1.5kg Y Fenni Whole Cheese

Y-Fenni takes its name from the Welsh town in which it is made, and a town which is more often referred to as Abergavenny by the English.

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	Cows' Milk
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	Pasteurised Cheese
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Beaufort Cheese

Prince of the Gruyeres" is what the French gastronome and writer Brillat-Savarin called Beaufort in the 19th century. The birthplace of this large, round, hard cheese is the French Alps, where it is produced exclusively from raw milk. The rind is moist with a slightly concave surface. Beaufort has a rich, creamy taste with subtle flavours of fruit, and a moist rind.

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Cashel Blue

Cashel Blue, Ireland's first artisanal blue cheese, is soft, rich and indulgant.  Its combination of richly creamy texture, milky paste and gentle blueing make it a very approachable, easy-eating blue. Its Firm and creamy edged with a distinct blue character which is offset by a mouth-watering tanginess. Delicious!

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Charles Martell Double Gloucester

Charles Martell’s own herd of cows produces the creamy, rich milk from which this fabulous cheese is made. The ‘double’ refers to the traditional way of making the cheese, which is based on using both morning and evening milk. Double Gloucester has a hard close smooth texture, and a flavour in between Cheshire and aged Cheddar. The flavour is pronounced but mellow. Anatto is added to give the cheese its characteristic orange colour.

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Cornish Yarg

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Etorki

Etorki is oily with butterfat, yet firm and supple with a burnt caramel sweetness, hints of Hazelnut and a creamy texture. This is a lovely cheese in the summer for a buffet or picnic with apples and pears, in salads, or with raw veggies and olives.

 Etorki Cheese wedge

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	Sheep' Milk
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Gjetost 250g

Gjetost is a unique brown cheese from Norway with a fudge-like texture and a sweet caramel flavour; its a bit like Marmite; you either love it or hate it! Want a bigger block of Gjetost? Click here for the bigger Gjetost 1kg

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	Sheep' Milk
	Goats' Milk
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	Pasteurised Cheese

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Leiden Gouda With Cumin

Gouda with Cumin has a smooth, creamy texture and a powerful, distinctly Indian aroma and taste. This cheese has been popular since the 17th century. Its known by a number of names, including Leiden (Leyden), where it was first produced. 

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Lord of the Hundreds 250g

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	Sheep' Milk
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	Un-Pasteurised Cheese

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Mrs Kirkhams Lancashire

Lancashire of choice, made by Mrs Ruth Kirkham and her son Graham in Goosnargh near Preston. A lovely Lancashire with depth of flavour, but crucially retaining the fresh acidic hints that typify great Lancashire.

With pasture land near the Irish sea, the wind driven sea salt which impregnates the land. Its here that John Kirkham’s Freisian cows, producing quality milk which they then masterly transform into their wonderful cheese.

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	NON-Vegetarian
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