Black Bomber Snowdonia Cheese Company from Wales produces this extra mature Cheddar wrapped in a coating of black wax. Traditional creamy, full flavoured Cheddar; it exudes an intense and strong taste that tantalizes your taste buds. The smooth and moist textured cheese is popular and won many awards including 2010 Silver Medal at the Nantwich International Cheese Show and 2007 World Cheese Award Bronze winner. This unique tasting cheese goes wonderfully with a crusty baguette and pickles. (Wales, Cow s Milk, Pasteurised) Red Storm A recent addition to the range, and smartly dressed in vivid red wax, Red Storm boasts serious vintage credentials, aged for typically 18 months creating an intense flavour and refined texture. This is a creamy and flavoursome Red Leicester of the highest order. Red Storm has already made a name for itself, winning a Bronze at the Nantwich International Cheese Awards. (Wales, Cow s Milk, Pasteurised) Green Thunder Green Thunder represents a real achievement in cheese-making that any cheese lover will appreciate striking the perfect balance of complementary but powerful flavours to create a singular, delicious savoury experience. This is a delightful mix of garlic and herbs infused into a strong cheddar. Green Thunder is a Gold medal winner at the Global Cheese Awards. (Wales, Cow s Milk, Pasteurised)
Beechwood Smoked With its gently nutty texture and subtle smoky hues, naturally smoked Beechwood cheese really captivates, with mellow depth and warmth. Underlining its growing appreciation within the cheese fraternity, Beechwood is a Great Taste Award winner as well as a Global Cheese Awards and British Cheese Awards Gold medal winner. (Wales, Cow s Milk, Pasteurised) Pickle Power Inspired by the traditional British Ploughman s Lunch, Pickle Power is just begging to be taken on a picnic. The rich mature Cheddar and pickled onion tang the palate in unison, giving a fresh savoury flavour that s best enjoyed outside but which also makes a welcome addition to any cheeseboard. A popular choice in Britain, Pickle Power is a Bronze medal winner at the British Cheese Awards. (Wales, Cow s Milk, Pasteurised) Brie De Meaux Brie de Meaux, named after the town of Meaux, is a French cheese produced in the region of Brie, located 50 kilometres to the east of Paris. Evidence in the chronicles of Charlemagne suggests the tasting of Brie by the Emperor in the year 774. It is also said, Louis XVI last wish was a tasting of Brie cheese. In 1814, the European Tournament at Congress of Vienna, awarded Brie de Meaux the "Le Roi des Fromages" (The King of Cheeses) for its unarguable flavour and texture. Brie has a milk and rich taste underlined by sweet and buttery flavours of mushrooms or truffles and almonds. The cheese pairs perfectly with Champagne, a red Bordeaux or Bourgogne (Burgundy). (France, Cow s Milk, Unpasteurised)
Reverend French Brie This classic French cheese barely needs an introduction, especially when Révérend is one of most famous Brie producers in France. Made the old fashioned way with 60% fat content cream, this cheese is loved for its ripe flavours and velvety texture. This lovely full Brie is as happy on a cheeseboard as it is melting over caramelised red onions. (France, Cow s Milk, Pasteurised) Trevarrian Cornish Brie Trevarrian Cornish Brie delivers a mild, buttery flavour with a hint of sharpness and clean mushroom notes, and this classic cheese can be aged at home to intensify the flavours. (England, Cow s Milk, Pasteurised) Bleu Des Causses Bleu des Causses is a French blue cheese made from raw milk of Montbeliarde and Aubrac breeds of cow. A close cousin to Roquefort, it is produced in the Languedoc region of southern France and was granted AOC name protection in 1979. Traditionally, the cheese was made from a mixture of sheep's milk mixed either with cow's or goat's milk. But according to French cheese laws, the cheese came to be made exclusively from cow's milk. Bleu des Causses has a high fat content of 45% and is matured for at least seventy days. However, the cheese can also be matured for up to six months in Gorges du Tarn's natural limestone caves to develop a full and fine flavour. A taste of the Bleu des Causses will proffer a blend of rich milkiness amidst the peppery and spicy notes of the blue mould. The summer produce bring out their unique grassy and clover flavours. It pairs excellently with sweet white wine and dessert wines such as Sauternes or Mulderbosch Late Harvest Sauvignon Blanc. (France, Cow s Milk, Unpasteurised)
Delice De Bourgogne Delice de Bourgogne is a French classic triple crème cheese made by Fromagerie Lincet on the lines of other classics such as Brillat Savarin or Explorateur. It originated in the Burgundy region of France where the company factory is located. The cheese is made by blending full fat cow's milk with crème fraîche to create an incredibly delicious soft cheese with a rich flavour and a smooth, melt-in-the-mouth texture. Unlike many simple triple crème cheeses, Delice de Bourgogne has a white, bloomy and pungent rind. This high fat cheese pairs very well with Champagne or Ciders and Wheat Beers. (France, Cow s Milk, Pasteurised) Mont D Or Mont d Or is only made between the 15th August and 15th March, when the cows have come down the mountain from their high summer pastures, and their milk is too fatty and not plentiful enough to make whole Comté wheels. The Comté co-operatives then turn their hands to making this truly seasonal cheese. Our version is an outstanding example: rich and voluptuous, with a resinous flavour from the spruce bark that encircles it. A splendid cheese, possibly the softest of them all. (France, Cow s Milk, Unpasteurised) Barkham Blue Barkham Blue has a very distinctive appearance. Made in a 1kg ammonite shaped round, it is covered in an attractive natural mould ripened rustic rind. The deep yellow moist interior is spread with dark blue green veins. It has a rich blue taste, smooth buttery texture with a melt in the mouth flavour, without the harshness associated with some blue cheese. (England, Cow s Milk, Pasteurised)
Manchego Manchego is produced in the La Mancha region of Spain, which is also home to Don Quixote. It is made from unpasteurised sheep's milk. It is one of the popular cheeses from Spain, made from sheep's milk. The traditional use of grass moulds leaves a distinctive, characteristic zigzag pattern on the Manchego cheese. Authentic Manchego is only made from the Manchego sheep's milk. Manchego cheese is made from both pasteurised and unpasteurised milk. The farmhouse version is produced from unpasteurised milk while the industrial version is produced from pasteurised milk. The rind is inedible with a distinctive, traditional herringbone basket weave pattern, pressed on it. A typical ear wheat pattern is pressed onto the top and bottom wheels of the cheese. There are specific differences in Manchego cheeses, depending on their aging period. This celebrated cheese has won gold and silver award at the 2014 World Cheese Awards. (Spain, Sheep s Milk, Pasteurised) Spitfire Cheddar A long term favourite, produced in Somerset, this cheese has a dedicated following. Blended with chillies and spices it has a strong taste and is good with a cold beer or grated on toast. A better and tastier alternative to supermarket Mexicana, this cheese has a real kick of heat that may not suit everyone, but it certainly warrants a place on your cheeseboard as a talking point! (England, Cow s Milk, Pasteurised)
Chaource Chaource is a soft cheese made from cow s milk in the village of Chaoruce, France. This cylindrical shaped cheese has a soft-ripened, creamy and a little bit crumbly, non-elastic texture. Surrounded by a white velvety rind, its ageing process lasts between 2 weeks to 2 months. Many people like to eat young Chaource, when its rind is hardly formed whereas others eat after it attains full maturation. During its ageing time, the cheese has a bit salty, buttery and milky taste. Together with 25% fat, it also contains animal rennet. (France, Cow s Milk, Unpasteurised) Highland Chief The Isle of Kintyre, Highland Chief whisky cheese is a whisky lover s delight. Blended with Islay single malt whisky, you ll imagine the view from the Inner Hebrides when you taste this old favourite. Our highly popular cheese is a prime mature Scottish cheddar, carefully blended with flavoured ingredients. Delicious when eaten alone, with crackers or oatcakes, or as part of a delightful meal, they are guaranteed to deliver a taste sensation. (Scotland, Cow s Milk, Pasteurised) Cave Aged Gruyere Gruyere has a sweet and slightly salty flavour, creamy and nutty when young becoming more earthy and complex as it matures (our Cave Aged Gruyere has been matured for up to 12 months in the secluded caves near Lucerne in Switzerland). A wonderful cheese for baking with as it melts beautifully but is particularly suited for fondues together with Vacherin and Emmental. Traditionally Gruyere is used in French Onion soup and Croque Monsieur. (Switzerland, Cow s Milk, Unpasteurised)
Comte AOC Comté is a French cheese produced in the Jura Massif region of Eastern France. The unpasteurised cow's milk used is mainly from Montbeliarde Cattle or French Simmental (or cross breeds of the two). This hard mountain cheese is matured to perfection in the silence and darkness of special caves where the cheese gets its unique taste, texture and colour. There are several maturing cellars in the region where Comté is ripened for a minimum of 4 months to 18 or 24 months. Comté was one of the first few cheeses to receive an AOC (Appellation d'origine controlee) status in 1958. It is one of the most popular AOC cheeses in France with around 40,000 tonnes of annual production. Considered one of the finest cheeses in the world, a wedge of Comte reveals a pale yellow interior and a texture that can vary from silky, flabby to crystalline. (France, Cow s Milk, Unpasteurised) Stilton by Colston Bassett Colston Bassett is one of the smallest dairies in the United Kingdom. They make their pasteurized cow's milk Stilton the traditional way using hand-ladled curd and animal rennet, not to be found at any other Stilton maker. Thus, the texture of Colston Bassett Stilton is more luscious, creamy and full-bodied and the flavour, more complex and deeper than any other cheese produced with vegetable rennet. It has a close, creamy texture with pale, ivory paste that edges onto amber as it gets close to the rind and a homogeneous distribution of blue coloured veins. The wrinkly rind is slightly sticky, orange-brown in colour, speckled with patches of white mould. Flavour-wise, Colston Bassett Stilton is earthy and lactic, balanced by the richness of blue mould and butter. When young, it tends to be slightly tangy, but this will disappear as the cheese matures. This celebrated cheese won a gold medal at the 2014 World Cheese Awards. (England, Cow s Milk, Pasteurised)
Shropshire Blue by Colston Bassett Made of pasteurised cow's milk, it is produced by the Long Clawson, Leicestershire and the Cropwell Bishop and Colston Bassett dairies in Nottinghamshire. It is a semi-firm blue cheese described as a cross between Stilton and Cheshire. In a period of 10-12 weeks, it forms an orangebrown, natural rind and smooth texture. With a sharp, strong flavour and a bit tangy aroma, it is a vegetarian's cheese having a fat content of 48%. It can be paired with Port Noir and Riesling. This celebrated cheese has won many medals including silver at the 2014 World Cheese Awards. (England, Cow s Milk, Unpasteurised) Lincolnshire Poacher Double Barrel Lincolnshire Poacher is an award-winning handmade cheese produced on a dairy farm nestling on the eastern edge of the beautiful Lincolnshire Wolds. It is made in a way that is similar to traditional West Country Cheddar using unpasteurised cow s milk. The cheese was invented by Simon Jones from Lincolnshire, who decided to turn the spring milk from his herd of Holsteins into cheese. Traditional Lincolnshire Poacher is available in a cylindrical shape, coated by a rind appearing similar to granite. It is a slow-maturing cheese that takes between 12-24 months to develop a golden, straw-coloured yellow pate and spotted brown and gray colour rind. One gets daily and seasonal variation in terms of both flavour and texture but all-in-all the cheese has both cheddar and gruyere-like qualities. It has a smooth texture and a strong taste. In summer, notes of pineapple, toasted nuts and grassy dominate the flavour profile while in winter the taste becomes savoury and almost meaty. Lincolnshire Poacher pairs well with full bodied reds and whites and beer. (England, Cow s Milk, Unpasteurised)
Marksbury Smoked Rich and strong, intense cheddar with a deep buttery texture which adds to its richness. Great tangy flavour makes it ideal for a cheese sauce too. This version is oak smoked for a fragrant smoky taste that is just right. (England, Cow s Milk, Unpasteurised) Belton s Double Gloucester Double Gloucester has a smooth, buttery texture with a clean, creamy, mellow flavour, traditionally made from milk produced by Old Gloucester cattle. It is usually eaten at between 6 to 12 months of age, and is a rich golden straw colour. Double Gloucester is traditionally made as a large wheel with a thick rind to withstand the annual cheese rolling ceremonies when cheeses were rolled down the hills in Gloucestershire to protect grazing rights. The recipe for this cheese disappeared during the last war but was remembered by one old lady who used to make it and it was resurrected by Jim Matthiason. (England, Cow s Milk, Unpasteurised) Special Reserve Gouda Directly from the Netherlands, our Special Reserve Gouda Cheese is a versatile pale coloured cheese possessing a smooth texture to the bite and is ideal for adding to a multitude of recipes. Mild to medium strength cheese with varying caramelised fruit flavours that improve with age. (Holland, Cow s Milk, Unpasteurised)
Jarlsberg Jarlsberg is a mild, semi-soft cow s milk cheese of Norwegian origin. Created by Anders Larsen Bakke, it resembles a Swiss Emmental with distinctive, open and irregular eyes. Many a times Jarlsberg is marketed as a Swiss cheese because of its characteristics, though it tends to be sweeter and stronger than Emmental. Beneath the yellow-wax rind of Jarlsberg is a semi-firm yellow interior that is buttery, rich in texture with a mild, nutty flavour. It is an all-purpose cheese, good for cooking as well eating as a snack. Since the cheese melts so well, Jarlsberg tastes delicious on sandwiches, fondues, quiches and on hot dishes. The versatility of the cheese is appreciated well beyond the Scandinavian world in US, UK and Europe. A good Merlot and a nutty Jarlsberg will prove to be a fascinating mix. (Norway, Cow s Milk, Unpasteurised) Pecorino Pecorinos are traditional, creamery, hard, drumshaped cheeses. They come in a variety of flavours determined by their age. Aged Pecorinos referred to as stagionato are hard and crumbly in texture with buttery and nutty flavours. Young or semistagionato and fresco Pecorinos feature a softer texture with mild, creamy flavours. A good Pecorino will have smooth, hard rind that is pale straw to dark brown in colour. The rind will vary in colour, depending on the age of the cheese, and may include a protecting coating of lard or oil. Its compact interior is white to pale yellow in colour, with irregular, small eyes. This is a great cheese for pasta dishes or to be used as a direct replacement to Parmesan. (Belgium, Sheep s Milk, Pasteurised)
Parmesan The Parmigiano Reggiano or Parmesan cheese as it is called in English is considered to be among the top cheeses by cheese connoisseurs. Today, it is produced by various producers. However, PDO designation states that for a cheese to be called as Parmesan, it has to be produced from cows grazing on fresh grass and hay. Cheeses mocking Parmigiano Reggiano are called as Parmesan or Italian hard cheese by producers to avoid legal issues. Parmigiano Reggiano cheese is named after the provinces in which it is made, namely Provinces of Parma, Reggio Emilia, Modena, Bologna and Mantua. Our Parmesan is the real deal. True Parmesan cheese has a hard, gritty texture and is fruity and nutty in taste. Cheeses mocking Parmesan or inferior Parmesan may have a bitter taste. Parmigiano Reggiano cheese is mostly grated over pastas, used in soups and risottos. It is also eaten on its own as a snack. Cerne Abbas Cheddar A rich, full flavoured tangy cheddar with a creamy sweetness and crunchy texture. Its natural salt crust enhances the taste without being overpowering. A beautiful cheese with fantastic flavour. (England, Cow s Milk. Pasteurised)
Montagnolo Affine Montagnolo Affine is a surface-ripened, triple cream cheese made by Käserei Champignon, Lauben / Allgäu, Germany. Aged at low temperature, and cold-maturation process, it slowly develops aromatic, consistent and spicy flavour. The creamy paste with blue veins has a distinctive, sweet aroma. Montagnolo is available in two different varieties such as; one with a grey rind or a white mould. This rich, buttery and little piquant cheese has won the Supreme Champion award at the 2013 International Cheese Awards. (Germany, Cow s Milk, Pasteurised) Rambol with Walnuts Creamy pasteurised French cow's milk cheese with walnut pieces. This is a very different cheese to almost all others we stock. Customers love the creamy flavour with the fantastic walnut flavour running through the cheese. (France, Cow s Milk, Pasteurised) Wensleydale and Cranberry Wensleydale was first crafted in Yorkshire during the 12th Century by a group of Cistercian monk settlers. This fruity variant works well with a crisp white wine such as a Spanish Albarino. This variant is made in Yorkshire and is a huge favourite at Christmas time in particular. (England, Cow s Milk, Pasteurised)
Wensleydale with Apricots Wensleydale was first crafted in Yorkshire during the 12th Century by a group of Cistercian monk settlers. This fruity variant works well with a crisp white wine such as a Spanish Albarino. This variant is made in Yorkshire and is a huge favourite at Christmas time in particular. (England, Cow s Milk, Pasteurised) College White with Truffles College White is a traditional Brie type cheese made with raw milk. It will mature to a strong characterful flavour enhanced by the truffle mixed applied. (England, Cow s Milk, Unpasteurised) Epoisses This soft cheese has a powerful rich flavour with a pungent smell; the pate, a mouth watering taste of sweet, salty and creamy milk flavours. The pate is fine textured. The rind is regularly washed in Marc, this adds to its complexity and fascinating taste. (France, Cow s Milk, Unpasteurised)
Reblechon Reblochon features a fine velvety rind, varying from yellow to orange in colour. The close textured pate is very smooth, supple and ivory in colour. Farmhouse cheese discs are matured for at least two weeks, during which the cheese develops an edible light beige crust and buttery dough. Reblochon has a slight scent of the cellar and a mild fruity taste with an intense nutty aftertaste. Its delicate and subtle flavours go well with a glass of Savoie wine. The cheese is excellent on the cheeseboard or can be melted on baked potatoes. Reblochon also features as a classic ingredient in one of the Alps' best-loved dishes, the Tartiflette. This celebrated cheese recently won Bronze medal at 2014 World Cheese Awards (France, Cow s Milk, Unpasteurised) Pont l'eveque Pont l'eveque is a French cheese. It is believed that its name is derived from 'Norman abbey' in Normandy, France where it was mainly produced during the 12th century. The cheese is also known as Moyaux cheese. Probably one of the oldest cheeses of that area, Pont l'eveque was called as d'angelot during ancient days. Made from cow's milk, this cheese is manufactured throughout the year. Small, square shaped Pont l'eveque is of pale yellow colour while its rind has white-orange colour. A soft and very rich cheese with creamy and full-bodied flavour, tastes best when eaten at room temperature. It is an excellent dessert cheese, which goes well with a robust wine. (France, Cow s Milk, Unpasteurised)
Cashel Blue Jane and Louis Grubb have been making the Cashel Blue cheese on their farms since 1984. It is Ireland s original, farmhouse blue cheese as till then there was no blue cheese made on Irish farms. Nearly 50% of the pasteurised milk used in the cheese comes from Grubb s selected Holstein-Friesians cows while the remaining comes from local herds. The rennet used in making in this cheese makes it suitable for vegetarians. Depending on the age, Cashel Blue texture varies from chalky to soft yellow paste and a characteristic bluish green mould. Young cheeses taste & smell chalky, lactic and mildly blue while the older ones are rich & buttery with a wellformed blue colour. Over 18 weeks of maturing, the cheese takes on a robust flavour and is granular in texture. It is one of the finest blue cheeses that relies on its balance in taste, texture and aroma. (Ireland, Cow s Milk, Pasteurised)