Beauvale

Due to price variations from cheese producers, we will contact you with the price upon receiving your order. Only Yorkshire Wensleydale is handcrafted by skilled cheese-makers to a time-honoured recipe in the designated area of Wensleydale, in the heart of the Yorkshire Dales National Park, using milk from local farms, and their own unique cheese-making starter cultures. Creamy, crumbly & full of flavour that cannot be matched.

Due to price variations from cheese producers, we will contact you with the price upon receiving your order.

Brie de Meaux is the most famous of the French cheeses, but there can be many variations of this cheese. Dongé is one of the finest Brie cheeses there are. It has a smooth runny texture, with a strong yet creamy mushroomy flavour. Presented in its own wooden crate and perfect to present at dinner parties where it always make an impression.

Due to price variations from cheese producers, we will contact you with the price upon receiving your order.

Alex James of Blur fame Blue Monday is a British cow's milk cheese in the style of a Gorgonzola Piccante.  When it's on song, Blue Monday is a soft, creamy blue cheese with strong blue veining which delivers a smooth, satisfying piquancy to the palate. Originally named after Alex’s favourite New Order song, Blue Monday

Due to price variations from cheese producers, we will contact you with the price upon receiving your order.

Drunken Burt is in fact a Burt's cheese washed in cider. It has a semi-soft texture with a golden colour and a smokey pungent flavour.Hand-made using pasteurised cow's milk from local dairies in Cheshire, Drunken Burt, is a Burt's cheese with a difference; instead of piercing the cheese during ripening, which encourages blue veins to develop, the cheese is washed in cider. The 'paste' of cheese takes on some of the golden colour of the cider and also some of the flavour characteristics, sometimes you almost pick up the smoky note from the oak barrels. You can expect the younger cheese to have a slightly 'chalky' centre, which softens as it continues to mature.