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Independent Reviews

Vegetarian Cheese

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Vegetarian

Gone are the days when vegetarians had to settle for second best on their cheeseboards. Modern cheesemakers possess the necessary skill and know-how for creating artisan vegetarian cheeses that are filled with just as much complexity, character and ‘bite’ as anything made with animal rennet.

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

Heidal Brunost

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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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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P Pasteurised V Suitable for Vegetarians

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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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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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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

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Fresh, silky, slightly milky. From their own herd of water buffalo reared on the farm, and left free to range the lush green Somerset pastures.

Buffalicious Mozzarella

£6.35

V Suitable for Vegetarians R Raw Milk

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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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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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A balanced fruity and savoury flavour. Curds from the Wyfe of Bath are pressed, and then washed in cider produced by Graham Padfield from the apples grown in orchards on the family farm.

The Merry Wyfe

£16.50

P Pasteurised V Suitable for Vegetarians

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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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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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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

Now £3.20

P Pasteurised B Suitable for Pregnant Women V Suitable for Vegetarians

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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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P Pasteurised B Suitable for Pregnant Women V Suitable for Vegetarians

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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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P Pasteurised V Suitable for Vegetarians

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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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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

P Pasteurised B Suitable for Pregnant Women V Suitable for Vegetarians

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Back in January

Ivory in colour, mousse-like in texture, and a fresh citrus flavour that develops notes of almonds as it ages. Judged the eleventh best cheese in the world at the 2022 World Cheese Awards, and recipient of the Ann-Marie Dyas Award, sponsored by The Fine Cheese Co., for the World’s Best Artisan Cheese.

Sinodun Hill

£14.45

P Pasteurised V Suitable for Vegetarians

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Rich and aromatic. Melt-in-the-mouth texture. Inspired by Persian Fetta (softer, creamier and more buttery than the Greek), Graceburn is steeped in vivid yellow, coldpressed, British rapeseed oil, infused with thyme, garlic, bay and pepper.

Graceburn

£10.80

P Pasteurised V Suitable for Vegetarians

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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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Milky and springy, and simultaneously sweet and savoury. The name ‘Halloumi’ is restricted by PDO, and so Tim Homewood and Angela Morris had to be creative when naming this cheese, but production is just as painstaking.

Hello Ewe

£7.60

T Thermised B Suitable for Pregnant Women V Suitable for Vegetarians

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Delicate, almost bland in flavour, Haloumi has a wonderfully elastic texture that makes it perfect for grilling and frying.

Halloumi 200g

£6.85

P Pasteurised V Suitable for Vegetarians

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● WASHED RIND ● COW ● WALES ● Smooth, supple and buttery. Pungent from a cider wash.

Golden Cenarth

£10.65

P Pasteurised O Organic V Suitable for Vegetarians

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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 Baby Stilton

£34.00

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P Pasteurised V Suitable for Vegetarians

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A firm and silky texture and a fresh citrus flavour when young; and a denser, creamier and deeper flavour as it matures. Kevin and Alison Blunt’s goats feed on a diet of pasture and hay all year round, never silage. This natural diet results in high quality milk and a sublime and complex cheese.

Golden Cross

£12.50

V Suitable for Vegetarians R Raw Milk

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As it matures, the cheese becomes intensely soft and creamy, and develops a delicate but full flavour. Created by James Aldridge, another pioneer of the British cheesemaking renaissance, and named by him after Ann-Marie Dyas, a fellow pioneer and founder of The Fine Cheese Co.

Flower Marie

Out of stock

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Rich, ice-cream texture. Light and fresh, then ripening to include ‘mushroom’ notes. Made in the style of a French double-cream cheese, and named by cheesemaker Charlie Westhead after his dog.

Finn

£10.75

P Pasteurised V Suitable for Vegetarians

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