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Made by Riauridh Stone of the Highland Fine Cheese in Tain. It truly screams "Blue Murder!" Complex and creamy laced with bold cracks and streaks of blue. Spicy, steely and sweet.
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The only Yorkshire brie made by Danny & Carole Lockwood of Shelly near Huddersfield. This creamy and golden texture produced from their meuse-shine-issel cows milk, with a vegetal flavour, likened to a French Brie.
Minimum Order 250g
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Likened to a French Morbier but produced in the rolling hills of the Cotswolds. Smooth and supple with a striking line of aah running through it. Flavour has rich notes of hazelnut.
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- Pate
- 2 x Salami
- 1 x Ciappe
- 1 x Water Crackers
- 100g Delice
- 100g Cheesemaker's Special
- 100g Gorgonzola Dolce
- Tub of olives
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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.
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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 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.
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Produced by the Reids at Sgriob Ruardh on the Isle of Mull. The cheese has a creamy, rounded full flavour, not dissimilar to a Stilton. Striking blue veins
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Produced by Errington Cheese in Lancashire. Raw goats milk log rolled in ash. Matured for 2 - 3 weeks. Becomes soft and springy as it matures outside.
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Made by the Fergusons on their farm in West Cork. Washed-rind, semi-soft cheese, creamy, nutty with a hint of mushrooms.
Minimum Order 250g
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Made by Jonathan and Duclie Crickmore of Fen Farm Dairy in Suffolk. Smooth, delicate, silky texture and complex lasting flavours. Similar to a "Brie de Meaux".
Minimum Order 250g
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- A Selection of Six Waxed Truckles (up to 200g in weight each)