OUR BRITISH
ARTISAN CHEESE
Our artisan award winning British Cheese range is specially sourced from small scale producers who value the quality of their cheese and whose practices sustain our environment.
SOFT CHEESE
Rollright
Rollright is a soft cheese banded in spruce bark inspired by the French classic Vacherin du Haut-Doubs. Its delicate peachy-pink rind ripens the cheese within to a rich, spoonable texture. The cheese has flavours of crème fraiche, cured ham and mustard seed, with a smoky, woody aroma.
Pasteurised cow’s milk,
Kingstone Dairy, Chedworth, Gloucestershire
Yarlington
Inspired by the classic Alpine Reblochon. A bright milky cheese with a sticky rind gently washed in a solution of brine and cider. Its centre is silky and yielding with a flavour rich in umami. Autumnal notes of cooked ham and the gently farmhouse tang of the Yarlington Cider Apple
Pasteurized cow’s milk
Kingstone Dairy, Chedworth, Gloucestershire
Truffled Bath Soft
This cheese is made in the same traditional way as the Bath Soft Cheese with the addition of a layer of minced truffle in the centre. It comes wrapped in limited edition parchment paper with our classic red wax seal and weighs approximately 120 grams.
Baron Bigod
A creamy white bloomy-rind cheese. Baron Bigod has a smooth silky texture and a golden curd, with long lasting warm earth, farmyard and mushroom flavours.
Pasteurised Cow’s milk
Fen Farm Dairy, Bungay, Suffolk
Truffle Bigod
A whole Baron Bigod wheel with a layer of Fen Farms milk cultured cream infused with the finest black truffle.
Pasteurised Cow’s milk
Fen Farm Dairy, Bungay, Suffolk
Westcombe Somerset Ricotta
Traditionally made from the rich whey left over from our Cheddar production. Full flavoured, with a pleasant saltiness and unique texture, it’s an incredibly versatile soft cheese.
Westcombe Somerset Ricotta
A whole Baron Bigod wheel with a layer of Fen Farms milk cultured cream infused with the finest black truffle.
Pasteurised Cow’s milk
Fen Farm Dairy, Bungay, Suffolk
HARD CHEESE
Wyfe of Bath
This semi hard cheese is succulent, nutty and creamy – think summer meadows and buttercups.
Pasteurised Cow’s milk
Park Farm, Kelston, Bath
Merry Wyfe
This cheese has a distinctive orange, cider washed rind and a rich, creamy texture.
Pasteurised Cow’s milk
Park Farm, Kelston, Bath
Westcombe Cheddar
A traditional artisan clothbound Cheddar made from unpasteurised milk here in the lush hills of East Somerset. Our Cheddars are crafted entirely by hand and age for around 12-18 months in our special hillside cheese cellar.
Mellow but complex in flavour, Westcombe Cheddar has long brothy notes and hints of hazelnut, caramel and citrus on the breakdown.
Westombe Smoked Cheddar
The smoked version of our classic Westcombe Cheddar. Made with unpasteurised milk and matured in our hillside cheese cellar for around 15 months, the Cheddars are then smoked over beech wood for 48 hours.
The smoking imparts beautiful coffee and caramel notes deep into the cheese, creating amazing new levels of complexity.
Westcombe Red
Made in the Leicester territorial style, our Westcombe Red is handmade with unpasteurised milk and aged for around 3-6 months. Deliciously mellow but rounded flavour and firm yet creamy texture.
Aged Caerphilly
Made alongside our Westcombe Cheddar using the same raw milk, Duckett’s Aged Caerphilly is aged to develop its unique character. Fresh tasting, with a pleasant lactic tang, the cheese’s initial flavours of summer grass, herbs and raw mushrooms lead to a long savoury/umami finish. Duckett’s Aged Caerphilly is famed for its dual texture: the slightly crumbly interior contrasting with the softer layer just under the rind.
Moreton
Inspired by a rustic mountain Tomme. Moreton is rich and buttery with a delicious earthiness and a texture that is smooth, giving and silky.
Pasteurised Cow’s milk
Kingstone Dairy, Chedworth, Gloucestershire
Burford
A semi-hard washed rind cheese based on an Alpine style and aged for 6 months. Made using aromatic summer milk which gives the cheese fruity, pineapple aromas, charred roast onion flavours and an irresistible nuttiness.
Pasteurised Cow’s milk
Kingstone Dairy, Chedworth, Gloucestershire
ASHCOMBE
Inspired by Morbier, Ashcombe has a striking line of wood ash running through its centre. The rind is meaty and savoury, while the paste has aromas of warm milk and hay. The flavours are comforting and rich and remind you of melted butter and fresh hazelnuts.
Pasteurised cow’s milk
Kingstone Dairy, Chedworth, Gloucestershire
Smoked Mozzarella
Smooth, elastic, and slightly springy with a delicate, creamy interior.
Easily sliceable and melts beautifully when warmed, becoming soft and luscious.
BLUE CHEESE
Moo’dy Blue
Moo’dy Blue is a semi-soft blue cheese that honours the legacy of classic French blues like Fourme d’Ambert. This artisanal cheese features delicate blue veining, complimenting the rich creamy texture provided by the golden Jersey milk giving it a complex yet mild flavour profile. Earthy notes mingle with a subtle sweetness. With its smooth, ivory-colour and gently tangy finish, Moo’dy Blue pairs beautifully with dried fruits, honey, and both sweet and robust wines.
GOATS CHEESE
Driftwood
Driftwood is a beautifully creamy and soft textured cheese. Lightly coated in ash you may notice subtle peppery and earthy undertones, alongside citrus notes.
This award-winning cheese is one that sells itself.
Driftwood complements a salad perfectly or simply add to a pizza or a cheese board. It goes extremely well with chilli jam.Made with unpasteurised milk and vegetarian rennet.
Katherine
Katherine is a small individual hard cheese matured over approximately 2 months and regularly washed in local Somerset Cider Brandy to develop its flavour.
This cheese is firm in texture with a complex and savoury flavour
Eve
Eve is one of our most recognisable cheeses with its beautiful, vine leaf wrap. It is a soft, goat’s milk cheese washed in Somerset cider brandy, which, alongside the leaf wrap allows this cheese to develop a creamy, unctuous centre with age
This cheese is made with unpasteurised milk and vegetarian rennet.
White Nancy
Somerset Goat Halloumi
Made from 100% goat’s milk, our Somerset Goat’s Halloumi is incredibly delicious, with the perfect amount of saltiness, just enough squeak, and a mouth watering flavour – if you’ve yet to try it, e really in for a treat.
Incredibly versatile, use it as you would a traditional halloumi, grill lightly and add to a salad or as part of a meze spread. Delicious sprinkled with lemon juice & fresh mint leaves
Kingfisher Blue
English Goat Curd
This is an extremely versatile, light, clean and fresh flavoured cheese which is becoming increasingly popular for its many uses in the kitchen in both sweet and savoury dishes.
This curd freezes well so you can re-portion into smaller amounts and keep in the freezer to maximise the life span.
Made with unpasteurised milk and vegetarian rennet.
SHEEPS CHEESE
The English Pecorino
Our English Pecorino is a hard sheep’s milk cheese taking inspiration from its Italian cousin. We mature it for five months to allow optimum flavour development whilst retaining a good moisture content to create its creamy texture. It has a typical “sweet and nutty” profile and alongside this, a deep umami, savoury flavour rounds it off. The texture is firm yet yielding.
Made with unpasteurised milk and vegetarian rennet.
Sheep Rustler
It is semi-hard and aged for just three months – as it is in a petite format we want to make sure the cheese keeps its firm texture.
This cheese has a beautiful, oily guise, typical of many continental sheep’s milk cheeses and it is a perfect balance of salt, savoury notes, caramel and butterscotch.
Made with unpasteurised milk and vegetarian rennet.
Pave Cobble
Fetish
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