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Beauvale 250g
Beauvale – Made by Robin Skales in Nottinghamshire
A soft, smooth blue cheese matured for 7 weeks and during this time it becomes similar in texture to a Gorgonzola Dulce but with the fabulous blue pedigree from its older blue stilton also made by Robin. Beauvale takes its name from Vale of Belvoir where it is made and its logo was designed by children at the local Montessori School. This cheese is rich in flavour with savoury tones and a gentle hint of spiciness.
Sparkenhoe Vintage 250g
Sparkenhoe Vintage – Made by Jo & David Clark on the farm
A truly wow cheese with a completely unique taste. It is matured for 18 months by which time the salt crystals have started to re-form. The caramel flavours are more exaggerated and the overall flavour is strong without being acidic.
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Driftwood
Driftwood – Made by Roger Longman in Whitelake, Somerset
As it’s age increases, Driftwood develops more intense & tangy flavours and can be enjoyed both young and mature. Driftwood is just one of a several goats milk cheese made by Roger who is an expert in this field. This is made in a classic Loire Valley, French style. As it ages the halo under the ash rind becomes creamier and more prominent. It is enjoyed with a minerally and crunchy Sauvignon Blanc such as a Sancerre.
Baron Bigod 1kg round
Baron Bigod - Made by Jonny & Dulcie Cricklemore in Bungay, Sulfolk
Treat yourself to a whole, full-sized Baron Bigod. The only traditionally made, Brie-de-Meaux style cheese produced in the UK. Small batches are made in the early morning using fresh, warm cows’ milk from Fen Farm’s own herd of Montbéliarde cows in Suffolk. All the curds are hand-ladled into large brie moulds and then salted by hand and aged for up to 8 weeks.The flavour of the cheese changes with the seasons, with mushroomy and farmyard notes under the rind and occasional hints of citrus or truffle flavours. With full provenance from cow to cheese, this is a true artisan cheese and the raw milk provides for exceptional taste and quality.
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Lindley
Lindley is a soft, Jersey cream-enriched cheese made with raw cow’s milk. The extra cream gives it its signature texture: light, whipped, and almost mousse-like when young. Ripening into a plush, spreadable paste that feels indulgent without ever tipping into heaviness, while melting effortlessly on the tongue.
Its flavour reflects the richness. Early on, it’s fresh and lactic: crème fraîche, cultured cream, and the faint earthiness of button mushroom and steamed rice. As the days pass, the profile deepens: clotted cream, almond, baked apple, and a soft savoury warmth beneath the sweetness. The rind feels suede-soft, fine and pale, with subtle creases and a gentle powdery bloom revealing careful aging.
Yr Afr
Yr Afr - Bradley and Beth Cunningham in Bethesda, North Wales.
Yr Afr is a mould-ripened soft cheese based on Crottin de Chavignol ~ traditionally hailing from the Loire Valley. It’s name literally means ‘the goat’ in English. Despite being such a new cheese it has been picking up a number of awards including Best Micro-Producer at the Artisan Cheese Awards 2026.
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