Hard Cheeses

  • Winterdale Shaw
    • Winterdale Shaw is made by Robin and Carla Betts at their farm in the North Kent Downs using milk from their own dairy cows.  Described as a “Marvellous cheese” by His Royal Highness the Prince of Wales, Winterdale Shaw is a cloth bound cheddar, matured for a minimum of 9 months.  

      Vegetarian / Unpasturised
      £5.40 / 200g
  • Ashmore
    • Hand production by Cheesemakers of Canterbury using traditional methods, produces this natural rind cheddar-style cheese made from British Friesian cow’s milk and matured for at least six months. A deep, rich, satisfying taste that lingers. 
      Vegetarian / Unpasturised

      £5.40 / 200g
  • Cornish Yarg
    • Cornish Yarg, now made by Lynher Dairies Cheese Company was first made thirty years ago by Alan Gray – which spelled backwards gives to the cheese’s name!   The edible nettle covering keeps the cheese moist during maturity.  It is a beautiful green/white leaf with a creamy yet crumbly texture. A classic regional.

      Vegetarian / Pasturised
      £5.20 / 200g
  • Gorwydd Caerphilly
    • Todd and his brother Maugan Trethowan are cheesemakers based in North Somerset and they make Gorwydd Caerphilly.   They moved to Somerset when their family farm in Wales became too small, taking the recepie with them to lush Somerset pastures, and hence, extremely good quality milk.   The cheese is just delicious, crumbly in the middle, creamy on the outside, a soft velvety rind.  Just amazing.
      Traditional rennet / Pasteurised
      £5.20 / 200g
  • Montgomery Cheddar
    • A traditional, cloth-wrapped, unpasteurised Cheddar cheese, made in Somerset by Jamie Montgomery, 3rd generation of the Montgomery cheese making family.   Considered a benchmark for cheddars.

      Traditional Rennet / Unpasturised
      Some blue veining may be present
      £2.80 / 100g
  • Ossau Iraty
    • This delicious sheep’s cheese comes from the Basque region of France and has a sublime taste and texture.
  • Parmegiano Regiano

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