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Dark, sticky and rich. Serve with hard cheeses such as Comté, Cheddar and Cantal.
Stilton becomes milder and mellows with age, so this Mature Stilton makes a perfect introduction blue cheese. It is matured for longer and is soft, rich and creamy but still has that distinctive blue cheese tang. It is made in Leicestershire using local cows’ milk and is protected by a PDO. In fact, Long Clawson is one of only six dairies in the world licensed to make Blue Stilton. This Mature Blue Stilton is perfect on salted buttery crackers with a glass of Shiraz.
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.
A mild, mould ripened Brie from Pays de la Loire, with a milky flavour and a light hint of hazelnut. Suitable for vegetarians
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.
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.
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.
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.
"Hello Ewe" is made by husband and wife team, Tim Homewood and Angela Morris.
Tim and Angela use a Halloumi recipe to make this cheese. Once the curd has been set, cut, moulded, pressed and turned, it is then added back to the whey which has already been boiled and skimmed (ricotta is formed as a by product of the skimming). The cheese is scalded in the hot whey until it rises to the surface, letting Tim know that it is ready.
This Somerset cheese is a truly hand-made product, and is a million miles away from the mass-produced Halloumi that are more readily available.
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.
The perfect cheese for baking, this French camembert is ideal for sharing or enjoyed between two.
‘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
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.
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.
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.
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.
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.
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.
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.
Local Farm Box is dedicated to supporting your local farming community. Where possible we source all our farm produce as close to your front door as we can. This way you are supporting your local area and helping to grow our local economy.
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