JavaScript seems to be disabled in your browser. For the best experience on our site, be sure to turn on Javascript in your browser.

Free Delivery On Orders Over £20

Delivery Tuesday - Saturday Mainland GB*

Select Delivery Day More Info

Independent Reviews

Classification - NOINDEX

Home
Cheese Shop
Classification - NOINDEX

Award-Winner

Awarded 'Supreme Champion' and 'Best Rind Washeded Cheese' at The British Cheese Awards 2025.Special price available until the end of April. Firm and smooth. A sweet, rich paste edges to savoury flavours at the rind. An Alpine-inspired cheese created by David Jowett, King Stone Dairy – creator of Rollright and Yarlington.This washed rind cheese shows David’s skill at reimagining the mountain cheeses of France in his Cotswold setting.

Burford

Out of stock

Add to Compare
Seasonal

Available between January - early May. Supple and mouth-coating. Rich, nutty and even meaty at times. Available in Quarter Cut (approx 250g)

Raedwald

£38.00

Choose Weight

P Pasteurised

Add to Compare
New In

Norway's most famous cheese. Dense and fudgy. Flavours of caramel and buttermilk with a lingering cream finish.

Heidal Brunost

£14.50

P Pasteurised B Suitable for Pregnant Women V Suitable for Vegetarians

Add to Compare
The World Cheese Awards Supreme Champion 2023. Buttery and rich. Gentle and plump when young; yielding, sweet, and spiced when mature.

Nidelven Blå

Out of stock

Add to Compare
Smooth and mouth filling, with notes of brown butter and roasted nuts. Supreme Champion winner at The Artisan Cheese Awards. A truly special cheese, made only in the summer months, and, even then, only when the milk is just right. The Hegarty’s French cheesemaker has brought more than a hint of the Franche-Comté to the Cork countryside.

Templegall

£44.00

Choose Weight

B Suitable for Pregnant Women V Suitable for Vegetarians R Raw Milk

Add to Compare
Dense, crystalline texture. Intense ’beefy’ and nutty flavour. A special maturation of limited quantity, reserved for us by Xavier Fromager Affineur. Matured for nearly three years in the mountainside Fort St. Antoine, it begins to look like a pockmarked stone itself. This is Comté at its most concentrated and complex.

Comté Marcel Petite 30+ Months

Out of stock

Add to Compare
Plump and hearty. Salty and 'yeasty'. Made on a family farm with only 200 lively goats, this speciality of the South is aromatised with rosemary oil, then dried and ripened in Rodolphe le Meunier’s caves.

Quercyfeuille au Romarin

£13.00

R Raw Milk

Add to Compare
Firm bodied but with a rich, creamy mouth feel. Gently sweet with notes of almonds. Hand-made in the style of traditional Cheddar, but with local goats' milk, this cheese is clothbound and matured for around six months to develop a well-rounded character quite unlike other goats’ milk cheeses.

Quicke's Goats' Milk Clothbound Cheese

£50.15

Choose Weight

P Pasteurised V Suitable for Vegetarians

Add to Compare
Snowy to gooey. Sweet and milky, yet utterly savoury. A crowning triumph (pun intended!). A perfectly thin ashed rind encases a voluptuous paste, with flavours that so evoke the Loire Valley that they beg for the best Crémant de Loire you can find.

Couronne de Touraine

£12.70

R Raw Milk

Add to Compare
Clean and buttery with vegetal and cooked ‘mushroom’ notes. A cows’ milk robiola is a rarity, but this little dollop tempts easily. Made only from the milk of Piemontese herds and spritzed with annatto before ripening, its gently vegetal flavours pair perfectly with the local roasted hazelnuts.

Cossanella

Out of stock

Add to Compare
Supple and rich. Delightfully salty with sweet hints of almond. Born out of a study group of friends, Het Hinkelspiel was among the first Belgian organic cheese producers. This co-op takes the idea of a classic abbey-style cheese, and reinvents it with their own raw goats’ milk.

Cabriolait

£54.65

Choose Weight

O Organic R Raw Milk

Add to Compare
New In

Moist, fresh, clean and gently garlicy. Made to the same recipe as the original but wrapped in handpicked wild garlic leaves foraged from Cornish woodlands in Spring. Over time, the aromatic leaves influence the young curds, allowing the delicious garlic flavours to permeate the cheese.

Wild Garlic Yarg

£34.10

Choose Weight

P Pasteurised B Suitable for Pregnant Women V Suitable for Vegetarians

Add to Compare
New In

Umami and ‘meaty’. Yielding and compelling. Mature Quicke’s Cheddar meets young German cheese in this novel mashup. Albert Kraus has created a cross-channel collaboration, which, aged for only a couple of months, is utterly moreish but also brilliant when melted.

Alpencheddar

£40.75

Choose Weight

T Thermised

Add to Compare
‘Fudgy’ and floral. Malty and ‘meaty’. A classic Trappist style cheese, with a twist. Cheesemaker Johan Deweer initially washes this cheese in REX Belgian Blonde Ale, letting hints of malt and hops marry with this already funky wheel.

Drunk Monk

£53.40

Choose Weight

P Pasteurised V Suitable for Vegetarians

Add to Compare
Rich with small crystals. A year-old Gouda that is out of this world – literally! Flown to the International Space Station for an astronaut who needed her fix, this mouthwatering taste of West Flanders is creamier than the Milky Way.

Old Farmdal

£46.10

Choose Weight

P Pasteurised B Suitable for Pregnant Women V Suitable for Vegetarians

Add to Compare
Award-Winner

Awarded 'Champion Retailer Product' at The British Cheese Awards 2025. Moist and smooth, floral and grassy. Sweet tones balanced by bolder farmy notes. Made from milk from the farm’s own herd, and matured in hay, which is hand cut from a diverse grass and wildflower meadow and dried on the farm, Witheridge in Hay is a unique distillation of place and time.

Witheridge in Hay

£48.50

Choose Weight

P Pasteurised O Organic

Add to Compare
Delicate and smooth. Subtle ‘goatiness’ with a nut-shell finish. Named after a rebellious Christian sect from the Middle Ages and decorated with the region’s Occitan cross. Made by the Fricker family in Saint-Félix-Lauragais, and ripened by affineur François Bourgon for the thinnest of wrinkled rinds and the complexity of gentle, sweet milk.

Cathare

Out of stock

Add to Compare
Moussey and rich. Sweetly herbal. Approachable saltiness With a nod towards the cheeses of Provence, this quenelle of young goats’ cheese is given just a touch of thyme oil. It is then ripened only to the point that the herbal quality lingers without dominating the milky flavour of the cheese itself.

Fougette au Thym

£10.90

R Raw Milk

Add to Compare
A firm yet yielding texture, with flavours of soured cream and nuts. Selected by François Bourgon, this farmstead cheese is a true taste of Basque tradition. Each wheel is marked by the shepherds who make the cheese, and will vary in flavour depending on whether the sheep are grazing in the valleys or mountains. The mature cheeses are washed by hand, and ripened in the cellars of Les Saloirs de Louis.

Ossau Iraty Fermier Reserve

£58.60

Choose Weight

B Suitable for Pregnant Women R Raw Milk

Add to Compare
Crumbly when young. Matures to become richly creamy, ‘honeyed’ and piquant. Cashel Blue is named after the Rock of Cashel, which overlooks the Grubb family farm on the Tipperary plains. Made since 1984, this is Ireland’s most famous blue cheese.

Cashel Blue

£30.80

Choose Weight

P Pasteurised V Suitable for Vegetarians

Add to Compare
Strong and savoury ‘meaty’ flavours, with good acidity. There are only 600 horned Allgäuer Braunvieh cows left in the world, and this cheese helps to ensure their survival. Relatively young at five to seven months' old, it’s nevertheless a powerful example of Alpine heritage.

Hornkäse

Out of stock

Add to Compare
Intense, aromatic. Notes of spice, ‘roast garlic’, and entrancing white truffles. Not simply an excuse for truffling, this is crafted from organic Maremma ewes’ milk, and Stefania Calugia’s stunning Bianchetto truffles. An alluring and perfectly balanced taste of the Tuscan mountains around Roccalbegna.

Pecorino Riserva al Tartufo Bianco

Out of stock

Add to Compare
Pliable and slightly crystallised. Joseph Paccard select their Beauforts every September to release at the age of twelve months. They then release them in consecutive batches, each one a month older than the last.

Beaufort d’Eté AOP

£69.10

Choose Weight

R Raw Milk

Add to Compare
Supple and velvety. Aromatic, herbaceous and earthy. The outer rind of this cheese is coated in the aromatic herbs of the Corsican maquis or scrubland which also make up much of the forage on which the sheep of Corsica munch.

Brin d'Amour

Out of stock

Add to Compare
Aroma of mountain meadows. Sweet and gentle flavour. Alp Blossom’s simply stunning appearance ensures this cheese will be the belle of the ball on any cheese platter. The rind is coated in a mix of scented flowers and herbs.

Alp Blossom

Out of stock

Add to Compare
Custard-like texture. Lemon and olive flavours. The perfect entry point for anyone yet to try a torta-style cheese. Its Spanish cousins can be pricey and overpowering. Zimbro is approachable and moreish, and comes from Beira Baixa in eastern Portugal.

Zimbro

Out of stock

Add to Compare
Delicate and buttery. The cheese is shaped like a shield, in reference to the Knights Templar military order who were active in the Languedoc area. Typically made from goats’ milk, the use of cows’ milk here is a creative twist.

Templier

£7.00

R Raw Milk

Add to Compare
Soft and silky. Both milky and savoury. For Rodolphe, an AOP status can get in the way of experimenting with a much-loved cheese. This is a Selles-sur-Cher in all but name, yet Rodolphe’s maturation brings balance and greater complexity.

Galet de Tours

£12.45

R Raw Milk

Add to Compare
Subtle notes of grass and ‘hazelnuts’. Moist, dense centre with a soft breakdown under the rind. Named after a spearpoint on account of its distinctive appearance. The rind is thinner than that of a St. Maure but it is thick enough to encourage geotrichum development.

Fer de Lance

£13.85

R Raw Milk

Add to Compare
Smooth, milky and delicate. This is a washed curd cheese, which means that a proportion of whey is substituted with water during the make. This enhances the smoothness of the texture and the gentle delicacy of the flavour.

Mini Wigmore

£11.20

T Thermised V Suitable for Vegetarians

Add to Compare
Glossy, yielding paste. Gently sweet and buttery. Originally made with Guernsey milk from the nearby Duke of Wellington’s estate, home to the family since it was acquired by the first Duke, a few years after the battle of Waterloo in 1817.

Mini Waterloo

£9.10

T Thermised V Suitable for Vegetarians

Add to Compare
Supple and fruity. Rich dairy notes mature to fermented vegetal tones. Inspired by the classic Saint Nectaire, St. Helena is initially washed and then carefully rubbed and turned, allowing other moulds to colonise the surface, contributing more earthy flavours.

St Helena

£44.70

Choose Weight

R Raw Milk

Add to Compare
Milky and crumbly, maturing to silky and fruity. A Taleggio with a fruity silky paste, which may break down at the edges but remains crumbly and fresh-tasting in the centre.

Taleggio

£27.50

Choose Weight

R Raw Milk

Add to Compare
Deep, complex flavours. Crystalline texture. Matured by Marcel Petite in a defunct military fort in Saint Antoine. Set into the mountainside, the fort is constructed of cut and vaulted stone at an altitude of 3600 feet.

Comté Marcel Petite 24+ Months

Out of stock

Add to Compare
Creamy, and slightly crumbly in the core. The recipe was discovered in an attic by cheesemaker Alan Gray. Spell his surname backwards to see how the cheese got its unusual name. Local, hand-picked nettles provide its beautiful, lace-like appearance.

Baby Cornish Yarg

£35.00

Choose Weight

P Pasteurised B Suitable for Pregnant Women V Suitable for Vegetarians

Add to Compare