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 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.
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.
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.
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.
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.
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.