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This washed-rind, semi-soft cheese has an earthy aroma and a rich hazelnut taste with a pinky-gold rind.
Made by alternating layers of Mascarpone and mild Gorgonzola.
An award-winning organic, pasteurised, triple cream farmhouse cheese
A subtle, mild flavoured semi-pressed and washed rind cheese. Originally made by Trappist monks.
This Norwegian semi-soft cow’s milk cheese has a distinctive look with open, irregular ‘eyes’ and asweet, nutty flavour. Matured for 2-3 months.
A full-fat soft cheese washed in Oxfordshire Honey Mead producing a lovely sweetness that balances with its pungent tang.
The truckles are naturally cold-smoked over oak from the Quicke's estate for 18 hours to give a well-balanced, complex flavour.
Parmigino Reggiano - Flakes
A semi-soft Swiss cheese with added fresh cream. Matured in sandstone Kaltbach caves for 4-5 months resulting in a rich, full flavour.
Delicious handcrafted russet-coloured cheese which has a cunningly unexpected crunch. The subtle crunch comes from the naturally occurring calcium lactate crystals, which form as the cheese matures.