Collection: British Cheese

A rich and luscious, soft sheep’s milk cheese from King Stone Dairy. Aromas of hay and clean farmyard air and flavours of cultured cream and uncooked mushrooms.

Awarded 'Champion Retailer Product' at The British Cheese Awards 2025. Moist and smooth, floral and grassy. Sweet tones balanced by bolder farmy notes. Made from milk from the farm’s own herd, and matured in hay, which is hand cut from a diverse grass and wildflower meadow and dried on the farm, Witheridge in Hay is a unique distillation of place and time.

Supple and fruity. Rich dairy notes mature to fermented vegetal tones. Inspired by the classic Saint Nectaire, St. Helena is initially washed and then carefully rubbed and turned, allowing other moulds to colonise the surface, contributing more earthy flavours.

Moist, fresh, clean and gently garlicy. Made to the same recipe as the original but wrapped in handpicked wild garlic leaves foraged from Cornish woodlands in Spring. Over time, the aromatic leaves influence the young curds, allowing the delicious garlic flavours to permeate the cheese.

Firm bodied but with a rich, creamy mouth feel. Gently sweet with notes of almonds. Hand-made in the style of traditional Cheddar, but with local goats' milk, this cheese is clothbound and matured for around six months to develop a well-rounded character quite unlike other goats’ milk cheeses.

Ann-Marie Dyas Award and Best Modern British Cheese Award Winner at The British Cheese Awards 2024. Smooth and succulent. Seasonal semi-firm sheep's milk cheese.Due to the use of ewes' milk, Bibury is only available seasonally - so taste it while you can!

Smoke meets grassy notes to produce an even more complex flavour. The cheese is most smoky near the nose, but the more complex, classic Cheddar flavours and grassy notes become more evident towards the rind.

Awarded 'Supreme Champion' and 'Best Rind Washed Cheese' at The British Cheese Awards 2025. Firm and smooth. A sweet, rich paste edges to savoury flavours at the rind.

Bright and lactic at the centre with a savoury note of mushrooms near the rind. 'Super Gold' Winner for two years in a row at the World Cheese Awards (2022-2023). Gorwydd (pronounced 'GOR-with) is Welsh for 'edge of a forest'. The judges saw the wood for the trees., Bright and lactic at the centre with a savoury note of mushrooms near the rind.

Creamy, and slightly crumbly in the core. The recipe was discovered in an attic by cheesemaker Alan Gray. Spell his surname backwards to see how the cheese got its unusual name. Local, hand-picked nettles provide its beautiful, lace-like appearance.

Available between January - early May. Supple and mouth-coating. Rich, nutty and even meaty at times. Available in Quarter Cut (approx 250g)