‘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

The 'un-conformist's' Stilton.  Unpasteurised and therefore not allowed in the Stilton club, this is a ripper! 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.

Also known as 'Old Smales', Old Winchester is an older version of Winchester, but dryer, harder and crystalline, more reminiscent of an aged gouda with a distinctive nuttiness in flavour.  Some might argue that this English farmhouse cheese is better than a hard Italian cheese, but that's for you to decide!  Aged for around 18 months.

2019 Gold  Award Artisan Cheese Awards at Melton Mowbray
Bronze Award at the British Cheese Awards at the Bath and West Show
Gold Award at the International Cheese Awards in Nantwich Cheshire.
Three Star Gold at the British taste awards.

2020 2 Star Gold at the Great taste Awards

2021 Gold and Silver at the Artisan Cheese Awards Melton Mowbray
2021 2 Star Gold at the Great taste Awards

An individual soft washed rind 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.  Its ripeness can be gauged with a gentle feel of the rind through the wrapper, getting more supple with age and akin to 'poking a love handle'!

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.