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.
Luxuriously creamy, strong and sharp with a slight sweetness and a touch of acid.
The bombs have a full flavoured taste that leaves you wanting more.
The Lancashire Bomb is presented in a traditional black wax.
Classic and brilliant.
Initially sharp, packing fruity and salty flavours then mellowing to a deep buttery finish.
This crystalline, grainy textured cheese has a beautifully strong and full aroma.
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.
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.
Wyfe of Bath take its name from Chaucer’s The Canterbury Tales thanks to its nod to the flavours of Old England.
Hand-made by placing the curd in cloth-lined baskets, it has a soft, light-caramel colour and sweet rich flavours.
A vegetarian, Gouda-style cheese, Wyfe of Bath won Gold at the 2017 Artisan Cheese Awards.
St James Cheese focuses on high-quality and unique flavours, making only a limited amount of cheese at their small Cumbrian dairy.
A washed-rind cheese created using traditional methods, it’s made daily from the warm, unpasteurised milk of the dairy’s flock of Lacaune ewes.
St James Cheese aims to deliver unusual flavours, which you’ll find in the different complex tastes you’ll get from just one single bite.
A semi-soft cheese washed in Newcastle Brown Ale. Smooth and melt in the mouth with a distinctive punchy after taste from the ale.
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.
The perfect introductory blue.
Smooth and creamy like a ripe brie, with the lightly biting nature of blue.
Montagnolo Affine is a surface-ripened, triple cream cheese with a soft, velvety natural rind.
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.