Gubbeen (Ireland) whole cheese

Of all the washed-rinds we sell, Gubbeen is the mellowest, capturing the characteristic smokiness of a washed rind without concealing the light, fresh flavours of the milk. It has a semi-soft paste with a silky smooth, pliable texture and fresh, milky taste with a mild buttery, nutty accent.

A whole round, approx. 1.4kg

Aged Manchego

Made using fresh, pasteurized sheep’s milk, this Manchego develops a rich nuttiness and pleasant gaminess (think toasted almonds and broiled lamb chops) after over a year of aging. The patterned rind is a nod to the grass baskets previously used to form the cheese. Firm enough to grate for any culinary application, highlight its sharp, caramelly flavor anywhere you would use Parmigiano. Yearning for a perfect pairing is anything but quixotic- raise a glass of herbaceous Rioja alongside fruity membrillo (quince) paste for tapas perfección.


Petit Basque Basquitou (whole)

The Basque region is in the south west of France and encompasses the Pyrénées Mountains bordering Spain. The people of Basque Country insist their brebis cheeses have remained true to the traditional style for over 4000 years.

Petit Basque Basquitou is a smaller, younger version of the equally delectable Ossau Iraty, with some subtle differences in texture and flavour. The texture is slightly firmer with less elasticity; the flavour is described as oily, olive like, nutty, slightly meaty and fruity.


Murcia al Vino

Maybe it was another one of those farmhouse accidents: a little too much vino, a wheel of cheese rolls off the table into barrel, two days later somebody finds themselves decanting the first wheel of Cabra al Vino! Literally meaning ”goat with wine” this semi-firm pasteurized goat from Spain’s Mediterranean coast is cured for 48-72 hours in Doble Pasta red wine. The paste remains nearly pure white and the rind absorbs a lovely violet hue. The paste is sweet and smooth, delicately grapey, with a gentle, pliable texture and mild fruity flavor. A D.O.P cheese, it pairs well with medium fruity reds.

Gjetost Geitost (whey/brown cheese)

A commonly used synonym of Gjetost is Gudbrandsdalsost; the Gudbrand valley being its area of origin. The name derives from the Norwegian for goat – Gjet.

Norway’s mountainous landscape, in which only about 3% of the land can be cultivated, made goat’s cheese the more common in the past, but now the milk is often mixed with cow’s to give a more varied taste. The result is a semi-hard cheese with a fat content lower than most (about 30%). However, it can be made with goat’s milk alone, which is known as Ekte or genuine Gjetost.

It is made by boiling the leftover whey of cow’s and goat’s milk until the lactose caramelises (which gives it it’s light brown appearance). The cheese is then poured into rectangular moulds and left to cool. The outer surface is similar to that of a decorated cake.

The taste resembles a slightly sweet caramel with a smooth texture similar to fudge.

It can be shaven into thin slices and eaten with coffee for breakfast. At Christmas it is a favourite with spiced fruit cake. It is also considered ideal as a sweet fondue or a sauce for game. Mariners traditionally took this cheese with them on long voyages. £2.90/100g

Wild Garlic Yarg 2kg Medium

Wild Garlic Yarg is wrapped in the pungent Ramson leaves that arrive in Cornwall’s woodlands each spring. They impart a gentle garlicky flavour and their moisture gives the cheese a slightly firm texture. The curd is pressed and brined before being covered with wild garlic leaves, the end result being reminiscent of a parcel wrapped with green silk ribbons.

Approx. 2kg round

Charcoal Cheese 2x200g

Two lumps of coal – what a great gift idea!

They are black in and out.

The FIRST & ONLY all-black charcoal cheddar cheese. Deliciously creamy, mature cheddar blended with charcoal. Winner of the BEST NEW IDEA at the Farm Shop & Deli show 2014!

2 individual cheeses – each charcoal cheese weighs 200g, shapes vary slightly.

Manchego, Diaz (DOP semi cured) (Spain)

This cheese is creamy but compact in texture with a long flavour and a slight bite. The semi curado matures for 3 – 4 months, the curado for 6 – 8 months. The rind has the characteristic basket-weave pattern of cheeses from central Spain. It is an unpasteurised ewes milk from La Mancha.

Monte Enebro (Spain)

The crust has natural growth of penicillin moulds with a white paste which is very smooth and rich in cream. It is moulded by hand into the shape of a log, or mules hoof, as they call it in Spain. Monte Enebro arrives creamy, lemony and slightly acidic; as it ages, the texture becomes denser and the flavor acquires more intense, pungent finish. Matured from 1 – 2 months, it is produced in the Avila region of Spain, and is a 5 times Gold Medal winner in the UK.