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6 months matured, it is fresher than a traditional Cheddar and retains a nuttiness combined with a lemony creaminess and a crumbly texture.
Aged for 18 Months Minimum.
The flavour is subtle with a creamy, long-lasting taste.
An unusual cheese combining together the characteristics of cheddar and Parmesan with the initial creaminess of a full-bodied cheddar, followed by a definite parmesan zing.
Handmade on the Isle of Kintyre, this hardpressed cheese has a subtle goat’s cheese flavour.
A sweeter, more subtle flavour than Parmigiano Reggiano. Ithas a grainy, crumbly texture.
A hard pressed cheese with an open and creamy texture. A toasty sage flavour and aroma.
Unpasteurised Red Leicester with a distinctive, deep red-orange colour, a slightly flaky texture and a creamy, mellow flavour.
This is a full-fat, hard cheese although it has a softer, more open texture than most English hard-pressed cheeses. A fresh, sometimes nutty taste.
A matured ewe's milk cheese with caramel and nutty flavours. Dry yet surprisingly creamy texture.
Matured for 6-8 months. A ewe’s milk cheese with complex flavours of burnt caramel and caramelised hazelnuts, along with fresh grassy notes. Similar to a Italian Pecorino.