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Showing 25–36 of 46 results
An unusual cheese combining together the characteristics of cheddar and Parmesan with the initial creaminess of a full-bodied cheddar, followed by a definite parmesan zing.
The famous Italian sheep’s milk cheese. The orange coloured rind protects the hard tasty, tangy curd.
A semi-soft goat's milk cheese with gentle notes of caramel.
This is a full-fat, hard cheese although it has a softer, more open texture than most English hard-pressed cheeses. A fresh, sometimes nutty taste.
A hard pressed cheese with an open and creamy texture. A toasty sage flavour and aroma.
Aged for 18 months, it is considered the classic Dutch cheese throughout Holland. It has a firm texture with some crystallization, a light caramel colour and, nutty caramel flavours.
A matured ewe's milk cheese with caramel and nutty flavours. Dry yet surprisingly creamy texture.
Made with organic cow's milk. Excellent quality classic French firm cheese from the Jura mountains. Lovely nutty flavours and supple texture.
Unpasteurised Red Leicester with a distinctive, deep red-orange colour, a slightly flaky texture and a creamy, mellow flavour.
Matured for 6-8 months. A ewe’s milk cheese with complex flavours of burnt caramel and caramelised hazelnuts, along with fresh grassy notes. Similar to a Italian Pecorino.
An award-winning, handmade cheese matured for between 14-16 months. Smooth texture with a powerful, rich flavour.
King cut block aged for a minimum of 12-14 months in the same caves as the Kaltbach Emmentaler.