A moist and crumbly hard cheese made with unpasteurised and unadulterated cows milk, from the Appleby’s dairy herd, and a vegetarian rennet.
The Appleby family work closely with Garry Gray, a dedicated artisan cheesemaker, who is highly experienced and skilled in the art of cheesemaking, to create this Cheshire of distinction.
Appleby’s Cheshire goes particularly well with fruit cake, figs or dates, as the acidity complements the sweetness of the fruit.

Comté is a classic French cheese that’s made from unpasteurised cow’s milk in the Franche-Comté region of Eastern France. The rugged landscape of the Jura mountains, with its lush green valleys and crystal clear rivers, imparts a rich and distinctive character to the cheese.
Comté is aged in special aging cellars for at least 4 months, and often 12-18 months or even longer.

Coolea is an award-winning cheese made from a very old Dutch Gouda recipe. Using high quality pasteurised cows milk, Coolea is ripened for a minimum of two months. Its texture is semi-hard to hard, and when matured up to 18 months its taste becomes sweet, almost like toffee!
Coolea is made from full cream cows milk. Nothing is taken out and nothing is added.

From the Doddingtons Dairy, Doddington Cheese lies somewhere between a Leicester and a Cheddar in character. Made with raw cow’s milk and traditional animal rennet, it has a firm, Cheddar like texture. It has a distinctive dark brown rind.

Based on a traditional old ‘dales’ recipe, Fellstone is similar to a good Wensleydale, but with a supple, firmer texture. Perfect on a cheeseboard or with a slice of fruit cake.

A robust, full-flavoured Scottish Cheddar, matured in their cellars. The last remaining traditional farmhouse cheese from the Hebridean Island of Mull, near the famous town of Tobermory.

The famous Lincolnshire Poacher Cheese is one of the few cheeses made on the east coast of England, where dairy farming is less prevalent. It’s texture is generally smooth, close, and densely creamy, and has been compared to a French Comté.

This traditional Lancashire cheese is produced using unpasteurised milk and has the characteristic moist yet crumbly texture. It has been made by Ruth (Mrs) Kirkham and her family on their farm near Goosnargh village since 1978.

This traditional Lancashire cheese is produced using unpasteurised milk and has the characteristic moist yet crumbly texture. It has been made by Ruth (Mrs) Kirkham and her family on their farm near Goosnargh village since 1978.

This variety of the famous cheese has been slowly cold smoked over wild hickory branches, for a deeper more savoury flavour.

A classic Italian hard cheese with a strong savoury character. It can, by Italian and EU law only, be produced in the Emilia-Romagna administrative region of North East Italy.

Produced in the traditional way, with the rounds cloth bound and matured for 6 months on beech shelves. They use the milk produced from their own cows and this is pumped straight from the parlour directly into the cheese vat ready to make the cheese.

Inspired by a pecorino cheese she encountered while visiting the island of Sardinia, Anne Wigmore created Spenwood cheese with a characteristic supple texture and thin natural rind.