Great Britain

Three distinct flavors run through this cheese: it’s springy, citric, lactic center; oozy, mushroomy cream under the rind, and musty, earthiness of the rind itself.

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.

Not only is Barber’s one of the oldest English cheddar makers still in existence, they also play a vital role in supporting all traditional cheddar makers in England. Barber’s 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...

One of 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.

This is a lightly pressed, moist and crumbly cheese made from cow’s milk. Duckett’s Caerphilly is at it’s 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.

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.

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.

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...

Made by the Appleby family at Hawkstone Abbey Farm in Shropshire, Appleby’s Double Glouchester uses the same ingredients as their Cheshire: unpasteurized milk, starter culture, rennet, salt, and annato. The catalyst for change is the variations in timing, temperature, and acidity during the maturation process. This leads to a texturally smooth and buttery cheese with a rich...

Shropshire Blue has been around since the 1930’s, taking a traditional stilton recipe and then adding annatto for coloring. This leads to a creamy, savory cheese with a slight yeasty bite from the blueing.