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Independent Reviews

Cows' Milk Cheese

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"The cow is of the bovine ilk; one end is moo, the other milk." - Ogden Nash. With over 85% of the world's milk coming from the noble cow, it is no surprise that cows' milk cheeses possess such range and quality. The likes of Cheddar, Brie and Stilton are all produced through the alchemical art of transforming cows' milk into cheese. It's milk's leap toward immortality.

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Luxurious, ice-cream texture that matures from crème fraîche to clotted cream. The addition of double cream makes this cheese hard to resist. Made by Rose Grimmond, a relation of Ian Fleming of James Bond fame. But don’t just keep it For Your Eyes Only.

Bix

£9.70

P Pasteurised O Organic

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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

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Supple, creamy, lactic, delicate and gloriously earthy. The search for a perfect Saint Nectaire Fermier took us underground into caves carved into volcanic rock a century ago. We emerged having found something truly special: the hand-wrought affinage of Fromagerie Guillaume.

Saint Nectaire Fermier Guillaume

£51.80

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R Raw Milk

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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

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P Pasteurised

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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

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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

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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

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

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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

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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

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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

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P Pasteurised B Suitable for Pregnant Women V Suitable for Vegetarians

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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

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T Thermised

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‘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

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P Pasteurised V Suitable for Vegetarians

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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

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P Pasteurised B Suitable for Pregnant Women V Suitable for Vegetarians

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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

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P Pasteurised O Organic

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Full-flavoured, with honeyed undertones. A unique Raclette made in the Jura mountains and matured by Affineur Walo, it is utterly divine melted over pork, potatoes and pickles.

L'Antoine Raclette

£40.00

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R Raw Milk

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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

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P Pasteurised V Suitable for Vegetarians

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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

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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

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R Raw Milk

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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

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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

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Silky smooth. Washed in brine and cider. Cider from Yarlington Mill apples from Herefordshire has helped David Jowett make a cheese in Gloucestershire, reminiscent of Reblochon from the Haute-Savoie in France. Fromage sans frontières.

Yarlington

£13.25

P Pasteurised

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A fabulously full-flavoured Brie-style cheese, hand-made in Suffolk by Jonny Crickmore from the milk of his own herd of Montbeliarde cows.

Baby Baron Bigod 250g

£13.40

P Pasteurised

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Earthy and full-flavoured, with protracted finish. A cheese in the style of Brie de Meaux, made by Jonny Crickmore at Fen Farm. From the cutting of the curds to using the traditional pelle-à-brie ladle, everything is done by hand.

Baron Bigod Whole 1kg

£46.85

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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

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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

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R Raw Milk

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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

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R Raw Milk

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Rounded and smooth, rich and buttery, with a refreshing acidity. Made in a micro-dairy in the town of Wensley, this is England’s only raw milk Wensleydale that is actually made in Wensleydale.

Yoredale Wensleydale

£35.00

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V Suitable for Vegetarians R Raw Milk

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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

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Rich and heady. Jonny Crickmore combines his cultured double cream with Tartuflanghe summer truffle cream from The Fine Cheese Co. and places them in the centre of a Baron Bigod

Truffle Baron Bigod

£89.20

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P Pasteurised

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Smooth and supple, and becoming more savoury towards the rind. Ashcombe bagged five awards at the 2021 Artisan Cheese Awards including ‘Supreme Champion’ and then became a double ‘Supreme Champion’, this time at the British Cheese Awards in 2022.

Ashcombe

£48.45

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Rich, creamy and spoon-able. Translated literally, ‘Gorgonzola al Cucchiaio’ means ‘Gorgonzola with a Spoon’, which is how it is eaten in Lombardy.

Gorgonzola Al Cucchiaio

£36.00

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Lusciously rich and headily aromatic. The addition of black winter truffle and a drop of truffle oil elevates this delicious Persian-inspired cheese to heights of decadence that would please even the King of Kings, Cyrus the Great.

Truffle Graceburn

£13.00

P Pasteurised

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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

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P Pasteurised B Suitable for Pregnant Women V Suitable for Vegetarians

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A fruity, sharp and tangy farmhouse Cheddar, made by Jane Stewart, near the shores of the Firth of Forth on the eastern edge of Scotland.

St Andrews Farmhouse Cheddar

£37.20

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B Suitable for Pregnant Women R Raw Milk

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Sticky, savoury and slightly floral. Washed in Marc de Bourgogne, this baby brother of Époisses possesses the same pungent quality but can easily be consumed in one sitting. Helpful for avoiding an ‘aromatic’ fridge.

Trou du Cru

£6.80

P Pasteurised

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