• Appleby's Cheshire
    • Made by: Garry Gray & the Appleby family Milk type: Cow Milk treatment: Raw Coagulant type: Animal Location: Shrewsbury, Shropshire How it tastes: a balance of rich, mineral flavours, juicy acidity, and a sumptuous yet crumbly texture The Appleby family have made Cheshire continuously on their farm since 1952. Theirs is the last raw milk, clothbound Cheshire made in England...
      from £7.00
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    • Rogue River Blue (Limited)
    • Now available in very limited quantities, Rogue River Blue was awarded the world's best cheese in this year's World Cheese Awards.  We have only 2kg of this champion cheese available at Blacks Corner. The rinds are beautiful and the flavor is exceptional, exhibiting the fruit, spice, blackberry, vanilla, hazelnut, chocolate and bacon flavors for which this cheese is known. The...
      £20.00
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    • Ticklemore
    • Made by: Debbie Mumford Milk type: Goat Milk treatment: Pasteurised Coagulant type: Vegetarian Location: Sharpham Estate, Devon How it tastes: This goat's cheese with a bloomy, natural rind has a white, chalky paste with fresh lemony flavours; more mature cheeses will have some delicate breakdown bringing a vegetal earthiness. Historically, these cheeses are sold quite young – at about four to six weeks – although there is current experimentation...
      from £18.75
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    • Spenwood
    • Made by: Anne & Andy Wigmore Milk type: Sheep Milk treatment: Pasteurised Coagulant type: Vegetarian Location: Riseley, Bershire How it tastes: Spenwood is a sheep's milk cheese with a supple texture and a thin natural rind. Its cream-coloured paste has a sweet, milky flavour that develops a slight piquance with maturity. Cheesemaker Anne Wigmore’s inspiration for Spenwood was a pecorino cheese she encountered while visiting the...
      from £22.35
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    • Berkswell
    • Made by: the Fletcher Family Milk type: Sheep Milk treatment: Raw Coagulant type: Animal Location: Berkswell, West Midlands How it tastes: The flavours of this cheese range from fresh and fruity to savoury and almost Parmesan like. The texture is often slightly grainy, not dissimilar to a Manchego.  The link to the farming has always been an important part of what makes Berkswell special, with...
      from £11.90
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    • Gubbeen
    • Made by: Tom & Giana Ferguson Milk type: Cow Milk treatment: Pasteurised Coagulant type: Animal Location: Schull, Co. Cork, Ireland How it tastes: A semi-soft washed rind cheese, Gubbeen has distinct meaty, savoury flavours and a pliant texture. It is incredibly moreish. Giana came from Spain via France with a cheesemaking background; her husband Tom's family has farmed at Gubbeen for generations. It is...
      from £9.60
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    • Baron Bigod
    • Made by: Dulcie & Jonny Crickmore Milk type: Cow Milk treatment: Raw Coagulant type: Animal Location: Bungay, Suffolk How it tastes: A Brie-style cheese with a crumbly texture at the core, and a silky breakdown at the rind. The flavour balances a clean lactic brightness with mushroomy, vegetal notes. Baron Bigod is made by Jonny Crickmore and team in Fen Farm, Suffolk from...
      from £13.10
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    • Stichelton
    • Made by: Joe Schneider Milk type: Cow Milk treatment: Raw Coagulant type: Animal Location: Welbeck, Nottinghamshire How it tastes: Stichelton can exhibit a multitude of long-lasting flavours ranging from green apples to beef stock. It has a juicy acidity and toasty, biscuity notes towards the rind. The texture tends to be soft and creamy. Raw milk, Stilton-recipe blue cheese had been extinct for eighteen years until...
      from £31.55
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    • Colston Bassett Stilton
    • Made by: Billy Kevan Milk type: Cow Milk treatment: Pasteurised Coagulant type: Animal Location: Colston Bassett, Nottinghamshire How it tastes: Stilton is one of Britain’s best known cheeses, and the Colston Bassett that we buy has an ideal balance of fruity and floral blue veining and creamy, buttery paste.  Billy Kevan and his team make this Colston Bassett Stilton to a unique recipe that is...
      from £12.65
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    • Cashel Blue
    • Made by: Louis & Jean Grubb Milk type: Cow Milk treatment: Pasteurised Coagulant type: Vegetarian Location: Beechmount, Co. Tipperary How it tastes: Cashel Blue has a balanced amount of blue veining which adds a lift to the rich, full-flavoured paste. This is an easy-eating blue cheese with a pleasantly buttery texture. At the time that Louis and Jane Grubb started making cheese, there was no...
      from £10.20
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    • Coolea
    • Made by: Dicky Willems Milk type: Cow Milk treatment: Pasteurised Coagulant type: Animal Location: Macroom, Co. Cork, Ireland How it tastes: The flavours of this cheese are sweet and rich with hints of caramel, butterscotch and honey. Coolea is smooth and close textured, reminiscent of Dutch Gouda. Dick and Helene Willems moved from Holland to Co. Cork, Ireland in the late seventies. They started...
      from £14.60
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    • Keen's Midi
    • Made by: The Keen Family Milk type: Cow Milk treatment: Raw Coagulant type: Animal Location: Wincanton, Somerset How it tastes: Keen's Cheddar tends to have a dense, rich and creamy texture. It has layers of flavour that range from savoury and mustardy to juicy and bright with a pleasantly sharp acidity. The Keen family has been making Cheddar cheese at Moorhayes Farm...
      from £11.98
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    • Montgomery's
    • Made by: Jamie Montgomery & Steve Bridges Milk type: Cow Milk treatment: Raw Coagulant type: Animal Location: North Cadbury, Somerset How it tastes: Montgomery's tends to be drier and more friable than other Cheddars, with a rich, brothy and savoury flavour and an almost-crystalline texture that melts in the mouth.  Montgomery's Cheddar has been made at Manor Farm since 1911. Their adaptive approach to...
      from £6.85
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    • Sparkenhoe Red Leicester
    • Made by: David & Jo Clarke Milk type: Cow Milk treatment: Raw Coagulant type: Animal Location: Upton, Leicester How it tastes: At once complex and balanced, savoury and mellow, this farm house revival of a classic British cheese is full of flavour without any aggressive acidity. The texture is firm, chewy, and pleasantly moist. After a fifty-year absence, David and Jo Clarke brought farmhouse...
      from £8.40
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    • Gorwydd Caerphilly
    • Made by: Maugan, Kim & Todd Trethowan Milk type: Cow Milk treatment: Raw Coagulant type: Animal Location: Weston-Super-Mare, Somerset How it tastes: This cheese presents flavours which are fresh and richly lactic at the centre; closer to the rind the flavour becomes more mushroomy, savoury, and earthy. Cheesemonger Todd Trethowan learned to make Caerphilly from Chris Duckett, who, in the world of British cheese,...
      from £7.70
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    • Hawes Wensleydale
    • Made by: the Wensleydale Creamery Milk type: Cow Milk treatment: Pasteurised Coagulant type: Animal Location: Hawes, North Yorkshire How it tastes: This recipe harks back to more traditional Wensleydale-making methods. Its texture is less crumbly and its flavour more buttery than many examples of Wensleydale more widely available today. The Wensleydale Creamery sources its milk from small local farms and provides work to over...
      from £11.70
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    • Kirkham's Lancashire
    • Made by: Graham Kirkham Milk type: Cow Milk treatment: Raw Coagulant type: Animal Location: Goosnargh, Lancashire How it tastes: Kirkham's Lancashire is known for its succulent-yet-crumbly texture (referred to by the Kirkham family as a ‘buttery crumble’) and its tangy, bright, full flavour. Kirkham's Lancashire is a treasure: the last farm house raw-milk Lancashire in the world. It is made by third-generation cheesemaker...
      from £8.85
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    • Cotherstone
    • Made by: Joan Cross Milk type: Cow Milk treatment: Pasteurised Coagulant type: Vegetarian Location: Barnard Castle, Co. Durham How it tastes: Cotherstone has a texture that is at once flaky, moist and bouncy. It has a fresh milky taste with pleasantly sour and citric notes. Cotherstone has been made by Joan Cross for over thirty years. She is the last remaining producer of this Dales...
      from £10.60
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