Collection: British Cheese

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.)

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.

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.

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.)

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.

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.

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.

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.