Great Britain

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.

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 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...

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.

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.

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 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.

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...

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...