Great Britain

True to its name, its paste has a vibrant hue indicative of added annatto seed. Made with pasteurized cow’s milk, its texture is flaky and friable. Its flavors are mellow and toasty with lingering caramel notes. It is striking served on a cheeseboard with pickles and rustic bread. It’s also tasty grated into cheese biscuits or mashed potatoes for topping stews or shepherd’s...

Long Clawson Dairy originated this cheese and are the sole makers of Cotswold. They use only top quality Double Gloucester, made in the factory to a traditional recipe. Only fresh onions and chives are used to flavor the cheese.

This traditional cheese is still handmade in only the three shires of Leicester, Derby, and Nottingham. It has long been prized as a cheese that captures the flavor of an earlier time. The ivory colored paste is permeated with greenish-blue veins of mold. It has a compact, fudge-like texture and a mellow, fruity richness to its flavor.

English cheddar is blended with Scotch Bonnet chili relish, creating a delicious blend of creamy cheese with some added heat.

English Red Leicester is blended with caramelized onions that have been cooked in balsamic vinegar. The result is a sweet, creamy cheese with just a hint of onions and balsamic.

A well-rounded cheese with good depth of flavor. While not strongly acidic, it has a depth arising from the 12-month maturing. The flavor is rich, nutty, savory and smooth. Made by Catherine Mead and team at Lynher Dairies near Truro, West Cornwall. This cheese is inspired by Gouda and the use of Alpine style starter cultures encourage the sweet, bright and nutty flavors to come...

Westcombe Cheddar has a deep complex flavor, with a mellow lactic tang, and long notes of citrus, hazelnut, and caramel. The texture is structured and firm, with a smooth breakdown that keeps the flavors lingering on your palate. This cheese is often called a “five mile cheddar”, as you’re still tasting it five miles down the road!

Pitchfork Cheddar is made only 5 miles away from Cheddar itself, using traditional methods before being cloth-bound with lard. The name ‘Pitchfork’ originates from the way in which cheddar was historically made, when old farming tools were used to toss the curds. They still use similar methods today with contemporary additions to this heritage process. Pitchfork is...

A delicious smoky Cheddar cheese, lightly dusted with paprika.  Charnwood has a firm and creamy texture with a superb balance of flavors and a wonderful smoky aroma, and brings lively variety to a cheeseboard. Try it on crackers with a pint of English cider.

Wensleydale is a cheese steeped in history- a changing history. Cistercian monks brought the recipe from France when they settled in Yorkshire. Originally, Wensleydale was made using sheep’s milk and was typically a blue cheese with mould development encouraged. During the 14th century, the monks began to use proportionately more cow’s milk, changing the character of the...