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OUR CHEESE
WE HAVE A RANGE OF OVER 90 ARTISAN, FARMHOUSE & SPECIALIST CHEESES.
Our range of cheese can vary week to week and seasonally as we rotate certain cheeses to keep our selection interesting!
Below is our base range of cheeses that are with us each week, in the shop you will find a much larger selection across our counter and fridges.
SOFT & WASHED RIND CHEESE
Our range of brie, soft, semi-soft & washed rind cheese, an essential on any cheese board.
BRIE DE MEAUX DONGE
The French classic, made by the undisputed kings of Brie de Meaux, the Donge family who have been producing this traditional French cheese since 1930.
Raw cow's MILK, animal rennet.
BARON BIGOD 'BRIE'
An award winning Brie style cheese from Fen Farm in Bungay, Suffolk. Definitely one to try if you're getting into artisan cheese. Now made with Pasteurised milk.
Pasteurised cow's MILK, animal rennet.
ROLLRIGHT
Made using a recipe based on a French classic; Reblochon, Rollright is a velvety soft washed rind cheese made by Kingstone Dairy in the Cotswolds. The round is wrapped in spruce bark to hold the cheese together as it ripens.
Pateurised cow's MILK, animal rennet.
DELICE DE BOURGOGNE
A decadent triple cream cheese from Burgundy, France. Buttery & soft around the edges with a rich and mousse-like paste in the centre. We'd recommend this cheese if you're looking for indulgence! Very similar to a Vignotte or Chaource.
Raw cow's MILK, animal rennet.
LANGRES
From the Champagne-Ardenne region of France, this is a semi-soft cow's milk cheese washed in brandy, and while it holds quite a pungent aroma, the interior is mild and salty.
Pasteurised cow's MILK, animal rennet.
TUNWORTH
A triumph in the world of British cheese, Tunworth is a camembert style cheese made in Hampshire by Stacey Hedges and Charlotte Spruce. Tunworth has an intense, creamy & vegetal flavour, with a nutty aroma.
Pasteurised cow's MILK, animal rennet.
BARNCLIFFE BRIE
Made locally in Shelly, Huddersfield by Yorkshire Fine Cheese. A fairly mild brie with a bloomy rind, smooth paste and golden centre. Also delicious when baked and eaten with some crusty bread & a good local chutney.
Pasteurised cow's MILK, Vegetarian rennet.
YORKSHIRE PECORINO FRESCO
Made in Otley, Leeds by Mario Olianas. This young pecorino is matured for just 30 days, giving it that classic yoghurty sweet flavour, typical of young Italian cheeses, it has a smooth yet springy texture that will melt in the mouth.
Pasteurised ewe's MILK, animal rennet.
GUBBEEN
A washed rind cheese from Schull in West Cork, Ireland. Boasting a nutty and savoury flavour with a bouncy texture.
Pasteurised cow's MILK, animal rennet.
DURRUS
Another washed rind semi soft cheese from West Cork, Ireland, this time made in CoomKeen. This cheese has a particularly pungent aroma from the rind, but inside hides a milky, buttery paste with more vegetal flavours and bite towards the rind.
Pasteurised cow's MILK, animal rennet.
TALEGGIO
This is CasArrigoni's Taleggio, made in the heart of Val Taleggio, Lombardy. This is the real deal when it comes to Taleggio and although it melts fabulously into polenta, risotto and pasta, it can also take pride of place on a cheese board thanks to it's buttery, silky paste and often fruity, fresh flavours.
Raw cow's MILK.
ST JAMES *SEASONAL*
A savoury, rich & sweet washed rind ewe's milk cheese made on Holker Farm, by Martin Gott and his family in Cartmel, Cumbria. The small scale production of this cheese means batches can vary from firm and chalky to soft and sticky, but always delicious. Available seasonally.
Raw ewe's MILK.
CHEDDAR
The most popular and well known cheese in the UK, a classic in British Territorial cheeses. Cheddar originated and takes its name from village of Cheddar in Somerset, cheeses of this style are now produced all over the world. We have a range of some of our favourite examples from across the UK.
ISLE OF MULL CHEDDAR
A hearty Scottish Cheddar from the Isle of Mull, with a punchy & boozy flavour. It's texture is firm, waxy and compact. One for strong cheese lovers.
Raw cow's MILK, animal rennet.
LINCOLNSHIRE POACHER
Described as 'West country Cheddar meets Comte'. Made in Alford, Lincolnshire, this cheese boasts a densely creamy texture and rich, savoury, sometimes fruity flavours.
Raw cow's MILK, animal rennet.
HAFOD CHEDDAR
Made on a small farm in Lampeter, Wales by the Holden family using their herd of only 65 Ayrshire cows. The Holden's use a very traditional recipe which produces a wonderfully buttery cheese with a distinctive grassy aroma and that classic Cheddar tang.
Raw cow's MILK, Vegetarian, Organic.
WOOKEY HOLE CHEDDAR
The award winning West Country clothbound, Farmhouse Cheddar produced in the heart of Dorset, and taken to the Wookey hole caves to mature. Wookey hole is beautifully moist, slightly sweet and nutty, with that instantly recognisable rich and tangy cheddar flavour.
Pasteurised cow's MILK,
SUMMERFIELD *SEASONAL*
Made on the outskirts of Whitby, Yorkshire, this is a beautiful Alpine/Cheddar style cheese made only during the summer months and aged for a year. Only available throughout the summer months. Complex, sweet and nutty in flavour. This cheese is in incredibly short supply so try it while it's available!
Raw cow's MILK, Organic, Vegetarian Rennet.
BLUE CHEESE
Although seemingly divisive, blue cheese is probably our best selling style of cheese, and we pride ourselves on our wide range from soft blue like gorgonzola to a firm and crumbly Stilton. If you're looking to get into blue cheese, we would advise trying Montagnolo, a soft German blue which is super creamy, delicious and mild, not dissimilar to Cambozola, and a great starter blue!
MONTAGNOLO
Motagnolo Affine is a German triple creme soft cheese that is surface ripened and marbled with delicate blue veins with a soft, grey, natural crust. This is a very mild blue and an ideal starting point if you're trying blue for the first time!
Pasteurised cow's MILK, Vegetarian Rennet.
COTE HILL BLUE
Made in Lincolnshire by Mary & Michael Davenport who started cheesemaking to help their farm survive falling milk prices. Cote Hill Blue was the first raw, soft blue brie style cheese. Soft Creamy & Delicate.
Raw Cow's MILK, Vegetarian Rennet.
COLSTON BASSETT STILTON
We source our Colston Bassett Stilton from Neal's Yard in London, who work directly with the dairy and have an exclusive recipe which is only available through Neal's Yard. This version of Colston Bassett is gentler and sweeter with delicate blue piercing. This cheese is consistently stunning.
Pasteurised Cow's MILK, Traditional Rennet.
STICHELTON
Stichelton is made using traditional Stilton making methods, and although all Stilton would have originally been made with raw milk, today it cannot officially be called a Stilton. Joe Schneider therefore named his cheese after the town of Stilton's orignial name; Stichelton. This cheese has a rich creaminess and toasty, biscuity notes.
Raw Cow's MILK, Traditional Rennet.
LEEDS BLUE
Made by Mario Olianas in Otley, Leeds, using milk from Harrogate. Mario comes from a long line of gourmets and cheesemakers, and began making Leeds Blue in his kitchen shortly after moving to Yorkshire in 2001. This indulgent blue is soft, rich and piquant.
Pasteurised Sheep's MILK, Traditional Rennet.
PERL LAS
The 'Blue Pearl'. A stunning Organic Welsh blue from Caws Cenarth dairy. Golden in colour, with a creamy, gently salty taste that grows with maturity. Perfect on a cheeseboard or gently melted over a steak, Perl Las is one of our best sellers on the cheese counter.
Pasteurised Cow's MILK, Vegetarian Rennet.
YORKSHIRE BLUE
Another ideal introduction to blue cheese, Yorkshire Blue is creamy, sweet and mild. This cheese is made in Thirsk by Shepherd's Purse, and when launched in 1995, it was the first Blue cheese to be made in Yorkshire in 30 years.
Pasteurised Cow's MILK, Vegetarian Rennet.
HARROGATE BLUE
Also from Shepherd's Purse in Thirsk, Harrogate Blue which has been consistently awarded with Gold at the World Cheese Awards. Harrogate blue is a buttery, golden blue cheese which has a unique, salty and savoury flavour.
Pasteurised Cow's MILK, Vegetarian Rennet.
TRADITIONAL & TERRITORIAL CHEESE
We've covered Cheddar, but there are still a whole host of other Territorial or 'Traditional' Cheeses to try. From Lancashire to modern classics like Cornish Yarg, we cover a wide range of these favourites, new & old.
KIRKHAM'S LANCASHIRE
The Kirkhams are the very last farmhouse producers of raw milk Lancashire cheese, and are still a family run farm. Now made by Graham Kirkham, a third generation cheesemaker, who uses the traditional family recipe for making this beautifully buttery Lancashire.
Raw Cow's MILK, Traditional Rennet.
CORNISH YARG
A nettle wrapped, semi hard cheese from Lynther dairy in Cornwall, made using grass rich Cornish milk. Tangy under its natural rind and slightly crumbly in the core with fresh, zesty and lemony notes. Yarg is a modern classic and consistently wins top international awards.
Pasteurised Cow's MILK, Vegetarian Rennet.
GORWYDD CAERPHILLY
A traditional recipe Caerphilly that is now made in Somerset by the Trethowan Brothers, a decision influenced by their search for the highest quality of milk. This Caerphilly presents flavours which are fresh and richly lactic at the centre, closer to the rind the flavour becomes more earthy, savoury and buttery in texture as it matures.
Raw Cow's MILK, Traditional Rennet.
APPLEBY'S CHESHIRE
Despite once being the most famous of all British Territorial cheeses, this is the last clothbound, raw milk, farmhouse Cheshire to be made. This Cheshire is well balanced with a juicy acidity and that recognisable crumbly Cheshire texture. The cheese has been made on the same family farm by the Appleby family since 1952.
Raw Cow's MILK, Traditional Rennet.
SPARKENHOE VINTAGE RED LEICESTER
Sparkenhoe Red Leicester is the only unpasteurised, Farmhouse Red Leicester to be made in the world. We stock the vintage profile of Sparkenhoe which has been aged for 14 months giving it a strong and powerful flavour. Made in Market Bosworth, Leicestershire.
Raw Cow's MILK, Traditional Rennet.
ALPINE & MOUNTAIN CHEESE
Alpine cheese, also known as mountain cheese refers to a style of cheese making rather than one variety of cheese. This style originates of course from the Alps, some of the most well known are Comte, Gruyere and Emmentaler. We stock a range of Alpine and Alpine style cheeses from across Europe.
COMTE ST ANTOINE
This Comte is made in a small, village based cooperative. At a few weeks old it is transported to Marcel Petite's maturing rooms which are situated in a defunct military fort constructed of cut and vaulted stone at an altitude of 3600 feet.
Raw Cow's MILK, Traditional Rennet.
LE GRUYERE AOC
The famous Swiss Alpine cheese, smooth in texture with both fruity and gentle nutty notes. An incredibly versatile cheese, perfect on a cheeseboard, melts beautifully into a gratin or fondue and even to enjoy alongside breakfast.
Raw Cow's MILK, Traditional Rennet.
STÄRNÄCHÄS
Made at the foot of Alp Säntis by Kaserei Gabriel. A really gorgeous cheese, aroma of honey with a rich and creamy but firm texture and nutty flavour. A great option if you like Comte and Gruyere but fancy trying something different.
Raw Cow's MILK, Traditional Rennet.
EMMENTALER AOP EXTRA MATURE
Unlike any other Emmentaler cheese we have come across. Matured for 16 months by Affineur Walo in his caves, where the warmer conditions lead to a flavour that is unique. The cheese has the classic Emmental sweetness but it is more intense and more complex, with a long finish as the flavour develops from sweet to tangy and ‘meaty’.
Raw Cow's MILK, Traditional Rennet.