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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.
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.
