Cheese

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.

A firm yet yielding texture, with flavours of soured cream and nuts. Selected by François Bourgon, this farmstead cheese is a true taste of Basque tradition. Each wheel is marked by the shepherds who make the cheese, and will vary in flavour depending on whether the sheep are grazing in the valleys or mountains. The mature cheeses are washed by hand, and ripened in the cellars of Les Saloirs de Louis.

Crumbly and tangy. Rich, mouth-filling creaminess.

Available between January - early May. Supple and mouth-coating. Rich, nutty and even meaty at times. Available in Quarter Cut (approx 250g)

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.

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.

A fresh, slightly citrus flavour that delicately balances the richness of the milk. First hand-made some 40 years ago in the coachyard of the 18th century Sharpham House, from the milk of Jersey cows brought by train from Essex to a valley overlooking the River Dart. From estuary to estuary.

Milky and crumbly, maturing to silky and fruity. A Taleggio with a fruity silky paste, which may break down at the edges but remains crumbly and fresh-tasting in the centre.

Dense but crumbly, and mellow but savoury. Britain’s only raw milk Shropshire Blue, inspired by Stilton but more akin to Cheshire in texture. Made by Will Clarke, son of David and Jo Clarke, celebrated makers of Sparkenhoe Red Leicester.

Smooth, with a refreshingly clean taste reminiscent of sweet almonds.

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

Creamy and buttery with a pleasant peppery warmth.

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

Succulent, creamy and rich.

Creamy caramel with a slight piquant note.

Sweet and mouth-filling, with notes of ‘hazelnut’. Nurtured by Romain Dubois to grow a soft, fluffy coat. As the cheese becomes firmer, the paste grows denser and the floral flavours are balanced by deeper, nuttier tones, but Crottin is delicious at all ages.

Gentle, milky and mineral notes. Soft and supple maturing to flowing.

A rich and earthy aroma, a firm texture, and a subtly nutty depth as it ages. From Auvergne’s Cantal region, this tomme is made from rich mountain-pasture milk. Admirers call its rustic character a “quiet cheese with a bold soul”. Best paired with crusty bread and robust red wine.

Sweet, aromatic and luscious. Made from exceptionally creamy, spoonable Gorgonzola, this indulgent blue is enriched with summer black truffles.

Savoury and satisfying, with a springy open paste and a burnished brown rind. A new cheese from Sparkenhoe Farm, named for the red-soiled plain below the dairy. A European mountain-style cheese, this cider-washed beauty shines on a cheeseboard and melts perfectly.