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Award-Winner

Awarded 'Supreme Champion' and 'Best Rind Washed Cheese' at The British Cheese Awards 2025.Special price available until the end of May. 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

Now £45.00 Was £54.75

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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

Out of stock

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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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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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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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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

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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

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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

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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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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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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

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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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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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Supple and savoury, and melts brilliantly. A cheese was named ‘shield’ after an ancient bronze shield was unearthed near the farm. It was renamed ‘Ogleshield’ after Bill Oglethorpe suggested washing the rind, so creating a British take on Raclette.

Ogleshield

£24.00

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Award-Winner

Awarded 'Best Traditional Cheddar' and 'Best Cheddar' at The British Cheese Awards 2025. 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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Smoke meets grassy notes to produce an even more complex flavour. The cheese is most smoky near the nose, but the more complex, classic Cheddar flavours and grassy notes become more evident towards the rind.

Smoked Westcombe Cheddar

£28.60

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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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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. Available in 250g Cut, 500g Cut or 3kg Whole. 1kg whole cheese is also available, please click here

Baron Bigod

£42.00

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Single cream and light vegetal notes. In 2014, Bath Blue was judged ‘Supreme Champion’ at the World Cheese Awards. The competition was fierce, with 2,600 cheeses from 33 countries vying for the top spot, but none could beat this brilliant blue.

Bath Blue

£42.70

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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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Soft and spreadable texture, and mellow flavour. A different style of blue cheese created by the current generation of the Skailes family, master Stilton makers for 160 years.

Beauvale

£38.90

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Seasonal

A traditional, hand-ladled Nottinghamshire Blue Stilton made with animal rennet. Smooth, creamy and open textured, the cheese is buttery and complex, with a slightly spicy long finish. BBE : 11th March

The Fine Cheese Co. Ceramic Stilton Pot

Out of stock

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Intensely rich and creamy, with a sweet caramel and deep umami flavour. An unabashed, unashamed and unadulterated attempt to recreate the British blues of yore, made to an historic recipe and with raw milk. Not a Stilton, but impressive nonetheless.

Stichelton

£45.00

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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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Best Seller

A velvety-soft texture and a rich tangy flavour. Handcrafted the traditional way, using a recipe passed down through three generations of the Skailes family. Unlike the rest of their production, this traditional rennet Stilton is hand-ladled, producing a cheese that is richer and creamier, with a deep and complex flavour.

Cropwell Bishop Stilton

£33.00

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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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R Raw Milk

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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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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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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

P Pasteurised B Suitable for Pregnant Women V Suitable for Vegetarians

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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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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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Rich and velvety smooth. Sweet, with mineral tones and winey spice. Made under the watchful eye of Billy Kevan, only the fourth Head Cheesemaker of the dairy since 1920, and a watchword for consistency. Colston Bassett Stilton is the only remaining exclusively hand-ladled Stilton.

Colston Bassett Stilton

£33.00

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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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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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