Great Britain

Ticklemore is pressed flat by hand into a colander, which gives the cheese its distinctive flattened sphere shape – almost like a flying saucer. Cheeses are dry salted at the end of production and matured for ten weeks. Ticklemore is a firm-textured goat cheese, with a crumbly center and a softer paste just under the rind. It is light, moist and delicate, with small...

Spenwood is a hard, pressed sheep’s milk cheese. Styled after Italian pecorinos, Spenwood has a smooth texture with nutty, juicy, and long-lasting flavors.

Lincolnshire Poacher is made similar to traditional cheddar. It is matured for 14-24 months and although the taste varies with the seasons, it usually has a distinctive fruity, nutty taste with a clean sweet finish. It has been described as sitting somewhere between the continental hard mountain cheeses (such as Comte) and traditional West Country Cheddar.

Clotted Cream attains its thick texture when the cream of high fat breed cows (such as Jerseys) is heated in pans (traditionally copper, now stainless) to about 190ºF and then slowly cooled. Traditionally served on scones with strawberry jam at cream teas, delicious!

Using a unique style blending three days’ milk, Kirkham’s Lancashire is the only Lancashire cheese to be made using unpasteurized milk and traditional rennet. They coat the outside of the cheese with butter, which leads to the development of a lemony, savory tanginess and a creamy, crumbly texture.

This traditional Wensleydale is mellow and lactic with a smooth, creamy texture. This recipe harks back to more traditional Wensleydale-making methods. Its texture is less crumbly and its flavor more buttery than many examples of Wensleydale more widely available today.

Berkswell is rich, sweet, fruity (almost like pineapple), and nutty. These tastes are always long and deep and the texture varies on the age from soft and moist to firm with maturation.

Gubbeen has been made by the Fergusons at the 250 acre Gubbeen Farm in West County Cork for almost 40 years now.  Tom looks after a herd that includes numerous Kerry cows, a rare black breed that ranks among the world’s oldest.  The cattle enjoy warm Gulf Stream winds and a certified GMO-free diet. Tom’s wife Giana makes the cheese, washing it in both salt water and white...

Double Gloucester is crafted using a mixture of morning and evening milk, hence its name. It is a traditional cheese made in Gloucestershire since the 16th century. It is a tangy, cheddary-like cheese, with a medium flavor and a chewy texture.

A nice mellow cheddar from Great Britain with a touch of sharpness. Excellent as a snack or in cooking applications.