Appleby’s Cheshire
We are thrilled to be ranging Appleby’s Cheshire – the only raw milk, clothbound, farmhouse Cheshire still in production. Paul and Sarah Appleby are based on their family farm Hawkstone Abbey Farm in Shropshire and have cheese-making in their blood – Paul’s grandmother came from a line of Cheshire cheese-making matriarchs and founded Appleby’s in the stables next to the farmhouse kitchen on the farm in 1952. Appleby’s Cheshire has a juicy acidity with a subtle earthy complexity and hint of minerality. The soft, open texture has a delightfully delicate crumble.
- Country: England
- Region: Shropshire
- Type of Milk: Unpasteurised Cow
- Rennet: Animal Rennet
- Cut fresh to order approx. 250g
Lincolnshire Poacher
Named after a traditional regional folk song, Lincolnshire Poacher is one of only a few cheeses to be made on the East coast of England. The Jones family have owned their farm here since 1917 but didn’t start dairying until 1970 and cheese-making until the 1990s when 4th generation son Simon Jones and Welsh cheese maker Dougal Campbell developed and refined a unique recipe combining the characteristics of mountain cheeses like Gruyère with traditional English cheddar. Smooth and dense, savoury with hints of beef broth and occasionally tropical fruit, this cheese is truly a masterpiece. It’s hand-made with raw milk from the family’s own herd of Holstein Fresian cows matured on wooden boards for at least a year to develop their trademark flavour and texture.
- Country: England
- Region: Lincolnshire
- Type of Milk: Unpasteurised Cow
- Cut fresh to order approx. 250g
Mrs Kirkham’s Lancashire
This raw milk, farmhouse cheese is known and loved for its unique character – a crumbly but somehow buttery soft texture, and balanced tangy flavour with hints of fresh milk and yogurt.
The Kirkham’s farm is nestled just on the outskirts of Goosnargh Village looking out over Beacon Fell. The Kirkham family has resided at Beesley Farm for over 70 years. The first cheese was made by Ruth (Mrs Kirkham) in 1978 and is still being made right here on the farm today by hand to the same recipe.
Region: Lancashire, UK
Milk: Organic Raw Cow
Size: Approx 250g wedge cut to order
Pitchfork Cheddar Organic & Slow Food Presidio
Pitchfork Cheddar is made by two brothers Maugan & Todd Trethowan, at Trethowan’s Dairy in Somerset. The farm is just 8km from the town of Cheddar. Having produced Gorwydd for 18 years in Wales, Trethowan’s Dairy relocated in 2014 to a Somerset dairy farm in order to improve the quality of their cheese by working with the highest quality milk supply possible.
They started making Pitchfork in late 2017. It is an organic and cloth-bound West Country cheddar. Despite the cheeses relative youth, Trethowan’s and Pitchfork are part of the Slow Food Artisanal Somerset Cheddar Presidium, an honour only three other cheddar makers in the world have been awarded with which is a true testament to the quality of Pitchfork Cheddar.
Pitchfork won Best Traditional Cheddar at the 2019 British Cheese Awards in May. Pitchfork is golden in colour with a mainly smooth, closed texture with the occasional blue vein. It has clean bright flavours, which range from savoury and mustardy to hints of honey with a long finish.
- Country -England
- Region -Somerset (Cheddar)
- Flavour -Clean and bright. Savoury and mustardy.
- Type of Milk -Organic Cow
- Rennet – Vegetarian Rennet
- Cut fresh to order approx. 250g
Sparkenhoe Red Leicester
Leicestershire Handmade Cheese Company is located in Upton, a small hamlet in the South West Leicestershire countryside on a working dairy farm called Sparkenhoe Farm. Each day, fresh raw milk is pumped directly into the cheese-making vats and used to create this delicious farmhouse version of a British classic.
Sparkenhoe Red Leicester has a nutty, mellow flavour with a slightly savoury finish. It is cloth-bound and matured for 6 months on beech shelves, which helps create the open, flaky texture and imparts a subtle earthy hint close to the rind.
Region: Leicestershire, UK
Milk: Raw Cow
Size: Approx 250g wedge cut to order
Westcombe Cheddar
Westcombe Cheddar is a traditional, handcrafted, raw milk clothbound cheddar and one of only three cheeses classed as ‘Artisan Somerset Cheddar’ by Slow Food UK.
The cheese-maker’s philosophy is not to force the development of certain flavours, but rather to let the fresh, raw milk from their farm express its natural characteristics. This cheddar is known locally as a ‘five mile cheddar’, as you’re still tasting it five miles down the road! The flavour is full and confident with notes of beef broth, a mellow lactic tang and hints of caramel and citrus on the long-lasting end palate.
- Country -England
- Region – Somerset
- Type of Milk – Raw Cow
- Rennet – Animal Rennet
- Cut fresh to order approx. 250g
Hafod Welsh Organic Cheddar
Hafod means ‘summer place’ or ‘pasture’ in Welsh. Hand-crafted by Sam and Rachel Holden on Bwlchwernen Fawr, a 130-acre organic farm situated on the west Welsh countryside, Hafod is made exclusively with milk from their own small herd of Ayrshire cows. Only around 10-15 wheels of cheese are made each day, each one then matured for a minimum of 16 months to develop a balanced, sweet buttery flavour and a supple texture.
Region: Wales, UK
Milk: Raw Cow
Size: Approx 250g wedge, cut to order
Montgomery’s Cheddar
Not your usual tangy earthy english cheddar it has a deeper more complex flavour from meaty, brothy and savoury to sweet and fruity. The paste is crumbly and firm with a drier texture and more complexity with an incredible buttery texture on the palate. The flavour of Montgomery’s Cheddar can vary tremendously. One of the principal reasons for this is that the starter culture is changed every day over the course of a week, with the consequence that each day has its own character.
Region: Somerset,England
Milk: Raw Cow’s Milk
Size: Approx 250g wedge, cut to order
Coolea Gouda
The Willems family started making Coolea, a Gouda style cheese from milk produced on their small farm in the beautiful mountains of Coolea, in West Cork in the early 80’s. After a long maturation, the cheese has a dense yellow paste with a butter toffee flavour and crunch from the white amino acid. A great alternative to the traditional Dutch Gouda
Region: County West Cork, Ireland
Milk: Pasteurised Cow’s Milk
Size: Approx 250g wedge, cut to order
Shropshire Colston Basset
Colston Bassett is a small dairy co-operative, with 4 local ‘member’ farms that supply all the milk for cheese-making. Shropshire Blue is recognisable due to its distinctive orange body, again with blue veins spread throughout. The natural rind is a deep orange-brown shade. The cheese is slightly milder in flavour than Stilton and delicately sweet.
Region: Nottinghamshire, UK
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Cornish Kern
Hand crafted by the Lynher dairies for over 30 years in Cornwall, England. The milk is sourced from a local nearby farm. Its name “Kern is the Cornish translation of the word “round” which describe the shape but also the taste as this Gouda style cheese. Coated with a fine black wax, the cheese will mature for over a year without losing too much moisture. The hard yellow paste displays white amino acid for the “crunch’ with a beautiful caramel flavour
Region: Cornwall, England
Milk Type: Pasteurised Cow’s milk
Size: approx. 250G cut to order
Stilton Colston Bassett
Colston Bassett is a small dairy co-operative, with 4 local ‘member’ farms that supply all the milk for cheese-making. Their Stilton is rich and buttery, with that characteristic blue-green veining of earthy blue mould that delivers a full, strong flavour. The perfect after-dinner cheese – serve with a good port and some muscatels.
Region: Nottinghamshire, UK
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
