Italian Provolone Ball - 1.5kg
It is a rich and firm cheese and can be eaten fresh and young, up to 2 or 3 months, with a sweet flavour; as it ages, it becomes more 'piccante'.
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Oliana's Dairy Yorkshire Pecorino Fiore (6 Months Mature) - 3kg
Taking time with the ageing process, allows it to mature for 6 to 8 months. This results in a cheese with a delicate yet slightly spicy flavour profile, complemented by subtle nutty undertones....
Brie De Meaux Quarter (AOP/PDO) - 750g
Produced in the Île-de-France region, this traditional raw milk cheese has been awarded Appellation d’Origine Protégée (AOP) status - the French equivalent of Protected Designation of Origin (PDO)...
Fen Farm Dairy Baron Bigod with Truffle
The smooth, silky texture of Baron Bigod cheese, paired with the rich truffle-infused cream, creates a decadent experience that is sure to impress. Whether you’re a truffle enthusiast or simply...
King Stone Dairy Evenlode - 5 x 250g
When young, the cheese is curdy and lactic with a sticky rind, developing a soft breakdown below the rind as it ages giving way to a buttery breakdown and a firm, curdy centre. Once fully ripened,...
Idiazabal AOP/PDO (Ewe’s Smoked) - 3kg
Made exclusively from the raw milk of Latxa and Carranzana sheep, this cheese follows a time-honoured tradition, with some variations undergoing a light smoking process over beechwood, cherrywood,...
Shepherd's Purse - Mrs Bell's Salad Cheese (Yorkshire Fettle)
This is Yorkshire's version of the traditional Mediterranean salad style cheese, made by Judy Bell and her team in Yorkshire since 1987. A very easy cheese to enjoy on your cheese board, in a...
St Albray - 2kg
The cheese has a washed rind, imparting a mildly pungent aroma and contributing to its mild yet complex flavour profile, with buttery and slightly tangy notes that intensify with age. St. Albray is...
Spanish Monte Enebro Goat Log - 1.4kg
Made from pasteurised goat’s milk, Monte Enebro is shaped into a distinctive flattened log ('pata de mulo' or 'mule’s leg'), with its signature Penicillium roqueforti rind, the same blue mould used...
It is a rich and firm cheese and can be eaten fresh and young, up to 2 or 3 months, with a sweet flavour; as it ages, it becomes more 'piccante'.