Collection: Cows' Milk Cheese

Full-flavoured, with honeyed undertones. A unique Raclette made in the Jura mountains and matured by Affineur Walo, it is utterly divine melted over pork, potatoes and pickles.

A concentrated flavour with vegetal sweetness. Walo receives these cheeses at four months’ old, and washes them for a full year so they retain moisture. The striking appearance comes from pockets of eyelets, which contain crystals.

Rich, velvety, and spoonably soft, Vacherin Mont d’Or has a luscious, buttery texture with deep savoury notes and a gentle, resinous aroma from its spruce bark.

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.

Soft and spreadable texture, and mellow flavour. A different style of blue cheese created by the current generation of the Skailes family, master Stilton makers for 160 years.

Rich and heady. Jonny Crickmore combines his cultured double cream with Tartuflanghe summer truffle cream from The Fine Cheese Co. and places them in the centre of a Baron Bigod. *A whole Truffled Baron Bigod weighs approximately 1kg. 250g and 500g are a cut of a whole cheese.

A soft caramel colour, and a creamy and nutty flavour. Hand-made close to us with milk from the farm’s herd and originally named Beauty of Bath. We suggested ‘Wyfe of Bath’ because, in Chaucer’s Canterbury Tales, the Wyfe had an insatiable appetite for pleasure.

Complex and fruity. Unpasteurised Parmigiano Reggiano, matured until it is 30 months old for an extra flavour dimension. The cheeses are chiselled in the maturing rooms, and immediately packed to preserve their taste and texture.

‘Mushroom’ and ‘meaty’ flavours. A rich, firm cheese, made from sweet, Alpine milk. It is traditionally served in shavings cut by a Girolle.

Bright and lactic at the centre with a savoury note of mushrooms near the rind. 'Super Gold' Winner for two years in a row at the World Cheese Awards (2022-2023). Gorwydd (pronounced 'GOR-with) is Welsh for 'edge of a forest'. The judges saw the wood for the trees., Bright and lactic at the centre with a savoury note of mushrooms near the rind.

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.

Supple and fruity. Historically, cheesemakers would make curd from evening milk, then sprinkle a protective layer of ash on top. The next morning they would make another curd to add to the previous evening’s cheese.Unfortunately, Morbier is currently out of stock. This is due to a temporary ban on the import of French and Italian raw milk soft and semi-soft cheeses due to an outbreak of a disease in cattle. There have been minimal cases, but DEFRA are maintaining a very cautious approach to protect our British herds. Suggested Alternative: Ashcombe.Made in Gloucestershire by celebrated cheesemaker, David Jowett, this cheese shares the distinctive ash line running through the core of the cheese and a similar milky paste and savoury rind. It is also a former Supreme Champion of both the British and Artisan Cheese Awards., A supple-textured, unpasteurised French cheese, with a characteristic line of ash running through it.