Celebrate the best of Yorkshire with our carefully curated selection of local cheeses and optional accompaniments, all crafted right here in the heart of Yorkshire.

The box includes approximately 250g of each of these hand-cut, wax paper-wrapped cheeses:

• Yoredale Wensleydale – a raw milk Wensleydale from Curlew Dairy, tangy and buttery, perfect alongside a slice of fruitcake.

• Swaledale Blue – a local blue cheese in the Stilton style.

• Swaledale Smoked – a smoked version of their traditional Farmhouse cheese.

Also featured is a 500g fruitcake from The Yorkshire Fruitcake Company, which is optional.

Baron Bigod 250g

Rich and earthy with a long, satisfying finish, this cheese draws inspiration from Brie de Meaux and is lovingly crafted by Jonny Crickmore at Fen Farm. Every stage—from carefully cutting the curds to gently ladling the cheese with a traditional pelle-à-brie—is done by hand, honouring time-honoured artisan techniques.

Comté 250g

Comté is a traditional French cheese from the Jura region, known for its rich, nutty flavour and smooth, firm texture. Made from unpasteurised cow’s milk and aged for depth, it offers notes of butter, nuts, and fruit. Versatile and melt-friendly.

Ossau Iraty 250g

Ossau-Iraty is a traditional French sheep’s milk cheese from the Basque and Béarn regions, known for its creamy texture and rich, nutty flavour. Aged to develop fruity, grassy, and earthy notes, it features a natural golden rind and a firm, supple interior.

Montagnolo Affine 250g

Montagnolo Affiné is a triple-cream soft blue cheese from Germany, made with pasteurised cow’s milk. Rich and buttery with a subtle blue tang, it combines the creamy decadence of Brie with a gentle blue bite. Its soft, marbled interior is smooth, spreadable, and perfectly balanced.

Alp Blossom
With the aroma of mountain meadows and a sweet, gentle flavour, Alp Blossom is a true showstopper. Its rind, adorned with a vibrant mix of alpine flowers and herbs, makes it the star of any cheese board

Stichelton
Boldly rich and creamy, with notes of sweet caramel and deep umami. Made from raw milk using a historic recipe, this cheese is a proud homage to traditional British blues. Not a Stilton—but a worthy contender in its own right.

Cornish Yarg
Creamy with a gently crumbly core, this cheese is made from a long-lost recipe uncovered in an attic by cheesemaker Alan Gray. Its unusual name? A playful nod to his surname in reverse. Hand-picked local nettles give the rind its delicate, lace-like finish.

Langres
Perched between the famed wine regions of Champagne and Burgundy, the Langres plateau lends its name to this distinctive cheese. Its vibrant orange rind develops through up to eight careful washes—first with annatto, a natural plant dye, then with Marc de Champagne or Marc de Bourgogne, both spirited eaux-de-vie distilled from grape skins. This process softens the yoghurt-like centre into a rich, creamy layer near the rind, adding a subtle fruity, boozy note to the finish.

Dorstone

Bright and citrusy at first, this cheese gradually develops a subtle mineral depth, wrapped in a delicate, snow-kissed rind. Neal’s Yard Creamery, now independent for three decades, found its home not in London but in the serene landscape of Dorstone Hill, overlooking the River Wye in Herefordshire.

Baron Bigod 250g

Rich and earthy with a long, satisfying finish, this cheese draws inspiration from Brie de Meaux and is lovingly crafted by Jonny Crickmore at Fen Farm. Every stage—from carefully cutting the curds to gently ladling the cheese with a traditional pelle-à-brie—is done by hand, honoring time-honoured artisan techniques.

Colston Bassett 250g

Sumptuously rich and silky-smooth, this cheese delights with sweet undertones, mineral nuances, and a whisper of wine-spiced warmth. Guided by the steady hand of Billy Kevan—the fourth Head Cheesemaker since 1920 and a true guardian of tradition—Colston Bassett Stilton stands unique as the only Stilton still crafted entirely by hand-ladling.

Isle of Mull Cheddar 250g

The Reade family’s journey into cheesemaking began in the 1980s, experimenting with the craft while still living on their Somerset farm. What started as a self-taught passion and a desire to think outside the box has since grown into their main family business.

Yoredale Wensleydale 250g

Made by Ben and Sam Spence in the village of Wensley, this is a raw milk Wensleydale made to a traditional recipe. Smooth, creamy and perfect with a slice of fruitcake.

Clothbound with butter and aged for 3 - 4 months.