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
Parmigiano Reggiano Dop Half Wheel
A horizontal half wheel (cut through the equator of the cheese). Perfect for ‘cheese wheel pasta’ dishes like cacio e pepe, as a base layer for cheese towers, functions or parties with cheese-loving friends. Aged for 24 months to create a balanced sweet-savoury flavour with a medium bite and slightly crumbly texture.
Vacuum packed for convenience.
Region: Reggio Emilia and Parma, Italy
Milk: Unpasteurised Cow
Size: ~18-20kg; ~42-46cms in diameter (will vary wheel to wheel)
Be aware the outer rind is tough and leathery and can be difficult to cut through, we advise caution if you are planning to cut into smaller portions and recommend you use specialised almond knives.
Parmigiano Reggiano Dop Whole Wheel
A full, whole wheel of the king of cheeses – Parmigiano Reggiano. Aged for 24 months to create a balanced sweet-savoury flavour with a medium bite and slightly crumbly texture.
Region: Reggio Emilia and Parma, Italy
Milk: Unpasteurised Cow
Size: ~38-40kg; ~42-46cms in diameter (will vary wheel to wheel)
Be aware – whole wheels of parmigiano are heavy (around 40kg) and can be difficult to handle. The outer rind is tough and leathery and can be difficult to cut through, we advise caution if you are planning to cut into smaller portions and recommend you use specialised parmigiano knives.
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
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
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
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
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 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
Schallenberg
Hansruedi takes care of the affinage of the Schallenberg cheese himself. During the first day after production the cheese wheels are turned at least once every two hours.
During the following 4 to 6 weeks they are brushed daily with salt water and after that ripened up to 16 months. The cheese dairy has a small cave, so most of the cheeses ripen in the cheese cave of the cooperative in Schangnau. It is located right over the Schallenberg pass about 10 minutes drive from Hansruedi’s cheese dairy.
Taste: Cauliflower with vanilla and toasted nuts
Region: Schallenberg, Switzerland
Milk: Fresh cow milk from dairy cows left to graze naturally (no silage).
Size: approx 250g wedge cut to order
Valtellina Casera DOP
This is the alter ego of ‘Bitto’ cheese, produced mainly in the autumn, winter and spring months and made exclusively on the alpine pastures. Like Bitto, it was awarded denomination of protected origin (DOP) status in 1995. It can be ripened with excellent results but it is often preferred fresh on its own or as an ingredient of traditional Valtellina recipes.
Milk: skimmed, raw, Cow
Size: approx 250g wedge cut to order
Parmigiano Reggiano Solo Bruna Alpina Dop 30mesi+
The King of Cheeses – a great Parmigiano Reggiano like this is a kitchen staple. Our reggiano from Cantarelli is sweet and savoury with a well-balanced bite. It also has an amazing texture – crumbly and flaky, but still incredibly moist – the result of aging in the family’s naturally ventilated cheese caves, used since the 1800’s for maturing Parmigiano Reggiano. Aged for at least 30 months don’t let a single gram go to waste, grate on pasta or use the rind to flavour soups and stocks. Each wedge comes freshly sliced off the block wrapped in wax paper and sealed to protect the cheese from oxidisation. The cheese is made exclusively with milk from Bruna Alpina Cows.
Region: Emilia-Romagna, Italy
Milk: Unpasteurised Cow
Size: approx. 200g wedge
Cantarelli 36 months Parmigiano Reggiano Dop 200g portion
The long maturation makes the Parmigiano Reggiano crumbly and grainy, with a marked and very intense flavor. Ideal for lactose-intolerants, digestible even by younger children. Enjoyable flaked with honey and balsamic vinegar as a dessert: a unique experience.
Region: Emilia-Romagna, Italy
Milk: Unpasteurised Cow
Size: 200g wedge
Cantarelli Organic Parmigiano Reggiano Dop 200g portion
Made with organic milk, processed in cauldrons and containers dedicated to the organic transformation. All passages, from the animals’ identification, passing through feeding and breeding to final transformation, allow complete traceability of the product and are certified following the laws concerning the biological agriculture production.
Region: Emilia-Romagna, Italy
Milk: Unpasteurised Cow
Size: 200g wedge
Cantarelli Solo Bruna Alpina Reggiano Dop 200g portion
The King of Cheeses – a great Parmigiano Reggiano like this is a kitchen staple. Our reggiano from Cantarelli is sweet and savoury with a well-balanced bite. It also has an amazing texture – crumbly and flaky, but still incredibly moist – the result of aging in the family’s naturally ventilated cheese caves, used since the 1800’s for maturing Parmigiano Reggiano. Aged for at least 30 months don’t let a single gram go to waste, grate on pasta or use the rind to flavour soups and stocks.The one is made from the milk of Bruna Alpina Cows.
Region: Emilia-Romagna, Italy
Milk: Unpasteurised Cow
Size: 200g wedge
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
Roquefort AOP
Roquefort is one of the most famous French AOP cheeses. The flavour is big and bold with a burst of spicy blue mould on the front palate. The finish is creamy – but in an entirely different way to a cow’s milk cheese – more grassy and nutty, very deep and lingering. A salty note hums away in the background, bringing balance to all the flavours. Serve the French way – on a baguette with farmhouse butter and truffle honey.
Region: Midi Pyrénées, France
Milk: Unpasteurised Sheep
Size: approx 250g wedge cut to order
Mastorazio Pecorino Casa Madaio
This is a mature pecorino aged for around 12 to 18 months in natural caves, creating a full, slightly piccante flavour with a unique herbaceous finish and a subtle savouriness – the type of flavour that can't be replicated by industrial cheeses. Serve with antipasti or enjoy with a glass of Sangiovese. From artisan cheese-makers and affineurs Casa Madaio.
Region: Campania, Italy
Milk: Sheep
Size: appprox 250g wedge, cut to order
