The Spring Selection

A celebration of the new season, this selection brings together cheeses at their most vibrant. As the cows and goats return to fresh pasture, the milk becomes sweeter, richer and more expressive. These are cheeses that feel alive, fresh, floral, and gently lactic, with a lightness that reflects the end of winter and the arrival of spring. Traditionally, this is the time when cheeseboards shift after Lent, favouring softer, brighter styles. Expect clean acidity, delicate textures and a sense of renewal in every bite.

Dorstone

A fresh goat’s cheese from Herefordshire with a light, mousse-like texture. Bright and citrusy, it carries a clean lactic acidity with subtle herbal notes. Refreshing and delicate, it captures the lively character of spring milk beautifully.

St Jude

A soft, lactic cow’s milk cheese with a delicate wrinkled rind and a spoonable centre as it ripens. Fresh and gently tangy when young, it develops richer, creamier notes over time while retaining a bright, clean finish.

Wild Garlic Yarg (250g)

A young, crumbly cow’s milk cheese wrapped in wild garlic leaves. Fresh and slightly lemony at the core, with a softer, creamier layer beneath the rind. The leaves lend gentle earthy or aromatic notes, enhancing its springtime character.

Swaledale Blue (250g)

A lightly veined blue from Yorkshire with a moist, crumbly texture. Fresh and mineral with a gentle blue spice, it has a clean, lactic brightness rather than heaviness, making it a perfect, lighter blue for the season.

Isle of Mull Cheddar (250g)

A farmhouse Cheddar with real character, made from raw milk. Firm yet open in texture, with flavours of fruit, malt and a gentle tang. Richer than the others, it brings depth and balance to the selection while still reflecting the vitality of the milk.