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Showing 241–252 of 361 results
A truly artisan Somerset Cheddar made from fresh upasteurised cow's milk and aged for 12-18 months. It has a firm texture with complex flavours and long-lasting notes of citrus, hazelnut and caramel.
Papillon’s top of the range Roquefort is wrapped in black foil and aged for over 4 months. It is fudgy, milky, sharp and sweet.
A small, distinctive orange coloured cheese from the Champagne region. Washed first in annatto and then in Marc de Bourgogne brandy producing pleasant fruity, boozy notes. Milder than an Epoisses.
A semi-soft goat's milk cheese with gentle notes of caramel.
Cheddar with spicy bell and jalapeno chilli peppers.
Light mild goat's cheese in a pyramid tub with a resealable base
100% sheep’s milk blue with a rich, full and wellrounded flavour. Gently salted with a distinctly rich, creamy texture, offset by a touch of spice.
A buttered, cloth-bound cheese matured for 6 months to produce a flaky texture with a slightly sweet, caramelised flavour and a rich orange colour.
Unmistakable for its creamy, crumbly texture and delicate yoghurt notes.
Matured for 4 months in a spruce band to produce a buttery texture with sweet alpine notes.
A classic French triple-cream cheese, made by blending full fat cow’s milk with crème fraiche. A rich, smooth, melt-in-themouth texture.
Slightly milder than Brie de Meaux, the white bloomy rind holds in the soft inner paste. It has a great mushroomy aroma and flavour.