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Cornish Yarg
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.
Vegetarian
Pasteurised
Pregnancy Friendly -
Baron Bigod Whole 1kg
Earthy and full-flavoured, with protracted finish. A cheese in the style of Brie de Meaux, made by Jonny Crickmore at Fen Farm. From the cutting of the curds to using the traditional pelle-Ă -brie ladle, everything is done by hand.
Pasteurised -
Gorgonzola Piccante
Dense, spicy and mouth-filling. First made in the caves of Valassina in Gorgonzola, by travelling cow herders in the 9th century. CasArrigoni select the cheeses that will have a sharper taste and denser consistency than their Dolces, and age them for longer too.
Pasteurised -

Cashel Blue
Crumbly when young. Matures to become richly creamy, âhoneyedâ 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 Irelandâs most famous blue cheese.
Vegetarian
Pasteurised -
Appleby's Cheshire
Crumbly, with a little acidity. Cheshire is one of Britainâs 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.
Raw Milk
Pregnancy Friendly -
Little Rollright 250g
Raw Milk -

Brie Dongé
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.
Pasteurised -

Heidal Brunost
Norway's most famous cheese. Dense and fudgy. Flavours of caramel and buttermilk with a lingering cream finish.
Vegetarian
Pasteurised
Pregnancy Friendly -
Cossanella
Clean and buttery with vegetal and cooked âmushroomâ notes. A cowsâ 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.
Pasteurised -
Yoredale Wensleydale
Rounded and smooth, rich and buttery, with a refreshing acidity. Made in a micro-dairy in the town of Wensley, this is Englandâs only raw milk Wensleydale that is actually made in Wensleydale.
Vegetarian
Raw Milk
"The cow is of the bovine ilk; one end is moo, the other milk." - Ogden Nash. With over 85% of the world's milk coming from the noble cow, it is no surprise that cows' milk cheeses possess such range and quality. The likes of Cheddar, Brie and Stilton are all produced through the alchemical art of transforming cows' milk into cheese. It's milk's leap toward immortality.



