Hard cheeses

Hafod

A Cheddar cheese with a supple, golden paste and the occasional blue vein. The flavours are rich, layered, and generally less acidic than our other Cheddars.

Made with cow’s milk and animal rennet. Clothbound with lard.

£2.99

Hawes

This recipe harks back to more traditional Wensleydale-making methods. Its texture is less crumbly and its flavour more buttery than many examples if Wensleydales more widely available today.

£2.70

Keen’s cheddar

A complex mature, raw milk Somerset cheddar with a depth of flavour

£2.18

Kirkhams

Known for its succulent-yet-crumbly texture (referred by the Kirkham family as its “Buttery crumble”), Kirkhams Lancashire has a tangy, bright and full flavour.

Made with raw cow’s milk and animal rennet

£2.55

Montgomery cheddar

An outstanding mature, raw milk (unpasteurised) Somerset cheddar made with traditional animal rennet

£2.55

Parmigiano San Pietro

This Parmigiano-Reggiano is delicious: a cheese with a deeply savoury and brothy flavour, balanced by a rich fruity sweetness and a luscious texture.

£3.70

Sparkenhoe mature Red Leicester

At once complex and balanced, savoury and mellow, this farmhouse revival of a classic British cheese is full of flavour without any aggressive acidity. the texture is firm, chewy and pleasantly moist.

£2.80

Westcombe

Westcombe has a softer texture than other Cheddars, with warm rounded flavours and a balance of milkiness and juicy acidity.

£2.16

Whin Yeats

Whin Yeats flavours can be lactic and yoghurty through to more mellow and buttery with a delicate hint of mushroom. It has a texture that ranges from waxy to crumbly.

£2.80