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A semi-soft cheese washed in Newcastle Brown Ale. Smooth and melt in the mouth with a distinctive punchy after taste from the ale.
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.
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.