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HARD & CRUMBLY CHEESE Cheddars and territorials e.g. double Gloucester and 'crumbly' cheeses, for example Wensleydale and Lancashire.
The curd is pressed hard to maximise the reduction of whey.Immersion in brine also reduces the whey, in the case of Parmeggiano. Crumbly cheeses are pressed lightly resulting in a crumbly curd structure.

Please note that all prices are for 200g unless otherwise stated

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 Applebys' Cheshire
A fine example of traditionally produced clothbound Cheshire cheese. Made by the Appleby family in Shropshire from the milk from Friesian-Holstein cows. Salmon pink. Crumbly, yet moist texture. Clean tasting, creamy, yet zesty. Savoury and slightly fresh flavour. A great textured cheese. Consistently in our top 10 best selling cheeses. Bronze award at 2008 British Cheese Awards. 		£4.38
each


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 Beaufort
Made in the summer from rich pasture milk, huge Beaufort cheeses are made high in the mountains from milk from Abondance and Tarine cow herds. It has an exquisitely smooth, yet firm texture and rich flavour. A magnificant cheese. 		£5.18
each


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 Cave aged Gruyere
Switzerland. Matured for at least 14 months in sandstone caves deep in the Sandberg Hills. Arguably the best melting cheese without the stringiness of Emmenthal. A robust, nutty, earthy cheese and yet creamy, with a pleasant lingering after taste. A really delicious cheese and consistently in our top 10 cheeses. 		£4.98
each


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 Comte AOC
Unpasteurised cows’ milk cheese produced in the Franche-Comte area of France. A gloriously dense cheese with a distinctive fine granular texture. The flavours are sweet and fruity. The cheese is made from the same cows in the summer months, which produce the milk for Vacherin during the winter months. 		200g £4.98
each


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 Coolea
County Cork. Made by Dutch inhabitants of County Cork. Orange waxed rind. A rich nutty, yet fruity complex flavourful cheese. Creamy, rich and smooth texture. Gold Award winning cheese 2007.		 £6.58
each


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 Cotherstone
County Durham. Quite a young cheese. A moist and crumbly cheese at its youngest. A mild cheese with a pale gold rind. A subtle flavoured cheese reminiscent of County Durham countryside. 		£4.58
each


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 Devon Oke
Farmhouse production but pasteurised. Mild cheddar style cheese. Matured for 5-6 months. A favourite with ladies expecting! Tangy, but creamy. A well rounded cheese. Perfect for cheese boards. Silver award at 2008 British Cheese Awards. 		£4.40
each


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 Gorwydd Caerphilly
Traditionally made by Todd Trethowan in Ceredigion in Wales. A fresh and fruity tasting cheese, as cheese should be. The fabulous quality cheese which changes as it matures. Always great whatever its age. Simply no comparison with supermarket 'caerphilly' cheese. Awarded bronze at 2008 British Cheese Awards.		 £4.78
each


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 Gruyere de Comte AOC
Jura mountains, France. 3-6 months maturation. Summer grazed milk. Close texture, dense cheese. Sweeter than Beaufort, convex rather than concave. Fabulously fresh cheese when young maturing to a more nutty, spicy cheese when older. Slightly granular. Deliciously fruity with long nutty finish. 		£4.98
each


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 Jarlsberg
Norway. Golden yellow colour, sweet in flavour. A good everyday cheese, for nibbling at any time. 		£2.58
each


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 Keens' cheddar
Farmhouse produced cheese. Somerset. Frequent award winning clothbound cheese. Full complex flavours. Nutty flavour with a sharp cheddar tang. Smooth, creamy and moist texture. The nature of the cheese changes through the year as a result of changing foodstuffs for the cows. Awarded gold at 2008 British Cheese Awards.		 £2.98
each


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 Lincolnshire Poacher
A fine cheddar cheese. Awarded silver at 2008 British Cheese Awards. Full bodied & well rounded flavour. Perfect texture for a cheddar and a great colour. 		£4.58
each


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 Mature Wensleydale
Yorkshire. A slightly moist but firm, yet supple cheese. Pasteurised milk is used to make the cheese with animal rennet. 		£2.98
each


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 Mimolette Francaise
Flanders, France. Orange cheese, coloured with annatto. Firm. Moon surface like rind. Cheddar like texture. Nutty and fruity flavour. 		£5.18
each


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 Montgomerys' cheddar
Farmhouse production. Somerset. Frequent award winning natural rind,clothbound cheese. An explosion of flavours. Real deep long fruity and savoury flavours. Friesian and Holstein cows'milk. Far superior to comparisons with supermarket mature cheddars. A consistently great cheese. Probably our best selling cheese. Justly awarded gold at 2008 British Cheese Awards and accolade of 'Best Export' cheese.		 £4.58
each


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 Montgomerys' Extra Mature cheddar
Farmhouse. Somerset. At 2008 British Cheese Awards gold award winning cheddar. Clothbound cheese. An explosion of flavours. Real depth with long fruity finish. Friesian and Holstein cows milk. 		£4.98
each


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 Mrs Kirkham's Lancashire
Traditionally clothbound Lancashire cheese. Perfect Lancashire texture with slight tang. Made by Graham Kirkham. Unpasteurised milk used. 		£3.98
each


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 Olde Sussex
Farmhouse. Sussex Light and lemony cheddar like cheese. A firm favourite once sampled! At 2008 British Cheese Awards earnt silver award.		 £4.18
each


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 Parmiggiano Reggiano
A delicious eating cheese as well as the grating cheese. Almost too good to grate! It smalls fantastic when just cut. Surrounded by a thick and hard rind, washed with brine during its maturation. Brittle and creamy, with tiny crunchy crystals of calcium lactase. Matured for between 18-24 months. Made by the Baruffi family just outside Modena. 		£5.98
each


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 Sparkenhoe Red Leicester
Farmhouse cheese, produced in Leicestershire, by Jo & David Clarke, using the milk from their own Holstein-Friesian cows. A good, complex, intriguing flavour, authentic appearance and perfect texture. 		£4.38
each


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 Wensleydale
Yorkshire. Firm, yet supple. Moist yet crumbly with sweet honey flavour. Made with pasteurised milk and animal rennet. 		£2.98
each


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 Westcombe Cheddar
Traditional clothbound cheddar. Unpasteurised Friesian cows’ milk cheddar made in Shepton Mallet, Somerset. Nutty full-bodied flavour and tangy finish. 		200g £3.58
each


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