Collection: Raw Milk Cheese

Nutty and mellow in flavour, and flaky in texture. Bound in cloth, and ripened for six months on beechwood shelves, this is the only hand-made raw milk Red Leicester. (The traditional orange-red colour is annatto, derived from the seeds of the achiote tree.)

Snowy to gooey. Sweet and milky, yet utterly savoury.

Plump and hearty. Salty and 'yeasty'. Made on a family farm with only 200 lively goats, this speciality of the South is aromatised with rosemary oil, then dried and ripened in Rodolphe le Meunier’s caves.

Creamy yellow, with a rich, buttery-crumble texture. A truly old-fashioned Lancashire made traditionally with a two-day curd recipe. (Curd from a second day’s milk is added to that from the first, to produce a more complex flavour.)

Intensely rich and creamy, with a sweet caramel and deep umami flavour. An unabashed, unashamed and unadulterated attempt to recreate the British blues of yore, made to an historic recipe and with raw milk. Not a Stilton, but impressive nonetheless.

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.

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.

Strong and sublime. A sweet, creamy paste with sharp, mineral pockets of blue. The most acclaimed producer of Roquefort, and the only one to make their own penicillium roqueforti, extracted from rye loaves baked in house. Respect for tradition and quality is at the heart of this cheesemaking family.

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.