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Vintage Fife Cheddar
This farmhouse cheddar is made on the eastern edge of Scotland by the Stewart family and rivals the best of West Country. It's tangy, complex, salty and buttery with a flavour that lingers. The Stewart family have farmed in Fife for over 50 years, so you bet they know how to make a damned good cheddar.
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Devonshire Gold Reserve
This mild Devonshire Delight is bursting with flavours. There's hints of lemony, zesty freshness as well as nutty and savoury notes. This clothbound process gives this Red Leicester a rich crumbly texture, resulting in a divine hard cheese.
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Golden Saye
Golden Saye is Spenwood’s Guernsey milk cousin – a hard, Guernsey cow’s milk cheese made to the same recipe as Spenwood, that is matured for 4 months with a natural rind. The cheese is mildly savoury, toothsome and moreish with a subtle umami tang and a lovely gentle caramel sweetness to the finish. The rind closely resembles that of Spenwood, a greyish white rind that beautifully contrasts the golden paste underneath it.
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Cotswold Ash
Cotswold ash was once described as "Smoother than Marvin Gaye" and we'd have to agree. There's a reason this handsome chap (and we're not just talking about the cheesemaker DJ), has won so many awards. This Alpine style cheese has a line of wood ash running through, giving you gentle milky flavours with a slightly smoky finish.
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Buttery Brie
Made by Village Maid Dairy in Berkshire, this is a knockout Brie-style cheese is made using Guernsey cow's milk which is famously rich that produces amazingly creamy cheese. It is not super heavy but touches on the classic Brie vibes of damp leaves and mushrooms with a salty kicker. Buttery Brie also has a lovely deep yellow colour, which really does give a hint as to how buttery the cheese is.
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Cashel Blue
This is the perfect blue cheese for those who want complexity but not the sharp saltiness, minerality or general strength of a Stilton or bolder blue cheese. Cashel Blue is more soft-honey than nutty, and has little salty sharpness with almost no minerality to speak of. The finish is super clean with just a hint of saltiness at the end. What it all adds up to, is a scenario where some of the more subtle flavours aren't scared to come out and say hi... honey, some hazelnut and straight up creamy goodness.
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Our specialist team hand-cut, wrap and pack fresh on despatch day, before your cheese is delivered in climate-controlled packaging.
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Experience
We directly source the very finest, often hard to come by seasonal British cheeses, ripened to perfection.
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Experience
We directly source the very finest, often hard to come by seasonal British cheeses, ripened to perfection.
The Cheese Exchange
Find recipes, reviews and ramblings in The Cheese Exchange. Mostly from us but also from guest contributors brought together by a shared love of cheese.
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“I bought this for my dad and he would call me every month to tell me how good it was and that he was really enjoying pretending to be a professional cheese taster.“
We think of it as Wiki-cheese. Stats and stories on our favourite cheeses
