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Gordydd Caerphilly

Three distinct flavours run through this cheese-its springy, citric, lactic center; oozy, mushroomy cream under the rind, and musty, earthiness of the rind itself.

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Tunworth

Tunworth is a Camembert-style cheese made by Stacey Hedges and Charlotte Spruce in Hampshire, England. Rich, sweet, nutty and milky with a pleasingly vegetal cabbagey flavor. Long lasting, mouth-filling and harmonious.

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Barber’s Cheddar – 20 Month

Not only is Barbers one of the oldest English cheddar makers still in existence, they also play a vital role in supporting all traditional cheddar makers in England. Barbers has an on-the-farm lab that isolates specific microflora and packages starter cultures for many neighboring plants. This particular cheddar walks the line between sweet and savory, and features a sharpness...

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Stichelton

One of a only a handful of unpasteurized English blues on the market anymore, Stichelton is made using small amounts of rennet and starter. This creates a buttery taste with notes of nutttiness and sweetness.

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Duckett’s Caerphilly

This is a lightly pressed, moist and crumbly cheese made from cow’s milk. It at its best at four weeks of age before stronger flavors and softer textures develop. It has a sharp lemony fresh flavor and is beautiful eaten on its own. Chris Duckett makes his cheese by hand using old traditional presses.

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Cheddar with Caramelized Onions

This cheese possesses a creamy, buttery cheddar that is perfectly blended with tangy, caramelized onions to produce a new English favorite. As versatile as it is addictive, this new cheddar, has livened up everything from simple sandwiches to hot dogs and grilled portabellas.

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Wensleydale with Cranberry

Wensleydale pastures give the cheese the unique, refreshing flavor for which it is renowned. The cheese is a fresh, young cheese taken at only three weeks old. It has a clean, mild, slightly sweet flavor with a honeyed aftertaste. Superb texture of fresh Wensleydale is perfectly complemented by the addition of all natural cranberries. Suitable for vegetarians

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Harbourne Blue

Made by the producers of Beenleigh Blue, this is the goat milk counterpart. It is matured at about 40-45 degrees Fahrenheit to slowly develop the flavor which is sweet, floral, and sometimes with a spicy kick.

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Beenleigh Blue

In an attempt to make an English-style Roquefort, Robin Congdon tried everything. He planted herbs in his pasture, he developed a humidifier to mimic the caves of Southern France, and even grabbed spores off of the caves of Aveyron. Although it’s not roquefort-like, the work put into Beenleigh Blue has paid off with a delicious and complex cheese. It starts off tangy but...

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Appleby’s Cheshire

Made by the Appleby family for multiple generations at Hawkstone Abbey farm in Shropshire, Appleby’s Cheshire is still made from the original ingredients: unpasteurized milk, starter culture, rennet, salt, and annato. This leads to a flaky and crumbly texture to accompany a savory, minerally taste with a slight clean tang. It is the last traditionally made Cheshire. The...

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