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Barbers
Barbers 1833
Barber’s 1833 is made using traditional starter cultures and the finest West Country milk.
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Two Hoots Cheese Co
Barkham Blue
Barkham Blue has a very distinctive appearance. Made in an ammonite shaped round, it is covered in an attractive natural mould-ripened …
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Saint-Flour
Bleu d’Auvergne (AOP)
Creamy French Blue, Pasteurised, not suitable for vegetarians. Enjoy an abundance of flavours, ranging from buttery and creamy, to an intense …
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Rowcliffe
Brebirousse D’Argental
Brebirousse d’Argental is a delightfully soft sheep’s milk cheese with an orangery-red rind and a deep rich flavour.
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Rowcliffe
Chevre D’Argental
A goat’s milk brie-style cheese with a smooth texture and a gentle, fruity flavour.
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Quicke's
Clothbound Goat’s Cheddar
Pasteurised goats milk cheddar. Made with vegetarian rennet. Handcrafted using locally-sourced goat’s milk, clothbound and naturally matured, typically for 6 months.
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Colston Bassett
Colston Bassett Stilton
Colston Basset Stilton is hand-made by Billy Kevan and his team in Nottinghamshire.
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Cote Hill
Cote Hill Blue
Unpasteurised cows milk, soft blue cheese. Suitable for vegetarians. Britain’s first unpasteurised, soft, blue brie-style cheese.
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Lincolnshire Poacher
Double Barrel Lincolnshire Poacher
Double Barrel Lincolnshire Poacher is an aged Lincolnshire Poacher with a strong, rich and savoury taste.
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Quicke's
Double Devonshire
Unpasteurised cows milk, vegetarian. The Quickes take on a traditional Double Gloucester, this elegant and mellow cheese has a buttery, long-lasting taste.
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Rowcliffe
Fourme D’Ambert (AOP)
Fourme d’Ambert is a semi-hard French blue cheese. One of France’s oldest cheeses, it dates from as far back as Roman times.
Out of stock
Showing 1–18 of 59 results
