CHEESE COUNTER

Swaledale Cows

White, crumbly Yorkshire cheese that is extremely accommodating, and a massive crowd pleaser! You’ll be getting a light and zest Dale cheese who’s firmer and more natural rind adds to the flavour. There will be hints of earthy notes with a crumbly and creamy texture.

Swaledale Cows: White, crumbly Yorkshire cheese that is extremely accommodating, and a massive crowd pleaser! You’ll be getting a light and zest Dale cheese who’s firmer and more natural rind adds to the flavour. There will be hints of earthy notes with a crumbly and creamy texture. Pasteurised cow's milk and suitable for vegetarians

Swaledale Cheese Company, North Yorkshire

Wensleydale Blue

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

Wensleydale Blue: A delicately flavoured creamy blue cheese, Handcrafted at The Wensleydale Creamery. Award-winning Wensleydale Blue has a mellow, yet full flavour. Pasteurised cow's milk and suitable for vegetarians .

Wensleydale Creamery, Yorkshire Dales

Kit Calvert Wensleydale

(Old Style)

Kit Calvert Old-Style Wensleydale Cheese celebrates the time-honoured art of cheese-making in the scenic Yorkshire Dales. This cheese is a testament to the enduring traditional techniques that have been passed down through generations, delivering a taste that is both creamy and tangy. Its unique crumbly yet moist texture, coupled with subtle buttery notes, makes it a favourite among cheese lovers. With every bite, Kit Calvert Old-Style Wensleydale Cheese offers a genuine taste of Yorkshire’s rich cheese-making heritage.

Kit Calvert Old-Style Wensleydale Cheese celebrates the time-honoured art of cheese-making in the scenic Yorkshire Dales. This cheese is a testament to the enduring traditional techniques that have been passed down through generations, delivering a taste that is both creamy and tangy. Its unique crumbly yet moist texture, coupled with subtle buttery notes, makes it a favourite among cheese lovers. With every bite, Kit Calvert Old-Style Wensleydale Cheese offers a genuine taste of Yorkshire’s rich cheese-making heritage. Pasteurised cow's milk, unsuitable for vegetarians.

Wensleydale Creamery, Hawes, Yorkshire Dales

True Grit

A strong mature cheddar with a gritty texture. Calcium lactate crystals form in the cheese over time giving it a bit of crunch.

A strong mature cheddar with a gritty texture. Calcium lactate crystals form in the cheese over time giving it a bit of crunch. Pasteurised cow's milk and suitable for vegetarians.

Lancashire

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.

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. Pasteurised cow's milk, unsuitable for vegetarians.

Curlew Dairy, Yorkshire


Ribblesdale Gouda Gold

Our Gouda Gold is made in a continental style, shaped like a little flying saucer. Natural rind and has an aged semi-soft interior, pale white and very tasty. This is a small, natural rinded, aged 2-4 months

Ribblesdale Gouda Gold Goat's Cheese: Our Gouda Gold is made in a continental style, shaped like a little flying saucer. Natural rind and has an aged semi-soft interior, pale white and very tasty. This is a small, natural rinded, aged 2-4 months

Ribblesdale Cheese Company, Hawes, Yorkshire Dales


Ribblesdale Blue Goat

An amazing blue goat cheese: a lovely balance of blue, salt and creaminess, quite magnificent and not too strong or overwhelming. A firm favourite.



Ribblesdale Blue Goat's Cheese: An amazing blue goat cheese: a lovely balance of blue, salt and creaminess, quite magnificent and not too strong or overwhelming. A firm favourite.

Ribblesdale Cheese Company, Hawes, Yorkshire Dales


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.

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.

Ribblesdale Cheese Company, Hawes, Yorkshire Dales


Sykes Fell Sheep Cheese

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

Sykes Fell Sheep Cheese: A delicately smooth, creamy cheese hand crafted from locally sourced fresh, pure sheep’s milk. Pasteurised sheep's milk and suitable for vegetarians.

Preston, Lancashire


Smoked Coverdale  

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


Smoked Coverdale: Smoked version of the popular Coverdale. Coverdale is technically a Yorkshire cheese however, this one is currently made in Lancashire. Pasteurised cow's milk and suitable for vegetarians.

Preston, Lancashire

Cornish Yarg

Hand-made by Lynher Dairies in Cornwall and wrapped in nettle leaves. Cornish Yarg is creamy under the rind and crumbly at the core. Suitable for vegetarians, made with pasteurised cows' milk.

Hand-made by Lynher Dairies in Cornwall and wrapped in nettle leaves. Cornish Yarg is creamy under the rind and crumbly at the core. Suitable for vegetarians, made with pasteurised cows' milk. Pasteurised cow's milk and suitable for vegetarians.

Lynher Dairies Cheese Co, Cornwall

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

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 Pasteurised cow's milk and suitable for vegetarians.

Preston, Lancashire

Crumbly Lancashire

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


Crumbly Lancashire: Crumbly Farmhouse Lancashire Cheese has a fresh, slightly acidic flavour with a smooth and moist texture. Pasteurised cow's milk and suitable for vegetarians.

Preston, Lancashire

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.

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. Unpasteurised cow's milk and unsuitable for vegetarians.

Northumberland

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.

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. Unpasteurised cow's milk and unsuitable for vegetarians.

Somerset

Ogleshield

From the lush fields of Cadbury Castle, Ogleshield cheese is crafted using the wonderfully creamy milk from Jersey cows. This cheese undergoes a special brine wash every three days, resulting in a slightly tangy, moist rind that enhances the cheese’s flavour profile. When Jamie took on the role of cheese master from his mother, Elizabeth, he also inherited her prized Pedigree herd of Jersey cows. Since 1919, the Jersey herd has been a part of the family, starting with Elizabeth’s mother, Lady Langman, who kept a single cow in the orchard to provide the family with special milk. Today, the farm boasts over 100 Jersey cows bred with top Pedigree bulls. Each cow is given a unique name based on its mother’s name, creating family lines inspired by themes like Shakespearean characters, flowers, food, or drinks. Ogleshield is a fantastic Westcountry Raclette-style cheese that can be enjoyed on its own or melted to perfection.

From the lush fields of Cadbury Castle, Ogleshield cheese is crafted using the wonderfully creamy milk from Jersey cows. This cheese undergoes a special brine wash every three days, resulting in a slightly tangy, moist rind that enhances the cheese’s flavour profile. When Jamie took on the role of cheese master from his mother, Elizabeth, he also inherited her prized Pedigree herd of Jersey cows. Since 1919, the Jersey herd has been a part of the family, starting with Elizabeth’s mother, Lady Langman, who kept a single cow in the orchard to provide the family with special milk. Today, the farm boasts over 100 Jersey cows bred with top Pedigree bulls. Each cow is given a unique name based on its mother’s name, creating family lines inspired by themes like Shakespearean characters, flowers, food, or drinks. Ogleshield is a fantastic Westcountry Raclette-style cheese that can be enjoyed on its own or melted to perfection.

Currently Unavailable

Cadbury Castle, West Country

Colston Bassett

Blue Stilton

Colston Bassett's Stilton is a rich cream colour with even blue veining throughout. The texture of the cheese is smooth and creamy with a mellow flavour that balances sweet and savoury notes.

Colston Bassett's Stilton is a rich cream colour with even blue veining throughout. The texture of the cheese is smooth and creamy with a mellow flavour that balances sweet and savoury notes. Pasteurised cow's milk and suitable for vegetarians.

Colston Bassett & District Dairy,

Colston Bassett, Nottingham

Blue Murder

Handcrafted by Ruaraidh Stone Highland fine Cheese in Tain, Blue Murder cheese is a renowned cheese known for its bold and intense flavour. Formerly named after a New Order song, Blue Monday cheese has now been rebranded as Blue Murder cheese, produced for ex-Blur bass player Alex James and British food champion Juliet Harbut. This cheese is a favourite among cheese enthusiasts who appreciate its strong taste and unique characteristics. Made from cow’s milk, Blue Murder cheese is distinguished by its blue veins running through the cheese. It has a creamy and crumbly texture with a sticky grey-white rind, making it perfect for spreading on crackers or enhancing salads and sandwiches. To enhance its flavours, Blue Murder cheese pairs well with fruits like grapes and pears, and it also complements a glass of red wine. Whether you’re an experienced cheese connoisseur or simply looking to try something new, Blue Murder cheese is definitely worth a taste.

Handcrafted by Ruaraidh Stone Highland fine Cheese in Tain, Blue Murder cheese is a renowned cheese known for its bold and intense flavour. Formerly named after a New Order song, Blue Monday cheese has now been rebranded as Blue Murder cheese, produced for ex-Blur bass player Alex James and British food champion Juliet Harbut. This cheese is a favourite among cheese enthusiasts who appreciate its strong taste and unique characteristics. Made from cow’s milk, Blue Murder cheese is distinguished by its blue veins running through the cheese. It has a creamy and crumbly texture with a sticky grey-white rind, making it perfect for spreading on crackers or enhancing salads and sandwiches. To enhance its flavours, Blue Murder cheese pairs well with fruits like grapes and pears, and it also complements a glass of red wine. Whether you’re an experienced cheese connoisseur or simply looking to try something new, Blue Murder cheese is definitely worth a taste. Pasteurised cow's milk and suitable for vegetarians.

Tain, Highlands Scotland

Skegness Blue

Beautiful soft blue cheese made with local Lincolnshire milk. Said to be similar to a blue brie.   Winner of a bronze award at the Great British Cheese Awards in 2012

Beautiful soft blue cheese made with local Lincolnshire milk. Said to be similar to a blue brie. Winner of a bronze award at the Great British Cheese Awards in 2012 Pasteurised cow's milk and suitable for vegetarians.

Lymn Bank Cheese, Lincolnshire

Applewood

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

Cheddar cheese blended with a natural smoked flavour and dusted with paprika. Pasteurised cow's milk and suitable for vegetarians.

Somerset 


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.

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. Unpasteurised cow's milk and suitable for vegetarians.

Cheddar Gorge, Somerset 

Red Leicester

One of our most popular Farmhouse Territorial cheeses. Matured for at least 3 months our Red Leicester is a tasty alternative to coloured cheddar

One of our most popular Farmhouse Territorial cheeses. Matured for at least 3 months our Red Leicester is a tasty alternative to coloured cheddar Pasteurised cow's milk and suitable for vegetarians.

Somerset 

Long Clawson White Stilton

White Stilton is aged for four weeks and has a light, fresh flavour and crumbly texture. It is a great alternative to feta cheese and is delicious used in cheesecakes, or as a quick and easy dessert topped with figs and drizzled with honey. Try with Pinot Grigio for the perfect accompaniment.

White Stilton is aged for four weeks and has a light, fresh flavour and crumbly texture. It is a great alternative to feta cheese and is delicious used in cheesecakes, or as a quick and easy dessert topped with figs and drizzled with honey Pasteurised cow's milk and suitable for vegetarians.

Long Clawson Dairy, Melton Mowbray Leicestershire


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.

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. Unpasteurised cow's milk, unsuitable for vegetarians.

Ulceby, Lincolnshire


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.

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. Made from unpasteurised milk. Unsuitable for vegetarians.

Tobermory, Scotland

Mountain Gorgonzola

This Gorgonzola Piccante (or Mountain) has been aged for around 80 days, giving this cheese a rather strong taste and spicy flavour from the blue-green veins that have developed. It is a tasty cheese which is good to be crumbled into salads or to be paired with apples, pears or walnuts as a dessert.

This Gorgonzola Piccante (or Mountain) has been aged for around 80 days, giving this cheese a rather strong taste and spicy flavour from the blue-green veins that have developed. It is a tasty cheese which is good to be crumbled into salads or to be paired with apples, pears or walnuts as a dessert. Pasteurised cow's milk, unsuitable for vegetarians.

Italy

Old Amsterdam

A deliciously rich flavoured, Gouda style cheese, easily sliceable and perfect alongside fruit, crackers or rustic bread. The white crystals which can be found throughout this cheese are naturally formed salt crystals which enhance the overall flavour of the cheese.

Old Amsterdam: A deliciously rich flavoured, Gouda style cheese, easily sliceable and perfect alongside fruit, crackers or rustic bread. The white crystals which can be found throughout this cheese are naturally formed salt crystals which enhance the overall flavour of the cheese. Pasteurised cow's milk, unsuitable for vegetarians.

Currently Unavailable

Netherlands

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.

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. Unpasteurised cow's milk and unsuitable for vegetarians.

Fromagerie Vagne, France

Morbier

Morbier is a creamy, semi-soft, supple cheese with a black decorative layer of ash throughout the centre.

Morbier is a creamy, semi-soft, supple cheese with a black decorative layer of ash throughout the centre. Unpasteurised cow's milk and unsuitable for vegetarians.

Currently Unavailable

France

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.

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. Unpasteurised cow's milk and unsuitable for vegetarians.

Currently Unavailable

Fromagerie Vagne, France

Petit Delice Des Cremier. Soft cheese made from cow's milk from the Burgundy region. It ripens in cellars for at least 3 weeks and then continues ripening in the wooden box for another 2 weeks. You can let it continue to ripen in the box so that the cheese becomes even creamier. Creamy, slightly spicy taste
A decadent triple-cream cheese. Rich and full-flavoured with a smooth, velvety, melt-in-the-mouth texture. Delice de Bourgogne is made by adding creme fraiche to full fat cows milk. It has a white bloomy rind which has a mushroomy smell that contrasts nicely with the buttery and tangy notes of the cheese.
A mature blue, soft, mould ripened cheese with a rich buttery, creamy texture and the aroma of mushrooms.
Grana Padano is a semi-fat hard cheese which is cooked and ripened slowly the resulting curd is cut to produce granules with the size of rice grains, which gives the cheese its characteristic texture.
Meraki Halloumi
Yamas Feta Cheese
Norway's mountainous landscape, in which only about 3% of the land can be cultivated, made goat's cheese the more common in the past, but now the milk is often mixed with cow's to give a more varied taste. The result is a semi-hard cheese with a fat content lower than most (about 30%). However, it can be made with goat's milk alone, which is known as Ekte or genuine Gjetost. It is made by boiling the leftover whey of cow's and goat's milk until the lactose caramelises (which gives it it's light brown appearance). The cheese is then poured into rectangular moulds and left to cool. The outer surface is similar to that of a decorated cake. The taste resembles a slightly sour but sweet caramel with a smooth texture similar to fudge. It can be shaven into thin slices and eaten with coffee for breakfast. At Christmas it is a favourite with spiced fruit cake. It is also considered ideal as a sweet fondue or a sauce for game. Mariners traditionally took this cheese with them on long voyages.
Ripened using traditional methods, this mellow and smooth creamy brie is gently smoked over oak wood to add a delicious smoky depth that will intensify as the cheese ages. Smokey Duke can also be enjoyed partly ripened, for a more subtle flavour that complements the semi soft nature of the cheese. Left to mature, the cheese begins to soften and ooze. The smoky undertones will also deepen, providing a wonderfully mild yet aromatic cheese. Perfect as an appetizer, as part of a salad or even an after dinner treat after a BBQ. Smokey Duke is not suitable for vegetarians.
Buffalo Mozzarella DOP ball is mostly produced in the province of Caserta, exclusively with freshly pasteurised buffalo milk. Production complies with the production specification of the Protected Designation of Origin. The product does not contain GMOs or products derived from genetically modified organisms. The overlapping dough is soft and elastic, with a smooth, delicate thin crust. To enjoy the best organoleptic characteristics, remove from the refrigerator in time and bring it back to its natural temperature; thus making the aroma and flavor of the milk appear.
Handmade by Ruth at her West Yorkshire dairy, this soft mould-ripened cheese is created using rich local cow’s pasteurised milk from the Meuse-Rhine-Issel herd, which grazes just 5 minutes away from the dairy. The cheese develops its distinctive white coat while ripening in a temperature and humidity-controlled room with a filtered fresh air system to replicate the conditions found in original cheese cellars. With a smooth texture, rich golden center, and unique flavour, Barncliffe Brie is a must-try for anyone looking for a delicious cheese experience.
Harrogate Blue is a magnificent addition to any cheese platter, with a rich golden hue and matured for a minimum of 10 weeks to achieve the perfect balance of flavour and creaminess. This cheese has been a success from the start, earning its first accolade just a fortnight after its launch in 2012. It holds a special significance in Shepherds Purse’s history as the inaugural cheese co-created by Katie and Caroline, Judy’s daughters, after taking over the reins of the artisan cheese company. Over the years, Harrogate Blue has garnered numerous prestigious awards on the global cheese scene, including a Super Gold and being ranked as the 11th best cheese in the world at the 2017/18 World Cheese Awards in London. It continued its winning streak with Gold awards in Bergen, Norway in 2018/19, and Bergamo, Italy in 2019/20.
A creamy, white bloomy-rind cheese handmade on the farm by Jonny and the team, from our own Montbeliarde cows milk. It has a smooth silky texture and a golden curd, with long lasting warm earth, farmyard and mushroom flavours. It is the only traditional Brie-de-Meaux style cheese produced in the UK. Not suitable for vegetarians.
Payson & Breton Le Brie. A mild, mould ripened Brie from Pays de la Loire, with a milky flavour and a light hint of hazelnut.
Wensleydale Creamery Yorkshire Wensleydale Creamy & Crumbly 200g
Wensleydale Creamery Yorkshire Wensleydale with Stem Ginger 200g
Wensleydale Creamery Yorkshire Wensleydale & Apricots
Wensleydale Creamery Yorkshire Wensleydale with Cranberries 200g
A recent addition to the range, and smartly dressed in vivid red wax, Red Storm® boasts serious vintage credentials, aged for typically 18 months creating an intense flavour and refined texture. Red Storm® has already made a name for itself, winning a Bronze at the Nantwich International Cheese Awards.
In Red Devil®, the rich savouriness of Red Leicester is given a spicy kick by fiery chillies, sea salt and crushed black pepper. In the revised recipe, the new spices have been sourced from a more sustainable supplier. This secret blend has been further refined by removing some unnecessary ingredients ? it now offers a more balanced flavour from very hot habanero chilli (100,000 to 350,000 Scoville heat units), chosen for its slightly sweet, floral notes; and the moderately hot cayenne pepper (30,000 to 50,000 Scoville units), selected for its intensely warm spice.
Aged deep underground within Welsh slate caves in the heart of Snowdonia, Rock Star is encased in bespoke cobalt-coloured wax to celebrate the rocks of the historical mines where it is aged. The time spent underground gives the cheese a deeper flavour and denser texture, alongside a rich and savoury aroma. On the palate, Snowdonia says complex umami flavours and sweet caramel notes lead to a long finish with a savoury tang.
Where Cheddars are concerned, our multi-award winning Little Black Bomber® is a modern classic. Our flagship cheese marries a delicious rich flavour with a smooth creaminess, lasting long on the palate but remaining demandingly moreish! Black Bomber® has won awards at The Great British Cheese Awards, Nantwich International Cheese Awards, the World Cheese Awards and a Super Gold at Mondial Fromage in France.
Violife Creamy Original Flavour 100% vegan