Cheese of the Month Subscription (3 Months)

Templegall is an Alpine style cheese, rather like a Gruyère, made by the Hegartys and Jean-Baptiste Enjelvin in Cork, Ireland.

We sell two different age profiles of this cheese, current batches are mature. Please note that this cheese contains the protein Lysozyme (EGG).

A smooth, well rounded farmhouse Cheddar from Somerset, selected for its warm, lingering flavours and happy balance of creaminess and acidity.

Clothbound with lard.

*Please note that we sell both a pasteurised and a raw milk version of this cheese. The cheese you receive will be labelled with the appropriate milk treatment.

Lowfields Lancashire is a raw cow’s milk cheese with a pliant texture and salty, buttery flavour. It is made by Roger Cowgill at Lowfields Farm, just west of the Yorkshire Dales.  

This cheese is currently only available as part of our Cheese of the Month Subscription or in our Community Cheese of the Month Selection. We hope to make it more widely available soon.

A small, soft, wrinkly cow’s milk cheese from Suffolk. Inspired by the French cheese St Marcellin, its rich and buttery flavour coexists with a luxuriously light texture.

This cheese intentionally has a very thin mould rind. Because of this, wild moulds- spots of blue, green and grey moulds, often develop on the surface during maturation. They are perfectly safe to eat and do not negatively affect the flavour of the cheese.

Minimum: 80g.