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 and comes to The Cheese Shop, directly from the farm.

    • Cow / Vegetarian / Unpasteurised
      £5.20 / 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

Cow / 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 British Regional Cheese.

      Cow / Vegetarian / Pasteurised
      £5.40 / 200g
  • Gorwydd Caerphilly
    • Brothers Todd and 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 pastures, and hence, extremely good quality milk.   The cheese is softly-zingy in the middle,  and soft-mushroomy to the edge, with a velvety edible rind.
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      Cow / Traditional rennet / Pasteurised
      £5.40 / 200g
  • Montgomery Cheddar
    • A traditional, cloth-bound, 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 is characteristic in this cheese, and may be present
      £5.40 / 200g
  • Godminster
    • A 12 month matured tangy cheddar with crystals, which gives an instant hit to the palate.  Matured in wax, the cheese is therefore more moist than a traditional farmhouse cheddar and the flavour is naturally sweet yet intense.  It puts a smile on people’s faces after tasting a slither!  🙂

Pasteurised / Vegetarian

  • Sparkenhoe Red Leicester
    • This farmhouse revival of a classic British cheese is flavoursome yet quite mellow, complex yet well balance, and firm whilst being quite moist, especially for a traditionally made cloth-bound cheese.  A super cheese!

Unpasturised / Traditional rennet.
£5.60 / 200g

  • Ossau Iraty
    • This delicious sheep’s cheese comes from the French Basque region and has a sublime nutty taste, good aroma and smooth texture.    A very special cheese.


Sheep / Traditional Rennet / Unpasturised
£6.40 / 200g

  • Manchego PDO
    • A fully matured ewe’s milk cheese from the famous cheese making area of La Mancha. Matured for 9 months;  it has a slightly dry texture yet is creamy with a delicate yet delicious flavour.   Nice with a piece of membrillo/quince jelly.

Sheep / Traditional Rennet / Pasturised
£6.00 / 400g

  • Beemster Gouda-Style
    • An 18-month matured Gouda-style, Beemster is a Dutch classic.   A hard, hugely flavoursome, delicious cheese with crystals forming.

Cow / Traditional Rennet / Pasturised
£6.40 / 200g

  • Parmegiano Regiano San Pietro
    • Made by a fifth generation cheese maturer based in Bra, Piedmont, this is not a commodity cheese.   An investment to have in your fridge because when it is needed, you can get it out and it will add glee to your meal.   The cheese has a savoury, brothy flavour, balanced by a rich fruity sweetness.  This is an exceptionally good quality cheese.

Cow / Unpasturised / Traditional rennet.

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