Favourites Cheese Selection

Favourites Cheese Selection


We have chosen five of our shop's best selling cheeses including a fresh, citrussy Lancashire, a buttery blue, a rich creamy brie and the famous Welsh Black Bomber creamy cheddar, along with a nutty and caramelly Red Leicester.

Delivery Information


Snowdonia Extra Mature Cheddar (250g)

Cow's Milk, Pasteurised, Vegetarian

The Black Bomber extra mature cheddar with a very creamy texture. A modern classic! This cheese marries a delicious rich flavour with a smooth creaminess, lasting long on the palate but remaining utterly moreish! 

Montagnolo (250g)

Cow's Milk, Pasteurised, Vegetarian

This Bavarian cheese has a buttery and very gentle blue taste. Made using triple cream for an incredibly soft and decadent texture. It is surface ripened and is marbled with blue veins, with a grey natural crust. It combines the texture and rich tastes of a triple-crème brie, with the distinct and lightly biting flavour of a blue cheese.

Supreme Champion - World Cheese 2013
Supreme Champion Nantwich 2012 International Cheese Awards

Crumbly Lancashire (250g)

Cow's Milk, Pasteurised, Vegetarian

Made at Greenfield Dairy in Goosnargh, Lancashire. Lancashire cheese was farmhouse made until 1913 when the first factory cheese was made in a dairy in Chipping. Crumbly Lancashire was first made in 1950's by Steven's grandfather Timothy Procter. The award winning cheese today still retains its fresh flavour with a smooth and moist texture.

Supreme Champion, Nantwich International Cheese Awards 2015
British Cheese Awards - Silver 2016
International Cheese Awards - Silver 2016

Brie de Meaux (250g)

Cow's Milk, Unpasteurised

Soft velvety texture with tender rind. The taste is complex, rounded, rich and milky with sweet and buttery flavours of mushrooms, truffles and
almonds. France's king of bries.

Red Leicester Thomas Hoe (250g)

Cow's Milk, Pasteurised, Vegetarian

Compact and smooth texture. Slightly sweet, nutty caramelised flavour. Made in a similar way to mature cheddar but given its famous colour by the addition of annatto. Matured for approximately six months, bound in cloth. 

Speciality Cheese – Gold award at the Nantwich International Cheese Awards 2016
Cloth Bound Cheese – Silver award at the Royal Cheshire County Show 2016