Updated Cheese List Christmas 2021

Cheese information

Hard and Territorial cheeses

Appleby’s Cheshire

Made by Garry Gray and the Appleby family on the Hawkstone Abbey Farm near Shrewsbury, Shropshire, using milk from their own herd.

Revived in 1952 by Lucy Appleby, the clothbound raw milk Cheshire, was England’s first “Big Cheese” from the 1660’s.

 This moist and crumbly cheese has a delicate herbaceous flavour with a hint of minerals.

Awarded Silver at the British Cheese Awards 2018.

 Milk-Cows’

 Unpasteurised

 Rennet-Animal

Cornish Yarg

Made by Catherine Mead at Lynher Dairies, near Truro, Cornwall. Yarg was developed from a 17th Century recipe by Bodmin cheesemakers, Jenny and Alan Gray and the name, as authentically Cornish as it sounds, is Gray backwards.

A young cheese with a fresh, bright citrus taste, hand wrapped with foraged then frozen nettle leaves, used to presence the flavour.

Awarded Gold at The British Cheese Awards 2017.

Milk- Cows’

Pasteurised

Rennet- Vegetarian

Gorwydd Caerphilly

Made by the Trethowan brothers, Todd and Maugan , at their dairy at Weston- Super Mare, Somerset. The Trethowan’s started making the traditional cheese on their family owned Gorwyyd farm near Llanddewi Brefi in 1996, prior to relocating to their current location, where they source milk from pedigree herds of Holstein and Jersey cows.

The firm, open texture centre is slightly acidic with citrus and grassy flavours. The velvet grey rind adds earthy, mushroom notes.

Gold British Cheese Awards 2017.

Milk-Cows’

Unpasteurised

Rennet-Animal

Isle of Mull Cheddar

Made by the Reade family, now the second generation, at Sgriob-ruadh farm on the Isle of Mull.

The Reade’s cattle graze on the lush maritime pastures in the summer months, supplemented by spent barley mash in the winter.

Matured for 15 months, this powerful clothbound Cheese has a salty and savoury flavour with an earthy edge.

Milk-Cows’

Unpasteurised

Rennet- Animal

Kirkham’s Lancashire

Made by Graham Kirkham at Beesley Farm, near Goosnagh, Lancashire. When Graham’s mother, started making this traditional unpasteurised Lancashire in 1978, there were eight producers (down from over 200 in 1939). Now there is only one. Made from the curd of three days milking from their herd of Holstein Friesian’s, the curds are cloth bound and buttered.

The cheese has a characteristic marbled appearance and fluffy crumble. The flavour is buttery, with a hint of acidity to give it some edge.

Milk- Cows’

Unpasteurised

Rennet- Animal

Lincolnshire Poacher

Made by Simon Jones and Richard Tagg on Ulceby Grange farm, near Alford, Lincolnshire.

This is an intriguing mixture between a West Country farmhouse cheddar and a Swiss Alpine cheese.

Matured for 14-16 months on wooden boards, its flavour of the smooth yellow paste is sweet and nutty with a savoury finish.

Gold British Cheese Awards 2018

Milk- Cows’

Unpasteurised

Rennet-Animal

Northumberland Smoked

Marc Roberston founded the Northumberland Cheese Company in 1984 to break free from meat subsidy constraints, and started to milk his sheep. Based on traditions of Dutch Gouda making, a range of cheeses, both sheep and cows milk from the Blagdon Estate, where the company relocated to in 1996  evolved. Whilst the company is now owned by Bradbury’s of Derbyshire, the cheeses remain true to their origins.

A creamy, deep full flavoured smoked cheese in the style of Gouda.

Milk-Cows’

Pasteurised

Rennet- Vegetarian

Richard III Wensleydale

This cheese was originally made by Susan Stirke to her mothers 1930’s recipe in Middleham, a Yorkshire market town that was the childhood home of Richard III.

Now made by Andy Ridley at Rostock Dairy, Barton Lancashire.

This traditional clothbound cheese has a mellow profile. Moist, buttery, and sweet with a gentle yoghurt tang, it has a crumbly texture.

Milk- Cows’

Pasteurised

Rennet- Vegetarian

Rutland Red.

Made at Leicestershire based Long Clawson Dairy, this cloth bound cheese is made using traditional methods used by the company’s founder Thomas Hoe Stevenson more than a century ago.

 The cheese is buttered, clothbound and matured for 6 months to produce a flaky texture and caramelised flavour.

Milk-Cows’

Pasteurised

Rennet- Vegetarian

Snowdonia Black Bomber

The Snowdonia Cheese Company is a family business run by sons of third- generation dairy farmers, now making a range of seven cheeses. Their flagship cheese is Snowdonia Black Bomber an Extra Mature Cheddar, winning awards at The British Cheese Awards, the World Cheese Awards and a Super Gold award at Mondial du Fromage in France.

Unlike most Cheddars, the wax wrapped Black Bomber has a moist creamy texture. The flavour is intense, with a tangy bite, balanced by sweet, caramel tones.

Milk- Cows’

Pasteurised

Rennet- Vegetarian

Westcombe Cheddar

 Made by Tom Calver and team on Westcombe Farm, Evercreech, Somerset

Cheesemaking began at Westcombe in 1879 under the now fabled Edith Cannon. After the War however, traditional methods- had been replaced with block cheddar making. By the 1990’s the Farm returned to its roots of traditional cheddar making under the leadership of Richard Calver, Tom’s father. Innovations in the fields dairy and with a new underground maturation room have followed. Westcombe is only one of four companies to be recognised as producers of Artisan Somerset Cheddar by the slow food movement.

Westcombe is mellow. Complex sweet and nutty flavours intertwine with an acidic bite.Tom Calver calls it a ‘five mile cheese’, as in you can still taste it five miles down the road.

Milk-Cows’

Unpasteurised

Rennet- Animal

Soft and Washed rind cheese

Baron Bigod Brie

Made by Jonny and Dulcie Crickmore and team at Fenn Farm, near Bungay, Suffolk. The original Bigod, was a  Norman Lord, who was also Earl of Norfolk. Originally a bulk milk producing dairy farm was transformed in 2011 with the introduction of Montbeliarde cows to produce a single herd English version of  Brie de Meaux.

Breed, the rich marshland terroir and gentle handling of the curds have resulted in a truly outstanding cheese. On the rind there is a nose of fresh mushroom. The palate is rich and brothy with earthy flavours and a lingering finish.

Milk- Cows’

Unpasteurised

Rennet- Animal

Bath Soft

Graham Padfield is the third generation to farm a dairy herd at the organic Park Farm near to Bath. The bloomy rinded soft cheese has been inspired by a 1908 Bath grocers recipe, and has been in production since 1993.

A full flavoured creamy organic cheese, made with milk from the farm’s own dairy herd of Brown, Swiss and Holstein Freisian cows. The delicate rind gives off notes of shitake mushroom , the gooey core gives notes of double cream and a  slight citrus twist.

Milk- Cows’

Pasteurised

Rennet- Vegetarian

Drunken Burt

Made by Claire Burt and Tom Partridge at Ash Farm near to Knutsford in Cheshire, using single herd milk from Halton Farm on the Rhode Hall Estate, using the morning milk on the same day, crafting by hand every cheese into mini truckles or larger wheels.

The curds are inoculated with Penicillin Roqueforti, which develops on the surface of the rind. The cheese is washed in Gwatkin’s Cider, encouraging bacteria to develop on the surface. As the cheese matures, the fresh apple acidity softens giving a paste that softens from crumbly to smooth.

Milk-Cows’

Pasteurised

Rennet-Vegetarian

Rollright

David Jowett’s King Stone Dairy is based at Manor Farm, Chedworth, Gloucestershire. Though David now produces a range of outstanding cheeses, his original creation was Rollright, named after local Neolithic stones. Using milk from the King Stone pasture, rich with herbage and native grasses, this spruce bound washed-rind has a firm nod to Vacherin, and has evolved into a new British classic.

An exceptional cheese, with a glossy, rich, and voluptuous paste, with a buttery and savoury taste.

Gold at The British Cheese Awards 2018.

Milk-Cows’

Pasteurised

Rennet-Animal

Tunworth

Made by Stacey Hedges and Charlotte Spruce at Hampshire Cheeses at Herriard, Hampshire. Sourcing high grade milk from a single herd and with a commitment to quality and consistency since founded in 2005, Tunworth is hailed by many experts as the world’s best example of its type.

Tunworth is creamy with a rich and earthy aroma. It has the thinnest possible rind, an undulating surface, and a profoundly fruity sometimes cabbage-y tang.

Tumworth can be baked it its own box for a real indulgence.

Supreme Champion at the British Cheese Awards twice since 2005.

“The best Camembert in the World” hails Raymond Blanc. Some accolade from the patriotic legendary French chef!

Milk- Cows’

Pasteurised

Rennet- Animal

Winslade

From the same stable as Tunworth, made by Stacey Hedges and Charlotte Spruce at Hampshire Cheeses at Herriard, Hampshire. A spruce wrapped cross between Vacherin and Camembert, made from milk from a single Holstein Friesian herd.

This cheese has a gooey, almost spoon-able paste contained by a band of spruce, imbuing piney, floral notes. It has a rich, delicate but complex flavour and a wonderful ‘woody’ aroma.

Gold at the British Cheese Awards 2018.

Milk- Cows’

Pasteurised

Rennet- Animal

Sheep & Goat

Ashlynn

Made at The Cheese Cellar Dairy, in Worcestershire by George Bramham and team.

Ashlynn has a striking monochrome appearance, a pure white interior set against a dark ash-coated rind and a thin layer of charcoal running through its centre. The subtle complexity is fabulously buttery with a spear of lemony sharpness piercing the richness with a tingle of spice.

Best Goat Cheese at the 2018 British Cheese Awards.

Milk-Goats’

Pasteurised

Rennet- Vegetarian.

Flower Marie

Made by Kevin and Alison Blunt on Greenacres Farm near Hailsham in Sussex, who first established cheesemaking on their smallholding over 30 years ago. Their original Goat cheese, Golden Cross, was joined by new stablemate Flower Marie in 1991, with milk provided by a single flock in Stratford-upon -Avon, was first developed  and inspired by the cheese legend James Aldridge. This cheese has become a modern British classic, truly exceptional.

An elegant rind of soft and fluffy penicillin, this pretty cubed cheeses have a refreshing acidity when young developing a soft unctuous and rich creaminess as they age, with a sweet and mushroom flavour.

Best Sheep milk cheese at the British Cheese Awards 2018

Milk-Sheep

Unpasteurised

Rennet- Vegetarian

Rachel

Made by Roger Longman, at Bagborough Farm on the edge of the Somerset levels, where for generations a Dairy herd had produced milk for a traditional cheddar. Originally an engineer, Roger returned to the farm in 2001, and with the demise through commercial pressures of the dairy herd, established a small herd of Goats and formed White Lake Cheeses with former Bath Soft cheesemaker Peter Humphries.

The dairy now produces a wide range of goats’ milk cheeses from its herd of over 800 Alpine, Saanen and Toggenburg goats.

Legend has it that Rachel was named after an old flame of Peter Humphries, who like the cheese was sweet, round and a bit nutty. The cheese is washed in brine giving a slightly pungent dusky rind. The smooth paste is clean, nutty, and very moreish. Full flavoured but not too goat-y.

 Gold British Cheese Awards 2017.

Milk- Goats’

Unpasteurised

Rennet- Vegetarian

Rosary Goat

Made by Chris and Clare Moody at Roasry Goats Cheeses on the Wiltshire/ Hampshire border.

This soft and sometimes crumbly cheese is fluffy with a mousse-like texture, is mild and slightly acidic. A great cooking cheese, adaptable for salads, grilling or crumbled into dishes.

Milk-Goats’

Pasteurised

Rennet- Vegetarian

Sheep Rustler.

Another excellent cheese created by Roger Longman and Peter Humphries at White Lake Cheeses at Bagborough Farm in Somerset.

Semi-hard cheese made to the same recipe as stable-mate Rachel. Matured for 3 months, it has a clean nutty flavour, in the style of Pecorino

Supreme Champion British Cheese Awards 2018

Milk- Sheep

Unpasteurised

Rennet-Vegetarian

Wigmore

Made by Anne and Andy Wigmore at Village Maid Cheeses at Riseley in Berkshire. Wigmore has become one of the most highly awarded British cheeses, twice being Best British Cheese at the British Cheese Awards.

A luscious sheeps’ milk cheese which has an evolving flavour. Sweet, floral and lactic with a semi soft texture when it leaves the dairy at four to six weeks old, becomes nutty and oozy as it ages.

Milk-Sheep

Unpasteurised

Rennet- Vegetarian.

French & Continental classics

Brie de Meaux Donge  AOP (France)

The’ King of Cheeses’ in France. The cheese must be made with raw milk and calf’s rennet in the Ile de France region. With taste notes of mushrooms, fully ripe, this cheese is special.

Milk-Cows’

Unpasteurised

Rennet- Animal

 Comte Prestige AOP (France)

A mighty cheese from the Jura mountains where Montebeliarde cows graze the lush Alpine pastures during the Summer. Protected under EU law, Comte can only be made with raw milk, which means the cows’ varied diet of flowers, herbs and grass is echoed in the final cheese.

After two years of maturation, the cheese has a firm texture with wonderful layers of fruity, nutty flavours.

Milk-Cows’

Unpasteurised

Rennet- Animal

Delice de Bourgogne (France)

Created by Jean Lincet of Fromagerie Lincet, cream is added to the milk, giving the final cheese a rich decadent flavour and texture.

Milk-Cows’

Pasteurised

Rennet- Animal

Epoisses de Bourgogne AOP (France)

 First invented by monks in 16th Century in the village of Epoisses in Burgundy, as a substitute for meat.

 The soft cheeses are washed in ‘marc’ brandy to produce a sticky apricot rind.

Gaugry has been making and maturing Epoisses for three generations, The cheese has a  powerful bouquet and meaty spicy flavour, with a soft sumptuous texture.

Milk-Cows’

Unpasteurised

Rennet- Animal

Munster (France)

 A traditional smear ripened cheese made from unpasteurised milk from cows grazing the rich Alsace pasture. Pungent, with a creamy sticky texture and tangy flavour.

Milk-Cows’

Unpasteurised

Rennet- Animal

Vacherin Mont d’Or (France)

Made in the Franche-Comte region. A very popular seasonal cheese, available from September- March when herds are at low pasture.

A spruce wrapped soft cheese with a delicate undulating rind. Rich and creamy, with a funky tang.

Milk-Cows’

Unpasteurised

Rennet- Animal

Manchego Mature- 12 Month DOP (Spain)

A classic cheese made in the vast dry region of La Mancha,

Mildly lactic, with a gentle sweet aroma, the texture is dryish but pliable, with flavours that are buttery with hints of green almond and sherry.

Milk- Sheep

Pasteurised

Rennet- Vegetarian

Montagnolo Affine (Germany)

Made by the Kaserei-Champignon family in Bavaria with over 100 years of cheese making experience. Milk is sourced from cows grazing on the rolling grasslands of the Allgau region.

A decadent rich cheese with a buttery delicate blue bite and musty notes from the brine washed elegant rind.

Super Gold, World Cheese Awards 2017, Supreme Champion World Cheese Awards 2013.

Milk-Cows’

Pasteurised

Rennet- Vegetarian.

Old Amsterdam (Netherlands)

An extra mature Gouda with a firm texture and full bodied piquant rich flavour. Rich , salty with a lingering caramel taste.

Milk-Cows’

Unpasteurised

Rennet- Animal

Blue cheese

Burt’s Blue

Made by Claire Burt and Tom Partridge near to Knutsford in Cheshire, using single herd milk from Halton Farm on the Rhode Hall Estate, using the morning milk on the same day, crafting by hand every cheese into mini truckles or larger wheels.

This is the company’s flagship and original cheese. The curds are hand- pierced to allow small pockets of blue to form in the creamy paste, and tiny blue veins to appear in spaces between the curds. The cheese is mellow with a rind that varies from green-blue to pale grey.

Awarded Gold at the 2018 British Cheese Awards

Milk-Cows’

Pasteurised

Rennet- Vegetarian

Colston Bassett Stilton

Made by Billy Kevan and his team at Colston Bassett in Nottinghamshire. With just four head cheesemakers since its launch in 1912, this cheese is a model in consistency and quality.

With a delicate structure enabled by the hand ladling of the curds, this is a true Stilton lovers’ experience. It has a full deep buttery flavour and a delicious creamy finish, with a blue veined spice.

Milk-Cows’

Pasteurised

Rennet-Animal

Dovedale Blue

From the Hartington Creamery in Derbyshire.

 A soft and creamy cheese, with a mild blue flavour.

Milk-Cows’

Pasteurised

Rennet- Vegetarian

Harrogate Blue

Made by Shepherds Purse at Newsham, North Yorkshire. Founded in 1989 by farmers wife Judy Bell, the company has expanded to 35 staff and now led by Judy’s daughters Caroline and Katie. The two original cheeses were Yorkshire Blue cows and Ewes.

Harrogate Blue was launched in 2012. A gentle blue cows milk cheese with a golden body, laced with a web of blue veins. It has a good balance of creaminess and blue tang with a hint of pepper at the finish.

Milk-Cows’

Pasteurised

Rennet- Vegetarian

Leeds Blue

Born in Sardinia, cheesemaker Mario Olianas comes from a strong family of Italian gastronomes. Moving to Leeds in 2001, he quickly realised his passion for food by setting up supper clubs. He started to make cheese in a vat at home, following an adapted Gorgonzola recipe. He uses fresh sheep’s milk which he collects daily from just outside Harrogate.

A creamy soft cheese, with a gentle blue flavour is aged for 30 days. The slightly bitter sweetness lingers in the mouth.

Milk- Sheep

Pasteurised

Rennet- Animal

Stichleton

Created and made by Joe Schneider and team at Collingthwaite Farm, on the Welbeck Estate , Nottinghamshire. A raw milk Stilton style cheese born in 2004, out of a passion from Joe and Randolph Hodgson from Neals Yard Dairy to re-create what could be considered an original Stilton, using Unpasteurised milk.

The mornings milk only is used, and is slowly acidified and moved by hand ladling, with the curds hand milled one cheese at a time. The cheeses are spiked with Penicillium Roqueforti once the curds have developed their creamy  flavour. The team make only 36 cheeses per day, which is quickly spoken for.

A luscious fondant texture, with rich complex flavours of caramel, spice and mushroom.

Milk-Cows’

Unpasteurised

Rennet-Animal.

Yorkshire Blue

 Made by Shepherds Purse at Newsham, North Yorkshire. Founded in 1989 by farmers wife Judy Bell, the company has expanded to 35 staff and now led by Judy’s daughters Caroline and Katie. Yorkshire Blue Cows’ is one of their two original cheeses.

This cheese is mild and soft , with flavours of cream and a light blue spice.

Milk-Cows’

Pasteurised

Rennet- Vegetarian

Festive specials

Truffle Brie  (France)

A decadent treat. Mature soft brie infused with a layer on black truffled cream cheese.

Milk-Cows’

Unpasteurised

Rennet-Animal.

Hawes Wensleydale & Cranberry.

Made at the famous Hawes Wensleydale creamery.

This light and delicate Wensleydale has the added luxury of juicy cranberries, this mild and crumbly cheese is always a popular on a seasonal cheeseboard.

Milk-Cows’

Pasteurised

Rennet- Vegetarian . 

Whole Cheeses

Baby Stilton(2.2kg)

Kirkham’s Lancashire (1kg)

Cheddar Truckle (600g/1.7kg)