A high mountain cheese with a creamy rich texture, and a melting fruity flavour with hints of hazelnut.

Soft French gourmet cheese, with a melting pate, strong and sharp in flavour, yet rich and buttery on the finish.

Swiss mountain Gruyere style cheese, washed rind with a supple smooth texture and a fruity, nutty taste.

Possibly England’s oldest cheese, it has a loose and crumbly texture, and is more moist than many other hard cheeses. Salmon pink paste with savoury, herby flavours.

Classic high mountain cheese, made and matured in mountain chalets. Lovely almost sweet nutty flavour, rich and smooth.

A rich strong tasting cheese with a velvety texture. Moist nutty flavour with a beautiful melting quality.

Triple cream cheese lightly covered with a bloomy rind. Rich and silky, eaten fresh, when there is a lactic tang to the taste, becoming more dense, closer textured and nuttier in flavour with a little maturing.

The slow ageing in cool airy cellars with high humidity allows the blue veins to spread thickly through the cheese giving the texture a crumbly richness. The cheese has a strong aroma and a lovely salty tang that really bites the tongue.

World famous, our Camembert has a soft subtle texture and bloomy white rind tinged with rust to show through (denotes matured on straw) and has a fruity aroma and rich earthy flavour.

A traditional farmhouse made cheese, which is dipped in a Calvados and Cider mixture. The cheese is then covered in a fine biscuit crumb, giving the taste a delicious fruity apple brandy sweetness.

One of france's oldest cheeses, the excellence of Cantal was noted almost 2000 years ago. The cheese has a milky aroma and a lovely nutty flavour with an attractive lingering bite to it. The fresh paste is pale yellow in colour, close textured and smooth...

Made by Louis and Jane Grubb with milk from their own herd of Friesian cattle. The rich creamy texture is well marbled with nutty blue moulds which start to gently ooze and melt making this cheese a very satisfying and enjoyable experience.

Deep and richly textured pasteurised cow’s milk blue cheese, with rough pitted edges. The paste is crumbly when young, softening and darkening at the rind as it matures. It is a lovely creamy ivory colour with well-spread blue veining growing from the centre outwards. The aroma is sharply nutty and the flavor is full of mellow nuts and fruit.

A mild, sweet and nutty French mountain cheese. The texture is firm, but flexible, with the beginnings of salt crystals running throughout the pale yellow pate.

This beautiful Cornish cheese has a unique covering of local nettle leaves, which gives it a lovely herby taste. The young cheese is fresh and lemony with a touch of herbs. Older cheeses become more aromatic and slightly peppery.

A velvety white crust housing a mellow rich cheese with a fresh, light nutty texture and flavour. Beautiful soft cheese.

Sometimes describes as a cross between Stilton and Cheshire, this russet-coloured blue-veined cheese has a slightly nutty flavour and delicate creaminess. The colour is obtained from the addition of Annatto, a natural colouring agent. Visually striking, Cropwell Bishop's Shropshire Blue won Best English Cheese at the 2006 British Cheese Awards.

A rich and creamy unpasteurised cows milk cheese using vegetarian rennet. The nutty, tangy blue veins gently bleed into the crumbly cheese which is rather moist with a full earthy aroma and buttery lively taste.

Similar in appearance to a Gouda, yet with a lovely maroon colour. This cheese has a dense yet crumbly texture with a pleasant aroma, fresh and nutty on the first taste, mellowing to a rich fruitiness.

Unpasteurised semi-soft cow’s milk cheese with a washed and brushed pinky beige crust, and is low in fat from using morning milk only. Rather crumbly and creamy in the centre with the edges mellow and melting. Flavours of meadow flowers, a cheddar-like tang and a nutty undertone of marzipan, tart apples and sea breezes.

This high mountain cheese has a strong spicy flavour with fewer holes than the usual versions. Aged 18 months it has a wonderfully complex aroma of meadows and flowers.

Soft cheese with a washed deep apricot coloured rind. Juicy, rich flavour tasting rather strong and wonderfully aromatic with a nice melting quality.

Connoisseur’s blue cheese with patched with grey/white moulds on a natural thin crust. The texture is rich and mellow with a subtle nutty flavour making it a perfect partner for wines.

Really creamy and silky cheese, quite unlike the usual soapy version. A very melting pate with the blue veins gently melting into the curd, inducing a sweet nutty taste.

Gorwydd Caerphilly is matured on the farm for two months and exhibits a fresh lemony taste with a creamy texture to the outer and a firmer but moist inner. The cheese has that familiar crumbly texture yet tastes fresh and creamy with lovely earthy mellow tones.

High mountain cheese made by small independent cheesemakers using very traditional methods and equipment in their mountain chalets. The flavours are savoury and almost toasty. There are a few small holes scattered throughout the delicate yellow paste.

The micro climate of this region produces some of the finest cheese and this one is no exception. The salty sea air is perfect for this type of cheese which has a silky, pliable texture and a fresh, milky flavour.

Traditional Farmhouse Cheddar has been made by Keen's at Moorhayes Farm (Wincanton, Somerset) since 1899. Deep nutty flavoured unpasteurised cheddar, which is cloth bound and matured for at least 10 months to give it its unique creamy but firm texture. One of the very best cheddars.

A fresh, full tasting, moist, crumbly cheese, made the traditional way. After a few months maturing the cheese becomes denser and more full bodied with rich mineral and earthy flavours.

A soft, creamy, bright orange cheese, which is small in stature but big in character. Very creamy with a pretty pale yellow colour and a sweet aroma of lemons. Rich, moist, spicy cheese which should be almost melting.

Semi-soft cheese with a golden orange washed rind, bound in strips of raffia. Supple, springy texture scattered with small holes. Strong aroma with a more subtle taste that is slightly salty with a lemony tang. 250g

French version of the popular Dutch cheese. The rind is fairly smooth in the young cheese but, as it ages, it becomes thick and deeply pitted. The taste of the mature cheese is strong and tangy with citrus fruits and roasted nuts. Our cheeses are aged to 24+ months.

Superb unpasteurised farmhouse cheddar made with traditional rennet and immense skill, the crumbly textured cheese almost melts in the mouth. The lovely grassy aromas offset the fruity mellow rich taste that lingers gently on the tongue.

Smooth textured cheese with pale goldy/beige washed brushed rind. The creamy pate has a layer of edible ash and vegetable extract across its centre to separate the morning and evening milks used in the layers. Mild and refreshing when young becoming richer and more pronounced with age.

Orange washed rind housing a smooth, soft, but not runny cheese, with an aroma that is not too strong . It becomes almost creamy in texture as it matures. Marries well with a good quality beer and some wholesome brown bread.

Neufchatel is a soft, slightly crumbly, mould-ripened cheese made in the region of Normandy. One of the oldest cheeses in France...

A fairly recent addition to the British cheese scene, Oxford Isis has quickly made a name for itself. Its texture is unbelievably smooth and creamy, while the pate has a nice tang, with a lingering hint of sweetness from the Honey Mead used to wash the rind.

One of the healthiest cheeses around. Only cheeses with the Consorzio markings are the true Parmigiano, and ours are hand picked from the premier quality section that are aged at least 3 years and with low numbers. Fruity, gritty powerful taste and texture.

A rich, creamy and moist cheese with blue-green veins similar to those found in Stilton, but with a more pungent aroma, a salty bite and a piquant finish. Wrapped in vine leaves.

Soft, supple textured cheese with a washed rigid rind and delicate white bloom, which is a pretty pinky-beige colour. The yellow paste is supple with a few small holes. The aroma from the rind is strong but not overpowering. The flavor is relatively mild and sweet, with grassy herbaceous tones and shortbread cookies.

Our very fine farmhouse Raclette from a small producer in Savoie is very special indeed. This is is a semi-hard washed rind cheese used for melting or scraping. The texture of Raclette is very smooth and it seems to melt in the mouth even without being heated. The cheese has a fruity dense taste.

Semi-soft cheese wish washed and rubbed pinky gold rind. The paste is smooth and ivory coloured, with a supple texture and rich hazelnut taste.

Famed not only for being the only Leicester made in Leicesterchire, Sparkenhoe Red Leicester has also developed a reputation for its rich buttery flavour and deep orange colouring.

Stinking Bishop uses perry as its wash and has a sticky yellow-orange rind which is very pungent. The paste is soft and creamy, the flavour is delicious and, although full and distinctive, it is not quite as pungent as the odour may imply. The cheese is similar to an Epoisses or a Vacherin Mont d’Or.

Traditional mountain cheese made from rich summer milk, ready to eat when the first leaves of autumn drop from the trees. Firm creamy paste with a sweet and tangy flavour. Traditonally served in thinly sliced curls made with a Cheese Curler. 

This soft, mellow tasting cheese with a thin bloomy rind has scooped up Supreme Champion at the British Cheese Awards 2006. While the almost melting edges cling to the fudgy centre with the rind giving a non-invasive taste or aroma, this is really a great leap forward for British cheese making.

The cheese has a rather French farmhouse style with a creamy rich pate, yet still slightly firm and flaky in the centre. Rich and buttery taste with a gentle earthy aroma.

Semi-hard crumbly textured cheese made from pasteurized cows milk using vegetable rennet. It has a moist, hazelnut creamy taste with a fresh salty tang.