Our Cheeses

Cheese of the Month: Gorgonzola

10% off for the Month of May.

Isle of Mull

Made on the Isle of Mull, Scotland. 

Unpasteurised cow's milk cheddar.

Traditional Rennet.

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Beefy, sharp and tangy.

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Keens Extra Mature Cheddar

Made in Somerset, England.

Unpasteurised cow's milk cheddar.

Traditional Rennet. 

 Grassy, tangy and powerful

Loch Arthur

Made in Dumfries, Scotland.

Unpasteurised cow's milk cheddar.

Vegetarian rennet.

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Medium, savoury and nutty.

Old Lochnagar

Made in Aberdeenshire, Scotland.

Unpasteurised cow's milk cheese.

Traditional rennet.

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Fresh, smooth and creamy.

St Andrews Farmhouse Cheddar

Made in Anstruther, Scotland.

Unpasteurised hard cow's milk cheese.

Traditional Rennet.

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Nutty and creamy in flavour.

Lancashire

Made in Lancashire, England. 

Unpasteurised cow's milk cheese.

Traditional rennet.

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Mellow, moist and buttery.

Anster

Made in East Fife, Scotland.

Unpasteurised cow's milk cheese.

Traditional Rennet.

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Delicate, fresh and crumbly.

Auld Reekie

Made in Aberdeenshire, Scotland.

Unpasteurised, smoked cow's milk cheese.

Traditional rennet.

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Smoked, whiskey flavour with a tang.

Smoked Lancashire

Made in Lancashire, England.

Unpasteurised, smoked cow's milk cheese.

Traditional rennet.

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Rich, tangy, smokey flavour

Sao Jorge DOP

Made in the Azores, Portugal.

Unpasturised cow's milk cheese.

Traditional rennet.

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Sharp, spicy and tangy.

Corra Linn

Made in Lanarkshire, Scotland.

Unpasteurised ewe's milk cheese.

Traditional rennet.

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Nutty, fruity with a grainy texture

 Parmigiano Reggiano DOP/PDO

Made in Parma, Italy. 

Unpasteurised cow's milk cheese.

Traditional rennet.

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Rich, salty and powerful.

Pecorino Romano PDO

Made in Rome, Italy. 

Unpasteurised ewe's milk cheese.

Traditional rennet.

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Salty, sweet and traditional.

Moliterno al Tartufo

Made in Sardinia, Italy.

Unpasteurised hard truffle cheese made with ewe's milk. 

Traditional rennet.

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Rich, strong and addictive.

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Manchego

Made in La Mancha, Spain.

Unpasteurised ewe's milk cheese.

Traditional rennet. 

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Peppery, tangy and fruity.

Landana 500

Made in Bodegraven, Netherlands

Pasteurised cow's milk gouda. 

Traditional rennet.

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Aged, caramel notes and nutty.

Prima Donna

Made in Bodegraven, Netherlands.

Pasteurised cow's milk gouda.

Traditional rennet.

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Lactose-free, sweet and fruity.

Aged Emmental

Made in Emmental, Switzerland.

Unpasteurised cow's milk cheese. 

Vegetarian rennet.

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Grassy, salty and aged.

Alp Blossom

Made in Vorarlberg, Austria

Unpasteurised cow's milk Alpine cheese.

Traditional rennet.

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Light, milky and nutty.

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Gruyere AOC/ AOP

Made in Emmental, Switzerland.

Unpasteurised cow's milk Alpine cheese.

Traditional rennet. 

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Tangy, nutty and sweet.

Comte AOC

Made in Franche-Comte, France.

Unpasteurised cow's milk cheese.

Traditional rennet.

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Fruity, mellow and nutty.

Mimolette

Made in Lille, France.

Pasteurised cow's milk cheese. 

Traditional rennet.

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Smooth, savoury and nutty.

Tomme de Savoie PDO

Made in Savoie-Vercors, France. 

Pasteurised cows milk cheese.

Traditonal rennet.

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Earthy, fruity and slightly salty.

Ossau Iraty AOC/ PDO

Made in Pays Basque, France.

Unpasteurised ewe's milk cheese.

Traditional rennet.

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Delicate, fruity and sweet.

Valdeon PGI

Made in Picos, Spain.

Pasteurised mix of cow's and goats milk. 

Traditional rennet.

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Strong, spicy and peppery.

Roquefort AOC

Made in Midi-Pyrenees, France.

Raw unpasteurised ewe's milk. 

Traditional rennet.

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Creamy, strong and sweet.

Bleu des Causses

Made in South-west, France

Unpasteurised cows milk cheese

Traditional rennet.

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Creamy, rich and salty.

Hebridean Blue

Made on Isle of Mull, Scotland.

Unpasteurised cows milk.

Traditional rennet.

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Subtle, punchy and creamy.

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Colston-Bassett Blue Stilton

Made in Nottinghamshire, England.

Pasteurised cow's milk. 

Vegetarian rennet.

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Traditional, velvety and sweet.

Cashel Blue

Made in Tipperary, Ireland.

Pasteurised cow's milk cheese.

Vegetarian rennet.

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Creamy, mild and farmy.

Gorgonzola DOC/ PDO

Made in Lombardy, Italy.

Unpasteurised cow's milk.

Traditional rennet.

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Sweet, creamy and gentle.

Murcia al Vino

Made in Murcia, Spain.

Pasteurised goats milk cheese with a red wine rind.

Traditional rennet.

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Creamy, boozy and fresh.

Bonnet

Made in Ayrshire, Scotland.

Pasteurised goats milk cheese.

Vegetarian rennet.

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Fresh, sweet and goaty.

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Rachel

Made in Somerset, England.

Unpasteurised goats milk cheese.

Vegetarian rennet.

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Gentle, sweet and nutty.

Bethmale Chevre

Made in Bethmale, France.

Pasteurised goats cheese.

Traditional rennet.

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Fruity, nutty and rustic.

Landana Rosso

Made in , Netherlands.

Pasteurised goats milk cheese.

Vegetarian rennet.

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Piquant, full and nutty.

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Dorstone

Made in Dorstone, England.

Unpasteurised goats milk cheese.

Traditional rennet.

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ight, citrusy and sweet.

Elrick Log

Made in Lanarkshire, Scotland.

Unpasteurised goats milk cheese.

Traditional rennet. 

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Creamy, citrusy and spicy.

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Ragstone

Made in Dorstone, England.

Unpasteurised goats milk cheese.

Traditional rennet.

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Mellow, creamy and citrusy.

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Golden Cross

Made in Whitesmith, England.

Unpasteurised goats milk cheese.

Vegetarian rennet.  

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Sweet, fresh and grassy.

Selles sur Cher

Made in Sologne, France

Unpasteurised goats milk cheese.

Traditional rennet.

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Strong, floral yet earthy.

Valencay

Made in Berry, France.

Unpasteurised goats milk cheese.

Traditional rennet.

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Citrusy, goaty and fresh.

Creme Chevre

Made in Emmental, Switzerland.

Pasteurised goats milk cheese.

Traditional rennet. 

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Bloomy, strong and rich

St Tola

Made in Ennistymon, Ireland.

Pasteurised goats milk cheese.

Traditional rennet.

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Fruity, fresh and delicate.

Brie de Meaux AOC

Made in Thierache-Brie, France.

Unpasteurised cows milk cheese.

Traditional rennet.

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Classic, buttery and sweet

Baron Bigod

Made in Suffolk, England.

Unpasteurised cows milk cheese.

Traditional rennet.

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Creamy, earthy and mushroomy.

Clava Brie

Made in Inverness, Scotland.

Pasteurised cows milk cheese.

Vegetarian rennet.

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Earthy, nutty and creamy.

Truffle Brie

Made in Rouzarie, France.

Pasteurised cows milk cheese with mascarpone and black truffle. 

Traditional rennet.

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Rich, creamy and smooth.

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Brillat  Savarin

Made in Rouzaire, France

Unpasteurised triple cream cows milk cheese.

Traditional rennet.

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Rich, creamy and sweet.

Taleggio

Made in Lombardy, Italy.

Unpastuerised cows milk cheese.

Traditional rennet.

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Fruity, mild and tangy.

Epoisses

Made in Bourgogne, France.

Pasteurised cows milk cheese washed in brandy

Traditional rennet.

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ungent, oozy and flavourful.

Minger

Made in Tain, Scotland.

Pasteurised cows milk cheese.

Vegetarian rennet.

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Gooey, pungent and cider-washed. 

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Raclette AOC/AOP

Natural, Smoked, Chilli, Truffle or Pink Peppercorn.

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Made in Operhunigen, Switzerland.

Unpasteurised cows milk cheese.

Traditional rennet.

Reblochon de Savoie AOC

Made in Haute- Savoie, France.

Unpasteurised cows milk cheese.

Traditional rennet.

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Simple, nutty and delicious.

St Felicien Cremier

Made in Rhone-Alpes, France

Unpasteurised cows milk cheese.

Traditional rennet.

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Creamy, fruity and nutty.

Tunworth

Made in Hampshire, England.

Pasteurised Camembert-style cows milk cheese.

Traditional rennet.

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Bloomy, creamy and milky.

St Nectaire

Made in Auvergne, France.

Unpasteurised cows milk cheese.

Traditional rennet.

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Earthy, nutty and mushroomy.

Flower Marie

Made in Sussex, England.

Unpasteurised ewe's milk cheese.

Vegetarian rennet.

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Citrusy, sweet and tangy.

Aarewasser

Made in Emmental, Switzerland.

Unpasteurised cows milk cheese.

Traditional rennet.

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Sweet, nutty and fresh.

Morbier AOC

Made in Morbier, France.

Unpasteurised cows milk cheese.

Traditional rennet.

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Full-flavoured, fruity and tangy.

Feta/ Halloumi

Feta 

Made in Greece

Pasteurised goats and ewes milk cheese.

Vegetarian rennet.

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Halloumi

Made in Cyprus.

Pasteurised cows, ewe's and goats milk.

Vegetarian rennet.

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Laverstock Mozzarella

Made in Overton, England.
Organic pasteurised buffalo milk cheese.
Vegetarian rennet.

Burrata

Made in Italy
Pasteurised buffalo milk cheese.
Traditional rennet.