Rothbury Red

With a firm body and deep red-orange colour, Butlers’ ’Rothbury Red’ is a delightful Red Leicester with small ’flecks’ and a slightly chewy texture. Matured for up to 10 months, it breaks like a carrot! Its creamy intense flavour is balanced with a delicate, sweet butterscotch flavour and a subtle nutty aftertaste.

Stilton

Cropwell Bishop Creamery is a small independent family run business with origins dating back to 1847. Based in the lovely Vale of Belvoir on the border of Nottinghamshire and Leicestershire - two of the three counties where Stilton may be made - the Creamery makes one of the most consistent award-winning Blue Stilton cheeses available. Each cheese is hand made by methods that have changed little since the 17th century. Here, traditional cheese craft is combined with modern facilities to make consistently delicious, premium quality Stilton cheeses - each made from around 78 litres of fresh, local cows' milk.

Suffolk Gold

This hand made award-winning cheese comes from a small herd of pedigree Guernsey cows in Coddenham.

Smoked Wedmore-Cow's.

Caerphilly made in Somerset . Smoked over oak chips for 4-6 days, with a line of chives running through the middle.

St. Agur Blue Cheese

A medium strong creamy blue cheese, made from cow's milk in Auvergne. It is excellent with full bodied red wines, great on bread for a snack or in a salad. Hard to find and extremely likable. Could be used as a more delicate substitute for Gorgonzola in sauces when Dolcelatte is out of season or too strong. The cheese has a very strong and spicy taste when rippens.

Old Amsterdam

Vintage Gouda matured for about 18 months. Only one in six cheeses makes the grade for this label and the result is a quality product with a very strong intense flavour. Won a gold at the 2001 World Cheese Awards.

Norfolk Dapple

A young and unpressed cheese. Soft, mild and really good eating. Great with everything... but just try it melted over toast with anchovies and tomato

Appenzeller

This whole-milk cow's cheese is named for an eastern Swiss canton (a state in the Swiss confederation). It has a golden yellow rind and a firm, straw-colored curd with tiny holes. The flavor is delicate and somewhat fruity owing to the wine or cider wash it receives during curing

Lyburn's Winchester

Mike and Judy have been making cheeses for just 3 years. Winchester is matured for 8-10 months to give the cheese its full flavour. Creamy with a supple texture

Lord of the Hundreds

Made by James Aldridge, Lord of the Hundreds takes it name from the Hundreds Knoll behind Aldridge's bungalow where the first Saxon magistrates sat. The Lord of the Hundreds collected tithes from this spot; today the name describes a raw, pressed ewe's milk cheese made with vegetarian rennet. Aged from three to four months, the flavor is sweet and nutty, similar to the better-known Berkswell.

St. Agur

St. Agur Blue Cheese is a creamy cow's milk cheese from Auvergne, France. Could be used as a substitute for Gorgonzola in sauces when Dolcelatte is out of season. The cheese becomes strong and spicy as it ages. Enjoy will full-bodied red wine.

Saint-Nectaire

Saint-Nectaire is a cow's milk cheese from the Auvergne region, available from June to December. However, it is best to buy it after September, once it has benefited from eight weeks ripening. Its rind is grey, sometimes reddish, speckled with white or rust-coloured mould, always soft to the touch, with a mouldy scent. When cut, the interior has a silky consistency and a spicy, nutty lactic taste. Saint-Nectaire has its own appellation, or reserved designation of origin.

Smoked Wedmore-Cow's.

Pasteurised.
A Caerphilly made in Somerset. Smoked over oak chips for 4-6 days, with a line of chives running through the middle.

Brie De Meaux

Brie de Meaux is what Brie should be as it typifies the look and flavor of an artisan produced Brie. Its tender, nutty flavor, creamy texture and rustic rind make this a winner for cheese platters. It's great with Saint Emilion or red Burgundy. Beautifully presented in a wooden box.

Cooleeny

The mini Cooleeney was the first cheese sold in the mid eighties by Jim and Breda Maher after a couple of years of experimentation of different cheese types. This cheese was choosen because hard cheese was the predominant one on the market in Ireland, and especially because the recipe was unique. Cooleeney is a white mould ripened soft cheese. The cheese is produced in two sizes, 200g or 1.7kg. It is made using vegetarian rennet, from raw or pasteurised milk. The flavour when ripe is robust, soft creamy to buttery in texture with a "mushroomy" tanginess unlike any other soft ripened cheese.

Capricorn

Capricorn is a luscious surface ripened cheese with a fine texture and subtle flavour. The flavour is complex but not overpowering with a delicate finish. It is interpreted from a camembert recipe using goat’s milk. The Capricorn can be eaten from 2 weeks of age when it is just starting to ripen, to when it is fully ripe and liquid inside. Ideally Capricorn needs only a short rest at room temperature before serving. The time is best determined by feeling the cheese for the softness level that suits you. Capricorn is ideal for the cheese plate served with seasonal fruit or quince paste. Capricorn is available in 2 sizes, 220g and 600g wheels. Larger sizes can be made to order.

Quickes Cheddar

A robust cheese made with full fat Devon milk and matured for 9 months on beech or poplar cut from the estate woodlands. Intense and tangy, with hints of almonds and hazelnuts, with a searing acidity.

Long Clawson Stilton

At the centre of the Clawson range is traditional Blue Stilton. It is a creamy coloured semi-hard cheese with greenish blue veining radiating from its centre and has a coat which is crusty, slightly wrinkled with a greyish brown hue. Blue Stilton is normally aged to about 8 weeks. Whitehaven Goat’s cheese A soft, creamy mould-ripened goat's cheese with a subtle nutty flavour that develops with age.

Reblochon

In the Middle-Ages, farmers in the mountains of Haute Savoie used to pay their taxes with part of their milk production. They did not fully milk their cows so as to lower their level of production. Once the tax officers came to measure the milk produced and left, the farmers went back to milk the cows again. The milk they got was much richer and was used to make Reblochon! Reblochon is aged in cellars or caves in the mountains. The cheesemaker turns the cheese every two days and washes it with whey in order to speed the aging process. Reblochon has a creamy, softer-than-Brie texture; a nutty after taste; and a strong herbal aroma that is not for the timid. The cheese becomes bitter, however, when overripe. Before dinner or on the cheeseboard. Reblochon is excellent melted on baked potatoes. The cheese is also good with tartiflette.

Yorkshire Blue

Yorkshire Blue is a traditional, vegetarian, blue cheese made from sheep's milk. This cheese was created by Judy Bell who used traditional methods dating back to the early Yorkshire cheeses of the eleventh century. There are several versions of the cheese depending on the maturation period. When young, the cheese is crumbly and flaky, but maturity brings softness and a more pronounced taste. The affinage usually takes eight to ten weeks and the fat content is 48%.

Manchego

Manchego is the best known and most widely available Spanish cheese. It comes from La Mancha, the land of Don Quixote, and was originally made only from the milk of Manchego sheep. Manchego is aged for 3 months or longer, and is a semi-firm cheese with a rich golden color. It comes in a 10 inch diameter wheel, 5 inches thick with a herringbone design on the rind. It ranges from mild to sharp, depending on how long it is aged.

Membrillo

Membrillo is a jelly/paste made from quince, a medieval Mediterranean fruit that is the European predecessor of the apple. In cooking it holds its form better than most apples. The resulting jelly is a natural companion to a well-cured manchego cheese. It can also be used instead of jam on bread, turnovers and other pastries. I think the flavor has overtones of cranberry. Membrillo is a traditional gift at weddings and at Christmas.

Cashel Blue

Cashel Blue was developed in 1984, it is Ireland’s original artesian blue Cashel Blue is the creation of Jane and Louis Grubb, a husband and wife team. Cashel Blue is a unique product made by a single family on a single farm in Tipperary, Ireland. Cashel Blue is made entirely by hand from whole un-homogenised cow’s milk. Cashel Blue is available worldwide from Farmers Markets to gourmet Food Halls and leading supermarket chains in the U.K and Ireland.