Wensleydale Blue

A delicately flavoured creamy blue cheese, Handcrafted at The Wensleydale Creamery. Award-winning Wensleydale Blue has a mellow, yet full flavour.

Hawes Oak Smoked Cheddar

A handcrafted cheese, naturally smoked over oak chips for 18 hours, creating a cheese with a subtle smoked flavour.

Kit Calvert Wensleydale (Top Tier)

Creamy, crumbly & full of flavour Yorkshire Wensleydale, handcrafted by our master cheese-makers to a time-honoured recipe using milk from local farms.

Yordale Farmhouse Wensleydale

Modern Wensleydales can be sharp, acidic and crumbly, but Yoredale (previously called Old Roan) is an altogether more interesting cheese. Made traditionally on the family farm with raw milk by Ben and Sam Spence, this cheese have been produced since 2019; it is rounded , smooth and well balanced with a lemon, yogurt resfreshing acidity with earthy tone. Curlew Dairy exclusively use a traditional recipe giving a creamier texture.

Summerfield Farmhouse  

This Alpine style cheese is hearty, with a nutty flavour. The cheese are carefully matured on wooden shelves for twelve months to develop the perfect flavour and texture.

This is a Gruyere style cheese that is sweet, with a supple nuttiness that comes with most Gruyere’s and shows similarities to Comte, as it comes with a slight tang. A hard and full flavoured cheese.

The flavour base is nutty with cheddar-like notes.

Yorkshire Gouda  

The Yorkshire Gouda will dispel all thoughts of mass-produced Gouda – a supple, full flavoured cheese. Botton cheeses are made in small batches.

Ribblesdale Mature Goat

This cheese is matured for an additional four to six months, making it an extremely aged, very firm goat cheese.
It is waxed in white wax and runs at about 1.8kgs. When it is extremely aged, it has hints of caramel and bonfire toffee and is pretty spectacular.
Very hard, firm cheese, lots of layers of flavour
Suitable for: gratin topping, cheeseboard

Ribblesdale Chego 

Savour the complexity of our Manchego-style cheese, where every bite weaves together a symphony of flavours. Matured to perfection, it offers a nuanced taste with hints of nuttiness, a mild tang, and a subtle creamy finish. Its distinct character is derived from carefully selected milk, ensuring a memorable tasting experience.
The cheese features a firm yet supple texture, reminiscent of its Spanish counterpart. Its ivory to pale yellow paste is gracefully embraced by a beautifully patterned rind, a nod to traditional Manchego but with a Ribblesdale twist.

Yorkshire Leeds Blue Pecorino

Aged to perfection for a month, resulting in a luxuriously creamy and slightly tangy taste. Mario Olianas’ Yorkshire Pecorino Leeds Blue is made exclusively from top-quality Ewes milk sourced from a local farm in Harrogate, North Yorkshire. This award-winning cheese has received numerous accolades, including Gold at the World Cheese Awards, International Cheese Awards, and Artisan Cheese Awards, as well as Gold and Silver at other prestigious events. Whether topping steaks and burgers or being part of a cheese board selection, this cheese is a versatile and delicious choice

Sykes Fell Sheep Cheese

A delicately smooth, creamy cheese hand crafted from locally sourced fresh, pure sheep’s milk.

Smoked Coverdale  

Smoked version of the popular Coverdale. Coverdale is technically a Yorkshire cheese however, this one is currently made in Lancashire.

Farmhouse Creamy Lancashire

Soft and fluffy, our handmade Creamy Lancashire is excellent in a variety of dishes including lasagne. It can be enjoyed on it's own or as part of a cheeseboard. Produced on the farm at Carron Lodge. It's mild flavour and creamy texture is a hit with youngsters

Crumbly Lancashire

Crumbly Farmhouse Lancashire Cheese has a fresh, slightly acidic flavour with a smooth and moist texture.

Aged Red Rutland

Made using a traditional recipe, Rutland Red is buttered, cloth-bound and matured for six months to produce a flaky, open texture cheese with a slightly sweet, caramelised flavour and rich golden orange colour. It is the only pasteurised Red Leicester produced in the county of Leicestershire and is a firm favourite at Long Clawson Dairy.

Admiral Collingwood

This semi-hard cheese, once ripened is smooth and succulent, melting on the tongue with a tangy after taste from the ale. Admiral Collingwood cheese is a marriage of good Northumbrian cheese washed in Brown Ale using a French washing technique. We feel the wonderful flavours this imparts are worthy of the cheese's grand title.

Montgomery Cheddar

The statesman of the farm, Montgomery's Cheddar is the epitome of traditional, handmade, unpasteurised Somerset cheddar. It's deep, rich, nutty flavours have won worldwide acclaim. This is a naturally rinded product and the colour of the rind may have seasonal variations. It may contain naturally occuring blue veins which are normal and typical of this type of cheese.

Applewood

Cheddar cheese blended with a natural smoked flavour and dusted with paprika.

Cheddar Gorge Cave Matured

With a unique flavour and texture, this cheese is produced from unpasteurised milk and matured for 11 to 12 months in Goughs Cave in the heart of the Cheddar Gorge. This is a naturally rinded product and the colour of the rind may have seasonal variations. It may contain naturally occuring blue veins which are normal and typical of this type of cheese.

Farmhouse Clothbound

Double Gloucester

An artisan cheese handmade on the Farm in Inglewhite using milk from our herd of pedigree Holstein Freisians. Aged for a minimum of 3 months, our clothbound Double Gloucester has a smooth buttery texture and pleasant tang.

A winner on any cheeseboard.

Blue Stilton

A creamy coloured Blue Stilton with distinctive blue veining throughout the whole cheese.

Cheddar Red Onion & Chives

Mature cheddar blended with red onion. A really pleasant savoury cheese. Excellent melted on toast or a jacket potato.

Double Gloucester

Chives & Onion

A delicious blend of Double Gloucester with chopped onions and chives. Handmade at Carron Lodge.

Made in the Vat

Lincolnshire Poacher

The flavour and texture of the cheese varies both daily and seasonally depending on time of year, stage of lactation and weather. Every batch is graded at 12 months. It is usually mature for 14 to 16 months. The recipe for Lincolnshire Poacher cheese is a cross between a traditional West Country cheddar and a continental alpine cheese such as Comte.

Isle of Mull  

Naturally produced using unpasteurised milk, this cheese has a powerful, complex, lingering flavour. Made at Sgriob-Ruadh Farm Dairy, Tobermory. The curd is milled, salted, moulded, and pressed, then cloth-wrapped and matured in the cellar for six months. It has a textured brown natural rind over a yellow paste, and a powerful, complex, lingering flavour.

French Comté

Known for its complex fruity and nutty flavour. People describe tasting notes of everything from banana, citrus and onion to butter and caramel.

Fontina

A firm Italian cheese with a sweet flavour and delicate aroma. This cheese is the staple cheese for the recipe Fonduta or Cheese Fondue, thanks to how well it melts.