Most British Hard cheeses have great histories, many of them generating from recipes and maturing methods
hundreds of years old. These are possibly the most uniquely 'British' cheeses and you will find their reputations
have spread all round the globe
These cheeses can range from mild to very strong depending on the recipe used. The curd is cut finely and moisture is removed during long maturing times - often years as in good cheddars which are cloth bound and left to mature in caves or ripening rooms to develop character. Natural rinded cheeses rely on surface moulds giving them their unique flavours.
Clean, lemony and nutty - Kent's very own cheddar, clothbound and matured traditionally in caves
dug out of the North Downs. Not too strong but full, excellent complex flavours that keep going.
Cow • Kent • U, V
KEENS EXTRA MATURE CHEDDAR
Strong and smooth with a high acidity and a vampire's bite!. This clothbound cheese has a
100 years of history in it's flavour.
Cow • Somerset, U,
Artisan cheese craft - mature, rich and sweet with real depth and a fruity finish. This cheddar releases
hidden memories of long summers.
Cow • Somerset, U,
ISLE OF MULL
Cheddar with a twist, the herd is fed on hops in the winter!! Pale, strong and fruity with a hint of onions
and a classic cheddar tang.
Cow • Isle of Mull, U,V
A washed curd cheese made in the New Forest with milk from pedigree cows this is very similar to a
mature Gouda with all its crunchy bits. Excellent full and nutty it matures into almost toffee like flavours.
TRY OUT THE EXTRA MATURE!!!! used like a parmeggiano.
Cow • Wiltshire, P, V
Our wonderfull localy made cheese! WOW this packs a punch - full of earthy flavours. A natural rind
cheese using fresian/holstein milk which blends together the best flavour of extra mature cheddar and
the texture and aroma of mature caerphilly.
Cow • Kent. U, V,
FOWLERS' SAGE DERBY
A very ancient English regional recipe made by the Fowler family in Warwickshire for generations.
Hunted out by food traditionalists, Sage is added before pressing and maturing for 9 months resulting
in a subtle, floral cheese with a sweet perfume
Cow •Warwickshire. P, V,
DORSET RED SMOKED
A rich and sweeter cheddar, the Dorset Red is smooth and velvety, subtly infused with the tones of
smoked oak, reminiscent of barbecues and long, lazy summer days. Once bitten, forever smitten with
Cow • Dorset • P,V
WENSLEYDALE HAWES MATURE
Famous yorkshire 11th C recipe developed by monks, Crumbly, moist, delicious resembles a young
Caerphilly, flavour suggests Wild Honey
Cow • Yorkshire, U, V
MRS BOURNE'S CHESHIRE
Creamy and crumbly classic - the only Cheshire worth having and great with cake!
Cow • Cheshire, U, V
WILD GARLIC YARG
A delicate cheese subtly infused with the flavour of the wild leaves it is wrapped in - nettles or garlic.
A classic customer favourite.
Cow • Cornwall. U,V