Our cheeses

Aroma of mountain meadows. Sweet and gentle flavour.

Alp Blossom’s simply stunning appearance ensures this cheese will be the belle of the ball on any cheese platter. The rind is coated in a mix of scented flowers and herbs

Powerful and tangy.

At least an extra six months spent in the family's maturing rooms gives this Cheddar even more stunning complexity and richness.

Murcia al Vino is a goats cheese from the Murcia region of Spain. It's name literally translates to “drunken goat” and this is due to the red-wine bath the cheese receives, giving it a distinct purple rind. Murcia al Vino is a hard yet creamy goats' cheese that is slightly milder compared to others.

Handcrafted using milk from their own grass-fed cows, clothbound and naturally matured, typically for 18 months. The extra ageing allows it to develop complex savoury flavours with more bite.

Rich, nutty, and sweet, with a hint of grassy freshness and a tangy finish. As it ages, it develops deeper, earthy notes. Some say it has a nutty meatiness with caramelised fruity notes.

Texture: Dense and crumbly, but creamy when warmed. Mature wheels can have crystalline pockets that add crunch.

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. A taste of the pastureland.

12 months matured West Country Farmhouse Cheddar truckle. It is smoked over oak chips for several hours and the result is this delicious smoked Cheddar.

Sharpham Rustic is crafted using the sweet, incredibly rich milk of Jersey cows, giving it a bright sunny colour. The semi-firm, crumbly paste is encased in an edible bloomy rind. Its wonderfully sweet and buttery flavour making it a fantastic savoury snacking cheese.

As a hand-made, single-herd cheese, Wyfe of Bath's taste changes slightly according to the season, but it is always sweet and rich, and redolent of buttercup meadows! The cheese is similar in style to a young Gouda, but it is not pressed, and this gives it a much more springy texture than its Dutch cousin.

Cloth-wrapped, hand-made Dorset Cheddar, cave-aged in Somerset for a depth of flavour and a moist texture. It is fruity and tangy with a rich, deep flavour and a hint of sweetness.

Mountain forest aroma. Rich and fudgy texture. Earthy flavour.

A true Tomme de Savoie, from a time before the rise of industrialised cheesemaking. Redolent of a woody wonderland, this is a cheese of great structure and complexity.

semi-cured Mahon cheese has a lactic, clean and damp cellar aroma. It is very buttery with a smooth, creamy paste. Its flavour has a pleasant acidity mixed with butter notes and an aftertaste reminiscent of dried fruits and raw hazelnut.

It has an intense, zesty taste and a crumbly texture that's rich, full and slightly salty at the finish. Even its aroma has been described as special, suggesting roast lamb to some. Manchego is marketed at various stages of maturity from "cured" at 13 weeks to "aged" at more than three months.

Complex and balanced, nutty and mellow, this farmhouse revival of a classic British cheese is full flavoured without any aggressive acidity. It has a texture that is at once chewy and moist.

Yoredale 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.

The cheese has a sweet and buttery flavor that's enhanced by the addition of chives and garlic. The fresh, puréed garlic complements the creamy character of the cheese. 

A striking, nettle-wrapped cheese whose delicately earthy rind gives way a buttery breakdown and crumbly core, with notes of lemon and yoghurt.

Traditionally oak-smoked, with a smooth texture and a mild smokey flavour. Smoked Northumberland is primarily a smooth and mellow cheese, with long-lasting overtones of smokiness. Drink Pairing: Goes great with a shiraz, malvasia nera or if you're a white fan then try with something dry and fruity

Tasty Lancashire is matured for up to 12 months, this makes it firmer and gives a stronger flavour. It is excellent for cooking & melts whilst retaining its full flavour.

Made from a blend of fresh cow's and goat's milk, enriched with penicillium roqueforti and a unique starter culture, each wheel undergoes a labour-intensive process. The curds, formed to hazelnut-sized perfection, are drained of whey, which feeds local livestock.

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Smooth, cold-butter texture, and a flavour with earthy tones.

Little blue cows' milk cheese from Cheshire.

Melting in the mouth with a velvety-soft creamy texture, this stilton dances on the palate with an exquisitely spicy tang and a long-lasting finish you’ll be glad sticks around.

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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.

The Vacherin season is back. 

Made from the rich, unpasteurised milk of alpine pastures, this cheese has a melting, voluptuous texture.

Vacherin Mont d’Or is only made between the 15th August and 15th March, when the cows have come down the mountain from their high summer pastures, and their milk is too fatty and not plentiful enough to make whole Comté wheels. The Comté co-operatives then turn their hands to making this truly seasonal cheese.   

(Only sold as a whole 500g cheese )

A creamy, white bloomy-rind cheese handmade on the farm by Jonny and the team, from our own Montbeliarde cows milk. It has a smooth silky texture and a golden curd, with long lasting warm earth, farmyard and mushroom flavours.
It is the only traditional Brie-de-Meaux style cheese produced in the UK. Not suitable for vegetarians.

Brie de Meaux is the most famous of the French cheeses, which means that there can be many variations. This has a smooth runny texture, with a strong yet creamy flavour.

A soft cow’s milk cheese rubbed in vine ash.

To brie, or not to brie? That is the question. And the answer is always yes. Obviously! Especially when we’re talking about the soft, creamy and rich, organic Cotswold Brie from Simon Weaver. It’ll continue to develop flavour over time, without ever growing too pungent, just as a good cheese should. Together with a crisp English apple, it’s a cracking light lunch, but it’s equally at home on a dinner party cheese board.

A pasteurised cow's milk Camembert made by Fromagerie Gillot. With a soft and creamy texture, this succulent classic cheese offers all the essential components of a well-crafted Normandy Camembert.

This Brie is smoked over a cool Applewood chip in a small smoking shed, and turned half way through the smoking process to allow the flavour to cover the whole Cheese. While this is a firmer soft cheese, its delicate smokey flavour adds a depth to the taste and compliments the range beautifully.

Delicate and buttery. The cheese is shaped like a shield, in reference to the Knights Templar military order who were active in the Languedoc area. Typically made from goats’ milk, the use of cows’ milk here is a creative twist.