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.
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.
The only all black cheddar cheese…
Deliciously creamy mature cheddar, blended with Yorkshire charcoal.
A great talking point for any dinner party.
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 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.
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.
This fruity, sweet ewe’s milk cheese will have your mouth watering.
A hard, brittle cheese with a surprising moistness. The flavour yields a grassy, tangy after-note.
Manchego has a beautifully intricate, but inedible rind.
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.
From a sweet and grassy aroma, to a crumbly texture, this cheese will definitely have you coming back for second helpings.
Ribblesdale Mature is nutty, fruity and has a slightly caramelised milk flavour, while closer to the rind it becomes more ‘goaty’ and rounded – but always balanced.
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.
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.