More Information | Lancashire, Kirkham's Goosnargh, Lancashire 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! |
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More Information | Langres Champagne 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. |
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More Information | Mimolette Vieux Flanders 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. |
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More Information | Morbier Franche-Comte 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. |
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More Information | Munster Eastern Vosges, Alsace 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. |
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More Information | Livarot Livarot, Normandy 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.
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 | Mont des Cats Mont des Cats, Flanders, France 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. £2.30 per 100g
Mont des Cats
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 | Olde SussexStonegate, East Sussex, England Made in East Sussex, this deep rich and creamy cheese is made using a traditional cheddar recipe. Its more open and bouncy texture makes is an excellent alternative as a table cheese and also for grating and grilling. |
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 | Oxford Blue Oxford Blue Oxfordshire, England 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. |
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 | Oxford Isis Oxford Isis Oxford England This cheese is ripened using honey mead, giving it a creamy texture and distinctive flavour. £2.25 per 100g
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More Information | Parmigiano Reggiano Central Italy 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. |
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 | Pave D'AffinoisFrance A pasteurised cow's milk cheese from the Rhone Alps region of France. The cheese is produced in a gentle way with soft curds, resulting in a creamy texture rich in protein and minerals.
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More Information | Picos Blue Picos de Europa, Northern Spain A creamy, full flavoured blue wrapped in Maple leaves. Made from cow's milk. |
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More Information | Pont l'Evêque Normandy 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.
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More Information | Raclette Jura 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. |
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More Information | Reblochon Savoie 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. |
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 | Scrumpy SussexStonegate, East Sussex, England Made by hand to a traditional recipe in Stonegate in East Sussex. Garlic, herbs and cider are blended with the curds to give a distinctive zingy flavour. |
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 | SharphamSharpham Totnes, Devon, England Handmade from Jersey milk, Sharpham is a mould - ripened cheese with a unique flavour and creamy teture. £2.20 per 100g
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More Information | Shropshire Blue Colston Basset Dairy, Nottinghamshire Similar to Stilton but with an orange colouring - never actually made in Shropshire. Medium blue flavour with a firm, creamy texture. |
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More Information | Stilton, Colston Bassett Stilton Colston Bassett Dairy, Nottinghamshire Stilton is the King of cheeses, and the full-flavoured Colston Bassett Stilton is the creamiest to be found. Silver Medal Winner 2003. |
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More Information | Soumaintrain Champagne/Burgundy borders 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. |
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More Information | Stilton, Colston Bassett Stilton Whole Baby Truckle Colston Bassett Dairy, Nottinghamshire 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
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 | Stinking Bishop (as featured in Wallace & Gromit!) Charles Martell, Dymock, Gloucestershire 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.
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| Strathdon BlueRoss & Cromarty, Scotland 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. |
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More Information | Taleggio Bergamo The paste is creamy and supple, the flavour mild and fruity and it has a thin, pinkish rind. |
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 | Tomme de Marc Tomme de Marc Savoie, France 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.
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 | Tomme de SavoieSavoie, France 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. |
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More Information | Torta Trieste Alternate layers of Mascarpone and Dolcelatte or Gorgonzola are pressed together like a gâteau. Mild and very creamy. |
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More Information | Tornegus James Aldridge, Godstone, Surrey 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. |
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More Information | Trami d'Alsace Alsace 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.
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 | Vacherin FrigbourgeoisSwitzerland Produced in Switzerland, this sought after cheese has a grassy nutty flavour and an aroma of fresh hay. It becomes stone with age and makes an excellent fondue. |
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More Information | Vieux Lille Flanders 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. |
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More Information | Cornish Yarg Lynher Valley Dairy, Upton Cross, Cornwall 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. |
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 | Wild Garlic YargCornwall, England The wild garlic yarg leaves that cover this variant of the better known nettle covered Cornish Yarg impart a subtle flavour which complements the gentle taste of the cheese and its moist supple texture. |
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More Information | Y-Fenni Abergavenny Fine Foods, Gwent 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. |
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