42 Station Road, Teddington, Middlesex, TW11 9AA
Telephone: 020 8977 6868 Fax: 020 8977 1141 E-mail: cheese@teddingtoncheese.co.uk

English Cheeses

Barkham Blue
Made with cow's milkMade with pasteurised milk Suitable for vegetarians

Barkham 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.
2.80 per 100g


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Berkswell

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Ewe's milk cheeseMade with unpasteurised milk

Berkswell

Berkswell, West Midlands.

Named after the saxon chief, Bercul, who was baptised in the ancient well at the centre of the village. It has a firm, ivory paste with a fabulous flavour.

3.20 per 100g

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Blacksticks Blue
Made with cow's milkMade with pasteurised milk

Blacksticks 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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Capria
Made with goat's milkMade with unpasteurised milk

Capria

Lower Broadheath, Worcester, England

This unusual mould ripened goat’s cheese is made at the Lightwood Creamery at Lower Broadheath. It has a luxurious creamy texture and a rich goaty flavour.
3.20 per 100g
Amount required:

Cheddar, Organic
Made with cow's milkMade with unpasteurised milkSuitable for vegetarians

Cheddar, Organic

Somerset, England

A classic West Country PDO assured organic cheddar, in a moist, tangy style.
1.80 per 100g

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Cheddar, Montgomery's

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Made with cow's milkMade with unpasteurised milk

Cheddar, Montgomery's

North Cadbury, Somerset

Made by the Montgomery family for generations, this cheese has won endless awards. A flavoursome nutty Cheddar.
2.60 per 100g

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Cheddar, Montgomery's Smoked

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Made with cow's milkMade with unpasteurised milk

Cheddar, Montgomery's Smoked

North Cadbury, Somerset

Mature Montgomery's Cheddar is oak-smoked for six hours to give a full, smoked flavour.
2.80 per 100g

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Cheddar, Applewood Smoked

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Made with cow's milkMade with pasteurised milk Suitable for vegetarians

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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Cheshire, Appleby's Red
Made with cow's milkMade with unpasteurised milkSuitable for vegetarians

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.
2.50 per 100g

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Cheshire, Smoked Appleby's

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Made with cow's milkMade with unpasteurised milkSuitable for vegetarians

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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Cornish Blue
Made with cow's milkMade with pasteurised milk

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.
2.30 per 100g

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Devon Blue

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Made with cow's milkMade with pasteurised milk

Devon Blue

Ticklemore 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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Elgar Mature

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Made with cow's milkMade with unpasteurised milkSuitable for vegetarians

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.
3.00per 100g

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Elmhirst
Made with cow's milkMade with unpasteurised milkSuitable for vegetarians

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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Harbourne Blue

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Made with goat's milkMade with pasteurised milk Suitable for vegetarians

Harbourne Blue

Ticklemore Cheese Co., Totnes, Devon

White, firm and crumbly with a distinctive aromatic flavour. Robin Congdon has been making this cheese for over twenty years and it is still the only goat's milk blue made in Britain.
3.20 per 100g

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Hereford Hop
Made with cow's milkMade with pasteurised milk

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.
2.80 per 100g

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Lancashire, Kirkham's

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Made with cow's milkMade with unpasteurised milk

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
2.30 per 100g

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Lancashire, Kirkham's Smoked

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Made with cow's milkMade with unpasteurised milk

Lancashire, Kirkham's Smoked

Lancashire is one of the most labour intensive cheeses to produce. Just to make life a little more difficult, Ruth Kirkham has now started to smoke her cheese.
2.50 per 100g

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Lord of the Hundreds
Ewe's milk cheeseMade with unpasteurised milkSuitable for vegetarians

Lord of the Hundreds

East Sussex, England

The Lord of the Hundreds was the tax collector for the hundred shires that existed before the county system. This square cheese is matured for at least four months. Lord of the Hundreds is an artisanal, medium pressed sheeps cheese made from whole milk.
4.00 per 100g

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Amount


Vintage Lincolnshire Poacher
Made with cow's milkMade with unpasteurised milk

Vintage Lincolnshire Poacher

Lincolnshire, England

Selected cheeses are matured for between 18 and 24 months to develop a deep, complex flavour with a smooth, lingering aftertaste and a hint of sweetness.
2.40 per 100g


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Lyburn's Winchester Mature

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Made with cow's milkMade with pasteurised milk

Lyburn's Winchester Mature

Mike and Judy have been making cheeses for just 6 years. Winchester is matured for 8-10 months to give the cheese its full flavour. Great to grate.
3.00 per 100g

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Oxford Blue
Made with cow's milkMade with pasteurised milk

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.
2.50 per 100g

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Oxford Isis
Made with cow's milkMade with pasteurised milk

Oxford Isis

Oxford England

This cheese is ripened using honey mead, giving it a creamy texture and distinctive flavour.
2.80 per 100g


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Sage Derby
Made with cow's milkMade with pasteurised milk Suitable for vegetarians

Sage Derby

This version of Sage Derby is still made the traditional way, with the marbling of sage leaves providing a distinctive and aromatic flavour.
2.30 per 100g

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St Giles
Made with goat's milkMade with pasteurised milk

St Giles

Haywards Heath, West Sussex, England

Made in the Ashdown Forest, this is a semi soft cheese with a rich creamy texture and a mild buttery flavour.
2.50 per 100g
Amount required:

Sharpham
Made with cow's milkMade with unpasteurised milkSuitable for vegetarians

Sharpham

Totnes, Devon, England

Handmade from Jersey milk, Sharpham is a mould - ripened cheese with a unique flavour and creamy teture.
2.50 per 100g


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Scrumpy Sussex
Made with cow's milkMade with unpasteurised milk

Scrumpy Sussex

Stonegate, 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.
2.80per 100g
Amount required:

Shropshire Blue

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Made with cow's milkMade with pasteurised milk Suitable for vegetarians

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.
2.50 per 100g

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Single Gloucester

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Made with cow's milkMade with pasteurised milk

Single Gloucester

Charles Martell, Dymock, Gloucestershire

A traditionally made cheese from the same farm as Stinking Bishop. Rich and creamy, and although classed as a hard cheese, it has a melt in the mouth texture.
2.70 per 100g

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Spenwood
Ewe's milk cheeseMade with unpasteurised milkSuitable for vegetarians

Spenwood

Spenwood, Berkshire, England

Spenwood is named after the village where Ann and Andy Wigmore make the cheese. It has a rich nutty flavour and a slightly flaky texture. As it matures it hardens and develops a piquant flavour.
3.40 per 100g
Amount required

Stilton, Cropwell Bishop
Made with cow's milkMade with pasteurised milk Suitable for vegetarians

Stilton, Cropwell Bishop

Cropwell Bishop Creamery, Nottinghamshire

A classic, hand-crafted stilton with a rich, tangy, flavour and velvety texture.
2.20 per 100g

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Cropwell Bishop Stilton Whole Baby Truckle
Made with cow's milkMade with pasteurised milk Suitable for vegetarians

Cropwell Bishop Stilton Whole Baby Truckle

Cropwell Bassett Creamery, Nottinghamshire

A classic, hand-crafted Stilton, with a rich, tangy flavour and velvety texture. c 2.2 kg
46.00

Stilton, Colston Bassett Stilton
Made with cow's milkMade with pasteurised milk Suitable for vegetarians

Stilton, Colston Bassett Stilton

Colston Bassett Dairy, Nottinghamshire

A full-flavoured, creamy, Stilton.
2.60 per 100g

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Stinking Bishop
Made with cow's milkMade with pasteurised milk

Stinking Bishop

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.
3.30 per 100g


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Swaledale

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Ewe's milk cheeseMade with unpasteurised milkSuitable for vegetarians

Swaledale

Sam Reed, Richmond, North Yorkshire

Most Swaledale is made using cow's milk but ours is made using the traditional ewe's milk. Mild, moist and creamy when young, becoming drier and fuller-flavoured with age.
3.30 per 100g

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Ticklemore

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Made with goat's milkMade with pasteurised milk Suitable for vegetarians

Ticklemore

Ticklemore Cheese Co., Totnes, Devon

Made using unusual 5lb basket moulds this cheese forms a natural, dimpled rind after ten weeks' maturation. A moist, semi-hard, medium-flavoured goat's cheese.
3.20 per 100g

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Tornegus

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Made with cow's milkMade with unpasteurised milkSuitable for vegetarians

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.
2.70 per 100g

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Wensleydale, Richard III
Made with cow's milkMade with pasteurised milk Suitable for vegetarians

Wensleydale, Richard III

Yorkshire, England

Produced by Suzanne Stirke on her farm in Bedale, this cheese has a higher moisture content than most Wensleydales made today. It is matured naturally in muslin, and has a lovely creamy texture and a smooth flavour.
2.20 per 100g


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Wild Garlic Yarg
Made with cow's milkMade with pasteurised milk Suitable for vegetarians

Wild Garlic Yarg

Cornwall, 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.
2.50 per 100g
Amount required:

Wigmore
Ewe's milk cheeseMade with unpasteurised milkSuitable for vegetarians

Wigmore

Berkshire, England

Wigmore is named after the artisan cheese makers - Anne and Andy. The delicate white rind hides a creamy, voluptuous sweet interior.
3.40 per 100g


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Cornish Yarg

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Made with cow's milkMade with pasteurised milk Suitable for vegetarians

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.
2.50 per 100g

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