Collection: Cheeses

A thin and wrinkled rind, an earthy fragrance, and a vegetal flavour. Described by Raymond Blanc as “the best Camembert in the world”, but the quality of the cheese will convince any Frenchman that it was made on his terroir.

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.

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.

Delicate and milky, but rich. Gently pull this cheese apart, and the liquid cream centre will spill onto your plate. Burrata di Bufala has a delicate milky taste, and just a hint of acidity to freshen the palate.

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.

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.

A buttery, fruity and complex cheese with a smooth and silky texture.

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.

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

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.