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.
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.
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.
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.
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.
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.
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.
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.
Unparalleled in richness, smooth and supple texture. Melt in the mouth.
The washed, orange rind has a strong aroma that hides a crumbly yet unctuous centre.
Langres has a mild, salty flavour with a luscious booziness.