There are very few dishes more instantly appetising than a creamy, oozing, bubbling baked Camembert.
Jonny Crickmore imported his herd of red and white Montbeliarde cows from small French alpine farms, and they now graze the lush meadows of Stow Fen where Jonny makes this fabulous...
Cote Hill Blue
A soft blue cheese made in Lincolnshire from unpasteurised cows milk.
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.
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.
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.
Ceramic Cheese Baker
There are very few dishes more instantly appetizing than a creamy, oozing, bubbling baked cheese.
Our thick traditional Scottish oatcakes are made in Scotland using Scottish oats.