We love traditionally produced cows milk cheeses, as we’re sure you do. Browse through our biggest selection of cheeses, from soft to hard, blue to crumbly.
Don’t panic! It’s just a cheese, but as the name suggests, it’s pretty powerful.
Black Bomber Extra Mature Cheddar Cheese is a moreish blend of rich, sharp flavours and has a smooth creaminess on the palate.
It’s creamy and sharp, but balanced with a certain sweetness.
This semi-soft, smooth-textured cheese has a strong, full-bodied taste and aroma, although it doesn’t possess a pungent taste.
Bleu d’Auvergne is a creamy, buttery, salty cheese with that characteristic ‘tang’.
Its bloomy rind adds a certain herbaceous flavour, that certainly hits the spot.
A creamy, velvet-textured cheese with sweet caramel notes and a nutty, savoury flavour.
This creamy and gentle blue provides a lingering ‘pepperiness’ that resonates with all palates.
A soft and pungent classic, Brie de Meaux is a strong one.
It has a bloomy, aromatic rind and a buttery, sweet finish.
It was named ‘The King of Cheeses’ for its unarguable flavour and texture.
Surprisingly creamy cheddar, with added depth.
The infusion of Guinness elevates the cheddar and makes it ever so moreish.
Eye-catching and mouth-watering Irish goodness.
The only all black cheddar cheese…
Deliciously creamy mature cheddar, blended with Yorkshire charcoal.
A great talking point for any dinner party.
Aged 18 months with a seriously nutty and earthy flavour.
Stemming from the rich mountain pastures of the Franche-Comte region.
The aftertaste is slightly more bitter, insanely moreish and really well rounded.
Bloomy and decadent. With the texture of velvet.
This cheese is fresh and grassy, with a touch of the classic fungal Brie smell.
The texture is somewhere between butter and whipped cream when ripe and compliments the rich flavour it accompanies.
A sweet and salty, pungent delight.
Sold per full 300g round, Epoisses is a soft, oozy, washed-rind cheese.
This cheese’s aroma and rind give it a certain spiciness, and has a creamy, chewy and firm texture.
This French classic is semi soft, dense and creamy. Well balanced.
Fourme d’Ambert has a natural rind that adds to its sharp, tangy flavours.
Slightly tangy, savoury flavour infused by the bacteria, beautifully complements the distinct notes of butter and cream.
A Norweigan delicacy, that’s as sweet as caramel, with a sticky, fudge-like texture.
Gjetost is a concentrated, sweet block that tastes more like butterscotch than like actual cheese.
Made from the whey, rather than the curds.
This Gruyere sets itself apart with its intensely nutty and buttery character.
Having matured for at least 10 months, this Gruyère AOP has a more assertive and intensely aromatic character.