‘Super Six’

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

Beneath the nutty, mushroomy rind, Baron Bigod has a smooth, silky golden breakdown which will often ooze out over a delicate, fresh and citrussy centre. You will find long lasting flavours of warm earth, farmyard and mushrooms, with occasional notes of citrus and truffle

Aged from between 10-12 months, this mature Gouda has started to develop some intensity and crystalline crunch!  Over the past year it has ascended to a higher level, expect caramel and toffee notes with a long mouth feel and gentle tingle to the gums!

The 'un-conformist's' Stilton.  Unpasteurised and therefore not allowed in the Stilton club, this is a riper! The name? Recorded in the twelfth century Lincoln Rolls, an early record of villages rather like the earlier Domesday Book which was carried out by Lincoln Cathedral. Derived for the old English 'Stichl' meaning a style and 'Tun' meaning village or hamlet."  The cheese; creamy, rich and nutty, with a gentle blue tang. Unpasteurised milk, slow acidification and hand-ladling make this cheese a revelation.

A small washed rind soft cheese. During the ripening of Evenlode, the cheese is repeatedly washed in a special brine solution to develop it’s tender, orange rind. When young, the cheese is curdy and lactic, developing a soft breakdown below the rind as it ages. Once fully ripened, the cheese is soft and full of flavours of beef stock, roast onions and peanuts.

Each cheese is around 250g 

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.