Gorgonzola
Medium to soft texture, with pronounced blueing, usually with a strong flavour, due to it being matured for at least four months
Dolcelatte
A soft blue veined cheese developed especially for the British market, milder than Gorgonzola, it is made using the sweeter evening milk
Emmental
Emmental is a traditional, farmhouse, unpasteurised hard cheese
Quenby Hall Blue Stilton
Hand made at Quenby Hall, Hugarton, Leicestershire.
Saint Endellion Brie
A luxury version of the Cornish Brie made with double cream. Wonderful character and complexity of flavour
Gruyere King Cut
Gruyere King Cut is a creamery, unpasteurised hard cheese. The natural rusty brown rind is hard, dry and pitted with tiny holes
Le Roule Garlic & Herb
Le Roule is a traditional table cheese used for baking and spreading. Le Roule has a distinctive green swirl with garlic and herbs
Hereford Hop
Hereford Hop is a vegetarian round cheese made from cow's milk. The hops are crunchy with the slightly yeasty taste, while the cheese is mellow, sweet and buttery
Mull Of Kintyre
Mini black waxed extra mature cheddar truckle. Produced on the remote Kintyre peninsula off Scotland extreme west coast. The Campbeltown Creamery has been making cheese since the 1900's
Denhay Farmhouse Mature Cheddar
Exclusive to Michael Lee in Yorkshire, a cheese with a superb flavour and texture, made near Bridport, Dorset
Naturally Smoked Goat Log
A naturally smoked white mould rind goat log
Somerset Brie
Somerset Brie is creamy with a mild fresh flavour with a soft edible white rind which is produced by The Lubborn Creamery
Tomme De Yenne mini
A mountain cheese with a natural mould rind, semi hard textured raw cows milk cheese, from Savoie Mountains
Red Devil
Produce by the Snowdonia cheese company. Red Leicester with chillies & crushed pepper, spicey
Black Bomber
Produced by the Snowdonia cheese company. Premium cheeses for every occasion. The Black Bomber extra mature cheddar
Swaledale Blue
Creamy in colour with distinctive blue veins running throughout. Soft moist open texture complimented by a mild smooth flavour with a slight tang
Fowlers Forest Blue
This hand crafted traditional Blue Cheese is soft rinded and has a firm but creamy texture. It is matured in humidity-controlled cellars, which allows the bluing to take place without hurrying the maturing process
Lancashire Oak Smoked
We think this is arguably the best naturally smoked Lancashire on the market
Original Sage Derby from Fowlers Dairy
A mellow flavoured cheese traditionally layered & topped with a sprinkling of sage. The recipe for this cheese is over 100 years old.
Fontina
The Fontina Cheese is produced only in Aosta Valley , where, owing to the natural barrier of the Alps, the summer climate is dry: this allows the growth of a rich mountain flora , made up of precious botanic essences. The Fontina Cheese is made of a milk rich of vitamins, natural flavourings without adding or taking away anything. It is exclusively produced with whole, not pasteurized milk, of bovines of Aosta Valley race.
Bowland
A mature Lancashire with apples and raisins, coated in cinnamon
Old Amsterdam
Old Amsterdam is a Dutch gourmet cheese that is ripened to perfection and regularly checked for flavour. It is a gourmet cheese of exceptionally high and consistent quality, with a buttery mature aged Gouda flavour.
Y-fenni
A mature Welsh cheddar with mustard seed and ale, a strong flavoured cheese which is coated in wax, it is named after the town where it is made Abergavenny.
Mahon
Made on the island of Minorca, a hard pressed cheese, once matured it is coated in praprika and oil to give it an orange rind
Ribblesdale Original, Ewes
Soft mild white sheeps cheese from North Yorkshire. Mild crumbly blue
Raclette
When grilled it becomes really crunchy and has a wonderful savoury flavour
Lancashire Blue
A semi soft blue veined creamy Lancashire
Wensleydale, with Yorkshire Spicey Relish
This fine Wensleydale is infused with Yorkshire Spicey Relish
Adrahan
Made by Eugene Burns on his farm at Kanturk, Cork, a semi soft cheese, the milk coming from his own herd, the oldest registered pedigree herd of friesians in ireland
White Stilton
Traditional White Stilton, a mild crumbly cheese tradionally eaten with fruit cake or used in cooking
Saint Nectaire
Matured for nearly three months, a natural orange rinded cheese from the Auvergne region, it soon develops a pronounced flavour
Lincolnshire Poacher
A mature cheddar style cheese, cloth bound made near Market Raisen
Parmigiano Reggiano
This Italian cheese is ideal for grating in sauces and salads, over pasta or risotto.
White Stilton & Apricot
A good white stilton from Shirevale
Pineapple Dreams a White Stilton & Pineapple
A mild crumbly cheese with pineapple
Gruyere Wheel, cut
The cheese has a wonderful complexity of flavours at first fruity, then revealing more earthy, nutty characteristics that linger on the palate
Appleby's Mature Farmhouse Cheshire
Arguably the best, the curds have a slight pink coloured hue due to the unpasteurised cows milk used
Bocconcini Mozzarella
Cherry sized, soft cows milk mozzarella balls in liquid
Mozzarella
A cows milk Mozzarella
Mozzarella di Buffalo
Genuine italian soft buffalo milk mozzarella
Mascarpone
The classic soft italian cream cheese
Croittin de Chavignol
A small individual goat cheese, white in appearance having no rind, ideal in cooking, especially starters. The cheese comes from the Loire region of France
Windsor Red
Windsor Red is a pale cream cheddar cheese marbled with a mix of port and brandy, creating an interesting colored cheese
Rothbury Red
From Butlers Farm Lancashire, a rich red cheese, mature in flavour
Lemon Crumble Wensleydale
A fine blended cheese
Lacey's Cheese
This hand made cheese from Richmond, North Yorshire
Grana Pedano
Table cheese which is also simply known as 'Parmesan' which is ideal for grating in starters and sauces, on pasta and over salads
Cashel Blue
A classic, made by the Grubb family in Tipperary, matured for two months, pronounced blueing takes place in this time. soft in texture, it has a good deep, strong flavour
Bedale Farmhouse
Hand made by Mandy Reed at Richmond North Yorkshire, a hard pressed cheese
Oak Smoked Yorkshire Wensleydale
Handcrafted cheese smoked naturally using oak chips to give a subtle smoked flavour
Blacksticks Blue
Made at Butlers Farm, Lancashire, a soft pasteurised cows milk blue cheese which has red coloured curds, ideal for cheese boards or for cooking
Sparkenhoe Vintage Red Leicester
Leicester's only unpasteurised, cloth bound Red Leicester cheese maker. The full monty, an unpasteurised fantastic flavoured cheese, the best on the market
Pecarino Romano
A hard mature ewes milk cheese similar to parmesan
Taleggio
A semi soft cows milk cheese, with a slightly springy texture, ideal for melting, it has a mild creamy taste
Godminster Vintage Organic Cheddar
A fine vintage chedder that is something special
Cornish Yarg Nettle Leaf
Hand made on the dutchy of cornwalls estate, a semi hard cheese coated in eddible nettle leaves and matured for at least six weeks until the leaves have turned white
Picos de Europa Blue
Made on small farms in the mountains of Picos de Europa, it is left to mature on wooden floors, where it is covered in silage. Once washed the cheese iswrapped in maple leaves which add to it's distinctive flavour
Cornish Yarg Wild Garlic Leaf
Hand made on the Dutchy of Cornwall's Estate, a semi hard cheese coated in eddible garlic leaves
Wensleydale & Cranberries
This creamy white real Yorkshire cheese is carefully combined with delicate, fruity succulence of pure, sweet cranberries
Wensleydale with Onion & Chives
Katy's White Lavender
A fresh ewes milk cheese coated in lavender, made by Shepherds Purse in North Yorkshire
Wensleydale & Pineapple Twist
Sweet, fruity pieces of pineapple, carefully combined with creamy white real yorkshire Wensleydale cheese giving a natural sweetness to create a mouth watering experience
Abbot's Gold Cheddar & Caramelised Onion
Traditional English Cheese with rich sweet caramelised onion that creates an amazing burst of flavour
Wensleydale & Ginger
A fine fruity, rich and tangy cheese is great for the cheese board
Wensleydale & Apricot
With a rich, fruity and tangy flavour this cheese is a colourful addition to any cheese board
Brie de Meaux
The father of all soft-white or bloomy rind cheeses and arguably the king of french brie, a raw milk, farmhouse hand made cheese
Swaledale Farmhouse
This cows milk cheese is a great favorite for the cheese board
Buffalo Blue
Hand made in Yorkshire, a full fat soft blue veined buffalo milk cheese with a rich flavour, yet light on the pallet.
Munster
A soft, raw cows milk cheese with a washed rind, it has a pungent smell when ripe, with a nutty, spicey flavour.
Original Irish Porter Cheese with Guiness Stout
Irish mature cheddar infused with Guiness stout ale, this produces a brown marbling effect on the cheese curds, it is coated in brown wax.
Red Hot Mexican
A fiery combination of mature cheddar with hot chilli peppers.
Wigmore
Produced by Anne Wigmore of Village Maid Cheese
Manchego
matured for at least six months, a very adaptable cheese ideal in cooking especially tapas or on the cheese board. A hard cheese from la mancha.
Halloumi
Pasturised cows milk, a Greek cheese used in cooking.
Brillat Savarin
Made at Pansey on the Haute Marne, a fresh cheese with no rind, it is made with full cream milk.
Yorkshire Blue Cows
Hand made at Newsham near Thirsk, a soft blue veined cheese rich in flavour, ideal for cooking.
Camembert Le Rustique
Another raw milk Camembert, this time the connoisseur's choice.
Golden Cross Goats Milk with Ash
Made by the Blunts on their farm at Lewes East Sussex a soft undrained cheese, log shaped, made to the Saint Maure recipie.
Mrs Bells Blue
From the same stable as the Yorkshire Blue Cows Milk, this is the only ewes milk blue cheese made in Yorkshire.
Petit Brie Oak Smoked
A Brie Petit which has been naturally smoked.
Olde York
A fresh, soft, pasteurised ewes milk cheese coated in wax, from the Shepherds Purse dairy in North Yorkshire.
Yorkshire Fine Fettle
A ewes milk soft cheese based on a greek feta recipe, the cheese is left in water to reduce it's saltiness unlike it's greek counterpart.
Gubbeen
Another classic made by the Fergusons at Schull, County Cork, semi hard in texture, it has a washed rind, best eaten at approx. three months.
Caboc
A fresh soft cheese made using double cream, it is coated in toasted oatmeal made by Susannah Stone on her farm at Tain Ross and Cromarty
Black Crowdie
Crowdie is thought to have been introduce in to Scotland by the Vikings in the eigth century. Cheesemaker Susannah Stone introduce a blend of Crowdie and double cream to make the Black Crowdie, which is covered in toasted pinhead oats and crushed peppercorns.
Ribblesdale Goats
A young goats cheese made by the Hill family on their farm at Horton in Ribblesdale coated in wax, can be eaten young but we prefer to mature them for at least 3 months.
Ribblesdale Smoked Goats
This is arguably the best naturally smoked goats cheese.
Cooleeney
A soft camembert type cheese, hand made by Brenda Maher at Moyne, County Tipperary. Made using milk from her own Friesians, this has won many international cheese awards.
Swaledale Mini
A mini version of this classic Yorkshire cheese.
Swaledale with Old Peculier Ale Mini
This is a smaller version of the Swaledale Old Peculier and comes in 454gm size.
Richmond Smoked
A naturally oak smoked Swaledale coated in red wax.
Tomme de Chevre Mini
Classic French goats milk cheese with a firm creamy texture and a mild subtle taste, it has a washed rind.
Swaledale with Old Peculier Ale
Swaledale with Theakstons Old Peculiar Ale added. This cheese is truckle shaped.
Cotherstone Farmhouse
Originally made throughout the pennines, now only made on one farm near Barnard Castle, coated in wax it has a slight lactic taste an english classic.
Monks Folly
The latest Yorkshire cheese by Judy Bell, A semi-soft cheese with a crisp clean flavour.
Stinking Bishop
This eccentric cheese was created by Charles Martell. Stinking Bishop requires six to eight weeks to mature and is wonderfully aromatic.
Websters blue stilton
A hand made, from the smallest stilton maker in the world, at saxelbye, Melton Mowbray, we are the only wholesaler in Yorkshire to buy this high quality cheese direct from the dairy.
Epoisses
Made in Burgundy, France a strong pungent soft cheese washed in white wine, it is a classic of the region and is usually eaten when very ripe.
Chaource
A mild, rich, soft cows milk cheese with a slight fruity aftertaste
Petit Livarot
The taste is full and strong with farmyard flavors and a strong, salty lemon tang which bites the tongue. This French gourmet Petit Livarot is clearly a cheese that cannot be missed because of the pungent aroma coming from the rind.
Roquefort
The famous ewes milk cheese, matured in caves reputedly the source of roquefort penicillium the airbourne spore which develops the characteristic green and blue veining in the cheese.
Vacherin Mont d'Or
A seasonal cows milk cheese, surrounded by spruce bark which adds to it's flavour, it has a unique creamy taste, ripened until nearly runny. The cheese is often then scooped out with a spoon. Only available between October and March
Cados Camembert
An artisan Camembert which is coated in bread crumbs, which in turn have been soaked in cados cider, something really different.
Bath Soft Cheese
This soft white cheese from Avon which matures in three to four weeks.
Braffords Log
A hand made Tom and Trish at Lowna dairy near Hull, a soft, white fluffy rinded pasturised goats cheese.
Echourgnac Trappe
A semi soft cows milk cheese washed in a walnut liquoir, monastic cheese.
Chevre Goat Log
This classic, white mould rind goat log
Soumaintrain Fermier
A soft, orange washed rind cheese from the Bourgogne, best eaten young, affinage (matured) between six and eight weeks, similar to Epoisses in taste.
Fleur de Maquis
An unpasteurised semi hard cheese coated in fresh rosemary.
Reblochon de Savoie
A well known semi soft raw cows milk cheese, with a mellow taste, brie shaped, made in the Haute-Savoie region of france
Gaperon D'Auvergne
A farm made goats milk cheese, being one of the first French goats cheeses to be flavoured with pepper and garlic.
Brie Petit
A creamier, richer tasting 60% brie, This our best selling French Brie.
Ribblesdale Blue Goats Cheese
A young goats cheese made by the Hill family at her dairy near Hawes North Yorkshire. A crumbly blue veined goats cheese.
Celtic Promise
Made by John and Patrice Savage-Ontswedder in Carmarthenshire. This modern, farmhouse, unpasturised semi soft cheese is suitable for vegetarians. Matured for 8 weeks.
Yorkshire Barncliffe Brie
A hand made artisan soft, white mould ripened, cheese. Made by Danny Lockwood at his new dairy near Shepley, Holfmirth and is exclusive to michael lee. Made from pasteurised cows milk, it is vegetarian suitable
Sussex Blue
Made by Alsop & Walker. A semi-hard creamy tasting mild blue cheese with a natural edible rind.
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Mayfield
This firm, golden cheese has oval shaped holes throughout and has a soft, sweet, fruity flavour.
Cropwell Bishop Blue Stilton
An Blue Stilton which is rich & creamy.
Colston Basset Blue Stilton
Smooth and creamy with distinctive blue veins which become more strongly defined as the cheese matures.
Dorset Drum, Mature Cheddar Truckle
A popular cloth bound mature Farmhouse Cheddar
Quickes Extra Mature Cheddar, 16 months old
A really strong, earthy tasting, moist cheddar made at Totnes Devon
Quickes Mature Cheddar, 8 months old
Strong, earthy tasting, moist cheddar.
Traditionally Made White Cheshire
White Cheshire cheese is clothbound and matured for at least 3 months. A dense and semi-hard cheese which is defined by its moist, crumbly texture and mild, salty taste
Appleby's Smoked Cheshire
Moist and crumbly with a delicate smoked flavour
Fowlers of Earlswood Traditional Derby
Handmade by England oldest cheese making dairy, natural rinded cheese washed in cider for 3 months, then turned and matured another 3 months by myself.
Traditional Creamy Lancashire
Creamy Lancashire is a fluffy, open textured cheese with a rich creamy flavour and smooth buttery finish. It is an excellent culinary cheese and when melted it maintains a smooth, even consistency.
Traditional Crumbly Lancashire
Crumbly Lancashire is a more mild cheese with a young, fresh milky finish and slightly tangy flavour
Mrs Kirkhams Unpasteurised Lancashire
The classic Lancashire, mature for a minimum of 5 months, a multi award winning cheese
Grandma Singletons Mature Lancashire
Grandma singletons is strong cheese with a semi-soft consistency, slightly crumbly with a rich yellow colour and a strong tangy flavour
King Richard III, pre-war Wensleydale Recipe
Hand made on the farm to a pre war recipe. The only cheese of its type left in the world. The best by a long way bought at a few days old ( it looks and feels like cottage cheese) . I turn and mature the cheeses for up to 4 months
Fountains Gold
Fountains Gold Cheese is a semi-firm cheddar made from Jersey milk.
Wensleydale Top Tier Cloth Bound
Handmade with traditional rennet, looks and tastes the part
Wensleydale 1/2 Moon
The well Know crumbly Wensleydale
Wensleydale Mature, Green Waxed
Real Yorkshire Wensleydale is aged for approximately six months to give a fuller mature flavour.
Wensleydale Special Reserve
Yorkshire Wensleydale is aged for approximately six to nine months to give a fuller mature flavour
Allerdale Goats Cloth Wrapped Cheese
Allerdale Goat is semi hard, full-fat, unpasteurised, goats milk cheese, which is produced with vegetarian rennet. The cheese has a firm texture and a slightly strong, clean, moist, sweet, almondy flavour. It is allowed to mature in cloth for up to five months and is pure white in colour
Bluestones Goats
Hand-made by Trish on her award winning pedigree goat farm near Hull in East Yorkshire, proving a popular choice on any cheese board
Basilano
A fresh, white ewes milk cheese, coated in a secret blend of Italian and English herbs; Basilano is a taste sensation! The contrast between the creamy cheese and the crisp herbs is truly delicious. Basilano is made from pasteurised milk and is suitable for vegetarians.
Coverdale
This unique cheese is smoother than Wensleydale cheese and has a sharper flavour. Perfect if you like an exceptionally creamy cheese with a bit more bite
Byland Blue
A medium Cows milk which is firm, but creamy and crumbly, with a sharp and spicy taste. The cheese has greenish-blue veins
Capricorn Goats Cheese
An Attractive delicate soft white rind cheese. Slightly Chalky in taste and a creamy feel, with a background of chicory and nuts.
Monterey Jack in a Red Wax
This mild, white cheese is renowned for its versatility, so is perfect for cooking. Its mild flavour and soft texture gives this cheese huge appeal
Mature Poacher 18+ Months Old
This cheese has been taste selected and matured for 18 to 22 months. It has more depth and complexity with a lovely smooth lingering aftertaste, often with a hint of sweetness
Shropshire Blue Farmhouse
A hard pressed orange cheese made at Cropwell Bishop Creameries. Creamy in texture with pronounced blueing
Somerset Camembert
Rich and creamy with a soft edible white rind. As the cheese matures the curd softens, becoming a uniform butter or straw colour and developing a fuller flavour
Blue Vinney
The original bought direct from the farm, made to a traditional recipe using only skimmed cows milk, similar in appearance to Blue Stilton
Goosnargh Gold
A mature, hand made cows, hard pressed cheese from Butlers Farm Lancashire, similar in colour to Double Gloucester
Jervaulx Blue
A deliciously flavoured creamy blue cheese hand crafted in Yorkshire, brought in, to replace their Blue Wensleydale
Jersey Blue
Made at Willet Farm, Lyndeared, Saint Lawrence, Devon. A soft brie shaped blue veined cheese, really flavoursome
Swaledale Ewes Milk
A medium flavoured cheese with an exceptionally clean aftertaste and a natural rind.
Swaledale Goats Milk
White in colour with a soft moist open texture. Smooth and tangy with a much milder flavour
Yorkshire Tasty
A mature semi -hard pressed cloth bound cheese, unique to myself
Durrus
Hand made by the Gill family in County Cork, based on a Swiss style of cheese making, using copper troughs. A semi soft cheese made using morning milk, matured for up to five months
Milleens
A semi soft washed rind cheese made by the Steele Family, in county Cork, once ripe the cheese becomes softer and also strong in taste it has a yellow mould rind
Boilie Cheese
Boilie is a soft cream goats cheese, marinated in sunflower oil flavoured with herbs and garlic
Ballyblue
A mild, creamy, soft, cheese with streaks of blue
Ballybrie
A wonderfully rich and creamy brie, almost soft butter like centre when young, our Ballybrie matures to give a gorgeously gooey texture when ripe so can be enjoyed at any age
Ballyoak
Soft cheese which is made from pasteurised cows milk, made into cheese in small traditional cheese vats, mould ripened then placed in a kiln where smoke from oak chips is drawn very slowly over the individual cheeses imparting a unique flavour and texture to each one
Gruth Dhu
Similar to Caboc again made in the same dairy, The cheese is formed into oval shapes, then rolled in toasted oats and crushed peppercorn, rich in taste with a lemon tang
Dunsyre Blue
A smooth, creamy-coloured cheese with chunky streaks of blue-green mould that impart a spicy flavour. ripens in 6 to 12 weeks
Lanark Blue
From the same stable as Dunsyre Blue, this time the cheese is made from ewes milk. Best described as a Scottish Roquefort
Scottish Drumlock
A farmhouse cheddar made using jersey cows milk, the cheese comes coated in wax with a medium mature flavour
Isle Of Mull Extra Mature Cheddar 15 months
A superb,unique smooth tasting cheese. The texture is slightly grainy and softer than a traditional English Cheddar, the flavour is quite deep and powerful. when it reaches a rich maturity, the cheese sometimes develops blue veins
Caws Cenarth Organic Caerphilly
Made by the Gwynfor Adams on his farm near the brecon beacons, hand to my own size specification and left to mould ripen, also available naturally oak smoked
Caws Cerwyn
Exclusive to myself in Yorkshire, hand made by David Jennings on his farm at Rosebush in Pembrookshire. A pasteurised cows milk, semi soft cheese with a brine washed rind. Also available in smoked
Golden Cenarth Organic
Similar in style to the Epoisses. The cheese is washed in cider to produce quite a mild taste when young but developing a stronger pungency with maturity.The cheese comes nicely presented in a wooden box
Green Thunder
Made by the Snowdonia Cheese Company. Described as a creamy mature cheddar with garlic & garden herbs, a firm favourite
Applewood Smoked Cheddar
Produce by the Ilchester Cheese Company. A mature cheddar not naturally smoke, but with a smoke flavouring then rolled in paprika, very tasty
Cheddar With Walnuts
Mature white cheddar has been infused with walnuts pieces.
Double Gloucester and Chives
A delicious blend of Double Gloucester cheese with chopped chives and onions
White Stilton with Strawberries and Cream
A mild crumbly cheese with a rich flavour of strawberries and cream
Redwood Smoked
A very tasty mature chedder with a smoke flavouring. Fantastic value for money
Five Classics
A blended cheese mixed with Red Leicester, Cheshire, Double Gloucester and Derby.
Cheddar with Black Pepper
A creamy medium cheddar mixed with black pepper giving you that great warming pepper aftertaste
Bresse Bleu
A soft blue veined cows milk cheese, made from full cream milk and it comes in a white mould rind
Banon Coupe
A soft cows milk cheese bought direct from the Rungis market. It has an attractive appearance comes coated in chestnut leaves and tied with raffia
Brebris Ossau Iraty
Mild with a tasting of almonds, hazelnuts and olives
Brebris Croute Brulee
Unpasteurised ewes milk, semi hard cheese with a burnt natural rind
Bleu D'auvergne
A blue vein cheese. Creamy and buttery in taste with a sharp twang in taste
Carre De I'est
From the Alsace region, a soft cows milk cheese. When young it has a moist rind which gradually gets covered in a white "bloomy" mould. It has a mushroom aroma
