Isle of Man Mature Cheddar is a firm, creamy and full-flavoured cheese made from the purest farm fresh milk supplied exclusively by a co-operative of family owned dairy farms. It has a smooth close texture, a result of at least 10 to 12 months ripening. This cheese is nutty and sweet with just a bit of saltiness and a sharp bite that is characteristic of aged Cheddars. Serve the Cheddar on a cheese platter with freshly baked artisan bread and sliced vegetables.

Isle of Man Mature Cheddar

Isle of Man Creameries

Old Croc Extra Sharp White Cheddar is aged 18 + months for a full, rich, robust flavor, not for the faint of heart. It’s firm and crumbly with a fine granular texture — the true sign of an authentic, mature cheddar.

Old Croc Extra Sharp Cheddar

Old Croc

Caveman Blue is a natural rind blue cheese made using rBST free raw cow's milk. It is cave aged for at least 6 months, resulting in a mould-riddled exterior beneath which lies a thick, dense paste with a crystalline, buttery texture. The lengthy maturation gives the cheese taste of sweet, fresh buttermilk with undertones of beef and bacon, tropical fruit, grass and hay.

Caveman Blue

Rogue Creamery

Zimbro is a Portuguese artisanal cheese produced from raw sheep's milk in the Serra da Estrela Mountains, centre north of Portugal. This thistle-rennet cheese is creamy in texture with a washed, thin, pale straw-coloured rind. The cheese is aged for 60 days to produce a thick, pudding-like interior highlighted by a clean, perfumed aroma with a sweet, piquant, and herbaceous finish. Enjoy the cheese with a glass of Crianza Rioja.

Zimbro

Murray’s Cheese

Paladin Montsalvat is a German blue cheese made of cow's milk from specifically chosen pastures of Bavaria. With 60% fat, it is a very creamy but mild cheese, and also very easy to cut.

Montsalvat

Bayerische Milchindustrie eG

This cheese is made up from the pasteurised milk of the Saanen goats. The chess wheels are ripened in caves for a more than a year at a slightly higher temperature to enhance its flavour and also to ensure proper drying. It’s available seasonally and has a flavour of pineapple and brown butter. The wheels are coated in black wax to distinguish it from the other Brabander cheese, and therefore is named Black Betty.

Black Betty

Essex St. Cheese Co.

Made by von Trapp Farmstead and matured by Cellars at Jasper Hill, Oma is a washed-rind, tomme-style cheese made from pasteurized, organic Jersey milk (formerly unpasteurized). Oma has soft but never runny paste with a balance of pungent and sweet flavours. It smells of roasted nuts, cured meat and chocolate with undertones of rich cream. The thin, orange rind provides an earthy contrast to the richness of the creamy interior.Oma balanced flavour profile make it a perfect choice on a cheeseboard. Belgian-style dubbel ale, Grüner Veltliner and buttery crackers and fig jam or dried fruit make great accompaniments to the cheese.

Jasper Hill Farm

Barber’s Cruncher Mature Cheddar

Smartly dressed in vivid red wax, Red Storm® boasts serious vintage credentials, aged for typically 18 months creating an intense flavour and refined texture.

Red Storm® has already made a name for itself, winning a Bronze at the Nantwich International Cheese Awards.

Jacob

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