More Information | SHOPPING SUSPENDED Untitled Document Untitled Document Appenzeller Washing in spices and wine gives this cheese an orange, sticky rind and a full, spicy flavour. It has a smooth, dense, straw-coloured paste and can be used in a similar way to Gruyère. £2.50 per 100g
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 | SHOPPING SUSPENDED Untitled Document Untitled Document Untitled Document Ardrahan West Cork Ardrahan means 'height of the ferns.' It is a washed-rind semi-soft cheese which develops a unique fruity flavour with maturity, that lingers and leaves a pleasant after-taste. £2.60 per 100g
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 | SHOPPING SUSPENDED Untitled Document Untitled Document Untitled Document Barkham BlueBarkham Blue Wokingham, Berkshire, England This is our most local cheese, made by a small family business. It is produced from Channel Island milk and develops a natural mould rind, an open, soft, texture and a complex, but mild flavour. £3.00 per 100g
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More Information | SHOPPING SUSPENDED Untitled Document Untitled Document Beaufort, Extra Vieux Savoie This huge mountain cheese is matured for eighteen months to produce a fruity, hazelnut flavour and a smooth, creamy, buttery paste. It is similar to a Swiss Gruyère. A whole cheese weighs up to 60kg and has a distinctive concave edge. £3.60 per 100g
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| SHOPPING SUSPENDED Untitled Document Untitled Document Bitto Lombardy This very mature cheese is produced from June to September in the lush valleys of Lombardy. It has a strong, perfumed character, with a beautiful balance of fruit and acidity. £3.70 per 100g
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 | SHOPPING SUSPENDED Untitled Document Untitled Document Blacksticks BlueBlacksticks Blue Lancashire, England The Butlers make this cheese using only the milk from their pedigree herd. Eight weeks maturation results in a soft, buttery texture and a gentle, tangy flavour. £2.60 per 100g
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More Information | SHOPPING SUSPENDED Untitled Document Untitled Document Bleu d'Auvergne Auvergne Created by an Augergnian peasant farmer after seeing the famous Roquefort commanding high prices at the markets. A creamy full-flavoured blue. £1.49 per 100g
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More Information | SHOPPING SUSPENDED Untitled Document Untitled Document Bleu des Causses Rouergue, Les Causses More assertive than Bleu d'Auvergne since it is blued with Penicillium roquefortii rather than Penicillium glaucum . It is a cow's milk version of Roquefort, matured in the caves of Les Causses. £2.30 per 100g
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More Information | SHOPPING SUSPENDED Untitled Document Untitled Document Brie de MeauxIle de France A fabulous, full-flavoured Brie with a plump, smooth paste. £2.20 per 100g
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 | SHOPPING SUSPENDED Untitled Document Untitled Document Brokkel OuldGouda, Netherlands Gouda is a small town north east of Rotterdam. The cheese was exported with beer from Delft in the 13th century. This 4 year old farmhouse Gouda is very hard with a sweet nutty flavour and is very different the usual Gouda. £2.20 per 100gAmount required:
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More Information | SHOPPING SUSPENDED Untitled Document Untitled Document Untitled Document Caboc Highland Fine Cheeses, Tain, Ross Shire A small log with a buttery texture coated in pinhead oats. Legend has it that this cheese was discovered by accident when a cattle herder returned home with the day's cheese in the same box that he had used to carry his oatcakes earlier that day. 110g.
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More Information | SHOPPING SUSPENDED Untitled Document Untitled Document Camembert Normandy One of the most famous of all cheeses but relatively young by French standards - a mere 285 years old. The rind is creamy-white and the paste is plump and pale-golden with a full flavour.
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More Information | SHOPPING SUSPENDED Untitled Document Untitled Document Camembert au Calvados Normandy A peeled Camembert coated in breadcrumbs and marinated in the local Calvados (apple brandy).
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More Information | SHOPPING SUSPENDED Untitled Document Untitled Document Untitled Document Cashel Blue Louis Grubb, Fethard, Tipperary A medium-flavoured blue with a melt in the mouth creaminess, this cheese is less salty than the majority of blues. Ireland's most famous cheese. £1.90 per 100g
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 | SHOPPING SUSPENDED Untitled Document Untitled Document Castelmagno di Montagna DOP Piedmont The king of Piedmont cheeses in the 18th Century, Castelmagno has a crumbly texture and a firm, strong flavour, with grassy and earthy undertones £3.80 per 100g
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More information | SHOPPING SUSPENDED Untitled Document Untitled Document Chanteraine Poivre Ile-de-France A Chanteraine coated with peppercorns. The heat of the pepper is balanced by the smoothness of the cheese. £2.80 per 100g
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More Information | SHOPPING SUSPENDED Untitled Document Untitled Document Chaource Champagne Chaource has a delicate, nutty flavour and a creamy texture which melts in the mouth like snow. It has a white, fluffy coat. £1.85 per 100g
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 | SHOPPING SUSPENDED Untitled Document Untitled Document Untitled Document Cheddar, OrganicSomerset, England A classic West Country PDO assured organic cheddar, in a moist, tangy style. £1.80 per 100g
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More Information | SHOPPING SUSPENDED Untitled Document Untitled Document Cheddar, Montgomery's Smoked North Cadbury, Somerset Mature Montgomery's Cheddar is oak-smoked for six hours to give a full, smoked flavour. £2.60 per 100g
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More Information | SHOPPING SUSPENDED Untitled Document Untitled Document Untitled Document Cheddar, Applewood Smoked Ilchester Cheese Co., Somerset One of the few cheeses made on a large scale to find a place in our shop. Flavourings are used to create the smoky flavour since the cheese is no longer smoked. The paste is firm and moist and the whole cheese is coated in paprika. £1.80 per 100g
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More Information | SHOPPING SUSPENDED Untitled Document Untitled Document Untitled Document Cheshire, Smoked Appleby's Edward Appleby, Press, Shropshire Wheels of Appleby's Red Cheshire are oak-smoked to give a full, smoky flavour with a crumbly texture. £2.50 per 100g
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 | SHOPPING SUSPENDED Untitled Document Untitled Document Untitled Document Cheshire, Appleby's Red Edward Appleby, Press, Shropshire One of the oldest cheeses made in England, Appleby's is an excellent example of Cheshire cheese-making. Crumbly with a fresh tangy flavour. £2..30 per 100g
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Bigger Picture | SHOPPING SUSPENDED Untitled Document Untitled Document Cooleeney Tipperary Cooleeney is a Camembert-style Irish cheese made by hand. Full flavoured and grassy, with a distinct aroma of mushrooms when ripe. Cooleeney has a rich, semi-liquid interior. £1.90 per 100g
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 | SHOPPING SUSPENDED Untitled Document Untitled Document Cornish Blue Cornish Cheese Company, Likeard, Cornwall Produced by hand and matured for 12 weeks to develop their full flavour and blue veined charcter. It continues to mature and the taste and texture matures in different directions creating rich sweet blues. £2.10 per 100g
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More Information | SHOPPING SUSPENDED Untitled Document Untitled Document Delice de Bourgogne Champagne A firm, triple-cream cheese with a rich flavour. Excellent when served warm. £1.70 per 100g
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More Information | SHOPPING SUSPENDED Untitled Document Untitled Document Devon BlueTicklemore Cheese, Totnes, Devon Made using Ayrshire cows' milk and matured for at least four months. Sweet and smooth, medium flavoured blue.£2.40 per 100g
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 | SHOPPING SUSPENDED Untitled Document Untitled Document Dolci di Maremma Tuscany This semi-soft cheese from Tuscany has a buttery, creamy texture and a sweet, lingering flavour. £2.20 per 100g
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 | SHOPPING SUSPENDED Untitled Document Untitled Document Dunsyre Blue Lanarkshire, Scotland. Humphrey Errington has earned his reputation with his ewe's milk Lanark Blue. The lesser known Dunsyre Blue is also one of Humphries creations. It is made using the rich unpasteurised milk of Ayrshire cattle. Available in 250g, 500g or 1kg cuts. £2.60 per 100g
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More Information | SHOPPING SUSPENDED Untitled Document Untitled Document Untitled Document Elgar Mature Worcestershire England This cheese is named after Sir Edward Elgar who was born within a mile of the farm. It is based on the 19th century recipe of Peter Rogers' great grandmother. A firm but slightly open texture and a rich flavour.£2.90per 100g
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 | SHOPPING SUSPENDED Untitled Document Untitled Document Untitled Document Elmhirst Totnes, Devon, England This triple cream cheese, handmade from Jersey milk by the Sharpham dairy, is light and delicate when young, developing a rich and full-bodied flavour as it matures. £3.40 per 100g
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More Information | SHOPPING SUSPENDED Untitled Document Untitled Document Emmental Emme Valley Maturing a whole wheel for eighteen months in cellars gives this cheese a nutty, sweet flavour almost lost in most Emmental produced today. £2.60 per 100g
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More Information | SHOPPING SUSPENDED Untitled Document Untitled Document Epoisses, Whole Cheese 800g Bourgogne, Lyonnais Washing in the local Marc produces a bright-orange, sticky rind, a pungent flavour and lively aroma. Creamy and almost liquid when mature. Discounted price. |
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More Information | SHOPPING SUSPENDED Untitled Document Untitled Document Epoisses, Individual 250g cheese Bourgogne, Lyonnais Washing in the local Marc produces a bright-orange, sticky rind, a pungent flavour and lively aroma. Creamy and almost liquid when mature. Individual 250g cheese.
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 | SHOPPING SUSPENDED Untitled Document Untitled Document Fontina Fontina is a speciality of the Val d'Aoste, which is overlooked by Mont Blanc. Similar to Gruyere, but more buttery, it can be used in cooking, a fondue or as a Raclette. £2.10 per 100g
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More Information | SHOPPING SUSPENDED Untitled Document Untitled Document Fourme d'Ambert Auvergne A tall, cylindrical, creamy-white cheese marbled with dark, blue-green veining. The paste is smooth and fairly moist, tasting quite rich and tangy but not too bitter. A fourme is the name given to the mould which shapes the cheese and Ambert is the town around which the cheese is made. £1.70 per 100g
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More Information | SHOPPING SUSPENDED Untitled Document Untitled Document Gaperon Auvergne A skimmed-milk cheese flavoured with pepper and the local pink garlic. It is moulded into the shape of a dome. The cheese grows a white, fluffy coat and looks a little like a small igloo.
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More Information | SHOPPING SUSPENDED Untitled Document Untitled Document Untitled Document Gjetost A sweet, caremelised cheese having the appearance of fudge. Made from a mixture of cow's and goat's milk. £2.20 per 100g
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More Information | SHOPPING SUSPENDED Untitled Document Untitled Document Gorgonzola Lombardy The famous Gorgonzola has a heavy, creamy paste with an irresistable and long-lasting flavour. £2.20 per 100g
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 | SHOPPING SUSPENDED Untitled Document Untitled Document Gorwydd CaerphillyGorwydd Farm, Tregaron, Ceredigion Small family run farm. matures caerphilly in cellar-type conditions for two months. Produces a wonderful depth of flavour. It exhibits a fresh lemony taste with a creamy texture to the outer (known as the "breakdown") and a firmer but moist inner. £2.30 per 100g
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More Information | SHOPPING SUSPENDED Untitled Document Untitled Document Gouda, Old Amsterdam A mature Gouda made on a large scale but earning a loyal following. The texture is moist and firm and the flavour full and nutty. £1.80 per 100g
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 | SHOPPING SUSPENDED Untitled Document Untitled Document Untitled Document Gruth DhuScotland Gruth Dhu is the Gaelic for Black Crowdie and is made using crowdie and double cream, then covered in pinhead oats and crushed peppercorns. £2.10 per 100g Amount required:
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More Information | SHOPPING SUSPENDED Untitled Document Untitled Document Gruyère Cave Aged When making traditional Gruyère, the curds are only heated once they have clotted, giving a very dense cheese. Matured for a minimum of 14 months in natural sandstone caves, this Gruyère yields a fabulously deep, sweet, nutty flavour. £2.80 per 100g
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More Information | SHOPPING SUSPENDED Untitled Document Untitled Document Untitled Document Gubbeen T and G Ferguson, Schull, West Cork Generations of Fergusons have been farming at Gubbeen House on the South West tip of Ireland. The salty sea air is perfect for this type of cheese which has a silky, pliable texture and a fresh, milky flavour. £1.85 per 100g
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More Information | SHOPPING SUSPENDED Untitled Document Untitled Document Untitled Document Smoked Gubbeen Giana Ferguson, Schull, West Cork Gubbeen is lightly oak-smoked by Chris Jepson at Goleen's harbour. The smoked flavour does not swamp the natural flavour of the cheese. 2.40 per 100g
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 | SHOPPING SUSPENDED Untitled Document Untitled Document Hereford Hop Gloucester, England Charles Martell coats this cheese in toasted hops which not only imparts flavour but also helps to keep the cheese moist, rich and creamy with a lemon hint. Excellent when toasted. £2.60 per 100g
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More Information | SHOPPING SUSPENDED Untitled Document Untitled Document Jarlsberg A golden-yellow cow's milk cheese with an elastic texture and a sweet flavour. £1.60 per 100g
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