Mild and milky, with a smooth, creamy texture that is somehow dry and moist at the same time.
Isle of Mull Cheddar
This fabulously tasty, well rounded Scottish cheddar is made on the Isle of Mull by the Reade family.
Simon and Tim Jones produce this award-winning cheese on their dairy farm situated on the beautiful Lincolnshire Wolds.
Montgomery's Cheddar is often considered to be the standard-bearer of English farmhouse cheddars.
An unpasteurised ewe's milk cheese from White Lake Cheese in Somerset.
A beautiful white cheese made by Charlie Westhead at Neal's Yard Creamery in the Wye Valley with pasteurised goat's milk from Tim and Helen Wallace at Treworgan farm in Herefordshire.
Similar to French Reblochon this mellow, buttery-rich, washed rind soft cheese is encircled in spruce bark.
Sparkenhoe Red Leicester
Sparkenhoe is made in a totally authentic way using their own unpasteurised milk to an old recipe discovered by Jo and David Clarke.
Bungay Raw Butter
Made by hand by the same team as our Baron Bigod cheese at Fen Farm, this is a raw, cultured butter made using milk from their grass-fed Montbeliarde and Friesian cows.
Damson Fruit Cheese
This intense fruit cheese is made for us by hand using British damsons, sugar, and lemon juice to give a rich, jewel like preserve.
Susie's Chilli Jelly
Our great mate Susie has been making this Chilli Jelly in her kitchen for years!
Ceramic Cheese Baker
There are very few dishes more instantly appetizing than a creamy, oozing, bubbling baked cheese.
French Cheese Selection
We have long been champions of the Best of British, but when it comes to cheese it would be churlish to pretend that our Gallic neighbours lack savoir faire.