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.
The only all black cheddar cheese…
Deliciously creamy mature cheddar, blended with Yorkshire charcoal.
A great talking point for any dinner party.
Slightly tart with a gentle sweetness. Creamy and milky.
King Richard III is a traditional, cloth-bound, cows’ milk cheese that’s moist and creamy, with a honeyed flavour and lower acidity than modern, mass-produced Wensleydale cheeses, and a world away in flavour.
When young, this cheese is clean and fresh tasting, with a mild, slightly lemony, lactic flavour that becomes honeyed.
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.
The Napoleonic British brie. Exquisitely buttery.
Waterloo has a creamy, firm texture and the ultimate buttery finish.
This is the perfect soft cheese for any cheese board, or any occasion.
Traditionally oak-smoked, with a smooth texture and a mild smokey flavour.
Smoked Northumberland is primarily a smooth and mellow cheese, with long-lasting overtones of smokiness.
A good place to start on a journey into artisan smoked cheese.
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.
A tangy and intense farmhouse cheddar, with a distinct fresh citrus bite.
Tangy and rich, this extra-matured, unpasteurised Cheddar wakes up even the most drab of cheese boards.
A mature blue, with the strength of a highlander.
Spicy, salty and creamy. Hebridean Blue is one of Scotland’s most iconic cheeses.
Full salt, full acid, full heat.
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.
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.
This versatile cheese is rich and creamy with a balanced, well-blended flavour.
Like Halloumi, Yorkshire Squeaky Cheese is as delicious raw in a salad, as it is grilled or fried on a burger.
It’s melty, chewy, and oh so irresistible!
Named after the Auvergne region where it’s made, this blue cheese is a true French classic.
Semi-soft, smooth and grassy, the strong aroma of Bleu D’Auvergne makes it easy to distinguish and packs a punch on taste.
Traditional manufacturing methods give this cheese is unique appearance and taste, with blue moulds that create its classic veins.