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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.

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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.

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BARON BIGOD 'BRIE'

An award winning unpasteurised 'brie' style cheese from Fen Farm in Bungay, Suffolk. Definitely one to try if you're getting into artisan cheese.

Raw cow's MILK, animal rennet.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

 

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.

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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.

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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.

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ST ANDREW'S CHEDDAR

A great traditional farmhouse Scottish Cheddar, made by Jane Stewart in Anstruther, Fife, using the milk from her husband's cattle. Aged for 14 months, it's powerful, tangy and sharp.

Raw cow's MILK, animal rennet.

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DALE END CHEDDAR

Might right here in Yorkshire, we source our Dale End cheddar from The Courtyard Dairy in Settle, who further age specially selected batches, up to 18 months. This clothbound Cheddar is made by Camphill Village Trust using traditional methods, and has a distinctive, tangy bite with a rich and long lasting flavour. 

Raw cow's MILK, Vegetarian & Organic.

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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.

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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,

 

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!

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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.

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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.

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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. 

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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.

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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.

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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.

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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.

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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.

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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.

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RICHARD III WENSLEYDALE

Made using an ancient Wensleydale recipe which produces a moist and less crumbly wensleydale with a light, lactic and lemony flavour. This cheese is a longstanding favourite amongst many of our customers. 

Pasteurised Cow's MILK, Vegetarian Rennet.

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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.

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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.

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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.

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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.