sharp, slightly salty flavour.
Minimum Order 250g
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A goat's milk cheese produced in the Catalonia region of Northern Spain. Semi-soft and compact texture with a light, velvety coating of grey mould. Milky and delicate with a hint of nuttiness.
Minimum Order 250g
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From Norway. A mixture of cow's and goat's milk. A brown paste and sweet caramel flavour.
Minimum Order 250g
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Waxed Truckle of Godminster Vintage Cheddar in the shape of a heart. An attractive cake topper for a cheese wedding cake.
200g Each
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A majestic cheese is oozing and sumptuous. It originates in the North of Italy in the provinces of Lombardy and Piedmonte. Now made along the River Po Valley.
Minimum Order 250g
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Artisan produced by Igor. This is the first Gorgonzola to be produced back in the 9th century, from the surroundings of Milano and Piedmonte. Creamy and spicy.
Minimum Order 250g
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Gained a SUPER GOLD at the World Cheese Awards 2019! Produced by Todd Trethowan near Weston-Super-Mare, Somerset. Flavour is fresh and richly lactic at the centre; closer to the rind it becomes mushroomy, savoury and earthy.
Minimum Order 250g
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Made by Snowdonia Cheese Company. A mature cheddar with the addition of garlic and garden herbs.
Minimum Order 250g
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Like Emmental, Gruyere is a pressed cooked cheese, but with a drier firmer texture and a richer sharper flavour; an excellent melting cheese for sauces and a must with Emmental for fondues.
Minimum Order 250g
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From Shepherd's Purse Dairy, Thirsk. A soft, creamy blue with a slight peppery, rather than salty, bite. Coloured with annatto to give it a bright golden paste.
Minimum Order 250g
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Made by their own herd of predominantly Friesian cows, but also from the odd Jersey and Ayshire cow, on a small family farm situated on the beautiful Isle of Mull, in the Inner Hebrides, off the West Coast of Scotland.Traditionally made Scottish cloth-bound cheddar matured for not less than 18 months. A pale ivory colour with an excellent creamy texture and robust, sharp flavour.
Minimum Order 250g
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Produced by Wensleydale Creamery, Hawes, Kit Calvert is a lovingly handcrafted buttery, creamy textured cheese. A cheese celebrating the father of Wensleydale cheese ‘Kit Calvert’, who helped to save the Wensleydale Creamery from closure in 1935.
Minimum Order 250g
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Made by Shorrocks cheeses on their farm in Goosnargh, Lancashire. Creamy texture with a strong bite. Presented in a black wax in the shape of a bomb!
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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
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A soft, pungent cheese from Normandy, with a washed rind and assertive flavour and aroma to match. It is at its best from May to September after maturing from 6 to 8 weeks, but it is also excellent from March to December.
Minimum Order 250g
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Made by Aslop and Walker in Coles Hall Barns, Five Ashes. Creamy, sweet, nutty flavour likened to a Gouda or Emmental.
Minimum Order 250g