Canterbury Cobble
Unpasteurised semi-hard cheese. Naturally rinded brine-washed British Friesian cow’s milk cheese aged for two to four months. We use the same starter culture as in
Feta
A cornershop staple, feta can be called in to perk up couscous, salads, pizzas and pastas. This creamy white Greek cheese traditionally made from ewes’
Vintage Organic Cheddar
Godminster Vintage Organic Cheddar is a deliciously soft and creamy cheddar covered in our distinctive burgundy wax. The cheddar is matured for up to 12
Crescenza
It’s officially called Stracchino di Crescenza, but often just Crescenza and sometimes just Stracchino. Crescenza is a soft Italian cow’s milk cheese with a very
Quinkana Hard with olive oil
Hard cheese, cured in extra virgin olive oil EVOO (only in 1kg format). This is a special receipt with a unique process: the cheese is
Boursault
Boursault (pronounced Boor-soh) is a unique, soft-ripened, triple-cream cheese, produced in the Loire Valley of France. Named in the 1950’s after its inventor Henri Boursault,
Cheese of the Day
Björnost
Björnost is a hearty cheese. This rather tangy typically Scandinavian cheese weighs 10 kilos and has many irregular holes and a blue wax rind. We
Overberg
A unique press & curd-cutting process creates a creamy, mature cheese with a rich, robust flavour. Overberg was jointly awarded best new cheese in the world