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Form updated - Wednesday 23 November 2022

Once the cheese has been cut and weighed, you will receive a payment link to pay by debit or credit card - usually on the day of delivery.

Cow’s Milk

Minimum cut = 150 g for soft cheese, 150-200g for hard cheeses



Appleby’s Cheshire
British - cow’s milk - crumbly
The only raw milk, clothbound, farmhouse Cheshire still in production. It is crumbly with a mineral, slightly acidic tang.

Admiral Collingwood

British- cow's milk - hard
A raw milk, tangy dense cow's milk cheese from the Doddington dairy in Northumberland washed in Newcastle Brown Ale to give it a pleasant yeasty finish



Asiago Fresco
Italian - cow's milk - semi-hard)
A supple, smooth and mild cheese ideal for sandwiches or melting


Beaufort d’Alpage Reserve
French - cow's milk - hard
A high mountain cheese from small traditional producers selecting cheeses from the summer milk The paste is a creamy, pale gold colour, smooth in texture. The flavours are sweet and nutty.

Baron Bigod
British- cow's milk - soft
A soft and rich bloomy rinded cheese based on a classic Brie, with creamy and full-bodied flavours. A new British classic!



Brie de Meaux
French cow's milk - soft
A soft and rich bloomy rinded cheese with creamy and full-bodied flavours. 

Cacciocavallo Smoked
Italian - cow's milk - semi-hard
A rich raw milk cheese smoked over beech wood - a wonderful addition to an anti pasto plate


Comté FSA 15 month
French - cow's milk - hard
Rich nutty notes with light fresh fruity character. The classic French hard cheese.

Comté FSA 30 month
French - cow’s milk - hard
A very complex, rich and dense cheese with nutty and caramel notes. Comté on steroids.

Camembert
French – cow’s milk - yeast-ripened, soft cheese
An unpasteurized French classic.

Camembert whole 250g
French – cow’s milk - yeast-ripened, soft cheese
An unpasteurized French classic - perfect for baking.

Cave aged Gruyère
Swiss - cow’s milk - hard
It has a silky texture with crunchy crystals and immense flavour. 

Coulommiers Fermier
French – cow’s milk -yeast ripened, soft cheese
A Brie type unpasteurised raw milk cheese with savoury, buttery, mushroomy and vegetal notes.

Edmund Tew
British – cow’s milk -washed rind - soft cheese
Edmund Tew is made in the style of French Langres cheese. The natural rind has a savoury​, malty flavour while the paste is firm with a pleasantly lactic and fresh taste



Kirkham’s Lancashire
British - cow’s milk - crumbly
Known for its succulent-yet-crumbly texture with a tangy, bright, full flavour.

Isle of Mull mature cheddar
British - cow’s milk - hardy
A full flavoured, tangy cheddar from Tobermory on the Isle of Mull with a delicious sea saltiness and a hint of tropical fruit


Gorwydd Caerphilly
British - cow’s milk - crumbly
An award winning Caerphilly from the Trethowan Farm. It  has an initial tanginess on the interior and a creamy butteriness towards the rind.

Mahon
Spanish - cow’s milk - hard
An artisan hand made Mahon cheese it has a fragrant, lactic bite and a rich buttery flavour. Washed in olive oil & paprika gives it its characteristic dark orange colour.

Morbier Fermier
French – cow’s milk - semi-hard
A mild elastic cheese with vegetal and dairy flavours, a distinctive line of edible ash through it.


Munster Fermier
French – cow’s milk - soft-washed rind
A strong smelling French classic perfectly ripened washed rind cheese.


Oxford Isis
British– cow’s milk - soft-washed rind
A strong smelling cheese whose rind is washed in English mead - the cheese is based on the French Munster cheese

Old Gouda-48 month
Dutch - cow’s milk – hard
Rich, caramel like, nutty paste with crunchy salt granules formed through maturation.

Parmigiano Reggiano Vache Rosso (Parmesan)

Italian - red cow’s milk – hard
This Parmesan- voted best Italian cheese - is made from the milk of red cows fed exclusively on meadow grasses. It has a dense and grainy texture with a sharp, fruity and nutty flavour.

Pont l’Eveque
French – cow’s milk - yeast ripened, soft cheese
Soft and very rich cheese with creamy and full-bodied flavours.

Perl Wen
British -  cow’s milk - yeast ripened, soft cheese
Perl Wen is a glorious and unique cross between a traditional Brie and a Caerffili.which gives its soft centre a fresh citrus flavour with a hint of sea salt.

Provolone (Piccante)
Italian - cow's milk - semi-hard)
A supple, smooth and tangy cheese similar to a very young parmesan



Raclette
French - cow’s milk - semi-hard cheese
The perfect melting cheese

Reblochon
French - cow’s milk - washed rind soft cheese
The paste is supple, with a rather nice earthy aroma and rich hazelnut taste.


Saint Felicien
French - cow’s milk - soft cheese
The taste, rind and texture are creamy, delicate and soft due to the use of soft curd in the cheesemaking process.

Single Gloucester
British – cow’s milk - crumbly
A mild and slightly lactic flavoured cheese, it is eaten young, and goes well with a glass of perry. It also makes an excellent toasting or cooking cheese.

Sparkenhoe Red Leicester
British – cow’s milk – hard
The only Red Leicester cheese in the country to be made from unpasteurised milk. It has a rich and dense flavour, and a great texture.


Teifi Mature
British – cow’s milk – hard
An aged version (6-12 months) of Natural Teifi which  enhances and strengthens its nutty flavour, intensifying the complexity of the raw milk and creating a truly mouth-watering cheese.

Teifi Heritage
British – cow’s milk – hard
Teifi Heritage is an Extra Mature Gouda style cheese aged 2 years +, with a wonderfully strong and nutty umami flavour and Parmesan-like texture.


Taleggio
Italian – cow’s milk - soft
An unpasteurised washed rind, strong smelling, but mild, creamy, and tangy tasting cheese from the Lombardy region of Italy. Wonderful on pizza.

Toma Piemontese
Italian – cow's milk - semi-hard
A rich raw milk mountain cheese with a full flavour and slightly tangy taste

Tomme de Savoie
French – cow's milk - semi-hard
Made from milk from Montbeliard cows; it has a rich flavour and earthy rind.


Vacherousse d'Argental
French – cow's milk - soft washed rind)
a very smooth, creamy French cheese, with a texture of thick clotted cream with an initial mild taste, moving to a tangy finish


Wensleydale Special Reserve
British – cow’s milk – crumbly
A more mature Wensleydale with a crumbly texture and a full sharp flavour.

Westcombe West Country Farmhouse Cheddar 
British – cow’s milk – hard
an award winning raw milk West Country Farmhouse Cheddar with dense, creamy texture and is distinguished by its full-bodied flavour with a succulent and lactic bite

Goat’s Milk

Minimum cut = 150 g for soft cheese, 150-200g for hard cheeses

Chabichou
French – goat’s milk – soft
Small hand ladled soft goats cheese


Driftwood
British – goat’s milk – soft
A soft densely textured fresh tasting goat cheese with an ash rind.


Garrotxa
Spanish – goat’s milk – semi-hard
a full-bodied cheese which is fresh but  rich in flavour with a soft paste and a moist, creamy, yet almost flaky, texture. It

Katherine
British – goat’s milk – semi-hard
It is a semi hard washed with cider brandy with a nutty, biscuity flavour.



Pennard Vale
British – goat’s milk – semi-hard
It has a close smooth creamy texture with an initial nutty taste that extends into a savoury finish

Rachel
British – goat’s milk – semi-hard
It is a semi hard washed rind cheese with a delicate yet moreish sweet medium flavour.

Rachael Reserva
British – goat’s milk – semi-hard
Matured for a minimum of 12 months, this cheese is Alpine in style, with a full, rich and complex flavour redolent of caramel.

Gutshofer
Dutch - goat’s milk – hard
A Gouda made from goat’s milk to produce a rich caramel tasting firm cheese.


Tomme de Chèvre Cendrillé
French – goat’s milk – soft
A soft creamy ash rinded young goat's milk cheese with a full flavour.


Tome de Provence
French – goat’s milk – soft
Small hand made soft goats cheeses lighyly dusted with herbes de provence.

White Heart
British – goat’s milk – soft
A soft densely textured fresh tasting, creamy goat cheese with a soft bloomy rind.

Buffalo Milk

Minimum cut = 150g

Pendragon
British - buffalo milk- – hard)
Pendragon has a beautiful buttery, creamy texture with a strong, savoury taste.

Inglewhite Buffalo
British - buffalo milk- – hard)
 as seen on Hairy Bikers
Inglewhite buffalo is tasty,creamy texture with a rich tangy taste.

Ewe’s Milk

Minimum cut = 150 g for soft cheese, 150-200g for hard cheeses

Manchego matured
Spanish – ewe’s milk – hard
Traditional Spanish Manchego (ewe’s milk), matured for between 6 and 12 months for a full creamy, nutty flavour.

Fosse Way Fleece
British– ewe’s milk – hard
Fosse Way Fleece  is a wonderful smooth and silky experience with a fresh and clean taste that ends in a mellow afterglow

Lord of the Hundreds
British– ewe’s milk – hard
Lord of the Hundreds rich, honeyed, hard sheep’s milk cheese, which has a real depth of flavour. It is based on a Pecorino recipe

Manchego semi curado
Spanish – ewe’s milk – hard
Traditional Spanish Manchego (ewe’s milk), matured for at least 6 months s for a clean creamy and nutty flavour.


Ossau Iraty
France – ewe’s milk – hard
A smooth tasting unpasteurised, raw milk, ewe’s milk cheese with a creamy texture and tangy edge, made in the French Pyrenees.



Pecorino Sardo
Italian– ewe’s milk – hard
A rich, medium strength ewe's milk cheese. This one is still creamy. Great on its own, excellent on pasta or vegetables.



Pecorino Romano
Italian– ewe’s milk – hard
A rich, salty, drying ewe's milk crumbly cheese used in many Italian recipes. like minestrone, spaghetti carbonara and as a substitute for parmesan on pasta.


Roncal
Spanish – ewe’s milk – hard
A smooth tasting unpasteurised, raw milk, ewe’s milk cheese with a tangy edge, made in the Basque Pyrenees.

Norfolk White Lady
British – ewe’s milk – soft
A creamy brie style cheese with a bloomy rind and a full meaty flavour.

Wigmore
British – ewe’s milk – soft
A soft brie type cheese with a bloomy rind. It has a full flavour and a pleasant creaminess.

Zamorano Gran Reserva
Spanish – ewe’s milk – hard
Similar to and aged Manchego (ewe’s milk), with a rich tangy flavour.

Truffle Cheese 

Minimum cut = 150 g 

Moliterno al Tartufo
Italian – ewe’s milk with truffle -hard
An exquisite pecorino with Italian black truffle.




Taleggio al Tartufo
Italian – goat’s milk – soft with black truffle
An exquisite, rich, washed rind goat’s cheese with supple, creamy paste, infused with Italian black truffle.

Blue Cheese

Minimum cut = 150 g for soft cheese, 150-200g for hard cheeses

Picos Blue / Picos d'Europa
Spanish -cow/goat’s milk - semi-hard
Wrapped in maple leaf, this blue has a creamy initial taste and a sharp, tangy bite.

Dorset Blue Vinny
British - cow’s milk - semi hard
A mature blue with rich veins running throughout. It has a mineral and pleasant bite with a hoppy taste towards the rind.



Fourme d’Ambert
French - cow’s milk - semi-hard
Soft creamy blue with a slight white peppery note.

Harbourne Blue
British  -goat’s milk - semi-hard
Harbourne Blue is a clean tasting cheese with light blue veining, a crumbly texture and flavours which are fresh, floral and delicately sweet.

Beenleigh Blue
British  -ewe's milk - semi-hard
Beenleigh Blue is a clean tasting cheese with light blue veining, a crumbly texture and flavours which are fresh, delicately sweet but with subtle blue bite



Bleu d’Auvergne
French - cow’s milk - semi-hard
The rind is moist and sticky, the paste is soft with a spicy, peppery, salty, pungent taste. 

Bleu du Vercos Sassenage
French - cow’s milk - semi-hard
This is a traditional mountain cheese from the Rhone-Alps region. It is a sweet bleu first made by monks in the 14th Century. It has a simple flavour and is characterized by a comforting roundness and the faint perfume of the mould. 

Sparkenhoe Blue
British - cow’s milk – semi-hard
This unpasteurised raw milk Stilton type cheese is tangy and lactic at the centre and dense, buttery and yeasty towards the outer.


Sparkenhoe Shropshire Blue
British - cow’s milk – semi-hard
This unpasteurised raw milk blue cheese is tangy and rich with a distinctive bright orange colour.

Perl Las Blue
British - cow’s milk – semi-hard
This Welsh cheese has a rich creaminess which is balanced by a sharp, strong blue.

Cheese Selection Boxes

Please note – these come in an attractive Queso presentation box

British selection - minimum weight 900g -£34

Sparkenhoe Red Leicester,Isle of Mull Cheddar, ,Gorwydd Caerphilly, Dorset Blue Vinny / Sparkenhoe Blue, Norfolk White lady/Wigmore

French selection - minimum weight 900g - £34

Comté, Coulommiers, Munster, Fourme d’Ambert, Tomme de Savoie / Morbier. 

Spanish Selection- minimum weight 800g - £34

£34 - 5 cheeses - minimum weight 800g

Manchego, Mahon, Picos Blue, Garrotxa and Roncal /Zamorano Gran Reserva

Italian Packs - minimum weight 800g - £34

£34 - 5 cheeses - minimum weight 800g

5 from Gorgonzola Piccante, Taleggio, Pecorino Sardo, Moliterno ai Tartufo, Provolone Piccante, Cacciocavallo smoked

Vegetarian selection- minimum weight 800g - £34

£34 - 5 cheeses - minimum weight 800g

5 from Wensleydale, Dorset Blue Vinny, Oxford Blue, Oxford Isis, Wigmore, Norfolk White Lady, Appleby's Cheshire, Perl Las

Party selection- minimum weight 1.3kg - £50

£50 - 7/8 cheeses - minimum weight 1.3kg

7-8 from, Picos Blue, Rachel, Norfolk White Lady, Driftwood, Munster, Mahon, Comté, Westcombe Farmhouse Cheddar, Gorwydd Caerphilly, 48 month Gouda

Queso Gift Vouchers

These are available in denominations of £5, £10 and £20

Queso gift vouchers

These are available in denominations of £5, £10 and £20 and are redeemable in person at one of our markets.

They are valid for 1 year.

Delivery Options

For Free Delivery -September 2022
Minimum order = £20.00 for free delivery

  • Birmingham postcodes delivered  Wednesday-Saturday
  • Delivery in 5 mile radius of Kenilworth, Stratford and Warwick area on Thursday / Friday / Saturday


Delivery to following areas - £6.00

  • Dudley​
  • Hagley 
  • Lichfield
  • Stourbridge
  • Wolverhampton

Nationwide delivery £10.95
Delivery outside these areas will be guaranteed next day postal delivery in chilled packaging 



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