The Ultimate Guide to Gruyere Cheese

A sheep's milk cheese made with milk from the flock at Sheaf House Farm just up the road in Gloucestershire. Made only seasonally from late March, Bibury comes to life in Autumn. Classic notes of meadow flowers and hay along with white chocolate and a fondant texture that is very appealing.

A scintillating 9-month aged gouda style cheese. 

If there was ever a Goldilocks gouda, then this is it. Just young enough to be supple, buttery, nutty sweet and unbelievably moreish, yet old enough to have developed a slightly weathered earthiness and rich complexity. We reckon this tastes like liberally buttered jacket potato skins. Oh, and finish is a joy to behold, long, sweet and delightful.

To top it off Swift Reserve pairs perfectly with coffee (yes, coffee). Transport yourself to the Med and enjoy a wedge of cheese with your morning caffeine. Keeping you fuller for longer and tasting shockingly good, it'll soon become part of your breakfast routine. Exclusive to cheesegeek.

Look out for the Swift Black coming soon to one of London's most exciting coffee specialists!

Mature, and not in a dull, doesn't like to leave the house way. Quicke's Mature is just fully developed. Quicke's the makers date back to 1540s so they know how to make goooood cheese. Handcrafted using grass-fed cow milk, this well rounded cheddar is typically matured for 12-18 months (hence the name) and brings you a variety of flavours from brothy to buttery to freshly mown grass and baked potato flavours. Always with the characteristic cheddar tang.

British cider-washed soft cheese

An unforgettable soft cheese, washed in cider. 

A testament to British cheesemaking, and a nod to continental cheesemaking. Washington is a washed rind cheese destined for great things. When slightly younger, the flavours are fresher and crisper, with just a hint of fruitiness. Ripened on, it develops deep, savoury, meaty flavour, a bit like those famous continental pongers like Epoisses. However, the cider wash brings an astonishing fermented fruity funk, balancing the savoury flavours perfectly, all playing out amidst the most tantalising creamy, decadent, luxurious texture. A modern take on history, and a cheese for the ages.

Designed to be eaten as a young cheese, Cornish Blue is a very different product from traditional English blue cheeses. Its flavour is mild and creamy, with a dense texture and buttery richness, instead of the ‘salty tang’ common of other traditional blue cheeses it has a gentle sweetness.

The only pasteurised Red Leicester to be produced in Leicester, this beaut is buttery and flaky and a firm favourite and both cheesegeek and Long Clawson, the cheesemakers. We're not the only ones to think so as Rutland Red has won many an award, we think the finish is reminiscent of a Creme Brulee. Red Leicester is classic on any cheeseboard and is also one of our top picks to cook with, Cauliflower Cheese we're looking at you!!

From Lynher Dairies, the makers of Cornish Yarg and Garlic Yarg, we welcome Cornish Kern—a stonker of a cheese. This beaut is off the chart with flavour. Encased in black wax, it is made in the style of a Gouda, however, the utilisation of Alpine starter cultures gives the cheese multiple dimensions. It has a real fruity twang, something like from an old sweet shop, except cheesy. Think exotic dried fruits, salted caramel, toasted hazelnuts and almonds, and although savoury, it simply tempts and teases you with a little bit of nutty buttery sweetness. All the flavours just linger beautifully in your mouth for the perfect amount of time. Its crumbly, crisp and slate-like texture simply arouses one's senses to another planet. An absolute worldy cheese....literally.

King Stone Dairy's longest aged, largest cheese. Originally conceived as a way to capture the sweet complexity of Summer pastures, Burford is now made year round and reflects the seasonality of the milk at Manor Farm. Flavours of charcuterie, hazelnut and hints of tropical fruit.

A bold soft cheese inspired by the wild beauty and legend of Bodmin Moor. Named after the mystical Dozmary Pool said to be the resting place of King Arthur’s Excalibur, it carries the same sense of drama and heritage.

It has been developed as a richer, more flavourful evolution of the Cornish Camembert, Dozmary is oozy, buttery, and bursting with character.

Crozier Blue has a rich, full and well-rounded flavour. It is gently salty with a distinctly rich creamy texture, offset by a touch of spice.

Made at Curlew Dairy by husband and wife Ben & Sam, Yoredale (formerly Old Roan) represents one of the only truly traditional, raw milk Wensleydale cheeses still made in the UK. As well as being a stonker of a Wensleydale, we were rather captured by the Yoredale's journey. The milk travels a whole 5 metres (or 500cm) from milking parlour to processing room. Then, having been matured for 3-4 months it makes its way to you...via us! Unlike block Wensleydale, the manual, handmade, small batch nature of this traditional clothbound Wensleydale results in so much more complexity. It has the tell tale bite in the centre, but carries an incredible stoney, mineral earthiness closer to the rind, where you also start getting the most wonderful breakdown in the cheese. There are more hidden themes here than The Matrix, and it is a great nod to traditional cheesemaking

The newest of only 4 traditional, raw milk Somerset cheddars, Pitchfork joins great company alongside Keens, Montgomerys and Westcombe. In our view, it more than holds its own. It has incredible complexity and balance, one of the trademarks of a great cheddar. You'll find a farmy-like tang, a buttery undercoat with the hallmark of a proper, Clothbound cheddar- a crumbly, earthy breakdown in the mouth. There really is none of that supple rubbery chewiness you get with a supermarket cheddar. No wonder Pitchfork won 4th best cheese in the World in 2020, and Best British cheese!

Rollright - never ever ever Rollwrong. Simply put, it's a better, British alternative to Reblochon, yet so much more. It's luxurious, it's buttery, it's rich...but with an immensely satisfying crunch. Let's not forget the woodiness thanks to the spruce bark wrap. This guy comes as a 250g whole (it's a good whack of cheese but won't last more than a sitting). Whilst the guys at King Stone Dairy in Gloucestershire took inspiration from the washed rind soft cheeses of France and Switzerland, they have taken it to another level here. Keep on rollin.

n.b. our good friend Rollright is susceptible to seasonality and batches may vary, one thing is for sure though, he always tastes good!

The heavyweight of all cheeses, Santa's favourite cheese, and Christmas on a plate... it's Stilton.

After months of blind-taste tests, we settled on Long Clawson as our Stilton of choice. But don't just take our word for it, Long Clawson won Super Gold at the 2021 World Cheese Awards, effectively crowning it the World's Best Stilton.
With it's beautiful blue veins (yes we're calling them beautiful) and bold flavour, we're so glad there's Stil-tons of this cheese in our fridge.