Please note: to ensure safe arrival deliveries for 17th-21st December may dispatch 1-2 days early.

Cheese of the Month Selection

Each month we choose four of the cheeses which we think are tasting best. We particularly like to feature cheeses which are in season, as well as batches of cheese which are tasting especially delicious in a particular month. If you want to keep up to date with the latest developments in British cheese making, this is also a good choice. Frequently we have limited quantities of new or experimental cheeses which we introduce to our customers through this selection.

Minimum weight: 1.2 kg


Regular price £45.50 Sale

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Our December Cheese of the Month contains:


Colston Bassett Stilton

Stilton is one of Britain’s most famous and historic cheeses. It is made by a mere six producers in the counties of Nottinghamshire, Derbyshire and Leicestershire. Colston Bassett is one of the smallest producers. The cheese you find in this selection is made to a specific recipe for Neal’s Yard Dairy. Billy Kevan and his team pierce the cheese later in the maturation process, when it has developed more flavour. Our cheeses are also made with traditional rennet, for a longer, more complex flavour. The resulting cheese has a balance of fruity, floral blue and creamy, buttery paste, with a texture that is silky and almost spreadable at room temperature. They don’t call it the King of Christmas cheese for nothing.

Made by Billy Kevan and his team in Colston Bassett, Nottinghamshire.
Raw cow’s milk, animal rennet.


Westcombe Cheddar

Westcombe Cheddar hit the bigtime this year, being the world’s first dairy to use a Cheddar-turning robot. They nicknamed her ‘Tina the Turner’. The cheese Tina turns is a raw milk clothbound cheese of the highest quality. With a texture that is softer than our other Cheddars, Westcombe has a balance of flavour that encompasses milkiness, juiciness and a warm kick that is unusual for such a soft textured cheese. It’s a bold and unafraid Cheddar – we love it.

Made by Tom Calver and his team in Evercreech, Somerset
Pasteurised cow’s milk, animal rennet.






Since 2004, Stacey Hedges has made Tunworth, a Camembert-style soft cheese at her dairy in the village of Herriard. She now works with her business partner Charlotte Spruce. The process of making the cheese is entirely done by hand, from the cutting to the ladling. The rind is delicate, encircling a classically creamy centre. Tunworth has intense flavours and a richness to rival the French. Flavours are vegetal and truffly, almost garlicky. Spread it on a cracker or on your toast for breakfast, and savour. It’s Christmas, after all.

Made by Stacey Hedges near Basingstoke, Hampshire.
Raw cow’s milk, animal rennet.



Charlie Westhead was one of our first employees in 1986. He has since moved on to making cheese, heading from Neal’s Yard in Covent Garden to Kent, and ultimately to the Golden Valley in Herefordshire in the 1990s where he is still based. A passion for cheese runs in the Westhead family – Charlie’s son Conan now leads our packing team, expertly selecting and hand cutting the cheese for all of our online orders. The Dorstone we sell arrives with us at 7 days old and is further matured by our team in Bermondsey. Its texture is light and fluffy. Think of Dorstone as the palate cleanser on your cheeseboard: zesty, bright, with a refreshing citrus sparkle that readies you to taste everything all over again!

Made by Charlie Westhead and his team in Dorstone, Herefordshire
Raw cow’s milk, animal rennet.

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