Our cheeses change regular

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.

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.

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.

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.

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.

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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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.

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

• 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.

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.

St Sunday’s – Is a farmhouse soft
cheese made with outstanding organic milk.

James Robinson is one of the most
inspirational dairy farmers in the UK;
producing organic milk from Dairy Shorthorn
cows out to pasture. Nicola couldn’t pass by an opportunity to make a
brilliant new oozy soft cheese highlighting
the richness of his pasture and milk.