Speciality Cheeses

Bishop Kennedy

This soft cheese has a continental character, yet it is made in Perthshire by Howgate Cheesemakers by Royal Appointment to Her Majesty the Queen. The orange-red crusted cheese owes much of its character to the Malt Whisky applied during ripening. When ready to eat the cheese develops into a smooth, creamy runny texture with a strong aroma.

Cornish Yarg

This is a light, creamy mould ripened cheese whose unique character and taste result from being wrapped in nettle leaves. This traditional method of coating survives only in Cornish yarg and gives it its distinctive pattern.

Double Gloucester with Chives (Cotswold cheese)

May also be known as 'Cotswold'. The addition of chives combines well with the mellow cheese flavour.

Five Counties

This original combination of five of England's finest cheeses consists of layers of Derby, Leicester, Cheshire, Double Gloucester and Cheddar. An attractive cheese which adds interest to a cheese board both in colour and texture.

Huntsman

The outer layers of this cheese are Double Gloucester and the inside is Stilton. A delicious combination of two of England's great cheeses. It is also known as 'County' cheese.

Isle of Mull Cheese

The abundant rainfall of the West Coast of Scotland produces the lush pastures of Sgriod-ruadh Farm Dairy, above Tobermory, isle of Mull. Sgriod-ruadh is the only dairy farm on the island where they use their own milk, unpasteurised, to produce Isle of Mull Cheese. The burn which flows past the farm also supplies the water for the Tobermoray Distillery and it can be said that this cheese, too, has a unique character, similar to that of a fine single malt. The cheeses are hand made in the traditional manner and are ripened in an underground cellar before being sent to cheese shops throughout the country.

Lincolnshire Poacher

Made at Ulceby Grange in Lincolnshire, this full bodied unpasteurised cheese is well rounded in flavour, resembling a cheddar and yet it has a bitter sweet bite with a long after-taste.
Orkney Made at Grimbister Firth on the Isle of Orkney. This unpasteurised young cheese is only made from spring to late autumn because of the nature and flavour of the milk. Moist and crumbly with a mildly acid bite, which becomes more fruity as it matures. A fresh tasting cheese that is also good crumbled into salads.

Sage Derby

The green marbling is due to the addition of sage to this traditional English cheese. The flavour develops further with maturity.

Stinking Bishop

Produced in Gloucester, this is a full fat, rind washed, soft cheese. This type of cheese traces back to the Cistercian monks who once settled in the village of Dymoc, where it is now made. Stinking Bishop is a name derived from a variety of pear peculiar to the north-west of Gloucestershire. Once you have been alone with the cheese you will realise how aptly it is named!

Tiskey Meadow

This pale, mellow cheese is made from a traditional Yorkshire recipe, updated to include sun-dried tomatoes, garlic, fresh basil and oregano. Matured and ready to eat at 6 weeks, the result is a light but flavourful cheese with a Mediterranean taste.

Tornegus

Made at Walnut Tree Farm in Somerset using milk from the farm's herd. The cheese is 'washed' in kentish wine and brine which produces the apricot coloured rind and softening of the interior. Finally the cheese is lightly coated with mint and lemon verbena leaves, giving the cheese a distinctive pungent flavour bursting with character.

Wellington

Hand made in Berkshire, near Stratfield Saye, the country estate of His Grace the Duke of Wellington. This hard pressed cheese is made from fresh Guernsey milk and matured for 6 months to give the cheese its golden yellow colour and rich creamy taste. The cheese is made with unpasteurised milk and a vegetarian rennet.

Windsor Red

Windsor Red is cheddar cheese with red wine. The marbled red colour is produced by the addition of Elderberry wine.

York

Confusingly made at Park Farm in Bath, this cheese is inspired from an old Yorkshire recipe, hence its name. This golden full-fat soft cheese has a straw yellow stripe running through it which carries the strong flavour of sage. The cheese is best eaten at 6 weeks old - when it will ooze across the plate!