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English Cheeses

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Sharpham

Sharpham

Totnes, Devon, England

Handmade from Jersey milk, Sharpham is a mould - ripened cheese with a unique flavour and creamy teture.
2.70 per 100g

Shropshire Blue

Shropshire Blue

Colston Basset Dairy, Nottinghamshire

Similar to Stilton but with an orange colouring - never actually made in Shropshire. Medium blue flavour with a firm, creamy texture.
2.50 per 100g

Single Gloucester

Single Gloucester

Charles Martell, Dymock, Gloucestershire

A traditionally made cheese from the same farm as Stinking Bishop. Rich and creamy, and although classed as a hard cheese, it has a melt in the mouth texture.
2.70 per 100g

Spenwood

Spenwood

Spenwood, Berkshire, England

Spenwood is named after the village where Ann and Andy Wigmore make the cheese. It has a rich nutty flavour and a slightly flaky texture. As it matures it hardens and develops a piquant flavour.
3.40 per 100g

Stilton, Cropwell Bishop

Stilton, Cropwell Bishop

Cropwell Bishop Creamery, Nottinghamshire

A classic, hand-crafted stilton with a rich, tangy, flavour and velvety texture.
2.40 per 100g

Cropwell Bishop Stilton Whole Baby Truckle

Cropwell Bishop Stilton Whole Baby Truckle

Cropwell Bassett Creamery, Nottinghamshire

A classic, hand-crafted Stilton, with a rich, tangy flavour and velvety texture. c 2.2 kg
50.00

Stilton, Colston Bassett Stilton

Stilton, Colston Bassett Stilton

Colston Bassett Dairy, Nottinghamshire

A full-flavoured, creamy, Stilton.
2.60 per 100g

Stinking Bishop

Stinking Bishop

Charles Martell, Dymock, Gloucestershire

The rind of this cheese is washed in perry which is made from the Stinking Bishop variety of pear. This washing encourages a pungent and spirited aroma.
3.60 per 100g

Ticklemore

Ticklemore

Ticklemore Cheese Co., Totnes, Devon

Made using unusual 5lb basket moulds this cheese forms a natural, dimpled rind after ten weeks' maturation. A moist, semi-hard, medium-flavoured goat's cheese.
3.20 per 100g

Wensleydale, Richard III

Wensleydale, Richard III

Yorkshire, England

Produced by Suzanne Stirke on her farm in Bedale, this cheese has a higher moisture content than most Wensleydales made today. It is matured naturally in muslin, and has a lovely creamy texture and a smooth flavour.
2.50 per 100g

White Nancy

White Nancy

Bovey Tracey, Devon, England

A semi hard goats cheese from Devon, with a delicate lemony taste.
3.20 per 100g

Wild Garlic Yarg

Wild Garlic Yarg

Cornwall, England

The wild garlic yarg leaves that cover this variant of the better known nettle covered Cornish Yarg impart a subtle flavour which complements the gentle taste of the cheese and its moist supple texture.
2.70 per 100g

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