Our Cheese

British Cheese is undergoing a renaissance!

Two world wars all but ruined farmhouse British cheese making. At the start of WW1, there were over 3,500 cheesemakers in the UK. By the end of WW2, there was barely 100 still producing.

The introduction of the Milk Marketing Board (MMB) in 1933 was also a defining factor in the decline of traditional cheese making in this country. It was set up by the government to encourage, control and maximize milk production, in order to feed the growing UK population.

Farmers no longer had any incentive to make cheese. Why go through all that hard work, when the government would give you a good price for your milk, and collect it from your farm?

Fast forward to April 1994, when the deregulation of the milk market in Britain meant farmers could no longer rely on a guaranteed price for their milk. They had to find other buyers – mainly large supermarkets.

Milk prices plummeted, and many farmers turned back to cheese making to add value to their milk, and enable them to create a sustainable business.

Finally, in the last 15-20 years, the number of farmhouse cheesemakers in the UK has risen.

This has been fuelled by changing attitudes in the UK towards British produce, as well as the work of amazing cheesemongers such as La Fromagerie, The Courtyard Dairy, Paxton & Whitfield and Neals Yard Dairy. The people of Britain are learning to appreciate good cheese!

We’re proud to support this revival in traditional cheese making, and you should be too.

Not only does real British Cheese taste amazing, it supports our farmers and rural communities, and helps to strengthen local economies across the country.

Explore our cheeses

Real British Cheese

Maida Vale

The team at Village Maid wash the rind of this lovely little cheese in local IPA from Windsor. The result is the same brilliantly buttery waterloo style cheese with an amazing punchy, hoppy flavour.

  • Reading
  • Village Maid Cheeses Ltd
  • Soft
  • Thermised Cows'
  • Earthy, Hoppy
  • Vegetarian

Waterloo

An indulgently rich and creamy cheese with a gorgeous natural buttery colour obtained from the carotene in the unpasteurised Guernsey milk use to make it.

  • Reading
  • Village Maid Cheese Ltd
  • Soft
  • Raw Cows'
  • Buttery
  • Vegetarian

Sparkenhoe Red Leicester

David and Jo Clarke revived this British classic in the heart of Leicestershire. Creamy and mellow with a lightly flakey texture. Cloth bound in lard with the addition of natural annatto to give the glorious orange colour this cheese is known for.

  • Leicestershire
  • Sparkenhoe Farm
  • Hard
  • Unpasteurised Cows'
  • Nutty, Citrus

Anglum

Made by hand, it takes only 48hrs from start to finish. Raw, it has a softly flakey texture, but when it is cooked this turns into exquisite marshmallowy goodness.

  • North London
  • Kupros Dairy
  • Fresh
  • Sheeps'
  • Savoury, Umami
  • Vegetarian

Cornish Yarg

The nettle leaves washed onto the outside of the cheese inspire naturally occurring moulds which during the maturing process encourage the delicate mushroomy taste and bright white appearance. A crumbly, creamy delight!

  • Cornwall
  • Lynher Dairies Cheese Co.
  • Semi - Hard
  • Cows'
  • Lemon, Mushroom
  • Vegetarian

Ricotta

Made from whey, the ‘Noble Protein’ of milk that is usually discarded during the cheese making process. Ricotta is classically soft and smooth in texture with a delicate taste that enables its versatility.

  • London
  • Simona Di Vietri
  • Fresh
  • Cows'
  • Full Milk Flavour
  • Vegetarian

Buratta

Burrata gets its name from the Italian word ‘burro’, Italian for butter, due to its creamy, buttery centre. A truly indulgent cheese that is completely addictive.

  • London
  • Simona Di Vietri
  • Fresh
  • Cows'
  • Creamy
  • Vegetarian

Old Winchester

Used as a common replacement for Italian hard cheeses as it is both British and vegetarian. Old Winchester is nutty and dry with its characteristic crunch.

  • New Forest
  • Lyburn Farm
  • Hard
  • Cows'
  • Full
  • Vegetarian

Berkswell

Berkswell has been made by the fletchers at Ram Hall since 1989. Similar in style to Pecorino, it takes at least 4 months to mature, the result being a sweet nutty cheese with a definite tang on the finish.

  • West Midlands
  • Ram Hall Farm
  • Hard
  • Unpasteurised Ewes'
  • Nutty, Caramel

Beenleigh Blue

Originally developed in the same style as Roquefort but turned out as something quite different. Its flavour developed with the season ranging from lightly floral to a robust sweetness.

  • Devon
  • Ticklemore
  • Blue
  • Sheeps'
  • Mineral, Floral
  • Vegetarian

Tunworth

A soft white rinded cheese, wonderfully reminiscent of a French Camembert. Found that the more wrinkled the rind, the more intense the flavour, elevating this already sensational cheese to outstanding.

  • Hampshire
  • Hampshire Cheeses
  • Soft
  • Cows'
  • Earthy, Mushroom

Ogleshield

An unusual product to come from Jersey milk which is known for its Fatty content. Ogleshield took a real collaboration to come up with the recipe that today makes this beautiful Raclette style cheese.

  • Somerset
  • Manor Farm
  • Semi - Hard
  • Unpasteurised Cows'
  • Sweet, Nutty

Mrs Kirkham’s Lancashire

The only cloth bound Lancashire in the world. Moist and buttery with an almost fluffy texture made in a traditional 25kg wheel.

  • Lancashire
  • Mrs Kirkham's Lancashire Cheese Ltd
  • Hard
  • Unpasteurised Cows'
  • Yoghurt, Buttery

Perl Las

From the team at Caws Cenarth Cheese in the heart of Wales, Perl Las is a well balanced blue that seasons the sweetness of the milk its made with.

  • Wales
  • Caws Cenarth Cheese
  • Blue
  • Cows'
  • Rich, Biscuit
  • Vegetarian

Fellstone

A farmhouse Wensleydale style cheese with a clean, sharp finish that retains the creamy taste of the milk.

  • Cumbria
  • Whin Yeats Dairy
  • Hard
  • Unpasteurised Cows'
  • Lemon, Almonds

Londonshire

Made with Jersey milk, Londonshire is a soft and runny cheese held together by a white velvety fluffy coat.

  • Tottenham, London
  • Wilde's Cheese
  • Soft
  • Cows'
  • Savoury, Mushroom
  • Vegetarian

Edmund Tew

Named after a British convict who was sent to Australia as punishment for his crime. This cheese is beautifully creamy with its hand salted rind giving an incredible savoury flavour.

  • Kent
  • Blackwoods Cheese Company
  • Washed Rind
  • Unpasteurised Cows'
  • Savoury, Malty

Ticklemore

Mineral and tart with a delicious breakdown beneath the rind. Snowy white, delicate and subtle in flavour and texture.

  • South Devon
  • Sharpham
  • Semi - Hard
  • Goats'
  • Fresh, Zesty, Grassy
  • Vegetarian

Driftwood

A luxuriously soft, ash coated goats cheese log. Intense and tangy flavours that can be enjoyed both young and when matured.

  • Somerset
  • White Lake Cheese
  • Soft
  • Goats'
  • Lemon, Tangy
  • Vegetarian

Spenwood

From the company that produces 4 award winning cheeses, Spenwood is comparable to Manchego and Pecorino, matured for 9 months to give a sweet lactic flavour.

  • Berkshire
  • Village Maid Cheese
  • Hard
  • Ewes'
  • Sweet, Lactic
  • Vegetarian

Rollright

Inspired by the famous soft cheeses of the Alps. A washed rind oozing cows’ milk cheese wrapped in spruce band with a rich savoury flavour.

  • Gloucestershire
  • King Stone Dairy
  • Washed Rind
  • Cows'
  • Milky, Woody, Peanuts

Cornish Gouda

A cheese of rich complex flavours whilst holding great moisture and providing that beautiful crunch.

  • Cornwall
  • Cornish Gouda Co.
  • Hard
  • Cows'
  • hazelnuts & caramel
  • Vegetarian

Rachel

The countries only washed rind goats cheese, with a smooth dense texture. Described as ‘sweet, curvy and slightly nutty’ by her creator Pete Humphries.

  • Somerset
  • White Lake Cheeses
  • Hard
  • Unpasteurised Goats'
  • Caramelised Onion, Toasted Hazelnuts
  • Vegetarian

Renegade Monk

Not a classically British style of cheese, created by Marcus Fergusson, Renegade Monk is made with local, organic milk, blue cultures are added to transform it into this wild cheese.

  • Feltham, Somerset
  • Feltham Farm
  • Washed Rind
  • Cows'
  • Bold, Sweet
  • Vegetarian

Burwash Rose

As the name suggests, Burwash Rose is washed in English rose water during the first few weeks of the maturing process which builds a full flavoured cheese, with a wonderfully bouncy texture.

  • East Sussex
  • Traditional Cheese Dairy
  • Semi-soft, Artisan
  • Unpasteurised Cows'
  • Creamy, aromatic
  • Vegetarian

Cropwell Bishop Stilton

A 12 week aged, classic blue from Cropwell Bishop made with methods that haven’t changed since the 17th century. Mouthwatering in its own right, this cheese also pairs perfectly with the likes of port, claret and pears.

  • Nottingham
  • Cropwell Bishop
  • Blue
  • Cows'
  • Rich & Tangy
  • Vegetarian

Bix

A fantastically soft, triple-cream cheese produced by Nettlebed Creamery, Oxfordshire. Serious luxurious, perfect for baking and dipping.

  • Oxfordshire
  • Nettlebed Creamery
  • Soft
  • Cows'
  • Cream, White Mushroom

Rosary Goats’ Cheese

This fresh, creamy goats’ cheese with hints of lemon is a favourite of The Cheese Truck, who have used it in their Goats’ Cheese, Walnut & Honey grilled cheese since they began. Produced by Claire and Chris Moody, in Salisbury.

  • Salisbury
  • Rosary
  • Soft
  • Goats'
  • Creamy, Hints of Lemon
  • Vegetarian

Beauvale

A deliciously creamy, soft blue cheese from Cropwell Bishop. The perfect choice for both stilton fans, and those who prefer a milder blue.

  • Nottingham
  • Cropwell Bishop
  • Blue
  • Cows'
  • Mellow

Coolea

All the way from County Cork, Ireland, Coolea is similar in style to Dutch Gouda. A hard, Alpine-style, cow’s milk cheese with sweet, rich flavours and notes of hazelnut and caramel.

  • County Cork
  • Coolea
  • Hard, Alpine-Style
  • Cows'
  • Sweet, Hazelnut, Caramel

Queso Oaxaca

Also produced by Gringa Dairy, this cheese was launched in 2017. A semi-hard, cow’s milk cheese, with a stringy mozzarella-like texture.

  • Peckham, London
  • Gringa Dairy
  • Fresh, Semi-Soft
  • Cows'
  • Mild, Milky

Queso Chihuahua

Produced by Gringa Dairy in a railway arch in Peckham, this Mexican-style, melting cheese is creamy and crazy stringy!

  • Peckham, London
  • Gringa Dairy
  • Fresh, Semi-Soft
  • Cows'
  • Mild

Young Buck

Northern Ireland’s first raw milk artisanal blue cheese, made by Michael Thomson of Mike’s Fancy Cheeses. Rich and creamy, with a long-lingering finish.

  • Belfast
  • Mike's Fancy Cheese
  • Blue
  • Raw Cows'
  • Creamy, Smooth & Rounded

Lincolnshire Poacher

A raw cow’s milk cheese produced by Simon and Tim Jones, Poacher is a cross between a cheddar and a mountain-style cheese. Complex, smooth and densely creamy.

  • Lincolnshire
  • Lincolnshire Poacher Cheese
  • Hard
  • Raw Cows'
  • Fruity, Tangy

Cheddar Curds

The youngest cheese we have in the restaurant. Curds are produced during the first stage of cheese making, when they’re separated from the whey; and are un-aged, giving them a fresh flavour and a squeaky texture!

  • Devon
  • Quicke's
  • Young
  • Cows'
  • Sweet, Salty, Milky

Mozzarella Fior di Latte

Fior di Latte literally means ‘the flower of milk’. Made fresh daily by La Latteria in West London.

  • Acton, London
  • La Latteria
  • Fresh
  • Cows'

Doddington

Doddington ranges from bright, grassy flavours, through to savoury, brothy and Parmesan-like. This firm, raw cow’s milk cheese is produced by Maggie Maxwell in Northumberland.

  • Northumberland
  • Doddington Dairy
  • Hard
  • Raw Cows'
  • Sweet Caramel, Nutty, Grassy, Brothy

Mayfield

Made by Alsop and Walker in East Sussex, this cow’s milk cheese is similar in style to an Emmental. Soft, fruity, sweet and nutty in flavour, with holes throughout.

  • Mayfield, Sussex
  • Alsop & Walker
  • Semi-Hard
  • Cows'
  • Fruity, Sweet, Nutty
  • Vegetarian

Baron Bigod

Produced by the Crickmore’s on Fen Farm Dairy, Suffolk, this raw cow’s milk cheese is the only Brie-de-Meaux style cheese in the UK. Creamy, bloomy, and utterly delicious.

  • Bungay, Suffolk
  • Fen Farm Dairy
  • Soft
  • Raw Cows'
  • Cream, Farmyard, Mushroom

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