Oak Smoked Stanford
It takes 18 hours to smoke this cheese using an age old cold smoking technique. Smoking is an ancient art and food preservation method. We send
Old Winchester
Also known as Old Smales, Old Winchester is an older version of Winchester, on a previous page. This is now a much dryer and harder
Pasamontes mature
Stand out his round and powerful bouquet, with a penetrating aroma, is the indisputable protagonist in any table. Ripening is 6 -7 months. Click here
Ashmore Farmhouse
Unpasteurised hard cheese. Our award-winning naturally rinded cheddar-style cheese made from British Friesian cow’s milk and matured for at least six months. A deep, rich,
Lyburn Lightly Oak Smoked
This cheese is based on the Lyburn Gold, still a washed curd cheese but the eyes are not so prominent and is smoother, to give
Shropshire Blue
Colston Bassett Shropshire Blue is instantly recognisable with its distinctive orange body and blue veins spread throughout. The natural rind is a deep orange-brown shade.
Cheese of the Day
Pago “Los Vivales” Burgundy label
Made with 100% raw sheep milk. This is a cheese with a very firm consistency and a smooth, thin and hard honey-coloured natural rind. When
Livarot
Livarot is a French cheese of the Normandy region, originating in the commune of Livarot. It is a soft, pungent, washed-rind cheese made from cow’s milk. The normal weight for a round
Cheeses in numbers
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