Westcombe – Made by Tom Carver in Westcombe, Somerset
Westcombe Cheddar has a deep complex flavour with a mellow lactic tang and long notes of citrus, hazelnut and caramel. The texture is structured and firm, with a smooth breakdown that keeps the flavours lingering on your palate.
Baron Bigod – Made by Jonny & Dulcie Crickmore in Bungay, Sulfolk
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.
Cropwell Organic Stilton – Made by Robin Skailes in Nottinghamshire
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 Stilton’s their organic Stilton is matured for 12 weeks. Delicious at Christmas, but in our view a stunning Stilton for any time of the year.
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 number of goats milk cheese made by Roger who is an expert in this field
Minger- Made by Rory Stone, Highland Fine Foods, Scotland
Minger is a soft washed rind cheese with a pungent aroma that you’d expect from this type of cheese. The texture is soft and silky with a satisfying ooze when the cheese is cut, giving way to a strong, rich character. She might be called a Minger, but really she’s a true lady
Lanark Blue – Made by Selina Cairnes in Scotland
Lanark Blue is a classic unpasteurised sheep’s’ milk blue cheese, with fudge, cream and mineral notes from the bolts of blue running through it. Sadly the original Lanarkshire Blue cheese recipes were lost post-Second World War, so when Selina and Andrew Cairns decided to revive cheese making in Lanarkshire, they had to go to France to learn from Roquefort cheese makers – bringing back blue cheese recipes and creating their own Scottish or Lanarkshire take on blue cheese.
Lincolnshire Poacher – Made by Tim & Simon Jones in Lincolnshire
Lincolnshire Poacher is a hard, mature cheese that is somewhere between a cheddar and a Swiss mountain cheese. This award-winning Supreme Champion cheese is a hard pressed, full-fat cheese – cheddar in style, but slightly open in texture. Rich herbaceous notes linger on the palate.
