The Ultimate Great British 7 Christmas Cheese Selection

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, Suffolk

A 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 Montbéliard 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.

Burts Blue- Made by Clare Burt in Cheshire

Burt’s Blue cheese is a multi-award winning handcrafted cheese made in small batches using local milk in the county of Cheshire Made using pasteurised milk, the outer rind develops it’s ‘mouldy coat’ and the colour of the cheese can vary seasonally from darker ‘green and blues’ to paler ‘grey/blue’ – the rind is edible. Each cheese is  pierced by hand during the ripening process to encourage and allow the growth of mild blue veins through the paste. This, ultimately, is what gives Burts Blue cheese its character and flavour

Dazel Ash– Made by Chris & Claire Moody in Wiltshire

Produced by Chris and Clare Moody in a small dairy, tucked behind their family home in Wiltshire, Dazel Ash is a log-shaped cheese, coated in edible ash, which matures to develop a delicate, crinkled rind. Dazel Ash has a fresh and clean flavour profile including citrus and earthy notes, as well as a floral sweetness, while its white interior offers a striking contrast against the black rind. Dazel Ash rose to the top in a field of over 600 entries, judged by 60 industry experts, to take the top prize at the 30^th anniversary edition of these prestigious Awards. 

Eggleston – Made by Jake Goldstien in Nottinghamshire

Quietly distinctive and full of regional character, Eggleston is a traditional-style cheese from the North of England with a firm yet creamy interior that speaks of careful, small-scale production. Its pale, natural appearance gives little away at first glance, but the texture reveals a gentle balance between crumble and creaminess. It cuts cleanly while still yielding softly on the palate, suggesting both freshness and thoughtful maturation.

Teifi Heritage – Made by Robert Savage in Ceredigion, Wales

Heritage Teifi is our extra mature Gouda-style Welsh cheese, aged for more than two years to develop remarkable depth and intensity. It has a strong, nutty and savoury flavour with notes of honey and butterscotch. Its complex aroma balances sharp and sweet characteristics, while naturally occurring tyrosine crystals give the cheese a deeply satisfying crunch.

Buffalo Blue – Made by Caroline Bell in Yorkshire

Delivers a well-balanced blue flavour, which is complimented with a creamy yet light, nearing cleansing, effect on the palate. It’s an extremely special cheese and best tasted yourself to understand it’s finest qualities.  We are so glad to have this one back in the fold and sure you’ll love it as much as we do. Buffalo Blue is a smooth and creamy blue cheese made from the highest quality milk from a British, single herd of Italian water buffalo.