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
Barely Buzzed Utah cheddar rubbed with espresso and lavender by Beehive Cheese
The delicious result of inspired experimentation by Beehive Cheese founder Tim Welsh, Barely Buzzed is a cheddar rubbed with the unique combination of espresso coffee grounds and lavender. During maturation the cheese develops a complex flavour with hints of butterscotch, caramel, roasted nuts and a subtle savouriness. Barely Buzzed is hand-made in Utah and has won 23 major cheese awards.
- Country: USA
- Region: Utah
- Type of Milk: Pasteurised Cow
- Rennet: Vegetarian
- Cut fresh to order approx. 250g
Bianco di Langa Truffle
Beppino Occelli specialise in traditional cheeses of the Langhe region in Piedmont – an area famous for its truffles. This unique cheese is made with a blend of cow and goat’s milk and flakes of shaved summer truffle – a unique combination that creates a delicious and inimitable flavour. Bianco di Langa truffle is also made with vegetable rennet.
- Region: Piedmont, Italy
- Milk Type: Pasteurised Cow & Goat blend
- Rennet: Vegetable
- Size: Approx 250g wedge cut to order
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
Pecorino Toscano Stagionato Dop Morbidi
This popular and centuries-old DOP table cheese is manufactured in Tuscany (Toscano in Italian) region of central Italy. Made from pasteurized sheep’s milk
It is aged for about 6 months. It is firm, nutty and rich in flavour with hints of butterscotch.
Region : Sienna, Tuscany
Size : 250g approx. cut fresh
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
Raclette Party Pack for 2 people
As the months turn colder, it’s the perfect time to enjoy this traditional alpine dish of rich melted cheese on top of charcuterie and potatoes. We have put together a pack that makes it easy to host your own Raclette night with that special cheese-loving someone in your life. Our 2 person pack includes:
- 400g sliced Raclette cheese
- 200g sliced smoked free range leg ham
- 200g sliced Prosciutto Toscano
- 1 cacciatore salami
- 1 tub of cornichons
- Chat Potatoes
Raclette Party Pack for 4 people
As the months turn colder, it’s the perfect time to enjoy this traditional alpine dish of rich melted cheese on top of charcuterie and potatoes. We have put together a pack that makes it easy to host your own Raclette night – so get your cheese-loving crew together, grab a bottle of wine and indulge! Our 4 person pack includes:
- 800g sliced Raclette cheese
- 400g sliced smoked free range leg ham
- 400g sliced Prosciutto Toscano
- 2 x cacciatore salami
- 2 x tub of cornichons
- Chat Potatoes
Sfogliato Casa Madaio
Casa Madaio has created the Sfogliato cheese, which has been iron branded and tied with characteristic hemp string to add a new star to its traditional heritage of cheeses. It is homogeneous and compact and its layers develop as the maturing process proceeds. Natural rennet and salt are added to the cow’s milk which comes from small stock farms inside the National Park of Cilento and the Vallo of Diano. The curd is then left to ferment, drain and is then drawn in hot water. The fresh cheese is formed by hand into the typical pear shape with the small head, the cheese is kept in special rooms to mature for at least 4 months.
Milk: Cow
Size: approx 250g wedge cut fresh to order
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
Uplands Cheese Pleasant Ridge Reserve
Uplands Cheese is a family-run dairy and cheesery located on ‘Pleasant Ridge’ in south-west Wisconsin. Their flagship cheese, Pleasant Ridge Reserve, is made in the style of classic French mountain cheeses and is one of USA’s most highly awarded artisan cheeses. Made only between May and October while the cows are grazing on fresh Summer pastures, the flavours of Pleasant Ridge Reserve are reminiscent of another alpine classic – Beaufort, with hints of caramel and salt, together with complex layers of grass and flora.
- Region: Wisconsin, USA
- Milk Type: Raw Cow’s milk
- Rennet: Animal
- Size: Approx 250g wedge cut to order
Bastardo di Grappa
Classic cheese produced in Veneto region, it takes its particular name because it is an intermediate processing between Asiago and Asiago d’Allevo . In the cheese making process the milk of the evening and the milk the next morning are mixed together to create the cheese.
Caciocavallo Silano DOP
Caciocavallo is a style of cheese from southern Italy, loved for its rich flavour and versatility in the kitchen and easily identifiable by its unique shape, created when the cheese-maker stretches the fresh curd into a ball, then skilfully ties off a knot at the top.
Caciocavallo Silano is handmade, which creates a texture that’s soft, smooth and even – not rubbery like industrial cheeses. The flavour is full and savoury, developing a slightly piccante bite as the cheese matures.
Caciocavallo Silano can be simply served on an antipasti platter accompanied with cured meats and olives, or used for in recipes such as arancini filling or in baked and grilled dishes like involtini or eggplant parmigiana.
Milk: Cow’s milk
Parmiggiano Reggiano Montagna Dop 36mesi+
Made with milk form cows that graze on lush fodder from the pastures of the cooler Canossa slopes between Parco Nazionale dell Appennino and Reggio Emilia where the cheese must be made as well. The long maturation makes the Parmigiano Reggiano firm, crumbly and fruity, with a marked and very intense flavor. Ideal for lactose-intolerants, digestible even by younger children. Higher protein and calcium per gram that meat by 5 to 1. But digested in just 3 hours instead of 24 hours like meat. Enjoyable grated on pasta of course and flake on your rocket salad or flaked with honey and balsamic vinegar as a dessert: a unique experience. Aged 36 months.
Region: Emilia and Parma, Italy
Milk: Cow
Size: approx 200g wedge
Cantarelli Montagna Parmiggiano Reggiano Dop 200g portion
Made with milk form cows that graze on lush fodder from the pastures of the cooler Canossa slopes between Parco Nazionale dell Appennino and Reggio Emilia where the cheese must be made as well. The long maturation makes the Parmigiano Reggiano firm, crumbly and fruity, with a marked and very intense flavor. Ideal for lactose-intolerants, digestible even by younger children. Higher protein and calcium per gram that meat by 5 to 1. But digested in just 3 hours instead of 24 hours like meat. Enjoyable grated on pasta of course and flake on your rocket salad or flaked with honey and balsamic vinegar as a dessert: a unique experience. Aged 24-30 months.
Region: Emilia and Parma, Italy
Milk: Cow
Size: 200g portion
Parmiggiano Reggiano Organic Dop 24mesi+
Parmigiano Reggiano with organic milk, processed in cauldrons and containers dedicated to the organic transformation, separated from other productive processes. All the passages, from the animals’ identification, passing through feeding and breeding to the final transformation, allow the complete traceability of the product and are certified following the laws concerning the biological agriculture production and processing (Reg. CEE 2092/91). Aged 24-30 months.
Region: Emilia and Parma, Italy
Milk: Cow
Size: approx 200g wedge
Parmiggiano Reggiano Dop 24mesi+
Parmigiano Reggiano 24 months: in this cheese, aromas get more evident: warm butter and fresh fruit hints can be appreciated, and citruses appear next to nuts hints. This Parmigiano Reggiano has a great balance between sweet and tasty and is perfectly crumbly and grainy. After 12months aged in the Cantarelli Cave Cellars Naturale for a further 12months.
Region: Emilia and Parma, Italy
Milk: Cow
Size: approx. 200g wedge
Cantarelli 24 months Parmiggiano Reggiano Dop 200g-portion
Parmigiano Reggiano 24 months: in this cheese, aromas get more evident: warm butter and fresh fruit hints can be appreciated, and citruses appear next to nuts hints. This Parmigiano Reggiano has a great balance between sweet and tasty and is perfectly crumbly and grainy, but still incredibly moist. After 12months aged in the Cantarelli Cave Cellars Naturale for a further 12months.
Region: Emilia-Romagna, Italy
Milk: Unpasteurised Cow
Size: 200g wedge
Cantarelli Vacche Rosse Parmiggiano Reggiano Dop 200g-portion
This parmigiano is produced exclusively with the milk of the rare Reggiana red cow – a traditional breed of the region and considered to be the ‘mother’ of parmigiano cheese. The milk from these cows is much higher in solids – allowing the cheese to be matured for longer periods and to develop an amazing depth of flavour. It is fruity, nutty, creamy and incredibly even on the palate. The elegant flavours continue to develop on the palate after swallowing. The white amino-acid crystals through out the cheese are small and even and add a delicious sweet-savoury flavour. The texture is firm and crumbly, but moist and even in the mouth – never grainy.
Region: Emilia-Romagna, Italy
Milk: Unpasteurised Cow
Size: 200g wedge
Casizolu Slow Food Presidio
Despite being known as a land of sheep and sheep’s cheese, the Montiferru area, an enchanting corner of Sardinia a few kilometers from Oristano, is also home to an ancient, highly prized, stretched-curd cow’s milk cheese. In the past it was traditionally made by women, who processed the fresh milk, working the curds in hot water to form the cheese’s typical rounded pear shape. When the cheese is aged for longer than a couple of months, it starts to unite green, grassy, buttermilk notes with hints of forest and leaves and a slightly almondy finish.
Region: Sardinia, Italy
Milk: Cow
Size: approx 250g wedge cut to order
Fiandino Riserva Grana 30mesi di Bruna Alpina
A cheese created, tended and cosseted by the expert hands of Mario and Egidio Fiandino: from the selection of the milk from Bruna Alpina Cows – 100% Piedmontese, naturally – to the processing and salting. After making the cheese, Mario and Egidio take great care of it, with regular checks throughout the maturing period, and sample it themselves before serving it to their customers. The Fiandino Riserva Selection rests for over 24months in a special area of the maturing room on ancient fir planks from the Stura Valley in Cuneo province, which give the cheese a unique aromatic flavour. The Riserva Selection of exquisite cheeses is dedicated to the most exacting consumers who seek truly excellent products.
- Villafalletto (CN) Piemonte, Italy
- 100% Piemontese Bruna Alpina raw cows milk
- 250g wedge cut from the wheel
Kinara al Tartufo Nero
A truly unique grana-style cheese that’s artfully crafted with vegetarian rennet and indulgent shaved black truffle. The first bite reveals a delectable aromatic truffle flavour which is perfectly balanced with the subtle sweet-savoury notes of the cheese and an underlying rich creaminess thanks to the lush meadows surrounding the cheese-maker’s farm in the Stura Valley. The texture is slightly softer than parmigiano – smooth and even, moist – almost melting in your mouth. A small, family-run artisan cheesery, Fattorie Fiandino are committed to sustainable farming practices and also use solar panels to generate around a third of their electricity requirements.
- Country: Italy
- Region: Piedmont
- Type of Milk: Unpasteurised Cow (100% Bruna Alpina breed)
- Rennet: Thistle rennet (vegetable)
- Cut fresh to order approx. 250g
Formaggio Pecora Di Bitti
Extraordinary sheep milk cheese from a very artisanal production. The tradition of Sardinian cheesemaking is renewed in this organic brand new product.
Gyrenbader Ur-Eiche
Affinage in the village dairy Girenbad
Fresh raw milk from dairy cows left to graze naturally (no silage). The Ur-Eiche remains in the cellars of Girenbad village dairy throughout the affinage period.The cheese is handcrafted and washed with oak extract that gives it the mild barrique taste and the healthy, brown rind.
Region: Girenbad, Switzerland
Milk: Cow
Size: approx 250g wedge cut to order
Juscht
After being handcrafted in the Vorderfultigen mountain dairy, the cheeses are kept in the dairy and cared for for one month before they are moved to Gourmino’s mountain cave. Here the affineurs treat the “Jùscht” wheels two times a week.The natural climate in the mountain (about 12 °C and 93% humidity) is perfect for the affinage of the “Jùscht.”
Region: Langnau im Emmental, Switzerland
Milk: Cow
Size: approx 250g wedge cut to order
Prom Country Kongwak Reserve with native Mountain Pepper Berry
Prom Country Cheese was started by Burke and Bronwyn Brandon and has since changed hands to the Hales family, who continue to make the stunning range of cheeses with certified organic milk from their own herd of cows and Burke and Bronwyn’s flock of sheep. Kongwak is hard, vintage sheep cheese made with a pinch of native Mountain Pepperberry which imparts a subtle herbaceous, slightly spicy note to compliment the sharpness in the underlying cheese. Made from organic spring milk from sheep grazing in the hills upstream from the small valley township of Kongwak, overshadowed by a hilltop bushland reserve.
Region: South Gippsland, Victoria
Milk: Pasteurised Sheep
Size: 250g wedge cut to order
Prom Country Glen Moidart – Organic Raw Milk
Victoria’s first Organic Raw Milk Cheese
A semi-hard gouda-style, cellared for over 5 months with a smear rind. Glen Moidart has been handmade to showcase the quality of the farming practises and milk through the flavours of the organic dairy farm.
Texture is smooth and flavour complex and lingering.
Size: approx 250g wedge cut to order
Region : Victoria, Australia
Prom Country Prom Picnic
Mild, semi-hard farmhouse sheep Pecorino with natural rind. Vegetarian rennet. Regarded as our signature cheese, all aspects of Prom Picnic come together to perfectly reflect a true Pecorino – made only from sheep milk. 4 consecutive Gold medals in its first years.
First Year GOLD MEDAL – 2010 DIAA Awards, 2011 ASCA show GOLD and 2012 Royal Melbourne Fine Food Awards GOLD MEDAL, 2013 Sydney Royal agricultural show GOLD MEDAL
A young, mild and nutty cheese made to a recipe shared by friends at Corzano in Tuscany. The fragrant aroma and distinctive flavour of pure sheep milk makes Prom Picnic a unique table cheese. Best enjoyed at 3-6 months maturation.
Traditionally served with broad beans or olives – an ideal savoury cheese. As a table cheese, serve simply with an apple or pear.
Match with a Chianti-style (Sangiovese) wine.
Milk : Sheep
Size: approx 250g wedge cut to order
Morbidi Pecorino Al 4 Pepe
The taste of four different kinds of pepper gives a rich and unique flavour of freshly ground pepper.
Size: approx 250g wedge cut to order
Morbidi Pecorino in Foglie di Noce Whole Wheel
All the ranges of Morbidi Pecorino sheep’s milk cheese, aged and matured for a variety of periods, are made with milk from the pastures of Crete Senesi area, where the animals are also bred.
Aging cheese in walnut leaves is in keeping with the tradition of the Siena area’s forefathers who used this method to preserve Pecorino during the warm months. The protection offered by the leaves allows the cheese to age slowly, taking on strong and antique flavour characteristics that are long forgotten among other Pecorinos.
Region: Siena, Italy
Milk: Sheep
Size: approx 400g
Morbidi Pecorino in Foglie di Olivo Whole Wheel
All the ranges of Morbidi Pecorino sheep’s milk cheese, aged and matured for a variety of periods, are made with milk from the pastures of Crete Senesi area, where the animals are also bred.
Aging cheese in olive leaves is in keeping with the tradition of the Siena area’s forefathers who used this method to preserve Pecorino during the warm months. The protection offered by the leaves allows the cheese to age slowly, taking on strong and antique flavour characteristics that are long forgotten among other Pecorinos.
Region: Siena, Italy
Milk: Sheep
Size: approx 400g
