Cheese

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.

Rich, ice cream texture. Buttery, with crème fraiche notes maturing to meaty ‘mushroom’. The Lincet family have been making cheese in Burgundy for the past 125 years, and this utterly decadent triple cream is a speciality. The smaller cheeses have a marvellously thin geotrichum rind, while the larger cheeses pick up the spicier flavours of a downy white penicillium coat.

Soft and yielding, with a creamy flavour. The cheese of choice for Admiral Lord Nelson and his family, having frequent references in their correspondence. The original recipe recommended using a feather to apply salt to the surface.

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.

At first fresh and citrusy, but maturing to minerally with a snowkissed appearance. Neal’s Yard Creamery is not in London. Newly independent, 30 years ago it settled in a beautiful location on Dorstone Hill, overlooking the River Wye in Herefordshire. The cheese takes its name from this rural idyll.              

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 Originally made with Guernsey milk from the nearby Duke of Wellington’s estate, home to the family since it was acquired by the first Duke, a few years after the battle of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.

Soft, silky and creamy. When a cheese is eaten as freshly and as simply as mozzarella, it has to be perfect. Our mozzarella is made from 100% buffalo milk to provide a silky, soft texture and a delicate creaminess.

Awarded 'Best Traditional Cheddar' and 'Best Cheddar' at The British Cheese Awards 2025, and'Best Traditional Cheddar' again in 2026 . 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.

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. Winner of Best Goat Cheese at the 2026 Artisan Cheese Awards.

A fabulously full-flavoured Brie-style cheese, hand-made in Suffolk by Jonny Crickmore from the milk of his own herd of Montbeliarde cows.

Silky smooth. Washed in brine and cider. Cider from Yarlington Mill apples from Herefordshire has helped David Jowett make a cheese in Gloucestershire, reminiscent of Reblochon from the Haute-Savoie in France. Fromage sans frontières. Reserve Champion and Best Export Cheese at the British and Irish Cheese Awards 2026

Awarded 'Best Soft White Cheese', 'Best Export Cheese' and 'Reserve Champion' at The British Cheese Awards 2025. 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.

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.

Light and mousse-like, with hints of citrus. An ashed disc with a beautifully thin, wrinkled coat and a dense paste, with a texture reminiscent of the finest ganache. The flavour is every bit as good: nutty, complex and lingering.

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.

Clean and buttery with vegetal and cooked ‘mushroom’ notes. A cows’ milk robiola is a rarity, but this little dollop tempts easily. Made only from the milk of Piemontese herds and spritzed with annatto before ripening, its gently vegetal flavours pair perfectly with the local roasted hazelnuts.

Glossy and smooth, with a wrinkled rind, this pasteurised Brie offers a rich texture and a lightly vegetal, mushroomy flavour. Made in small batches by the third-generation Dongé family in Meuse, it is a fine example of French Brie.

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.

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.

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.

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.

Smooth and creamy, and mildly nutty. Best 'Flavour Added Cheese' at the British and Irish Cheese Awards 2026

Clean and buttery, with a decadent texture. Enriched with a touch of cream, this mixed milk robiola is utterly luscious. Accompanied by a chilled glass of Moscato d’Asti, it’s Piemontese summer on a plate.

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.

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.

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.

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.

Ann-Marie Dyas Award and Best Modern British Cheese Award Winner at The British Cheese Awards 2024. Smooth and succulent. Seasonal semi-firm sheep's milk cheese.Due to the use of ewes' milk, Bibury is only available seasonally - so taste it while you can!

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

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.

Crumbly and tangy. Rich, mouth-filling creaminess.

Firm and flinty. Dried or tropical fruit notes balanced by deep savoury brothy tones. ** Please note, earliest delivery available for this cheese is the 6th of March

Tangy, briny and fresh. Reserve 'Best Fresh Cheese' at the British and Irish Cheese Awards 2026

Succulent, creamy and rich.