Crumbly Cheese
This category highlights the fabulous diversity of crumbly cheese in Great Britain.
Cropwell Bishop Organic Stilton 250g
Cropwell Bishop Organic Stilton is the 'king' of blue cheese and surprisingly Cropwell Bishop is still the only Stilton maker to produce a certified organic Stilton. The organic cows' milk gives a mellow flavour with the same strong blue veins expected in any Stilton. It is rich and masterful, what is not to love! Like all Cropwell Bishop Stiltons their organic Stilton is matured for 12 weeks. Delicious at Christmas, but in our view a stunning Stilton for any time of the year.
Enjoy with a delicious port, see recommendations below.
Sold in 250g. If you would like a larger wedge please use multiples of this (ie 500g = 2 x 250g) and leave a note at checkout.
More information below...
Cow, Organic, Pasteurised, Vegetarian
Mrs Kirkham’s Lancashire 250g
Mrs Kirkhams – Made by Graham Kirkham in Goosnargh, Lancashire
Mrs Kirkham's Lancashire is a fantastic, a buttery finish and a flaky texture cows' milk cheese, with delightfully lactic flavour. Made on the Beesley Farm in Lancashire to the same recipe Mrs Kirkham first made it in 1978, though the cheese today is now made by Graham Kirkham, her son. This is the only Lancashire still made with unpasteurised cows' milk and hence the only Lancashire you should ever buy.
Stichelton 250g
Stichelton – Made by Joe Schneider in Welbeck Estate, Nottinghamshire
Juicy acidity and toasty, biscuity notes toward the rind are the hallmarks of Stichelton, though the range of flavours this soft, creamy raw milk blue can exhibit is extraordinary: from crisp green apple right through to beef stock umami. Joe works from a purpose built dairy at Collingthwaite Farm on the Welbeck Estate on the northern borders of Sherwood Forest in Nottinghamshire and all the milk comes from the herd of 150 Friesian-Holstein cows there. The name Stichelton is taken from the Old Roman village Name of Stilton.
Cornish Yarg 250g
Cornish Yarg – Cow’s Milk – Pasteurised – Vegetarian (Ponsanooth, Cornwall)
Cornish Yarg made by Lynher Dairies is a nettle wrapped semi hard cheese made from grass rich Cornish milk. Tangy under its natural rind and slightly crumbly in the core, it consistently wins top international awards.
The leaves, which attract naturally occurring moulds, are brushed onto the cheese in concentric circles. As the cheese matures, the edible wrap imparts a delicate, mushroomy taste and develops its unique bloomy white appearance. Once matured, nettled Yarg is fresh, lemony and creamy under its beautiful rind, with an irresistible crumble in the core.
Young Buck 250g
Young Buck – Cow’s Milk – Raw – Animal Rennet (Newtownards, County Down, Northern Ireland.
Made by Mike’s Fancy Cheese, in Newtownards, Northern Ireland, Young Buck is a raw milk blue cheese, made to a Stilton-style recipe that started from a book called Practical Cheesemaking that was published in 1917. Made using milk from a herd of 150 Holstein Friesian cows, Young Buck is a big-flavoured one: spicy, with notes of salt and black pepper and a pleasing creamy paste complemented by the wilder textures on the rind.
Celtic Promise
Celtic Promise – Cow’s Milk – Unpasteurised – Animal Rennet (Llandysul, Ceredigion)
A Caerphilly style washed-rind cheese with a slightly moist, pink rind. Soft and buttery as it matures it develops a slightly pungent aroma and has a delicate flavour creating a delicious contrast with the rind. It is supple, smooth, piquant and aromatic. Celtic Promise is fantastic as a table cheese and is great to cook with when a strong flavour and a creamy texture is required. Excellent eaten alongside a farmhouse cider.
Stonebeck Wensleydale 250g
Stonebeck Wensleydale - Made by Andrew and Sally Hattan in Nidderdale, Yorkshire
Stonebeck Wensleydale is a raw milk farmhouse cheese inspired by the heritage of the farm. The milk for the cheese comes from a small herd of Northern Dairy Shorthorn cows, a rare breed native to the Yorkshire Dales. They graze traditional wildflower meadows and pastureland. The cheese’s taste and texture are an expression of the farm and place: soft and creamy with long, complex and layered flavour. Made by hand, pressed and bound in calico before maturing.
Cheese was made on the farm using milk from Northern Dairy Shorthorns up to the mid- 1950s. This historical link has inspired the Hattons to base their cheese making on methods from the early 20th century. Using references from 1917 and 1932 together with interviews with a 101-year-old local cheese maker to re-imagine farmhouse Wensleydale.
Duckett’s Caerphillly 250g
Duckett’s Caerphilly – Cow’s Milk – Raw – Animal Rennet (Evercreech, Somerset)
With its fresh character and clean lactic tang, Duckett’s Aged Caerphilly is the perfect foil to our Cheddar. Summer grass and raw mushroom flavours meld into a long savoury/umami finish. The real beauty of our Aged Caerphilly, however, is the contrast between the crumbly interior and the softer area under the rind, essentially giving you two cheeses in one.
Chutneys, Pickles & Jams
Crackers & Savoury Biscuits
Platters to Impress
Hampers