UK and Eire

• 
  Shorrock's Lancashire Bomb
  Cow | Unpasteurised
  One of our best-sellers, the Lancashire Bomb, a deceivingly small-looking item, is actually packed with an intense but beautifully buttery flavour. Much like a cheddar, but brought up in Lancashire, it's addictive - you've been warned!
• 
  Keens Cheddar
  Cow | Unpasteurised
  The Keen family have been making cheese in Blackmore Vale since 1899. This lovely cheddar is cloth-wrapped and matured for approximately fourteen months. The result; a full flavour with hints of liquorice, a green tang and a creamy texture.
• 
  Blue Monday
  Cow | Pasteurised | Vegetarian
  Named after the New Order song, this cheese from Alex James' Evenlode partnership is the only cube-shaped blue cheese in the world. Soft and creamy, steely yet faintly sweet, there are hints of dark chocolate, vanilla and spice on the finish.
• 
  Montgomery Cheddar
  Cow | Unpasteurised
  Made by Jamie Montgomery in North Cadbury, this award-winning cheddar is matured for over twelve months and gives an explosion of complex earthy flavours, a superb richness and a crumbly texture. One of only three 'Presidium' Cheddars in the world.
• 
  Wookey Hole Cheddar
  Cow | Pasteurised
  The unique flavour of this cheddar is only obtained from maturing in the famous Wookey Hole Caves. The cheese is matured for at least 12 months, to produce a good tang and a firm, yet smooth, texture.
• 
  Lincolnshire Poacher
  Cow | Unpasteurised
  Made by Simon Jones from his herd of pedigree cows, this mature, firm, cheddar-like cheese is a real award-winner. Its creamy, rich, nutty character is enhanced with hints of green grass. The only cheese made in Lincolnshire, Poacher is a firm yellowwedge cheese favourite.
• 
  Devon Oke
  Cow | Pasteurised
  A rediscovered 17th century recipe. Rich and nutty, this one needs to be served at room temperature to be appreciated. A mild, cheddar-like flavour and texture, great for kids - big and small!
• 
  Wyfe of Bath
  Cow | Unpasteurised | Vegetarian
  Made in the Gouda style, this hand-made cheese is produced from a single herd and hence its taste changes subtley throughout the seasons. Soft and friendly, with buttery undertones.
• 
  Somerset Brie
  Cow | Pasteurised | Vegetarian
  The original English Brie, this has a soft mild flavour and rich creamy texture. Less intense than its Parisian cousin, it is perfect for breakfast or brunch; serve with white crusty bread.
• 
  Tunworth
  Cow | Unpasteurised
  Made with milk from a local herd of Holsteins, award-winning Tunworth is a delicious creamy and complex cheese. Made in the Camembert style, it is fruity, intriguing and has hints of mushrooms and olives. Warm in the oven for a melt-in-the-mouth indulgence.
• 
  Stinking Bishop
  Cow | Pasteurised | Vegetarian
  Made by Charles Martell on his farm at Dymock, this semi-soft cheese is matured by washing the rind with a perry made from Stinking Bishop pears. The flavour is a little milder than the pungent spicy aroma suggests, and is wonderfully sweet and rich.
• 
  Dorstone
  Goat | Unpasteurised
  First ashed, then ripened, this cheese has faint veining like Carrera marble. With a pronounced and mature flavour, an 'ice-cream' texture, and snowy white pate, this exquisite cheese has a real following; don't say we didn't warn you!
• 
  Vulscombe Goat
  Goat | Pasteurised | Vegetarian
  This tangy, soft crumbly cheese is made by the Townsends, and can come plain or with the subtle addition of herbs and garlic or black pepper. The perfect cheese board goat.
• 
  Waterloo
  Cow | Unpasteurised | Vegetarian
  Originally made on the Duke of Wellington's estate, Waterloo is a rich cheese with a sweet and smooth taste. When young, it is mellow and fruity, with age it becomes more buttery and salty.
• 
  Wigmore
  Sheep | Unpasteurised | Vegetarian
  This soft and deliciously creamy cheese is made by the Wigmore in the village of Spencer's Wood in Berkshire, and has a complex, fruity flavour and a clean, fresh finish which complements its velvety silky texture.
• 
  Ticklemore Goat
  Goat | Pasteurised | Vegetarian
  Named after the street in Totnes where Robin Congdon and Sari Cooper have their cheese shop, Ticklemore is a hard goats’ cheese with a crumbly texture and mellow, complex flavour with almond hints.
• 
  White Nancy
  Goat | Unpasteurised | Vegetarian
  Characteristically unctuous near the rind with a firmer centre, this handmade cheese offers two complementary flavours and textures, with hints of almonds, tarragon, lemon and white wine.
• 
  Barkham Blue
  Cow | Pasteurised | Vegetarian
  A soft blue veined cheese with a strong creamy taste and a smooth, moist texture. Made with Channel Island milk, it melts in your mouth and becomes spreadable with age. A blue for people who usually avoid blue. Supreme Champion, BCA.
• 
  Dorset Blue Vinny
  Cow | Unpasteurised | Vegetarian
  From the heart of Hardy country, Vinny has mythical status and has been resurrected by Mike Davis at his farm at Bishop Caundle. Mild and crumbly when young, this cheese matures to a deep creaminess with steely strong blueness.
• 
  Beenleigh Blue
  Sheep | Pasteurised | Vegetarian
  Robin Congdon makes this highly-acclaimed seasonal cheese which has a steely blue and fruity flavour with a crumbly texture. It's exquisite zesty and caramel undertones are only released once it melts on the palate.
• 
  Harbourn Blue
  Goat | Pasteurised | Vegetarian
  Robin Congdon makes this mild blue goats milk cheese at Totnes. As the cheese matures the flavour of goat diminishes and the end result is reminiscent of a good light Roquefort, with hazelnut hints. Try it with a glass of chilled dessert wine.
• 
  Colston Bassett Stilton
  Cow | Pasteurised | Vegetarian
  Named after the staging post which made it famous, Stilton can only be made in Notts, Derbyshire and Leics. Colston Bassett produce one of the creamiest and best Stiltons, and the cheese mellows to a spicy, buttery flavour with hints of cocoa and walnuts.
• 
  Quenby Hall Stilton
  Cow | Pasteurised | Vegetarian
  Quenby Hall is the birthplace of Stilton, and cheesemaker Sarah Strong has recreated this award-winning cheese, which has a delicate yet firm creamy texture, and a subtle earthy-rich taste with hints of black pepper and walnuts.
• 
  Shropshire Blue
  Cow | Pasteurised | Vegetarian
  This is the milder sister cheese to Stilton, made by the superb Colston Bassett dairy just South of Nottingham. The addition of annatto, a natural vegetable dye, gives the cheese its distinctive colour and a tangy earthy flavour with hints of caramel sweetness.
• 
  Sparkenhoe Red Leicester
  Cow | Unpasteurised
  Cheese has traditionally been made on Sparkenhoe Farm, near Market Bosworth in Leicestershire since 1740. David & Jo Clarke have continued the tradition and daily hand-make the UK's only unpasteurised, authentic cloth-bound Red Leicester.
• 
  Appleby's Cheshire
  Cow | Unpasteurised | Vegetarian
  Mentioned in the Doomsday book, Cheshire is Britain's oldest named cheese. Appleby's has a comforting, fine, crumbly texture and a tangy saltiness. Traditionally used for Welsh Rarebit, it's great grilled or crumbled into soups.
• 
  Quickes Goat Cheddar
  Goat | Pasteurised | Vegetarian
  Mary Quicke makes this wonderful hard goats cheese, which is a cheddar in all aspects of its personality, from its earthy aroma to its dense creamy texture. It has a subtle goatiness, an aromatic almondy tang and a great finish. It also cooks superbly.
• 
  Wensleydale Traditional Richard III
  Cow | Pasteurised | Vegetarian
  Introduced by French monks in the 11th century, Wensleydale is a light delicate cheese with a soft, slightly lemony flavour, and a deliciously crumbly texture. Try pairing it with apple pie.
• 
  Mrs Kirkham's Lancashire
  Cow | Unpasteurised
  The last farmhouse unpasteurised Lancashire is made by the Kirkhams at Goosnargh in the Ribble Valley, North-East of Preston. The cheese is firm and crumbly with a clean, grilled-cheese and caramelised onion flavour.
• 
  Smoked Northumberland
  Cow | Pasteurised | Vegetarian
  Northumberland cheese is made in the old French tomme style and this flavoured verion is made by slowly smoking the cheese over oak chips. The taste is smooth and creamy with a superb subtle smoke finish that still lets the cheese shine through.
• 
  Rachel
  Goat | Unpasteurised | Vegetarian
  This washed-rind goats cheese has a smooth clean flavour and a rich complexity. It is named after a friend of Pete the cheesemaker who he describes as sweet, curvy and slightly nutty! Not unlike the cheese itself.
• 
  Old Winchester
  Cow | Pasteurised | Vegetarian
  Matured for 12+ months, Old Winchester is not dissimilar to an aged Gouda or parmesan in texture. Truly flexible and remarkably moorish, this cheese has a distinctive nuttiness and salty-sweet finish. A fab English and veggie alternative to hard Italian cheeses.
• 
  Gorwydd Caerphilly
  Cow | Unpasteurised
  We're lucky to have Caerphilly as production was stopped post-war and didn't really start again until the 1980s. An award-winning cheese, Gorwydd is matured to enhance its lovely full creaminess and complex, herbaceous sweet flavour.Enjoy with a beer or cider.
• 
  Cornish Yarg
  Cow | Pasteurised | Vegetarian
  This creamy yet crumbly cheese is wrapped in nettles, which imparts a delicate flavour. Never overpowering, Yarg adds panache to any cheeseboard. Don't be deceived by the 'Cornishness' of its name; it is, in fact, the cheesmaker's name backwards!
• 
  Snowdonia Truckles
  Cow | Pasteurised | Vegetarian
  These individual waxed cheeses come in four great varieties; Black Bomber (Extra Mature Cheddar), Red Devil (Red Leicester with chilli and pepper), Green Thunder (Mature Cheddar with garlic and herbs), and Pickle Power (Mature Cheddar with Pickled Onion)
• 
  Godminster Organic Cheddar
  Cow | Unpasteurised
  A splendid traditional cheddar made in Somerset from organically produced milk. Matured for at least 12 months, these individual waxed cheeses have a softer texture and a good, bold flavour. These original cheeses make great presents for those you love.
• 
  Cornish Yarg
  Cow | Pasteurised
  This creamy yet crumbly cheese is wrapped in nettles, which imparts a delicate flavour. Never overpowering, Yarg adds panache to any cheeseboard. Don't be deceived by the 'Cornishness' of its name; it is, in fact, the cheesmaker's name backwards!
• 
  Lord of the Hundreds
  Sheep | Unpasteurised | Vegetarian
  We're glad Cliff Dyball gave up insurance to make this savoury sheep's milk stunner, which has great depth of flavour, with mild nutty and caramel hints and a grassy floral finish. With a compact texture not dissimilar to Pecorino, it's great paired with membrillo.
• 
  Crozier Blue
  Cow | Pasteurised | Vegetarian
  A sheeps cheese from the makers of Cashel Blue. Made in the style of Roquefort, it has a medium and full flavour which mellows into a smooth creaminess. Its zesty flavours and peppery punch are fabulous with nuts and in a salad.
• 
  Cashel Blue
  Cow | Pasteurised | Vegetarian
  One of Ireland's most loved cheeses, this award winner is made by the Grubb family in Co. Tipperary. Gentle and crumbly when young, it matures to a smooth, silky-textured cheese with a full and earthy flavour and hints of white wine and tarragon.

French

• 
  Buche de Chevre
  Goat | Pasteurised | Vegetarian
  A versatile all-arounder with a pronounced goat flavour, this cheese has a crumbly yet silky texture. Excellent for grilling and crumbling into tarts and salads.
• 
  Camembert Fermier
  Cow | Unpasteurised
  France's most famous cheese, invented in 1791 by a farmer's wife, Camembert has a remarkably smooth texture and fruity flavour. Many have tried to emulate this cheese, but the climate and terroir of Normandy make it unique.
• 
  Epoisse
  Cow | Unpasteurised
  An intense soft cheese with a rind that has been washed with Marc de Bourgogne (Burgundy Brandy) at least 8 times to produce a wickedly spicy aroma, pungent flavour and smooth velvety texture. Matured for approx. 7 weeks.
• 
  Langres
  Cow | Unpasteurised
  A milder washed rind cheese, with the texture of double cream. Langres is not turned during the maturing process, hence the hollow top. Traditionally served by piercing the top of the cheese and then pouring a little Marc de Champagne into the hollow.
• 
  Munster Petit
  Cow | Unpasteurised
  A cheese of great character and monastic orgins, Munster was reportedly banned from public transport in France, but now charms hearts with its pronounced sweet and savoury flavour, intense aroma and spicy finish. Eat it with boiled potatoes like an Alsace local.
• 
  Fougerus
  Cow | Unpasteurised
  A soft-white cheese with a fern leaf sitting on the top. The scent of the fern blends with the rind to add 'foresty' notes to the flavour, which is a cross between a brie and camembert. The pâte is supple and sweet with a slightly salty finish.
• 
  Brie de Meaux
  Cow | Unpasteurised
  Declared the 'King of Cheeses' in 1814, this is the original French unpasteurised farmhouse Brie, made East of Paris. Soft and creamy with a lingering taste, enjoy with a glass of French Red or Vintage Champagne.
• 
  Brebis d'Argental
  Sheep | Pasteurised
  A soft pure ewes' milk cheese from the Lyon region, with an aromatic flavour and herbacous hints. As the cheese matures, it becomes softer and spreadable, and develops a more pronounced flavour.
• 
  Reblochon
  Cow | Unpasteurised
  Reblochon's aroma of wild flowers and herbs reflect the unique mountain pastures and indigenous breed of cows which produce it. The taste is reminiscent of fresh, crunchy walnuts and sweet hay. Enjoy melted with crusty sourdough bread.
• 
  Chabis Feuille
  Goat | Unpasteurised
  With a fresh flavour, this lemony, zesty cheese is silky soft and creamy. The chesnut leaves in which it is wrapped imparts an aromatic hint as the cheese matures to develop a beautiful blue and green rind.
• 
  Selles sur Cher
  Goat | Unpasteurised
  It takes 1.3 litres of goats milk to make a single one of these protected cheeses from the upper reaches of the Loire. Ashed before maturation, it has a dense, melt-in-the-mouth texture and a clean, sweet and salty flavour. Locals say the rind gives the truest taste!
• 
  St Agur
  Cow | Pasteurised
  A mild to medium cream-enriched blue, this cheese has a smooth rich texture and is delicious served at room temperature with a crusty bread and a full-bodied red.
• 
  Roquefort Carles
  Sheep | Unpasteurised
  Roquefort has been made for centuries exclusively in the Aveyron district of south central France. Unlike other blues, it is not pierced; rather the blue develops naturally in the open texture to give a pronounced spicy flavour.
• 
  Fourme d'Ambert
  Cow | Unpasteurised
  One of the oldest cheeses in France, this blue from the Auvergne region matures for three months to produce a rich, bold flavour with a wonderful savoury tang. Its creamy, yet firm texture makes this our favourite French blue!
• 
  Raclette
  Cow | Unpasteurised
  A staple of winter in Switzerland, Raclette has a rich, fruity savoury flavour. Traditionally the cheese is served melted, over boiled potatoes with lots of ground black pepper, accompanied by small pickled onions and gherkins.
• 
  Comte
  Cow | Unpasteurised
  This protected ancient French cheese can only be made with milk from two native breeds of cow which graze on mountain pastures. It is the richness and diversity of this terroir which gives Comte its unique flavour that changes throughout the seasons.
• 
  Beauforte
  Cow | Unpasteurised
  A member of the Gruyere family, this hard cheese has a sweet and nutty flavour reminiscent of pastures with wild honey and nuts. Strictly controlled, it is only produced by Abondance and Tarine herds.
• 
  Morbier
  Cow | Unpasteurised
  Dense, yet springy, Morbier has pronounced sweet and fruity flavour. Traditionally made with morning milk in one half and the evening's in the other, with a layer of ash seperating the two halves, this aesthetically-pleasing cheese is a stunner on a cheeseboard.
• 
  Tomme de Savoie
  Cow | Unpasteurised
  A medley of flavours awaits you beneath the rind of this semi-firm cheese; smoke, sweet flowers, herbs, fresh milk and walnuts will play across your tastebuds, fading in seconds to be replaced with others which defy definition.
• 
  St Nectaire
  Cow | Unpasteurised
  This voluptous and creamy AOC cheese is cured on a bed of straw for eight weeks to produce a flavour redolent of fresh grass, sweet hay, meadow flowers and wild herbs.
• 
  Vacherin (in season)
  Cow | Unpasteurised
  One of the pleasures of winter, this unctuous cheese is only made from September to March, when the cows come down from the summer pastures. Encircled with spuce bark, which imparts a woody tang, the subtle yet rustic flavour hints at meadow flowers and white wine.
• 

Rest of the World

• 
  Sardo
  Sheep | Pasteurised
  An artisan-made Pecorino from Monte Amiata, Tuscany. Made from sheep’s milk, the cheese rind is darkened with the pulp of olive oil pressings, then matured for 6 months to produce an aromatic nutty flavour reminiscent of sweet meadows and freshly cut grass.
• 
  Parmigiano Reggiano (30 mth)
  Cow | Unpasteurised
  This strictly-protected cheese has barely changed since the 12th century, and our 30 month Parmesan is strong and rich, with a deep sweet tangy 'pineapple' fruitiness and wonderfully firm and grainy texture. Don't throw away the rinds; they add flavour to stocks.
• 
  Gorgonzola
  Cow | Pasteurised
  A protected award winner, production is limited to the provinces surrounding Milan. One of the very first blues, this cheese was accidentally created by a young innkeeper storing some young curd in his damp cellar - and the rest is history......
• 
  Taleggio
  Cow | Pasteurised
  Going back to the 10th century, the semi-soft, cave-matured Taleggio is sweet, delicate and tangy, and has a gentle herbaceous aroma redolent of softly fermenting hay, fruit and mountain flowers. A great table cheese, it also melts well for recipes.
• 
  Reypenaer Gouda
  Cow | Pasteurised
  Matured by the Wijngaard Brothers, whose family have been affineurs since 1906, this one year old Gouda is firm yet very smooth and creamy. It has a rich full flavour which is reminiscent of brazil nuts with cocoa notes.
• 
  Wyngaard Goat Gouda
  Goat | Pasteurised
  This wonderfully creamy goat Gouda is very white and delicate. At four months old it still has a smooth texture but has developed a very well rounded and full flavour.
• 
  Gruyere Premier Cru
  Cow | Unpasteurised
  Gruyere can trace its history back to 1072, and has firm, dense texture and fruity, nutty flavour. This Premier Cru has been a World Champion cheese a record three times and has a rich, sweet complexity. A fondue essential.
• 
  Emmental Premier Cru
  Cow | Unpasteurised
  The very best Emmentaler rounds are selected and matured for 14 months to produce this gourmet cheese with a distinct and original, fruity, sweet and slightly nutty, Emmentaler flavour. Goes well with all light and fruity wines.
• 
  Manchego (6 mth & 12 mth)
  Sheep | Pasteurised
  Matured for a minimum of 12 months, this cheese offers a complex and intense flavour which is distinctly piquant and buttery, with brazil nut, fruity olive and roast lamb notes. It has a firm, granular texture and a hard impressed rind.
• 
  Feta
  Cow | Pasteurised
  The central ingredient to Greek salad, but also fabulous in lamb recipes and melted on burgers. In Greece this young, fresh cheese will typically be served sprinkled with olive oil and dried oregano.
• 
  Halloumi
  Goat & Sheep | Pasteurised
  More dense than Mozzarella and one of only a handful of cheeses that keep its shape when heated, should be fried [without oil] or barbecued. The outside becomes crisp as the inside melts like Mozzarella. Try it with a sweet chilli sauce.
• 
  Gjetost
  Mixed | Unpasteurised
  Like no other cheese you have ever tasted, this has to be the marmite of the cheese world! Deep brown with sweet, fudge-like flavour it is traditionally made using goats milk whey which is heated to caramelise the sugars.
• 
  Cambozola
  Cow | Unpasteurised
  This blue Brie style cheese is an amalgamation of Camembert and Gorgonzola (the clue is in the name!) Its sweet spiciness and smooth texture gives it universal appeal.
• 
  Jarlsberg
  Cow | Pasteurised
  The texture is buttery and rich, and the flavour is mild and slightly sweet. This is an all-purpose cheese, good both for cooking and for eating as a snack. It tastes somewhat nutty. And shouldn't all cheese should look like this!