Jul 26 2017

Blue Vinney | Dorset Cheese

Stilton lovers who fancy a change should try this lovely lighter, crumblier and savoury blue cheese.

This is an awesome version of blue cheeses because its made with skimmed cow’s milk – and it is also lower in fat!

Dorset Blue Vinny cheese could once be found in nearly every farmhouse in the county. It was an ideal way of using the ‘left-over’ milk after the cream had been skimmed off for butter-making. As a result the cheese had a very low fat content which was typically very hard, dry and crumbly, with little or no blue.

The “blueing” was encouraged by a number of methods (in the old days!), for example dragging mouldy horse harnesses through the milk before adding the rennet, storing the cheese on damp hessian bags or even next to mouldy boots.

You may be relieved to know that we no longer resort to any of these methods but instead the blue is introduced by means of a blue mould solution.

The cheese originated from a process that’s hundereds of years old but was revived in the 80s by cheese maker Mike Davies.


Jul 23 2017

Cheese Tasting Gift Box

This selection of this awesome cheese tasting cheese gift box is designed to be the best introduction to artisan cheeses from the UK and France.

This smaller selection box is designed to allow new cheese lovers to dip their toes in the water.

The selection includes:
Banon AOC – a classic from Provence wrapped in chestnut leaves
Farleigh Wallop – a beautifully clean and creamy goat’s cheese with a hint of thyme
A wedge of Westcombe Cheddar – a premium Somerset Artisan Cheddar
Cotswolds Blue Brie – an organic and dreamy blue-veined cheese


Jul 20 2017

Blue Stilton | Whole Wheel

This is a beautiful whole wheel of Blue Stilton – 2.5kg in total.

Universally recognised as the King of Cheeses, this traditional English Blue Stilton is smooth and boasts an awesome full bodied flavour.

There are only six dairies that are allowed to make Stilton. In order to carry the name, the cheese must be made in the counties of Derbyshire, Leicestershire or Nottinghamshire from local milk which is pasteurized before it has been used.

It also must be made in the traditional cylindrical shape that gives Stilton the formation of its own crust or coat.


Jul 17 2017

Cheese Books

We have a great selection of books about cheese.

There is no other comprehensive list of books around!


Jul 14 2017

Walnut Halves

There are the best quality walnut halves around, there are none finer. They are clean, fresh and unbroken – a world apart from the usual inferior offerings.

Walnuts and cheese go together so well – it is uncanny – here is a quick recipe for:

Pears with Blue Monday cheese, Walnuts and Honey

6-8 ripe Conference pears or similar, peeled
150-160g (about 60-70 pieces) good quality walnut halves
2tbsp extra-virgin rapeseed oil or olive oil
2tsp sea salt
250g Blue Monday, broken into rough 1cm chunks
6-8tbsp good-quality clear honey
A handful of tiny salad leaves

Place the walnuts on a small baking tray and toss them in the oil and salt.

Cook them under a medium grill for 3-4 minutes, turning them every so often until crisp.

Slice the pears in half lengthways and cut out the core with the point of a sharp knife.

Slice the pears into roughly 1/3cm-thick slices and arrange on plates with the leaves, then scatter the walnuts and cheese over.

Spoon over the honey and serve immediately.


Jul 11 2017

Connoisseur Cheese Gift Box for Him

If you want to impress a man who knows his cheese but is hard to impress then play it safe with these beautiful and multi-award winning cheeses that cant fail to bring huge delight.

Each of these has been chosen for its individual acclaim; each is a masterpiece in its own right and deserves an adept palate:

  • The Oxford Blue is a creamy, blue-veined wonder with fantastic looks.
  • Langres AOC is a complex and sophisticated cheese from Champagne
  • The now legendary and much acclaimed Stinking Bishop.
  • Ragstone Log, also from the Neal’s Yard Dairy is a stylish and smooth goat’s cheese.

  • Jul 8 2017

    Perl Las Blue – Organic Cheese

    Fabulous Blue, described by the Organic Food awards judges as ‘lovely and unique with a strong lingering flavour’.

    They’re absolutely spot on. Perl Las is a perfect organic blue cheese with a pale gold natural rind and a pale yellow paste with blue/ green veining.

    It is made by Caws Cenarth Cheese is a small family enterprise in the heart of West Wales. It’s here that Welsh speaking Gwynfor and Thelma Adams have been farming for over 42 years. The cheesemaking business was established in April 1987 as a response to the E.C milk quotas which had threatened the viability of the family farm.

    The cheese is still made entirely by hand and some of the cast iron presses are over a hundred years old.


    Jul 5 2017

    Chilli Cheese | Red Devil Cheddar

    This is a pretty classic mature cheddar from the Snowdonia Cheese Company with the delightfully hot addition of chilli in the shape of crushed chillies and pepper. Made by the Snowdonia Cheese company in Snowdonia, Wales.

    Take us seriously when we say: ‘this is hot!’, we’ll only warn you the one time! This is a strong extra mature cheddar with chillis added to give a hot bite. This Red Leicester with will spice up your offering.

    Red Devil comes as a 200g mini-truckle completely coated in red wax and is a 2006 World Cheese Award Silver Winner.


    Jul 2 2017

    Christmas Cheese Explorer Gift Box

    We’ve chosen this well selected and amazingly tasty cheese selection with a family Christmas dining experience in mind. The Explorer gift board has got something for everyone in it: from the perfect mature cheese, unpasteurised Westcombe Cheddar to the extraordinary malty taste of Swaledale Old Peculiar!

  • Westcombe Cheddar – a large wedge of an essential: artisan cheddar
  • Perl Las Blue – a wonderfully soft yet piquant blue from West Wales
  • Ragstone Log – a supremely smooth and creamy organic goats cheese
  • Swaledale Old Peculiar – lovely semi hard cheese with beer added!
  • Langres AOC – bizarre look but incredible smooth Epoisses like taste

  • Jun 29 2017

    Vacherin Mont Door | Cheese

    This cheese is so perfect – it is the kind of cheese that can bring tears to your eyes. The exquisite soft centre is unlike anything else out there on the market today.

    Their is only one way to eat Mont d’Or – and that is heated in the oven until the cheese becomes runny (usually no more than 15 minutes). This of course makes a superb starter and talking point. Here’s a great recipe!

    This is the French and unpasteurised version of Vacherin Mont d’Or which is made just over the border in Switzerland. It is indescribably creamy and gorgeous with the unmistakable aroma of alpine milk.
    Where’s it from?

    This AOC Mont D’Or is affineured and distributed by Charles Hennart. Mont d’Or comes in an attractive wooden box.