Great Britain

Clawson’s classic British cheese is crumbly, tangy and sweet. Enhanced with Mango and Ginger, this White Stilton is a tasty and aesthetically pleasing addition to a cheese board or crumble on top of pancakes.

A white, younger-aged open-textured Stilton in which the Penicillium Roqueforti mold has not been added. The addition of candied lemon zest gives it a gentle sweetness reminiscent of lemon cheesecake.

Clawson’s classic British cheese is crumbly, tangy and sweet. Enhanced with Apricots, this White Stilton is a tasty and aesthetically pleasing addition to a cheese board or crumble on top of pancakes.

The cheese is young, clean and mild with a honey aftertaste. The texture is fudgy and crumbly. It’s the perfect dessert cheese, as well as cooking cheese. Crumble on top of pancakes, or bake it in scones.

Clawson’s classic British cheese is crumbly, tangy and sweet. Enhanced with blueberries, this White Stilton is a tasty and aesthetically pleasing addition to a cheese board or crumble on top of pancakes.

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.