The cheese is rich and buttery with a briney, spritzy acidity. The texture is smooth, giving and silky.
Made by David Jowett from his Manor Farm in the Cotswold village of Chedworth,...
Aged for a minimum of 30 days, Tomme de Savoie develops a firm yet creamy interior, speckled with small, irregular holes, and covered by a thick, grey-mottled natural rind. The flavour is mild,...
Mature cheddar with jalapeños, bell peppers, cayenne pepper and garlic incorporated… this cheese really provides all the heat you want in a spicy cheese, as well as the extra hit of garlic.
It is softer and has a more open texture than most English hard cheeses. It is uncoloured and may have a naturally mouldy rind. The cheeses are traditionally made thinner than a Double Gloucester,...
Aged for a minimum of 5 months, but often matured for up to 12 months, Gruyère de France develops a smooth, dense interior with the characteristic small, irregular holes formed naturally during its...
Protected by its Appellation d’Origine Protégée (AOP) status, Fourme d’Ambert must be made using traditional methods, ensuring the highest quality and authenticity. This unpasteurised version...
A favourite of Rick Stein and Raymond Blanc, Mrs Bell's Blue is as creamy as her sister cheese, the Yorkshire Blue, but distinct in appearance via its whiter coloured body, contrasting beautifully...
Aged for 12 months, this Manchego develops a firm, crumbly texture with a golden-ivory hue, featuring crystalline specks that enhance its deep umami richness. The flavour is robust and...
