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Independent Reviews

Hard Cheese

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Our greatest heritage and the pillars of any British cheese range, we offer the cream of English Territorial cheeses: Kirkham's Lancashire, Sparkenhoe Red Leicester, and King Richard III, alongside the more modern innovation of Cornish Yarg. Great French cheese is represented by the world-renowned producer of a classic: Marcel Petite's Comté, and from Switzerland, we offer Tête de Moine, a perfect party centerpiece, along with the finest cheese from master affineur, Walo Von Muhlenen.

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Best Seller

Powerful and tangy. At least an extra six months spent in the family's maturing rooms gives this Cheddar even more stunning complexity and richness. * Typically made with raw milk but may occasionally be made with pasteurised milk. Your piece of cheese will be clearly labelled.

Hand-Selected Keen’s Extra Mature Cheddar

£33.00

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Boozy aroma. Silky smooth texture. ‘Caramel’ flavour. This cheese has quite the life, as its maturation involves a regular wash in a brine of red wine and herbs.

Affineur Walo Red Wine Farmer

£36.85

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Aroma of honey. Rich and creamy texture. Nutty flavour. A star by name and nature, as Stärnächäs, made at the foot of Alp Säntis by Kaserei Gabriel, gets its name from the ‘heavenly pleasure’ it provides.

Stärnächäs Extra Mature

£34.00

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Springy, slightly milky, and floral. The youngest version of this world famous cheese. Made from the milk of the extremely rare hardy little black sheep that are now close to extinction on the plains of La Mancha.

La Oveja Negra Manchego Semi Curado

£48.00

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A concentrated flavour with vegetal sweetness. Walo receives these cheeses at four months’ old, and washes them for a full year so they retain moisture. The striking appearance comes from pockets of eyelets, which contain crystals.

Affineur Walo Aged Emmentaler

£45.50

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Aromas of meadow flowers and dried fruit. Walo ages this remarkable Gruyère in one of his famously warm and humid cellars, so helping it to maintain the moisture needed to develop such an array of complex flavours.

Affineur Walo Le Gruyère AOC Extra Mature

£50.00

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Complex and fruity. Unpasteurised Parmigiano Reggiano, matured until it is 30 months old for an extra flavour dimension. The cheeses are chiselled in the maturing rooms, and immediately packed to preserve their taste and texture.

Parmigiano Reggiano 350g

£54.05

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‘Mushroom’ and ‘meaty’ flavours. A rich, firm cheese, made from sweet, Alpine milk. It is traditionally served in shavings cut by a Girolle.

Tête De Moine

£57.64

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Moist and nutty. A mellow and slightly sweet Cheddar, hand-made from goats’ milk in Dorset, and matured for around six months.

The Fine Cheese Co. Goat Cheddar

£7.50

P Pasteurised B Suitable for Pregnant Women V Suitable for Vegetarians

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Best Seller

Full-flavoured, a hint of sweetness, and a subtle smokiness. A mature, West Country Farmhouse Cheddar, with a delicately smoky flavour and tangy bite. Cold-smoked over real oak chips to give a natural flavour with no harsh notes.

The Fine Cheese Co. English Oak-Smoked Cheddar

£6.00

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Bright and lactic at the centre with a savoury note of mushrooms near the rind.

Gorwydd Caerphilly

£40.00

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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.

Cornish Yarg

£36.00

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Nutty and mellow in flavour, and flaky in texture. Bound in cloth, and ripened for six months on beechwood shelves, this is the only hand-made raw milk Red Leicester. (The traditional orange-red colour is annatto, derived from the seeds of the achiote tree.)

Hand-Selected Sparkenhoe Red Leicester

£36.00

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A soft caramel colour, and a creamy and nutty flavour. Hand-made close to us with milk from the farm’s herd and originally named Beauty of Bath. We suggested ‘Wyfe of Bath’ because, in Chaucer’s Canterbury Tales, the Wyfe had an insatiable appetite for pleasure.

Wyfe of Bath

£35.40

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Mountain forest aroma. Rich and fudgy texture. Earthy flavour. A true Tomme de Savoie, from a time before the rise of industrialised cheesemaking. Redolent of a woody wonderland, this is a cheese of great structure and complexity.

Tomme de Savoie Fermiere

£41.45

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R Raw Milk

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Fruity, smooth, mellow and nutty. Made in a small, village-based co-operative called a fruitière. At a few weeks' old, this Comté then enters Marcel Petite’s maturing rooms where it is regularly turned, brushed and rubbed.

Comté Marcel Petite 12+ Months

£42.00

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Buttery and earthy. This organic Welsh cheese is made by the Holden family from their own Ayrshire herd; and ‘Hafod’ is the Welsh word referring to the traditional changing of pastures for livestock between summer and winter. * Typically made with raw milk but may occasionally be made with pasteurised milk. Your piece of cheese will be clearly labelled.

Hafod Cheddar

£42.55

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Full-flavoured, with a hint of sweetness. A sweet and tangy Cheddar cheese with a particularly creamy texture and an occasional crystal caused by long maturing.

The Fine Cheese Co. Cheddar

From £3.20

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Dense and savoury. A traditional, cloth-wrapped, unpasteurised Cheddar cheese, made in Somerset by Jamie Montgomery. * Typically made with raw milk but may occasionally be made with pasteurised milk. Your piece of cheese will be clearly labelled.

Hand-Selected Montgomery's Cheddar

£33.00

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Crumbly, with a little acidity. Cheshire is one of Britain’s oldest cheeses, but production almost stopped entirely after WW2. Lucy Appleby brought the cheese back in the 1950s, and it remains the only exclusively raw milk Cheshire.

Appleby's Cheshire

£34.55

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Creamy yellow, with a rich, buttery-crumble texture. A truly old-fashioned Lancashire made traditionally with a two-day curd recipe. (Curd from a second day’s milk is added to that from the first, to produce a more complex flavour.)

Kirkham's Lancashire

£35.00

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Complex and grassy. Westcombe Cheddar cheese is a traditional cloth-wrapped Cheddar, hand-made in Somerset, with a complex, grassy flavour. * Typically made with raw milk but may occasionally be made with pasteurised milk. Your piece of cheese will be clearly labelled.

Hand-Selected Westcombe Cheddar

£29.70

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Earthy but moist, and slightly sweet. Cloth-wrapped, hand-made Dorset Cheddar, cave-aged in Somerset for a depth of flavour and a moist texture. It is fruity and tangy with a rich, deep flavour and a hint of sweetness.

The Fine Cheese Co. Cave-Aged Cheddar

From £18.70

P Pasteurised B Suitable for Pregnant Women

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Meaty and succulent. An artisan Somerset Cheddar made by Todd and Maugan Trethowan, just seven miles from Cheddar Gorge. Moist and succulent in texture, it is full-flavoured with a hint of tropical fruit.

Hand-Selected Pitchfork Somerset Cheddar

£38.00

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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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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

£44.00

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T Thermised

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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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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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Gentle, vegetal and herbal. Perfectly pliable. Good things come in small packages. Made by a village dairy in Austria, this flower coated little drum is the perfect miniature of the wildly popular Alp Blossom.

Tiny Blossom

£49.80

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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

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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New In

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

Heidal Brunost

£14.50

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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

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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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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

£69.85

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