"History" The 500 Years of British Cheese Selection

A richly rewarding selection that contains a nutty precursor to Cheddar, a creamy Stilton, a traditional Caerphilly, a delicate softy, and a smooth and complex goats’ milk cheese. See why these cheeses have stood the test (and taste) of time.

DEVON OKE 500g - 17th Century 
Cow, Pasteurised
Devon Oke cheese dates back to the 17th century, and is thought to be even older than Cheddar cheese. Rachel Stephens, the cheese-maker, discovered the recipe only 20 years ago, and was delighted to be able to re-create a lost tradition.

COLSTON BASSETT STILTON 250g - 18th Century 
Cow, Pasteurised, Vegetarian
Made by Billy Kevan and his team in Nottinghamshire, Colston Bassett is one of the only hand-ladled Stiltons. Hand-ladling produces an intensely rich and creamy cheese; and the Colston Bassett flavour is deep, lingering and complex.

DUCKETT'S CAERPHILLY 250g - 19th Century 
Cow, Raw milk
Duckett's Caerphilly is one of the last standing traditional Caerphillies. Made by Tom Calver at Westcombe Dairy. Lactic, crumbly and fresh.

WATERLOO 180g - 20th Century 
Cow, Thermised, Vegetarian
Made by the Wigmores in Berkshire, Waterloo is soft, rich and buttery like a hollandaise sauce, but with a lactic finish emanating from its centre.

SINODUN HILL 200g - 21st Century 
Goat, Raw milk, Vegetarian
Sinodun Hill is made by Fraser Norton and Rachel Yarrow, who only decided to become cheesemakers in 2014. Sinodun Hill is sweet, almondy and complex, with a thin, beautifully wrinkly coat. Over time, the rind can develop natural spots of blue, grey and green.