Christmas box 2

This exceptional cheddar has a dense, creamy texture and is distinguished by its full-bodied flavour with a succulent and lactic bite.  A grown up cheddar for a discerning palate; its subtle complexity deserves time to develop in the mouth, giving of hints of toasted seeds, fruit and drifts of autumn leaves.

2019 World cheese awards Bergamo, Italy

• Best British Cheese
• Best Extra Mature Cheddar
• Best Mature Traditional Cheddar
• 2 Super Gold Medals

'Gold', 2021 Artisan Cheese Awards Melton Mowbray

Both sweet and salty in perfect balance with a brilliance of blue veining running right through to its crumbly core.

This mould ripened cheese has a chalky outer appearance with an aromatic, fresh taste in its centre, ripening to a mushroomy flavour from the rind. It’s a bit of a show stopper and definitely one to get people talking around the table.

Winner of Best British Cheese at the 2021 world cheese awards held in Oviedo, Spain, gaining 7th place overall.

A very British, Camembert; soft, white-rinded and wonderfully reminiscent of its French cousin. Tunworth is made markedly different thanks to the rounded green hills and lush grazing of its rural Hampshire terroir.  Despite being refined and perfected over the years Tunworth is still made entirely by hand, from the first ladle of pasteurised whole cow’s milk to the waxed paper wrap and poplar box packaging.  The difference between this and camembert? Whole milk, camembert plays second fiddle to the Normandy butter... Tunworth doesn't.

The finished 250g cheese has a soft, thin and wrinkled rind, a rich and earthy mushroom fragrance, and a long-lasting sweet and nutty flavour.

Undress this bawdy little cheese from the chastity of its beautiful spruce band to reveal the alluring pate within, oooh eerrr!!!  A washed rind delight from the hands of David Jowett.  Rich, creamy with sweet woody undertones imbued from the bark.

Each cheese is around 250g 

Eponymously named for its resemblance to the wobbly striated bark like rind and log shape!  Driftwood is another White Lake masterpiece. The geotrichum rind is delicately thin; the ash, there to encourage this subtle yeast like mould to develop. And the wobbly surface? Geo again, it can't work deep into the cheese so it puckers up the rind to give it more surface area to act on the rind beneath. The consequence can be a lovely creamy breakdown just a few millimeters under the surface, then a moist chalky centre with those characteristic, citric, lactic tones.

Each 'Driftwood' weighs at least 200g