Collection: Cows' Milk Cheese

Supple and savoury, and melts brilliantly. A cheese was named ‘shield’ after an ancient bronze shield was unearthed near the farm. It was renamed ‘Ogleshield’ after Bill Oglethorpe suggested washing the rind, so creating a British take on Raclette.

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.

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, 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.

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.

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.

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.

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.

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

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.

Awarded 'Supreme Champion' and 'Best Rind Washed Cheese' at The British Cheese Awards 2025. Firm and smooth. A sweet, rich paste edges to savoury flavours at the rind.