Our cheeses change regular

Lowfields Lancashire is made with milk from just 12 native Dairy Shorthorn cows, grass-fed on the lowlands between Lancashire and the Yorkshire Dales.
The true old-fashioned ‘Creamy’ Lancashire recipe produces a unique cheese that is firm yet soft, buttery and lactic.

Made by Roger Cowgill, in Ingleton, Carnforth.

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.

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.

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.

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.

Hard goat's milk cheeses typically offer a firm, creamy texture and a nutty, sometimes tangy, and slightly sweet flavour profile. They can also exhibit subtle notes of citrus, or develop a more pronounced goaty taste as they age. Some hard goat cheeses may also have a hint of earthiness or minerality. 

Made by Nicola Robinson – Holker Farm Dairy, Cumbria

Inspired by a pecorino cheese she encountered while visiting the island of Sardinia, Anne Wigmore created Spenwood cheese with a characteristic supple texture and thin natural rind.

Flavour notes:

A sweet and subtle milky flavour, that becomes a more piquant as it matures.

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.

P

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.

A re-creation of an old classic: blue Wensleydale.
Made by hand, Yoredale Blue is made to a traditional cloth-bound Wensleydale recipe.  The cheese is then pierced and aged for a further three months.  The piercing allows the blue veins to form and break down the tart-freshness of the traditional Wensleydale, giving it a smooth and soft texture with mellow spicy-blue flavour.

Made by Ben and Sam Spence in the town of Wensley, Wensleydale, England.

Barkham Blue is a pasteurised Guernsey milk semi-soft blue cheese made with a vegetarian rennet.The cheese is moulded in an ammonite round and salted in brine before it gets pierced to allow oxygen into the cheese during maturation. During its 4-5 week spell in a maturing room, oxygen allows the blue moulds that were inoculated into the milk to thrive. The texture is smooth and rich, as Guernsey milk is very high in butterfat. This also contributes to the signature golden colour, as the Guernsey

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.

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.

Huginn is a soft, smooth textured fresh, lactic goats cheese. The cheese is matured for 3 weeks, allowing it to develop its wrinkly rind.

Blue /Green spots on Huginn.

Certain times of the year, the Huginn cheese from Holker Farm Dairy, pick up spots of blue / green mould.

This mould is not introduced and is purely environmental.

The blue / green mould does not change the nature of the cheese in any way and is completely harmless.

Eve is a beautifully soft goat’s cheese, washed in Somerset Cider Brandy and wrapped in a vine leaf, which helps the cheese develop a soft paste and adds to a wonderful, more nuttier flavour.

Eve is so strikingly beautiful, it’s the perfect addition to any cheese board, enjoy sharing it with friends and loved ones.

Multi Award Winning

• Wigmore is named after the cheesemakers themselves, Anne and Andy Wigmore, it is a washed curd semi-soft cheese with a bloomy natural rind with a bready aroma. It has a loose, creamy texture. Wigmore has won many Gold Medals at the British Cheese Awards. Some like it young, some like it ripe. It is delicious at both ends of the spectrum but be ready to restrain it when it starts to run.

Flavour notes:

Sweet and mild with fruity overtones. It develops more savoury and nutty flavours as it matures.

An English pasteurised and ashed goat’s milk cheese made by artisan cheesemaker Charlie Westhead. It has a distinctive turret shape with a delicate wrinkled rind. Dorstone has a creamy and lightly fluffy texture

Described as a cross between a Vacherin and a Camembert, Winslade is a matured, soft cow’s milk cheese with a luxuriously rich, gooey paste and a spruce bound rind. Winslade is not washed, but uses similar moulds and bacteria to a washed rind cheese. This creates a characteristic pinky hue and dappled rind.