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Showing 265–276 of 361 results
From Berthaut, an unashamedly strong cheese. Its rind is washed in Marc de Bourgogne brandy and matured for a minimum of 6 weeks.
Mild and creamy blue-veined cheese, made with milk from Yorkshire cows.
A soft goat's milk spreading cheese.
St.Jude is a small, soft, mould ripened cheese with a soft paste and flavours that are influenced with the seasons according to the cow’s diet.
A raw milk handmade Camembert matured for slightly longer to allow it to develop rich flavours and a creamy texture.
The king of all Bries, this farmhouse cheese of connoisseur quality is matured for 5-6 weeks.
This is a handmade mature English Cheddar, which starts off sweet before developing smooth, savoury notes.
Aged for a minimum of 4 weeks, the soft paste is moist and creamy with a grassy, peppery and strong taste characteristic of the cheese.
Matured in the famous Wookey Hole Caves in Somerset. Typically 12 months old and has a flavour that can only be obtained from the cave ageing process.
A mountain cheese from Savoie. Made with raw milk, it has a pliable texture with grassy and nutty flavours, underlined with odours of the maturing cave.
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.