Order by 10am Monday – Thursday for next day delivery. Friday and weekend orders will be posted out on Monday
  • 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

  • A collaboration from Alex James and Shepherds Purse Cheeses. Complex and creamy with bold cracks and streaks of blue. Spicy and sweet with an underlying savouriness.

    Minimum Order 250g

  • Epoisses

    £15.00
    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

  • Mayfield

    £60.00
    Made by Aslop and Walker in Coles Hall Barns, Five Ashes. Creamy, sweet, nutty flavour likened to a Gouda or Emmental.

    Minimum Order 250g

  • Wigmore

    £60.00
    Named after the cheese makers, Andy and Anne Wigmore, this cheese is a traditional hand-made ewe's milk cheese matured for six weeks. It has a bloomy rind and the paste is soft and creamy. It tastes milky and floral without being heavy or overpowering.

    Minimum Order 250g

  • It’s a Brie de Meaux sandwiched with a filling of crème fraiche, mascarpone and chopped black truffles. Truly decadent! The truffles bring out the mushroomy earthiness of the brie.

    Minimum Order 250g

  • Ashcombe

    £60.00
    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.
  • Produced by Curlew Dairy in the town of Wensley, Wendleydale. Made by hand to a traditional clothbound Wensleydale recipe, then pieced and aged for 3 months. Smooth texture with a mellow spicy blue flavour.
  • Granted origin denomination this Manchego is produced from unpasteurised sheep milk of the Manchega breed in La Mancha. Semi-cured for 9 months with a rounded and grassy flavour with notes of caramel and toasted pine nuts.

    Minimum Order 250g

  • Alpencheddar Albert Kraus, from Algau in Germany, has created a cross-channel collaboration with Mary Quicke from Devon. An unusual blend of a British Farmhouse Cheddar and an Alpine style cheese. It has a distinct sweet, nuttiness, from the Alpine cheese, paired with the acidity of the cheddar, which leads to a tangy finish and flavours of hazelnut and sweet apricot.
  • Produced by Kevin and Alison Blunt on their farm in East Sussex. Using milk from their herd of goats a mixture of British Saanen Toggenburgh and British Alpine Goats. This young cheese is rolled in ash and matured for a couple of weeks. A firm, silky texture with a fresh citrus flavour.