Westcombe Cheddar 250g
£8.50
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.
7 in stock
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.
| Cheese post make | Cloth wrapped |
|---|---|
| Cheese make | Hard |
| Milk type | Cow |
| Strength | 4 |
| County | Somerset |
| Pasteurisation | Unpasteurised |
You may also like…
Gift Hamper – Cheese & Beer
Westcombe Smoked Cheddar 250g
Westcombe Smoked Cheddar – 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. Then smoked for 48 hours gives it this huge depth of heavy smokiness with a tone of broth
Related products
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.
Blue Monday 180g
Blue Monday – Made by Alex James in Yorkshire
This is a rich pasteurised, sophisticated blue cows milk cheese created by Alex James, former band member of Blur, turned cheesemaker. Blue Monday has a faintly sweet, intensely savoury, spicy and rich complex flavour. The cheese has bold cracks and blue streaks with a thin natural rind.
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.
Smoked Lincolnshire Poacher wedge av. 220g
Lincolnshire Red av 225g
Lincolnshire Red
Made using fresh unpasteurised milk from their 230 strong herd of pedigree Holstein Friesian Cows. This cheese is matured for around 4-6 months and is made using vegetarian rennet. Annatto, a natural colour obtained from the seed of the Anchiote tree from South America is added to give the cheese its rich full “red” colour.
Delightful crowd pleaser!
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.
Redlap 200g
Redlap – Martin & Helen Boyd, Stone Tree Dairy, Devon.
A hard, artisan cheese made by Stone Tree Dairy in Dartmouth, Devon. It is inspired by Alpine-style cheeses and features a washed rind with a vivid deep rust-colored exterior. The cheese has a bold flavour with nutty and slightly salty notes, developed from the rind brushed in brine twice a week. Redlap is made from unpasteurized goat’s milk, salt, and vegetarian rennet, and is known for its smooth, firm texture. It has gained recognition as Britain’s Best New Cheese in 2025, showcasing its popularity and quality.
250g wedges
More information below....

Chutneys, Pickles & Jams
Crackers & Savoury Biscuits
Platters to Impress
Hampers