Made from the milk of 100% grass-fed cows, developing a deliciously creamy flavour. Wrapped in nettles (which are completely edible)  it is slightly crumbly in the core with a young, fresh, slightly tangy taste and is made by hand in open round vats. Handmade at Pengreep farm near Truro, this wonderful semi-hard cheese is made from the milk of 100% grass-fed cows, developing a deliciously creamy flavour. Wrapped in nettles (which are completely edible)  it is slightly crumbly in the core with a young, fresh, slightly tangy taste and is made by hand in open round vats. Named after its original maker Alan Gray reversed his name, Cornish Yarg is one of the UK’s best artisan cheeses and winner of Best English Cheese 2012 at the International Cheese Show. Further information: After pressing and brining, the cheese is wrapped in nettle leaves picked wild from neighbouring properties.  The leaves are carefully brushed onto the cheese in a traditional pattern and they attract wonderful natural occurring moulds of various colours, which help the cheese ripen.  The final product has an attractive, lacy pattern of leaves in blue and green, giving the finished cheese a very unique appearance. Cornish Yarg has no GMO ingredients.

If blue cheese is your thing then you simply HAVE to give this Multi-Award Winning Colston Basset Stilton a taste! There's just no better Blue out these for your Christmas cheeseboard... It’s a full-fat, blue-veined marvel with a tasty natural rind and a complex balance of flavours that are rich, creamy, tangy and deliciously clean without being overpowered by “blue” notes. Produced in the Vale of Belvoir, the recipe for this cheese has been fine-tuned over the past 100 years, and, to this day, this Stilton is handmade using pasteurised milk sourced from local farms. It's then matured traditionally on pine shelving for at least 3 months. So we suppose it’s really no surprise that it’s the proud owner of a World Cheese Award gold medal and three gold stars from the 2014 Great Taste Awards! But awesome flavour aside, this cheese is also a health powerhouse. As stilton contains penicillium roquefortii, it actually makes for a fantastic pro-biotic helping keep your gut nice and healthy by helping you break down your grub and create an unfriendly environment for harmful bacteria! It’s chock full of bone-strengthening calcium and muscle-building protein with 22g per 100g AND it’s suitable for vegetarians. A must-have addition to your Christmas shopping list, this delicious Stilton is so good it may even convert all those anti-stilton cheese fans in your family this festive season - it's THAT good!

Blacksticks Blue is a farmhouse soft blue-veined cheese made from pasteurised milk from the Butlers family herd of pedigree cows. Rightly been called the ‘daddy of blue cheeses’, it is handmade at the Butlers Inglewhite Dairy in rural Lancashire. The cheese is aged for about eight weeks, during which it develops a distinctive amber hue along with a deliciously creamy, smooth yet tangy taste. It is soft enough to spread onto a slice of bread, across a cracker or for use in cooking.

Open your mind and your senses to the delectable, smoky flavour of Ford Farm’s distinctive Dorset Red - a smoked cheese made exclusively from rich, creamy milk sourced from cows that graze the lush pastures of West Dorset. Dorset Red has an enticing, amber-coloured body and is encased in a rich red rind, which gradually develops as the cheese smokes over natural oak chippings at a local smokery. The texture of Dorset Red is smooth and velvety, subtly infused with tones of smoked oak, reminiscent of barbecues and long, lazy summer days. Once bitten, forever smitten.

Try if you Dare. This Mexicana cheese bites back Give your meals a kick. Mexicana spices up any occasion - melt over nachos, on pizza or spuds, or make the ultimate cheese on toast.

Waterloo cheese is a mild, semi-soft cheese made by Anne and Andy Wigmore near Riseley, Berkshire in the United Kingdom. The cheese is made from unpasteurised Guernsey milk sourced from a farm near Henley. A full-fat cheese, it has a fat content of 45%. Waterloo cheese is made using washed curd method, which tempers the acidity and contributes to a soft, gentle, buttery flavour. The characteristic yellow colour is due to the presence of natural carotene. The interiors have a creamy rich pate and a slightly firm and flaky centre. The affinage period is between 4 and 10 weeks. Sarah Freedman, food writer and author of 'The Real Cheese Companion' has described Waterloo cheese as, “Waterloo is luscious and creamy with the sweetness of the rich milk and undertones of herbs and grass.” Suitable for vegetarians.

A rich and creamy cows milk brie, with wonderful mushroomy notes, made using 100% Dorset cows’ milk. The Ismay Dorset Brie is made by The Book and Bucket Cheese Company who hand-make artisan cheese in the heart of the Dorset countryside from locally produced milk. All their milk is sourced from small Dorset farms with the highest animal welfare standards, collected within 24 hours of being milked, and made into cheese that day. ​Pasteurised and suitable for vegetarians.

A fine 60% mould-ripened brie produced by Lubborn Cheese at Cricket St Thomas in Somerset. It is creamy with a mild, fresh flavour and a soft edible rind. The curd is even textured and takes on the colour of straw. As it ripens, over a period of seven weeks, from the outside in, it becomes softer with a fuller flavour. In 2002 it won a number of medals at the British Cheese Awards including gold for best soft cheese.

Oxford Blue cheese is a creamy semi-soft vegetarian blue-veined cheese with a striking looking rind and has tangy, aromatic and spicy qualities. Oxford Blue is a variety and brand of blue cheese produced in Burford, Oxfordshire, England. Oxford Blue cheese is a creamy semi-soft vegetarian blue-veined cheese. It has a striking looking rind and has tangy, aromatic and spicy qualities. The cheese is made in a Stilton Dairy to precise specifications to create a uniquely smooth texture. It also, consequently, has the strong taste you’d expect from a blue, but much creamier than Stilton. Semi-soft blue cheese made in Oxford. It has a springy soft creamy texture, with spicy, tangy and aromatic blue flavours. This is a fantastic British alternative to Dolcelatte or Fourme d’Ambert. Serving Oxford Blue Cheese Break into chunks and stir into cooked pasta with a little olive oil and some Pannacetta for a quick supper. Alternatively, serve with celery and grapes or on an unsalted cracker as a dessert cheese. If serving on a cheeseboard, remove the cheese from the fridge at least 20 minutes before serving. This will allow it to come to room temperature and to develop its full texture and flavour. Production  The cheese is prepared using unpasteurised cow’s milk and is aged 14 to 16 weeks. In addition, its rind is sticky and wet in texture. Above all, the cheese is soft, creamy and moist, has aromatic, tangy and spicy qualities, and has traces of white wine and chocolate in its flavour. Similarly, it has been described as a “French-style English blue” that can be used “as an alternative” to Stilton cheese”, and therefore as similar to Dolcelatte and St Agur cheeses, with a less strong flavour than Roquefort or Stilton. History of Oxford Blue Robert Pouget saw a gap in the English blue cheese market for a semi-soft English blue which could rival imports such as Dolcelatte or Fourme d’Ambert. As a result, developed the cheese in 1994 for the Oxford Cheese Company. After that, production has taken place at a new, small dairy in Burford, Oxfordshire, which was developed in a converted barn.  At the Burford site in 2013, Pouget encountered an initial problem of having nowhere to dispose of waste whey. This is a byproduct of the cheese’s production, which was at around 50,000 litres each month. The problem was solved by the introduction of an anaerobic digester to process the whey. After that, in April 2013, around five tonnes of cheese were produced monthly. In addition, in 2015 the cheese was distributed by the Oxford Cheese Company. Awards Oxford Blue won gold at the 2001 and 2003 British Cheese Awards.

A firm, smooth cheese with a deep tangy flavour, and long notes of citrus, hazelnut, and caramel. A simply outstanding example of one of the Westcountry's most famous foodie creations, the mighty cheddar! Cheese has been made at Westcombe Dairy Farm since 1890, and Tom Calver is passionate about preserving that cheesemaking tradition. Westcombe Cheddar, a firm, smooth cheese with a deep tangy flavour, and long notes of citrus, hazelnut and caramel. Westcombe Dairy describe this as a 'five-mile Cheddar', as the rich flavour lingers on the palate – you’re still tasting it five miles down the road!  Tom Calver, a trained chef, took over the business in 2008 from his father Richard.   What’s the story?  Records show that unpasteurised cheese was being made at Westcombe Farm as early as 1890, by a reputably formidable lady named Edith Cannon, whose cheddar was apparently legendary. Cheddar has been made continuously at the farm ever since, and although it’s always been consistently high quality, over the past few decades Richard and Tom have devoted themselves to a return to the traditional cheesemaking of Edith’s day and focused on making a classic Somerset cheddar with unpasteurised milk based on her original, prize-winning recipe. Returning to the farm after working in prestigious London restaurants and the famous Neal’s Yard Dairy, chef Tom set about mastering each step of the cheesemaking process in order to perfect every detail, moving away from mechanisation and focusing on making the most of the local Westcombe terroir.   Somerset is famous for cheddar precisely because of its terroir, the combination of lush pastures, plentiful spring water, rolling hills and cool mists encouraging the cows to produce wonderfully rich milk and allowing the slow maturation of cheeses (11-18 months, in the case of Westcombe Cheddar) so that they can develop complexity and character. Only three cheeses have been honoured with the official Artisan Somerset Cheddar designation from Slow Food – and Westcombe Dairy Cheddar is one of them.  Why we love it…  We couldn’t call ourselves local food experts and not celebrate one of Somerset’s most famous foodie creations, the mighty cheddar. The rich, tangy flavour of Westcombe Dairy’s outstanding, multi-award-winning cheddar, developed over months of slow maturation, is the taste of the West Country.  

Keen's Cheddar is a deliciously tangy and fruity, unpasteurised cheddar from Moorhayes Farm in Somerset. With a mellow depth of flavour that you'd expect from a mature cheddar, finishing with that satisfying tanginess on the tongue. Matured for at least an extra six months in our cheese store you’re guaranteed to get all the pleasure you’d enjoy with our Mature Cheddar only amplified. Tangy and rich our Extra Mature Unpasteurised Cheddar Cheese wakes up even the most drab of cheese boards.

Our cows are so free-range we even milk them in the field as they graze and enjoy the open air, giving us happy cows and a delicious rich distinctive cheddar.  Ingredients Cheddar Cheese (Cow's Milk) For allergens see ingredients in bold Nutrition: Typical values per 100g: Energy 1725KJ/416Kcal Fat 34.9g of which saturates 21.7g Carbohydrate 0.1g of which sugars 0.1g Protein 25.4g Salt 1.8g Suitable for Vegetarians

Over 100 years ago the Alvis family began farming their land 7 miles from Cheddar in the tranquil Somerset Vale of Wrington. Tradition is highly valued by the Alvis family. It is for that reason that the eldest son in each of the last 13 generations has been named John. With the fourth generation of cheesemakers and farmers being inspired, the sense of tradition within the family is stronger than ever. West Country Farmhouse Mature Cheddar. Handmade and carefully matured on the farm to give a full flavour and smooth texture.West Country Farmhouse, Specially selected and carefully matured for a full flavour and smooth texture.  Suitable for Vegetarians.