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A blue veined cheese made with a mix of cow’s and goat’s milk and matured for 3 months in rock caves. The cheese is then wrapped in edible Sycamore leaves.
At 8 weeks old, this mould ripened cheese is similar to a French Tomme de Savoie with a creamy, buttery texture, sweet flavours and a distinctly earthy finish.
Made by Hartington creamery in Derbyshire, this award winning Stilton is a very creamy, tangy blue cheese matured for approx. 9 weeks and graded by experienced cheese makers.
A new unpasteurised blue cheese. Creamy in texture and subtly flavoured with blue mould, which laces its way through the cheese. Taste reminiscent of old Leicestershire blue cheese.
Made to a Cheddar style recipe and loaded with cider, herbs and garlic which are added to the curd.
The most traditional Roquefort on the market. This cheese has a very particular flavour and has a smooth consistency. It’s the special Roquefort for your customers.
Produced in the Pyrenees region and aged for a minimum of 3 months, it is full of delicious, grassy and nutty flavours and has a supple, creamy texture.
A premium aged Gouda cheese with a firm texture, deep colour and smooth rich and robust flavour. Aged for roughly 8 months.
A sweet, nutty cheese displaying a similar appearance to Emmental. The cheese has little holes which develop during its 6 month maturation.
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.
A hard-pressed, mature farmhouse cheese made in a Cheddar style and naturally smoked over locally blended oak.