A 'Tasty Lancashire' made with the curds of three consecutive milkings. Crumbly texture with a tangy flavour. Also makes an ideal toasting cheese. Silver Meal Winner 2003. Try with Maggie Ramage Fruit Cake - made to a wartime recipe and perfect with Lanacashire cheese. A must!

A strong, spicy, orange-brown cheese shaped like a sunken drum. Its paste is rich and smooth and has a pungent aroma. Champagne can be poured into the hollow allowing the cheese to be savoured as one might enjoy Stilton with port.

Looking like a rusty cannonball this cheese is matured for eighteen months to produce a hard, brittle, bright orange cheese with a very nutty flavour. Also known as Boule de Lille.

Morbier has a layer of ash running through the cheese and it has a pliable texture, a pink-orange rind and a medium-sweet flavour. Excellent for cooking as well as on the cheeseboard.

An ancient cheese first made by monks in the 7th century. The paste is buttery-yellow, very rich and creamy and the rind is an orange-red colour. The flavour is spicy and tangy and it has a lively aroma.

Very similar to Pont l'Evêque and from a nearby town, it has a bright orange rind and is round in shape. Wrapped with bands of sedge leaves, it is often referred to as a Colonel. 

Made by Trappist Monks since 1845, the cheeses are still carefully matured in the caves of the Mont des Cats Abbey. The creamy flavour makes Mont des Cats fabulous on a baguette.

A famous, white, bloomy-rinded cheese moulded into a heart shape. The texture is soft and smooth and the cheese has a lactic flavour. It can be matured for longer than the usual three weeks to produce a more pronounced and salty flavour. 

This cheese is ripened using honey mead, giving it a creamy texture and distinctive flavour.

The most famous of all Italian cheeses. It has a straw-yellow, crumbly, grainy paste with a superb fruity flavour. Ours is 22 months old giving the best balance of texture and flavour.

A creamy, full flavoured blue wrapped in Maple leaves. Made from cow's milk.

The oldest of the Normandy cheeses. It is square-shaped, has a red-brown rind, smooth straw-coloured paste, savoury flavour and a rustic aroma. Can become pungent with age. 

Traditionally, this cheese is placed in front of a fire and the surface of the melted cheese is scraped onto hot baked potatoes, which are then eaten with pickles. A real winter warmer and excellent for parties. See our Raclette grills and accessories in the Cheese Accessories and Gifts section.

A small mountain cheese with a supple, creamy paste and a firm, pinkish-brown washed-rind patched with white mould. The flavour is mild and fruity.

First made in 1995, this 'Old Fashioned' style blue cheese, is made in a Stilton dairy and is moist, tangy and creamy. Wet stick rind with many exciting blue veins running through it. Won many awards and widely acclaimed.

Handmade from Jersey milk, Sharpham is a mould - ripened cheese with a unique flavour and creamy teture.

Similar to Stilton but with an orange colouring - never actually made in Shropshire. Medium blue flavour with a firm, creamy texture.

Stilton is the King of cheeses, and the full-flavoured Colston Bassett Stilton is the creamiest to be found. Silver Medal Winner 2003.

When young, the rind is washed with brine which encourages the development of a creamy paste and a full flavour and aroma. It then develops a white, bloomy coat.

Stilton is the King of cheeses, and the full-flavoured Colston Bassett Stilton is the creamiest to be found. Silver Medal Winner 2003. 2.5-3kg 

The rind of this cheese is washed in perry which is made from the Stinking Bishop variety of pear. This washing encourages a pungent and spirited aroma. Available in 500g, 750g and 1.5kg sizes. 

This firm, meaty blue won "Best Scottish Cheese" for Highland Fine Cheeses in 2002. It has a strong creamy flavour and a deep, powerful finish.

The paste is creamy and supple, the flavour mild and fruity and it has a thin, pinkish rind.

Made since ancient times, this cheese is marinated for at least a month in the residue of the grape pressing, the marc, which imparts a distinct flavour and perfume.

Tomme is the generic term for a deep disc-shaped cheese. The locals dunk this cheese in their soup, as well as serving it for breakfast. The cheese is firm but supple, mild in flavour with a hint of walnuts.

Alternate layers of Mascarpone and Dolcelatte or Gorgonzola are pressed together like a gâteau. Mild and very creamy.

James Aldridge takes Duckett's Caerphilly and marinates it in herbs, brine and wine from Kent. It is matured for ten weeks and acquires a complex flavour.

Trami d'Alsace is related to Munster. The cheese is washed several times in Marc de Gewertztraminer as it matures. It has a soft, creamy texture, a full, spicy flavour and lively aroma.

Also known as Gris de Lille, this cheese is extremely strong and pungent. It is a type of Maroilles cheese but is matured for twice as long and is regularly washed with brine or beer.

A cheese similar to Caerphilly but with a distinctive coating of nettle leaves. Moist and supple texture with a light, citrus flavour. Bronze Medal Winner 2003.

One of the few creamery cheeses to earn a place in our shop. A mature cheddar blended with mustard and ale to yield a moist, tangy cheese. Excellent melted on toast.