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.
A soft cheese with a silky, melt-in-the-mouth texture, Beauvale is a slightly milder blue that’s still rich in flavour.
It has a natural, thin coat made from full fat cow’s milk, giving it an indulgent, creamy taste.
Beauvale has certainly made a name for itself, winning Best Blue Cheese at the 2017 British Cheese Awards as well as being awarded a prestigious three stars in Great Taste Awards.
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!
A hard, raw cow’s milk cheese, Jurassien is gaining popularity as it hails from the famous Jura mountain region in East France.
The name comes courtesy of its youthful qualities: it’s like a younger Comté, so is sweet, fruity and versatile.
Ripened for at least six months, it still keeps the fresh taste that makes it part of the family of some of the finest cheeses in the world.
Made from cow’s milk, this hard, aged cheese is famously straight from France’s Auvergne region.
Cantal Entre Deux is the mid-aged cheese in the Cantal cheese family, matured for 90 to 120 days to give it its well-ripened texture.
You’ll get the scent of butter and cream, as well as an earthy, slightly tangy and nutty taste that’s been a classic for over 2,000 years.
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 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.
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.
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.
This young Gouda is about three months old with a sweet and grassy flavour.
Dotted with cumin seeds in the traditional Dutch, Leidse kaas style, it’s made with quality milk straight from the cows of the North Yorkshire Moors.
Made by a social enterprise community using sustainable methods, this cheese is a speciality with only a small amount made to order.
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.
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.