• 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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    • 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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    • Cornish Yarg
    • Made by: Dane Hopkins & Catherine Mead Milk type: Cow Milk treatment: Pasteurised Coagulant type: Animal Location: Pengreep, Cornwall How it tastes: A delicate, yoghurty cheese, which is wrapped in nettle leaves. Cornish Yarg tends to have a fluffy textured centre with lactic flavours and a buttery, creamy breakdown under the slightly earthy edible rind. Made by Catherine Mead and Dane Hopkins, Cornish Yarg...
      from £14.85
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