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TFCC Oak Smoked Waxed Cheddar - 200g

This authentic West Country Farmhouse Cheddar is made in Dorset, using the traditional method of stacking the curds by hand. Once it has been matured until it has reached the desired creamy consistency and tangy bite, the cheese is then sent to a local smokehouse to be gently smoked over oak chippings, until it has taken on its characteristic delicately smoky aromas and flavour. The smoke is delicately judged, to allow the mature, farmhouse character of the Cheddar to shine through.

£4.50
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Bath Soft Cheese - 250g

A full-flavoured, creamy, organic, Brie-style cheese made to an original 19th century recipe from the milk of the farm's own herd, by Hugh and Graham Padfield at Kelston, Bath. Notes of mushroom mingle with a slight citrus twist.

£9.35
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Burt's Blue - 180g

Rich, buttery, sweet and gentle. The cheeses are hand-pierced to allow small pockets of blue to form in the creamy paste, and tiny blue veins to appear through the spaces between the curds. Claire Burt’s skill in creating a tiny blue cheese is not easily matched. Made in two sizes. 

£6.90
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Epoisses Gaugry - 250g

Burgundy's most pungent cheese and its most famous. Epoisses Gaugry has a soft, oozy, luscious texture and a rich, savoury and powerful flavour.

Epoisses cheese has a distinctive, sticky, wrinkled rind, which can vary in colour from ivory to orange, and even a darker shade of brick red. The rind is developed by regularly washing the surface of the young cheese with a mixture of brine and Marc de Bourgogne. The cheeses are washed for four to six weeks. As the cheese ripens, the smooth surface becomes more and more wrinkled and sticky, and the colour changes through the natural development of Brevibacterium moulds.

£13.95
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Petit Camembert

The little sibling of the classic Camembert de Normandie. It is just as delicious but less rich and intense. A golden, buttery interior with a delicate aroma of hazelnuts.

Camembert originated in the 18th century, although it was considerably later before the white mould, penicillium camemberti, was identified and introduced. Early Camemberts would have been mottled with a number of different moulds. Legend has it that the original recipe was taught to Marie Harel by a Catholic priest from the Île de France (home of Brie de Meaux), whom she had taken into hiding.

Petit Camembert is just as delicious as the classic Camembert de Normandie, but less rich and intense. It has a golden, buttery interior, with a delicate aroma of hazelnuts.

£3.85
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Tunworth Cheese - 250g

A pasteurised English camembert-style cheese, with the thinnest rind and a fruity tang.

Tunworth has the thinnest possible rind, an undulating surface, and a profoundly fruity tang - enough to convince a Frenchman that this was made on his terroir.

The cheese's maker, Stacey Hedges, started making cheese in 2004. After visiting traditional Camembert producers in Normandy, she began on her recipe to produce this cheese. Using local milk, Tunworth was created.

In 2006, Tunworth, the closest cheese this country has produced to a Camembert, became Supreme Champion at the British Cheese Awards; a feat that was repeated in 2013.

£9.90
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TFCC English Farmhouse Cheddar - 200g

The Fine Cheese Co. English Farmhouse Cheddar cheese range is made in conjunction with a West Country farmer to their own specifications and they are rightly proud of the results. They wanted a Cheddar with lots of flavour, so they have specified a taste profile that is powerful and tangy, with a creamy finish. This cheese is made using traditional Cheddar methods before being matured for at least 14 months. After grading and to ensure it has developed the necessary full, sweet flavour and tangy bite, it is formed then dipped into burgundy wax.

£4.50
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TFCC Goat Cheddar - 200g

A mellow and slightly sweet Cheddar, hand-made from goats’ milk in Dorset, and matured for around six months.

A mellow and nutty tasting Cheddar, hand-made from goats’ milk in Dorset, and matured for around six months. Less powerful in flavour than our English Farmhouse Cheddar, the goats’ milk creates a more delicate, subtle sweetness.

£5.75
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Mozzarella di Bufala DOP - 125g

When a cheese is eaten as freshly and as simply as mozzarella, it has to be perfect.
Our sourced mozzarella is made from 100% buffalo milk to provide a silky, soft texture and a delicate creaminess.

Imported by us directly from Campania every two weeks, these stretched curd cheeses from La Baronia embody the purity and goodness of buffalo milk. It is this fertile pasture, rich in wetland species, that gives the milk its delicate taste and unique aroma.

£2.95
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Halloumi - 250g

Delicate, almost bland in flavour, Haloumi has a wonderfully elastic texture that makes it perfect for grilling and frying.

The famous Greek Cypriot cheese made from a mixture of goats', cows' and sheep's milk. Delicate, almost bland in flavour, Halloumi has a wonderfully elastic texture that makes it perfect for grilling and frying. Delicious with olive oil and capers.

£4.65
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Feta - 200g

Made in Edessa in the North of Greece, not far from the Macedonian border, our Feta is crumbly and tangy, with a rich, mouth-filling creaminess. While it has the characteristic saltiness that you would expect, the salty tones are not overpowering, and the full flavour of the milk shines through.

 

£2.60
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Rosemary and Extra Virgin Olive Oil Cracker -125g

A crunchy cracker for any goats’ milk cheese.

Intentionally subtle, so as to never overwhelm the cheese.
Flavoured with fragrant rosemary. Serve with Valençay or any goats’ milk cheese.

£2.75
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Chilli and Extra Virgin Olive Oil Crackers

A crunchy cracker for any strong cheese.

Intentionally subtle, so as to never overwhelm the cheese.
Flavoured with chilli for a little kick. Serve with English Cheddar or any strong cheese.

£2.75
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Toast for Cheese Apricots, Pistachios and Sunflower Seeds - 100g

‘Toast’ is oh so thin, light and crisp, but what makes it unique is that around 60 % of the cracker is composed of fruits, nuts and seeds. Making it oh so fruity, oh so nutty and oh so - well ‘seedy’!

For Delicate Goats’ Milk Cheeses such as Valençay, Crottin de Chavignol & Ragstone

£3.75
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Toast for Cheese Cherries, Almonds and Linseeds

Thin, light and crisp toast (baked twice like biscotti) and uniquely studded with fruits, nuts and seeds.

Toast' is oh so thin, light and crisp, but what makes it unique is that around 60 % of the cracker is composed of fruits, nuts and seeds. Making it oh so fruity, oh so nutty and oh so - well 'seedy'! For Rich Blue Cheeses such as Fourme D'Ambert, Stilton & Gorgonzola Dolce.

£3.75
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Toast for Cheese Dates, Hazelnuts and Pumpkin Seeds

Thin, light and crisp toast (baked twice like biscotti) and uniquely studded with fruits, nuts and seeds.

Toast' is oh so thin, light and crisp, but what makes it unique is that around 60 % of the cracker is composed of fruits, nuts and seeds. Making it oh so fruity, oh so nutty and oh so - well 'seedy'! For Lush Creamy Cheeses such as Chaource, Brillat-Savarin, Brie de Meaux & Vacherin Mont D'Or.

£3.75
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Toast for Cheese Quince, Pecan and Poppy Seeds

A new addition to our hugely popular Toast for Cheese range. Quince is one of the great partners for cheese, especially for sheep's milk cheeses like Manchego. Our new cracker is especially delicious with soft, creamy sheep's milk cheeses like Pecorino Dolce or Wigmore. It's over 60% fruits, nuts, and seeds making it oh so good, as well as fruity, crunchy and addictive.

£3.75
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