Silky at its rind but crumbly at its core, this Suffolk-born, traditional Brie-style cheese balances a clean lactic brightness with mushroomy, vegetal notes.

An easy-eating blue cheese with a pleasantly buttery texture and a balanced amount of blue veining which adds a lift to the rich, full-flavoured paste.

Flavours are lightly floral and brothy, with savoury notes of roast lamb. Corra Linn has feathery, slightly grainy textured paste. When chewed the texture is creamy and succulent.

A semi-soft washed rind cheese boasting a medley of savoury, nutty and fungal flavours and a bouncy, pliant texture with a pleasing bite at its pink rind.

Rich, brothy, savoury flavours are the hallmarks of the Cheddars we select from Montgomery’s. Drier and more stratified than most of the Cheddars we sell, its almost crystalline nature makes it melt in the mouth.

Clothbound with lard.

A small, soft, wrinkly cow’s milk cheese from Suffolk. Inspired by the French cheese St Marcellin, its savoury, rich and buttery flavour belies its luxuriously light, almost mousse-like paste.

**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.These are especially noticeable at present. They are perfectly safe to eat and do not negatively affect the flavour of the cheese. **

Made with raw cow's milk and animal rennet.
Minimum: 90g.

The flavours of Whin Yeats Wensleydale range from lactic and yoghurty through to mellow and buttery with a delicate hint of mushroom, while its texture varies from pliant to crumbly.