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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
Qty
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 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
Qty
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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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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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
Qty
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
Qty
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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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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Driftwood Goat's Cheese - 218g

Intensely rich, smooth and creamy developing to a full-flavoured, tangy finish

Driftwood cheese's texture is mousse-like when young, but, as it develops, it becomes intensely rich and creamy. The flavour starts out light and delicate, but a fuller flavour soon emerges as the coat begins to break down the paste of the cheese underneath.

Pete Humphries has been making cheese in the UK since 1995, from Cheddar to Bath Soft. In 2005 he joined forces with local goat herder Roger Longman to set up his own dairy, White Lake Cheese.

Silver winner at the 2017 Mondial du Fromage

£8.00
Qty
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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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
Qty
Wyfe of Bath - 250g

Wyfe of Bath is a hard cheese, made with organic cows' milk, from a recipe inspired by Gouda, by Graham Padfield at Park Farm in the village of Kelston, on the outskirts of the historic city of Bath. The cheese is similar in style to a young Gouda, but it is not pressed, and this gives it a much more springy texture than its Dutch cousin. Wyfe of Bath takes its name from the tale of a character in the 14th Century British literary classic, The Canterbury Tales by Geoffrey Chaucer. Using the old English spelling of ‘wife’, the tale is told by a lusty character with strong appetites!

Gold winner at the 2017 Artisan Cheese Awards.

£6.55
Qty
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
Qty
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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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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Brie de Meaux - 200g

Made since 1930 by the undisputed kings of Brie de Meaux cheese: family Dongé. Rich and powerful in flavour with "mushroomy" notes.

The promise of soft riches that glide down the tongue, as Brie de Meaux's cheese eases away from its crust. From the Ile de France outside Paris, and made by the Dongé family. Nine times Winner of the coveted Medaille D’Or. Full-flavoured, with a Camembert-like fruitiness. Absolutely the real thing.
 

£6.90
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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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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
Qty
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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Trou du Cru - 60g

A gorgeous, baby washed rind from the Bourgogne.

Trou du Cru is a washed rind cheese produced in the Bourgogne region, originally by Robert Berthaut in the early 1980’s, as a baby version of their famous Époisses . It is washed in the local Marc de Bourgogne eau-de-vie. It possesses all the pungent delights of an Époisses, but can easily be consumed in one sitting, thus avoiding the wrath of a non-smelly-cheese-loving partner. Being smaller than a standard Époisses the rind has rind has a greater influence over the flavour of the cheese. Make sure you pronounce the name carefully when talking to a Frenchman!

£4.50
Qty
 
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