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. You will receive approximately 1.2 kg of cheese. The selection you receive will vary depending on the month you choose for the selection to arrive.

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This month, we are attending “Cheese” a biannual Slow Food festival celebrating traditional cheese and cheesemaking in Bra, Piedmont. There are many reasons why attending Cheese is important to our business. This year the whole event will feature raw milk cheese exclusively. Click here for a blog post and short film discussing why we are especially excited about this. To share our enthusiasm, we’ve decided this month to feature four of the fabulous raw milk, traditional British cheeses we will be bringing to Italy.

The September Cheese of the Month selection includes:  


This cheese can express a multitude of long lasting flavours from sweet caramel to beef stock with toasty notes. The texture tends to be soft and creamy with lacy blue veining. While this is a blue cheese, the flavour of the paste is not dominated by blue. Instead, it displays a balance of the broken down milky white paste, the washed rind flavours provided by the rind and enough blue to add strength and complexity to the taste without dominating. When everything is in balance, the results are extraordinary. The layers of flavour are long-lasting and expand and develop as you eat.


The brothers are passionate about land stewardship. They farm sustainably to get the best milk from their closed herd. They create their own energy from wind, sun, heat exchange, and a straw pellet boiler. Lincolnshire Poacher is often described as a cross between Cheddar and mountain cheese. It typically has long, sweet pineapple flavours, but it can also be rich and savoury. Generally the texture is smooth, close, dense and creamy, almost like a Comté.


This batch of Appleby’s Cheshire has an open, succulent texture and a lactic, warm, savoury flavour. When new cheesemongers join our teams, they sometimes skip over Cheshire in favour of the more unctuous or upfront styles. As their understanding of flavour and quality develops, there is a beautiful “Aha” moment when this cheese clicks with them. Once this happens, they are devotees for life. Give yourself this opportunity too. Get this piece out of the fridge a few hours before you plan to eat it. The flavours of this cheese really open up when warm. Savour it, sit with it, you’ll find yourself coming back for more.


Kirkham’s Lancashire is a fresh and tangy cheese with the first bite and has a complex, fruity, sour flavour in the aftertaste. The texture is crumbly yet smooth. What sets the Kirkham’s Lancashire apart is the quality of the milk and the long, slow make. Each wheel is made with curd from two days production. This method originated with smallholders in northern England producing small amounts of fresh curd each day but making one entire cheese every two or three days. The result is a cheese that tastes intensely of the milk that was used to make it, with an extraordinarily complex and long-lasting flavour.

It can sometimes be hard to know how much cheese to buy. If you are at all unsure please give us a call for some advice. As a general rule of thumb, we would recommend roughly between 100 and 150 grams per person for after dinner, and a bit more if cheese is the focus of the meal.

If you are buying cheese to serve over a couple of days or as part of a buffet, it is advisable to buy a few larger pieces. This will both look better and keep better than many small bits.

To help visualise weights, a good tip is to consider that a regular supermarket pat of butter weighs between 200 and 250 grams.

Farmhouse cheese is handmade and thus varies with each day’s production and changes as it matures. As such it is necessary to apply a common sense approach to cheese care and respond to the cheese you have in front of you, as opposed to following rigid guidelines. Here are some pointers which will help you to ensure you eat your cheese at its best.

We sell our cheese wrapped in waxed cheese paper, which achieves the best possible balance between maintaining humidity around the cheese and allowing it to breathe. We are happy to provide some extra cheese paper, you can add some to your basket by visiting “accompaniments“. If you wrap your cheese in cling film or foil, it can cause the cheese to sweat which will negatively affect the flavour.

Cut pieces of cheese should be kept in the refrigerator to slow the growth of mould on their cut surfaces. However, it is important to be aware that refrigerated cheese is more likely to dry out, particularly if it is not wrapped. The best option is to keep the cheese wrapped in its waxed paper within a box in the fridge. The container will help to prevent the cheese from drying out and prevent the cheese from absorbing flavours.

It is very important not to serve your cheese when it’s too cold as cold cheese can taste bland and inert. As a general rule of thumb you should bring it out of the fridge a few hours before you plan to serve it. You should keep your cheese wrapped whilst it is coming up to room temperature, to avoid any risk of it drying out. If it is especially warm you should reduce the amount of time the cheese is out of the fridge accordingly.

Weight 1200 g