We are proud to offer this selection of the very best farmhouse cheeses, hand-picked for us by Iain Mellis, the well-loved Scottish cheesemonger. There’s something to suit all tastes and please ask at the counter if you would like to try any of them - we want you to be delighted with your cheese & enjoy it as much as we do!
Isle of Mull Cheddar
| Maker | Jeffe Reade, Sgriobruadh Farm, Tobermory |
|---|---|
| Milk | Cow |
A wonderful example of how conditions change established styles. The recipe is pure Somerset style cheddar, but the milk & method combine to make a fruity, sharp & very tangy cheese.
Grimbister Farm Cheese
| Maker | Hilda Seator, Grimbister Farm, Kirkwall, Orkney |
|---|---|
| Milk | Cow |
A traditional style that was once found all over the Highlands is now confined to this fantastic example from the Orkneys. Moist & crumbly, with a light-zesty flavour, it compares well with Wensleydale.
Bonnet (Seasonal)
| Maker | Ann Dorwood, Dunlop Dairy, Stewarton, Ayrshire |
|---|---|
| Milk | Goat |
Naturally rinded, Bonnet has almost no flavour of goat, instead it has notes of herbs and a smoky, lemony tang. When matured for 4-6 months as Iain Mellis do, the texture is dry and almost cheddar-like.
Cuddy's Cave
| Maker | Maggie Maxwell, North Doddington Farm, Northumberland |
|---|---|
| Milk | Cow |
Its full name is St Cuthbert’s Cave, but we prefer the local Northumbrian vernacular! The bright, white flesh is smooth & creamy with a rich, mellow flavour & gentle lemony tang.
Lincolnshire Poacher
| Maker | Simon & Jeanette Jones, Ulceby Grange, Lincolnshire |
|---|---|
| Milk | Cow |
The only cheese to be produced in the whole of Lincolnshire, this is a cheddar style cheese. Matured for over 2 years, it is initially light on the tongue, the flavour developing as you taste it, culminating in a deep, bitter-sweet finish.
Staffordshire Organic (with wild garlic!!)
| Maker | Deaville family, New House Farm, Acton, Staffordshire |
|---|---|
| Milk | Cow |
Farmhouse cheeses rarely respond well to additives, but the wild garlic in Staffordshire Organic is the exception. The result is a wonderful looking cheese, moist with a tremendous garlic bite.
Colston Basset Stilton
| Maker | Richard Rowlett, Colston Basset Dairy, Nottinghamshire |
|---|---|
| Milk | Cow, pasteurised |
Stilton is known as the King of Cheeses and when you taste Colston Basset’s version you understand why. Creamy in texture, the blue is strong and salty while the cheese has a mellow, aromatic finish.
Cooleeney
| Maker | Breda Mahar, Cooleeney, County Tipperary |
|---|---|
| Milk | Cow |
Cooleeney is camembert style, but there the comparison should end because it’s very much its own cheese. Its bloomy rind covers soft, yellow flesh that tastes of mushrooms, herbs & seaweed.
Selles Sur Cher
| Maker | Fromagerie P. Jacquin & Fils, Loire Valley, France |
|---|---|
| Milk | Goat |
One of the great cheeses of the Loire Valley, Selles is a semi-soft disc, covered in ash with a brilliant white flesh & a mellow, nutty flavour.
Brie De Meaux
| Maker | Fromagerie P. Jacquin & Fils, Loire Valley, France |
|---|---|
| Milk | Cow |
A staple of the classic cheeseboard, the perfect brie is creamy & yielding beneath the rind but with a firmer core. You just can’t buy this quality in the supermarket!
We also carry a wide range of other fine cheeses from other excellent cheesemongers.
