ARTISAN British cheeses and a few continental classics at Ba

It is handmade using traditional

methods before being bound in

cloth and matured for 12-15

months. A rich and buttery

cheddar that offers outstanding

depth of flavour, which develops as

it reaches the back of the palate.

Brothy to grassy to caramel notes.

This Yorkshire Pecorino Fresco (‘young Pecorino’) is only 30 days old, and like all classic Italian young cheeses is smooth, yoghurty and sweet. You could easily over-indulge…

Made by Mario Olianas in Otley, near Leeds, West Yorkshire.

Full-bodied and dense with a

masterful creamy texture, this

hard cheese has a remarkable

ability to ramp up with each

succulent bite, building an

unbelievable amount of

complexity, power, and longevity.

Fellstone Wensleydale is smooth, creamy, and buttery, unlike traditional Wensleydales which are crumbly. It has a classic lemon yogurt acidity, but also has notes of earthiness and minerals, especially near the rind.

hazelnut, sweet apricot, and hay,

with a nutty and sweet aroma and

a unique texture that is not quite

hard and not quite soft. It combines

the nuttiness and tang of Mature

Cheddar with the floral notes of

Alp Blossom, resulting in a sweet,

rich flavor with a complex, slightly

funky rind.

A rich, buttery cheese with a

golden yellow curd. Crumbly, yet

creamy in texture, this cheese is

tangy, salty and full of complex

character with well balanced

acidity and a real depth of flavour

that lingers

Park House Cheddar is handmade on the farm, using  free-range organic milk produced that day by Jersey Friesian cows. It is a creamy, close textured cheese, which is mellow in character.  Park House cheddar is great for a cheese board, cheese sandwich or to cook with and we think it has a tendency to melt in the mouth!

As the milk changes with the season and depending which pasture they graze the day before, each handmade cheese is unique, varying slightly the background tastes and texture.

nutty, savoury, and sweet caramel

flavours, with a smooth, moist, and

chewy texture that can become

more brittle with age

Smoked Lancashire, a variation of

'Creamy Lancashire,' is produced

with unpasteurised cow's milk at

Mrs Kirkham's Lancashire Cheese

farm in England.

Buttery and tangy flavour profile

with notes of lemon and yogurt. Its

texture is described as moist,

crumbly, and creamy,

Ogleshield is a semi-soft, washed￾rind cheese with a complex flavour

profile that balances rich, savoury

notes with a subtle sweetness.

This one year aged cheddar infused

with Italian truffle offers the

perfect balance of creamy cheddar

and earthy, aromatic truffle notes.

Plus, those delightful bursts of

crunch from the calcium lactate

make each bite extra special.

A unique cheese, hand-made by Will Clarke, from the family’s own pedigree Holstein-Friesian cows. It has a beautiful, peachy coloured paste, shot through with meandering blue veins, and a mellow rich and buttery taste.

A soft blue cheese made in Lincolnshire from unpasteurised cow's milk. It has a stunning flavour, a robust blue punch and a wonderfully creamy consistency.

Darling Blue is a newly-created British blue cheese made on Doddington farm, bordering Scotland, using milk fresh from their herd of cows.  It is firm textured and has delicate blue veining, which breaks down the texture and flavour of the cheese to make Darling Blue smooth and creamy with a rich complex flavour.

Made by Maggie Maxwell in Wooler, Northumberland, England.

Barkham Blue is a mellow, buttery

blue cheese with a rich, smooth,

melt-in-your-mouth texture and a

peppery tang, without the

harshness of some other blues.

Creamy, fudgy texture with a

mellow yet characterful flavor that

is slightly tangy.

Long Clawson Blue Stilton offers a

robust, tangy flavour with a creamy,

crumbly texture. It has a complex

profile with a mild sharpness and a

subtle earthy depth from the blue

veins. The taste is balanced,

moving from initial creamy and

nutty notes to a salty finish.

L

A robust and rounder flavour than

other stilton's, Young Buck

possesses a high level of minerality

and a noticeable degree of good

salting. The rind is quite gnarly

contrasting the delectable smooth

paste resulting in its delightful

mouthfeel. The cheese dissipates

quickly, but the full flavour

continues to endure long after

It is the only traditional raw milk Brie-de-Meaux style cheese produced in the UK, a creamy, white bloomy-rind cheese handmade on the farm by Jonny and the team using raw Montbeliarde cows milk. It has a smooth silky texture and a golden curd, with long-lasting warm earth, farmyard, and mushroom flavours.

Flavour notes:

A creamy, white bloomy-rind cheese. It has a smooth silky texture and a golden curd, with long lasting warm earth, farmyard and mushroom flavours.

Buchette aux Fleurs is a fresh

cheese, dotted with colourful

flowers. A round cheese, with a

fresh, pleasant flavour. A creamy

and melting texture with Honey

flavours

Single herd, organic cow’s milk.

Rollright is a washed rind soft

cheese banded in spruce bark. It

has a thin, orangey-red rind and a

smooth buttery interior,

reminiscent of the clover pastures

that the herd graze on. A strong

flavour of Butter, think of your first

slice of buttered toast in the

morning. Salty with subtle nutty &

smokey bacon notes.

An English Camembert good

enough to make a Frenchman

weep: vegetal, porcini-flavoured

and intense.

This makes for a more intense

flavour – making an already

brilliant cheese simply

outstanding.

A triple-cream cheese, a classic of

the French Parisian style. Extra

cream is added to the milk before

making the Finn cheese, ensuring

it has a rich, delectable flavour and

smooth texture.

Vacherin Mont d'Or season has arrived!
This beautifully rich and indulgently creamy cheese turns irresistibly soft and spoonable when ripe. Expect a deep, savoury flavour with earthy, woodsy, and subtly resinous notes, all thanks to its signature spruce bark casing.