More Information | 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. |
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 | 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. £2.60 per 100g
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More Information | 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. |
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 | 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 | 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. |
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More Information | 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. |
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More Information | Brie de MeauxIle de France A fabulous, full-flavoured Brie with a plump, smooth paste. |
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 | 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. |
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More Information | 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 | 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 | Camembert au Calvados Normandy A peeled Camembert coated in breadcrumbs and marinated in the local Calvados (apple brandy).
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More Information | 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. |
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More information | Chanteraine Poivre Ile-de-France A Chanteraine coated with peppercorns. The heat of the pepper is balanced by the smoothness of the cheese. |
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More Information | 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. |
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More Information | Cheddar, Green's OrganicSomerset, England Made by a third generation of cheese makers. The milk comes from the family herd which grazes on the fresh meadows at the foot of the Mendip Hills. A full flavoured, organic moist Cheddar with a slightly sharp edge. |
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More Information | Cheddar, Montgomery's Smoked North Cadbury, Somerset Mature Montgomery's Cheddar is oak-smoked for six hours to give a full, smoked flavour. |
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More Information | 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. |
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More Information | 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. |
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More Information | 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. |
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Bigger Picture | 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. |
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More Information | Delice de Bourgogne Champagne A firm, triple-cream cheese with a rich flavour. Excellent when served warm. |
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More Information | Devon BlueTicklemore Cheese, Totnes, Devon Made using Ayrshire cows' milk and matured for at least four months. Sweet and smooth, medium flavoured blue. |
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More Information | 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. |
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 | Elmhirst 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. £2.90 per 100g
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More Information | 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 | 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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 | 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. |
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More Information | 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. |
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More Information | 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 | Gjetost A sweet, caremelised cheese having the appearance of fudge. Made from a mixture of cow's and goat's milk. |
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More Information | Gorgonzola Lombardy The famous Gorgonzola has a heavy, creamy paste with an irresistable and long-lasting flavour. |
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More Information | 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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 | 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. |
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More Information | 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. £2.60 per 100g
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More Information | 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. |
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More Information | 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. |
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More Information | Havarti Named after the farm owned by Hanne Nielsen, a pioneering 19th century cheese maker. A supple, creamy cheese with innumerable irregular holes throughout the paste. |
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 | Hereford Hop 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. |
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More Information | Jarlsberg A golden-yellow cow's milk cheese with an elastic texture and a sweet flavour. |
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