1. Home
  2. Login
  3. View Basket
  4. Checkout

English Cheeses

Show First 12 Product(s)

Barkham Blue

Barkham Blue

Wokingham, Berkshire, England

This is our most local cheese, made by a small family business. It is produced from Channel Island milk and develops a natural mould rind, an open, soft, texture and a complex, but mild flavour.
2.80 per 100g


Beenleigh Blue

Beenleigh Blue

Ticklemore Cheese, Totnes, Devon

Robin Congdon matures his cheese to reveal a moist yet crumbly ivory texture and avoids the salty flavour often associated with blue cheese.


3.20 per 100g

Berkswell

Berkswell

Berkswell, West Midlands.

Named after the saxon chief, Bercul, who was baptised in the ancient well at the centre of the village. It has a firm, ivory paste with a fabulous flavour.


3.20 per 100g

Blacksticks Blue

Blacksticks Blue

Lancashire, England

The Butlers make this cheese using only the milk from their pedigree herd. Eight weeks maturation results in a soft, buttery texture and a gentle, tangy flavour.
2.60 per 100g

Cheddar, Organic

Cheddar, Organic

Somerset, England

A classic West Country PDO assured organic cheddar, in a moist, tangy style.
1.80 per 100g

Cheddar, Montgomery's

Cheddar, Montgomery's

North Cadbury, Somerset

Made by the Montgomery family for generations, this cheese has won endless awards. A flavoursome nutty Cheddar.
2.50 per 100g

Cheddar, Montgomery's Smoked

Cheddar, Montgomery's Smoked

North Cadbury, Somerset

Mature Montgomery's Cheddar is oak-smoked for six hours to give a full, smoked flavour.
2.60 per 100g

Cheddar, Applewood Smoked

Cheddar, Applewood Smoked

Ilchester Cheese Co., Somerset

One of the few cheeses made on a large scale to find a place in our shop. Flavourings are used to create the smoky flavour since the cheese is no longer smoked. The paste is firm and moist and the whole cheese is coated in paprika.
1.80 per 100g

Cheshire, Appleby's Red

Cheshire, Appleby's Red

Edward Appleby, Press, Shropshire

One of the oldest cheeses made in England, Appleby's is an excellent example of Cheshire cheese-making. Crumbly with a fresh tangy flavour.
2.50 per 100g

Cheshire, Smoked Appleby's

Cheshire, Smoked Appleby's

Edward Appleby, Press, Shropshire

Wheels of Appleby's Red Cheshire are oak-smoked to give a full, smoky flavour with a crumbly texture.
3.00 per 100g

Cornish Blue

Cornish Blue

Cornish Cheese Company, Likeard, Cornwall

Produced by hand and matured for 12 weeks to develop their full flavour and blue veined character. It continues to mature and the taste and texture matures in different directions creating rich sweet blues.
2.30 per 100g

Devon Blue

Devon Blue

Ticklemore Cheese, Totnes, Devon

Made using Ayrshire cows' milk and matured for at least four months. Sweet and smooth, medium flavoured blue.
2.40 per 100g

Driftwood

Driftwood

Somerset, England

Fresh tasting lemony goat's milk cheese with a smooth, rich texture. From Bagborough Farm, each cheese weighs 190g
8.50

Elmhirst

Elmhirst

Totnes, Devon, England

This triple cream cheese, handmade from Jersey milk by the Sharpham dairy, is light and delicate when young, developing a rich and full-bodied flavour as it matures.
3.40 per 100g

Harbourne Blue

Harbourne Blue

Ticklemore Cheese Co., Totnes, Devon

White, firm and crumbly with a distinctive aromatic flavour. Robin Congdon has been making this cheese for over twenty years and it is still the only goat's milk blue made in Britain.
3.20 per 100g

Hereford Hop

Hereford Hop

Gloucester, England

Charles Martell coats this cheese in toasted hops which not only imparts flavour but also helps to keep the cheese moist, rich and creamy with a lemon hint. Excellent when toasted.
2.80 per 100g

Lancashire, Kirkham's

Lancashire, Kirkham's

Goosnargh, Lancashire

A 'Tasty Lancashire' made with the curds of three consecutive milkings. Crumbly texture with a tangy flavour. Also makes an ideal toasting cheese
2.30 per 100g

Lancashire, Kirkham's Smoked

Lancashire, Kirkham's Smoked

Lancashire is one of the most labour intensive cheeses to produce. Just to make life a little more difficult, Ruth Kirkham has now started to smoke her cheese.
2.50 per 100g

Lord of the Hundreds

Lord of the Hundreds

East Sussex, England

The Lord of the Hundreds was the tax collector for the hundred shires that existed before the county system. This square cheese is matured for at least four months. Lord of the Hundreds is an artisanal, medium pressed sheeps cheese made from whole milk.
4.00 per 100g
Amount

Vintage Lincolnshire Poacher

Vintage Lincolnshire Poacher

Lincolnshire, England

Selected cheeses are matured for between 18 and 24 months to develop a deep, complex flavour with a smooth, lingering aftertaste and a hint of sweetness.
2.40 per 100g

Lyburn's Winchester Mature

Lyburn's Winchester Mature

Mike and Judy have been making cheeses for just 6 years. Winchester is matured for 8-10 months to give the cheese its full flavour. Great to grate.
3.00 per 100g

Maida Vale

Maida Vale

Berkshire England

This is an ale-washed-rind Gurnsey cow's milk cheese with a smooth, creamy texture and a distinctive washed rind-flavour.
3.00 per 100g

Oxford Blue

Oxford Blue

Oxfordshire, England

First made in 1995, this 'Old Fashioned' style blue cheese, is made in a Stilton dairy and is moist, tangy and creamy. Wet stick rind with many exciting blue veins running through it. Won many awards and widely acclaimed.
2.50 per 100g

Oxford Isis

Oxford Isis

Oxford England

This cheese is ripened using honey mead, giving it a creamy texture and distinctive flavour.
2.80 per 100g

Rachel

Rachel

Somerset, England

This semi - hard goats' milk cheese, made by the White Lake company in Shepton Mallet, has a firm texture and a gentle, lingering flavour
3.30 per 100g

Sage Derby

Sage Derby

This version of Sage Derby is still made the traditional way, with the marbling of sage leaves providing a distinctive and aromatic flavour.
2.30 per 100g

St Giles

St Giles

Haywards Heath, West Sussex, England

Made in the Ashdown Forest, this is a semi soft cheese with a rich creamy texture and a mild buttery flavour.
2.50 per 100g

Sharpham

Sharpham

Totnes, Devon, England

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

Scrumpy Sussex

Scrumpy Sussex

Stonegate, East Sussex, England

Made by hand to a traditional recipe in Stonegate in East Sussex. Garlic, herbs and cider are blended with the curds to give a distinctive zingy flavour.
2.80 per 100g
Amount required:

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
Amount required

Stilton, Cropwell Bishop

Stilton, Cropwell Bishop

Cropwell Bishop Creamery, Nottinghamshire

A classic, hand-crafted stilton with a rich, tangy, flavour and velvety texture.
2.20 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
46.00

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.
3.30 per 100g

Swaledale

Swaledale

Sam Reed, Richmond, North Yorkshire

Most Swaledale is made using cow's milk but ours is made using the traditional ewe's milk. Mild, moist and creamy when young, becoming drier and fuller-flavoured with age.
3.30 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

Tornegus

Tornegus

James Aldridge, Godstone, Surrey

James Aldridge takes Duckett's Caerphilly and marinates it in herbs, brine and wine from Kent. It is matured for ten weeks and acquires a complex flavour.
2.70 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.
2.20 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
Amount required:

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.
2.50 per 100g
Amount required:

Wigmore

Wigmore

Berkshire, England

Wigmore is named after the artisan cheese makers - Anne and Andy. The delicate white rind hides a creamy, voluptuous sweet interior.
3.40 per 100g

Cornish Yarg

Cornish Yarg

Lynher Valley Dairy, Upton Cross, Cornwall

A cheese similar to Caerphilly but with a distinctive coating of nettle leaves. Moist and supple texture with a light, citrus flavour.
2.50 per 100g

Show First 12 Product(s)

TB!A,FT!GF,SX_ID!3,SX_IN!1,S_1_66188_0!,S_1_66189_0!,S_1_66190_0!,S_1_66191_0!,S_1_66199_0!,SO!1_3_4_0,FILTERPAGE!Teddington_Cheese_English_10.html,Action!Search