Our cheese selection varies throughout the year. We tend to only stock cheese we really like, most are British and most have been produced by small artisan dairy’s who take great care and pride in their cheese and the cows, goats or sheep who have produced the milk.

Below is a list of our usual stock. If you are unable to see a particular cheese, don’t worry, its highly likely we will be able to recommend something similar, even better or given a little time order it for you.

Soft Cheeses

Capricorn Goat

Chèvre Goat Log

Delice De Bourgogne

Lord London

Morbier

Norfolk White Lady (goat brie)

Gjetost

Rollright

Taleggio

Somerset brie

Sharpham Brie

Smoked Brie

Sussex Crumble 

Hard Cheese

Berkswell (sheep)

Berwick Edge

Cheddar Gorge

Cornish Extra Mature Gouda

Double Barrel Lincolnshire Poacher.

Ewe Eat Me (sheep)

Horlicks Cheddar Extra Matured.

Hafod - Welsh Cheddar

Parmesan Reggiano

Pecorino Romano (sheep)

Plumpton

Old Winchester

Old Amsterdam

Quickes Smoked Cheddar.

Reiver (semi hard)

Smoked Poacher

Vintage Lincolnshire Poacher. 

Vintage Red Fox

Vintage White Fox

Sheep Cheese

Berkswell

Ewe Eat Me

Manchego

Pecorino Romano

Roquefort or Picos Blue

Goat

Capricorn

Chèvre Goat Log

Inglewhite Smoked Goat

Killeen Goat (Gouda)

Norfolk White Lady

Ribblesdale Mature

Ribblesdale Blue

Foreign Cheese

Compte St Antoine A.O.C

Chèvre Goat log

Delice De Bourgogne

Gjetost

Jarslberg

Kaltbatch Creamy

Manchego

Morbier

Old Amsterdam

Parmigiano Reggiano PDO

Taleggio


Cheddars and Cheddar style

Berwick Edge.

This cheese is from Doddington Dairy, in Northumberland. It’s often described as strong and fruity. It is smooth in texture and captures a variety of alpine flavours, if you like a good Compte you will love this. A cheese for those who appreciate great food! Unpasteurised.

Cheddar Gorge.    

Cheddar Cheese matured in Gough's Cave in the heart of Cheddar Gorge. A unique flavour and texture. Matured for 11 to 12 months. Made with unpasteurised milk to retain the characteristics of the local pastures. Strong flavour.

Cuddy Cave.

Smoked at the Teviot Smokery near Jedburgh.This cheese gets a 48 hour oak chip smoke, which slowly permeates in. The result is a succulent, smooth and creamy smoky cheese, devilishly addictive! Unpasteurised, traditional rennet.

Double Barrel Lincolnshire Poacher.

Matured for between 2 and 3 years, Double Barrel is selected for its rich, strong, savoury taste. Perfect for people who love their cheese to have a really big flavour. 

Horlicks Extra Matured.

An every day Cheddar, big flavour at great value. Perfect for melting, cooking with, in sandwiches etc.

Vintage Lincolnshire Poacher. 

A supreme champion at the British cheese awards 1996. Excellent mature 18 month cheddar style cheese. Hard and chewy, lively and complex.

Smoked Poacher.

Traditional Lincolnshire Poacher cheese that has been oak smoked. Smooth, silky textured. Rounded and full of flavour. Matured for fourteen to sixteen months. This cheese has been a Gold Medal winner at the British Cheese Awards.

Snowdonia Little Black Bomber.

A creamy extra matured smooth Cheddar, loved for its depth of flavour. Comes wrapped in a black wax.

Vintage White Fox.

Made by Belton farm in Shropshire. White fox is an extremely creamy nutty and crunchy cheese that is wonderful on toast, in cheese sauces, or on biscuits. 16-18 month matured a real winner!! 

Vintage Red Fox.

A modern British classic with a cunningly unexpected crunch  Matured to 18 months, this is a fabulous cheese for toast, cooking, or on a cheese board. Very good value.

Blue Cheeses

Beauvale.

From the makers of Cropwell Bishop Stilton, Beauvale sits somewhere between their Stilton and a Gorgonzola taking the best aspects of both cheeses. It has the rich, buttery flavour of the Stilton but the soft, almost spreadable texture of a Gorgonzola, with a subtle sweetness.

Colston Bassett Stilton.

Regarded as one of the best traditionally made naturally crusted Stilton’s. Mature, with good blueing and rich, deep, herbaceous flavours that linger on the palate. Mellow and creamy. Matured for at least eight weeks Gold award winner at the world cheese awards.

Cornish Blue.

An award winning blue cheese with a gorganzola style texture & soft , creamy centre. Rich, mild & very moreish. Made with pasteurised milk.

Darling Blue.

Made by Doddington dairy in Northumberland this is their only pasteurised cheese. Matured for approx 3 months, very creamy and full of flavour. A gold award winner as new blue cheese at the British cheese awards 2015.

Devon Blue. 

An excellent blue cows' cheese with a moist, slightly crumbly texture.  Made by Robin Congdon, of Ticklemore Cheese, on his farm by the banks of the River Dart. Strong.

Oxford Blue.

Oxford Blue cheese is a full-fat semi-soft Stilton-type blue cheese with a creamy texture and sharp clean flavour. It has won gold medals at the British cheese awards. 

Perl Las.

Perl Las, meaning ‘blue pearl’ is made by the Caws Cenarth dairy in Carmarthenshire.  We really rate this blue, strong but delicate, creamy but with lovely lingering blue overtones.  It's fantastic on Swedish crisp bread!!  Suitable for vegetarians

Ribblesdale Blue 

This is a full-flavoured tangy goat's cheese hand-made in North Yorkshire.  Made by hand with unpasteurised milk and vegetarian rennett, goat's milk contains less lactose sugar than cows milk so this cheese has a distinctly sharp bite to it. 

Roquefort. 

A naturally rinded unique ewes blue cheese with a definite salty tang and smooth velvet texture Matured in caves giving a strong salty taste.

Shropshire Blue.

This award-winning Blue Shropshire cheese has an exquisite, nutty flavour, shot through with spicy notes. Its delightful taste and creamy texture are matched by its beautiful appearance, as blue veins radiate through its deep-orange russet body. Made by Cropwell Bishop Nottinghamshire.

Regional Cheeses

Cornish Yarg.

The cheese is loosely based on a Caerphilly recipe, and it is wrapped in stinging nettles that are completely edible.

Cornish Gouda Extra Mature.

The Cornish Gouda Company produces beautifully hand crafted artisan cheeses on a small family dairy farm in Cornwall. The maturity of the cheese effects the creamy texture and the strength.

Aged 18months+. This cheese is much drier but has an incredibly rich flavour with very large crystals giving it an amazing crunch.

We were delighted to see Cornish Gouda won best hard cheese at The Great British Cheese Awards 2016.

Cornish Herb Gouda.

Semi-Mature, aged 5-6 months. It has a creamy smooth texture with an Italian Herb seasoning. 

Cornish Cumin Gouda.

Semi-Mature, aged 5-6 months with cumin giving a subtle curry flavour, this cheese has proved to be very popular.

Crumbly Lancashire.

A young cheese typically matured for up to 8 weeks and made from fresh locally sourced milk. Bright white in colour, this cheese has a clean, zesty, slightly sharp flavour and a crumbly texture.

Double Gloucester.

Goosnargh Gold has a smooth texture, with a buttery caramel taste, and a mellow nutty bite.

Hawes Wensleydale.

A creamy, white, Yorkshire Wensleydale cheese. It has a mild, fresh, clean flavour with a honeyed aftertaste and a crumbly, flaky texture.

Lancashire Bomb. 

The Lancashire Bombs are matured over two years creating a very creamy and full flavoured taste and texture Encased in a black wax with a very long shelf life. 

Kit Calvert.

Kit Calvert Wensleydale is a handcrafted buttery, textured Dales cheese made with natural rennet. Named after the father of Wensleydale cheese, whose efforts helped to save the Wensleydale Creamery from closure in 1935. Complex and rounded, smooth close texture with a hint of butterscotch.

Lord London.

Lord London: a semi-soft, cow’s milk cheese invented in honour of the London 2012 Olympics. This unique bell shaped cows' cheese is a semi-soft, clean citrus tasting cheese with a natural creaminess. It has an edible skin with a light bloom.

Mrs Appleby’s Red Cheshire.

The Appleby family have a history in cheese-making spanning several generations. Made on the edge of the Cheshire Plains, this award winning cheese is still handmade with unpasteurised milk, from their own herd of Holstein-Friesian and matured in cloth.

Mrs Kirkham’s Lancashire.

A rich, creamy, buttery crumble texture. Made in Lancashire to an original recipe.

Old Winchester.

A dry hard cheese, becoming more reminiscent of an Old Amsterdam with a distinctive nuttiness in flavour.

Reiver 

Made in Northumberland. Mould-ripened with the robust aroma of autumn leaves, this cheese has a complexity of flavour that demands a sophisticated palate.

Rollright.

From The Cotswolds, Rollright is a UK version of the popular French classic 'Reblechon’.Winner of ‘Supreme Champion’ at the Artisan Cheese Awards in 2016 and winner of ‘Best Soft Cheese’ at the Great British Cheese Awards in 2016.

This is a must try for cheese lovers as it's buttery texture and full flavours work perfectly together and while rich and flavoursome are not overpowering. As with most washed-rind cheeses, it has a strong, pungent odour but the flavour is somewhat mellower.

Sharpham Brie.

Another marvel by the Sharpham Estate nr Totnes and a firm favourite with our customers. A soft, surface-ripened cheese made using unpasteurised Jersey cow’s milk. When ripe it oozes it’s creamy, rich buttery interior everywhere. It’s delectably rich, smooth and creamy with a full flavour when mature.

Single Gloucester.

Made by Charles Martell. Full fat hard cheese made with pasteurised or unpasteurised Old Gloucester cow’s milk with natural rennet. It is softer and has a more open texture than most English hard cheeses. It is uncoloured and may have a naturally mouldy rind. A mild and slightly lactic flavoured cheese.

Sussex Farmhouse.

A well rounded traditional cheese with creamy undertones and a rich smell having  been rind washed in whey. This cheese ages for five to seven months and is good on a  cheese board but also delicious as a fondue or on a raclette.

Sussex Crumble.

A creamy tasting cheese with slight citrus undertones and a hint of nut, in a natural  edible rind. Sussex Crumble is a cow's milk cheese that is matured for 19-20 weeks.

Sussex Mayfield.

A semi-hard cheese with natural eyes and a creamy, sweet, nutty flavour. This cheese ages for five to seven months and is made from cow's milk. Mayfield won Gold at the Great Taste Awards. 

Smoked Cheese

Cuddy Cave Smoked.

This cheese gets a 48 hour oak chip smoke, which slowly permeates in. The result is a succulent, smooth and creamy smoky cheese, devilishly addictive! Unpasteurised, with traditional rennet.

Inglewhite Smoked Goat.

Medium hard, milky goats cheese from Inglewhite near Preston. Smoked over old whisky barrel chippings. 

Quickes Smoked Cheddar.

A well-flavoured cheddar matured for 12-15 months, the truckles are then cut into 1.5kg pieces (to ensure that the flavour infuses right through the cheese) and smoked over oak shavings for 3-4 hrs.

Smoked Poacher.

Smooth, silky textured and lightly oak smoked. Rounded and full of flavour. Matured for fourteen to sixteen months. This cheese has been a Gold Medal winner at the British Cheese Awards.

Smoked Brie.

A French style brie, oak smoked.

Flavoured

Bowlands Crumbly Lancashire.

This cheese is a blend of creamy lancashire, apples, raisins and cinnamon. The result is a moist, tangy, fruity cheese which has both sweet and savoury notes.

Cornish Gouda.

We stock an Italian Herb or Cumin flavoured Gouda, supply is limited. 

Hereford Hop.

A mild cheddar style cheese, covered with roast hops.

Sharpham Rustic with Chives and Garlic.

A semi-hard, unpasteurized cheese made with Jersey milk. It has a real savoury depth of flavour due to the fresh pureed garlic, complementing the creamy character of the cheese.

Warwick and Crack Pepper.

Fresh and spicy with crunchy cracked pepper corns Gold award Winner at 2016 cheese awards.  

Charcoal Brickett

A blended cheese with charcoal.....a black cheese with surprisingly good taste. A really fun cheese for a party as it creates much banter.