Somerset 100% Goat’s Halloumi-style Cheese - 6x 160g

Montgomery's Cheese Farmhouse Cheddar

The cheese-making process occurs daily to maintain the milk’s freshness, with Jamie following the same ancestral techniques that were used a century ago. Unlike many others, Jamie still employs...

Lyburn Farm Old Winchester Farmhouse Quarter - 1.5kg

It has a much dryer harder and crystalline paste, becoming more reminiscent of an old gouda with a distinctive nuttiness in flavour, however, it is a product of evolution and need. Old Winchester...

Hawes Oak-smoked Cheddar - 1.25kg

Butler's Farmhouse Cheese Rothbury Red - 1.6kg

Tracklement's Quince Fruit Cheese (6 x 120g)

White Lake Dairy Equinox - (6x 140g)

Sharpham Rustic With Dulce & Sea Lettuce - 1kg

The cheese is made by blending the curd and seaweed mixture and then packing it into smaller moulds. After 48 hours of draining and brining, the cheese is left to mature, allowing the flavours to...

King Stone Dairy Yarlington - 5 x 220g

The cheese sits somewhere between Evenlode and Rollright in terms of the making process. The rind is gently washed in a solution of brine and Tom’s Yarlington Mill 2019 cider. Yarlington itself is...

Curds & Croust Miss Wenna

Long Clawson Dairy Flamin' Pepper - 1.15kg

Italian Provolone Picante

Comté (18 months) - 3kg

Its paste is ivory to yellow in colour and has a dense, smooth, and shiny texture. Depending on the ripening stage, it may contain small white clusters of tyrosine, an amino acid that contributes...

Montgomery's Cheese Ogleshield

This cheese undergoes a special brine wash every three days, resulting in a slightly tangy, moist rind that enhances the cheese’s flavour profile. When Jamie took on the role of cheese master from...

Lymn Bank Farm Barrel Black Cracked Pepper – 10x 145g

Artisan Farmhouse Yorkshire Gouda

Pure Sheep Cheese (Manchego-style) with Black Olives - 6x 150g