Farmhouse, Artisinal and Small Production Cheeses
These are cheeses to delight the connoisseur. All are made in small batches by passionate and skilled cheesemakers. They are made on the farm or with milk from neighboring farms. They are aged in maturing rooms at the production site for maximum care and devotion. Availability varies depending on the cheese and the season.
TRADITIONAL ENGLISH CHEESES
Jonathan Crump Double Gloucester
This cheese is made exclusively from the milk of the cows at Wick Court. Traditionally this cheese was made from the milk of Gloucester cows. The Gloucesters are organically farmed in the traditional way together with other rare breeds in the Vale of Berkeley. The Gloucestershire Old Spot and Tamworth pigs kept in the orchards are fed on whey from the cheesemaking. This unique rich, mellow cheese is made twice weekly. Raw Cow’s Milk. 1 x 9 lb.
Denhay Cheddar
The Streatfields have been making cheese on their farm in Dorset since 1958. They are peculiar because they are the only producer who makes both traditional Cheddar (cloth bound cylindrical cheese) and block cheddar. They have won many awards for both. They use only milk from their closed herds of well tended Friesian-hostein cows. The herds graze outdoors for most of the year with the exception of the coldest months when they are kept indoors and fed a diet of sileage made on their farm. The traditional is limited and is already allocated. The block cheddar is available and is great retail item. It is available in 2 x 5 lb cuts or 40 lb blocks. All of their cheeses are pasteurised and made with microbial rennet.
Quicke’s Mature Cheddar Cheddar
Mary Quicke makes this cheese on her beautiful farm in Devonshire where there they have been making cheese for 450 years. This is hand cheddared and bandaged. They mature their cheese for one year. This cheese has won countless awards through out the year. It is the best known of all of the real farmhouse English cheddars. Pasteurised Milk and microbial rennet. 1 x 56 lb or 2 x 6 lb.
Quicke’s Oak Smoked Cheddar
This is Quicke’s traditional cheese cut into 3 lb pieces and smoked over oak from the Quicke’s farm. It is simply the best smoked cheddar available. A little really sets off a cooked dish. Pasteurised Milk and microbial rennet. 1 x 3 lb.
Green’s Raw Milk Cheddar
The Green family has been making cheddar in Somerset for over 80 years. Their farm is at the foot of the Glastonbury Tor and is about 600 acres and supports a herd of 750 cows. They win awards consistently for their raw milk cheddar. 1x 56 lb or 2 x 6 lb.
Mrs. Kirkham’s Lancashire
This traditional handcrafted Lancashire Cheese has been produced on the family farm for 3 generations. Mrs Kirkham has made it herself for the past 25 years as part of a small family business run by Mrs Ruth Kirkham, husband John and son Graham. The unpasturised milk used in our cheese is produced on the farm from their herd of Friesian Holstein cows. They use a natural culture, natural rennet and salt. The cheese is matured for at least 6 weeks before it leaves the farm - this produces a cheese that is mild, creamy and slightly crumbly.The cheese continues to mature for up to 12 months which produces a fuller and more rounded flavour. All the cheeses are cloth bound and butter finished. This helps to develop a unique rind which encapsulates the cheese's texture and taste. Raw cow’s milk and animal rennet. 1 x 20 lbs.
Wensleydale Traditional
This cheese is made at Hawe’s by the Wensleydale Creamery. It is the only Wensleydale that is actually made in Wensleydale which is in Yorkshire. This cheese is made by hand very much as it was in the 12th century when the Cistercian monks made it. After the monks left the farmers wives took up production and now it is made at the dairy.
Wensleydale Traditonal Mature Pasteurised cow’s milk and microbial rennet. 1x 9 lb.
Blue Wensleydale
This is the blue version of the famous Wensleydale cheese. It is much rarer. This is the way Wensleydale tasted for centuries until recently when tastes turned toward the white version. It is lightly pressed for only 24 hours before being bound in a muslin bandage and transferred to the maturing room. This cheese is matured for 8 weeks. It is mild and creamy with a delicate yet full flavor with a honeyed aftertaste. Pasteurised cow’s milk and microbial rennet. 1 x 11 lb.
Red Leicester from Long Clawson
There are lots of Red Leicesters of varied quality on the market but this one is delicious. It is one of only two actually made in Leicestershire where Red Leicester originated many years ago. This one is cloth bound.
Pasteurised cow’s milk and microbial rennet. 1 x 12 lb.
Quicke’s Double Gloucester
This cheese is made in large molds as is their cheddar. It has mellow yet pronounced flavour and a lovely golden color. Pasteurised milk and microbial rennet. 1 x 56 lb or 2 x 6 lb.
BLUE CHEESES
Thomas Hoe Stevenson Stilton
This Stilton is a reserve Stilton from Long Clawson. It is aged to 15 weeks when the profile of the cheese is mellow yet tangy with a well balanced flavour and creamy texture. 2 x 18 lbs.
Cornish Blue
A soft- textured creamy blue from the very tip of England’s West Country (Cornwall) made from the milk of their own herd of Friesian cows. Phillip Stansfield and Eloise Coombes’ aim was to make a cheese that was a contrast to Stilton and more in the style of blues from the rest of Europe like Fourme d’Ambert and Irish Cashel Blue. This cheese is aged 10 weeks. Pasteurised Cow’s Milk with microbial rennet. 1 x 5 lb.

Mrs. Bell’s Blue
Gold medal winner and Reserve Supreme Champion are only two of the accolades that this cheese has been awarded in recent years. Made with fresh ewes milk from local flocks, each individual cheese is nurtured over its' 10 week maturation period to create its own distinct creamy smooth texture accompanied by a superior complex blue flavour with a subtle finish. Mrs Bells Blue is much whiter to the eye than it's sister cheese
Yorkshire Blue and has a slightly sharper taste even though they are both crafted to a similar recipe. Not unlike Roquefort in texture as it is luxuriously soft and creamy and to taste it is less salty. Pasteurised ewe’s milk and microbial rennet. 1 x 5 lb.
Buffalo Blue
Buffalo Blue is the latest in our range of speciality blue-veined cheeses. Made from fresh buffalo milk, it complements both Yorkshire Blue and Mrs Bells Blue. This cheese has been developed by Judy who was offered some buffalo milk by a local farmer who had discovered that the milk has a high nutritional content and would benefit his son who suffers from cystic fibrosis. Buffalo Blue is much whiter than our other blues but its texture is very similar, being soft and spreadable. It has a rich yet delicate, smooth taste which leaves the palate feeling fresh. Pasteurised buffalo’s milk and microbial rennet. 1 x 5 lb.
Yorkshire Blue
The recipe was developed from the traditional blue Wensleydale recipe,
which had been extinct since the 1960s. After skilled work by the product developmentteam, we had our Continental style full fat blue cheese. Yorkshire Blue is produced from fresh cows' milk collected from local farmers in the northern end of the Vale of York. Guided gently along it's 10 week maturation period this cheese has a creamy texture
which when at room temperature develops a slightly sweet, full, round, mellow taste. Pasteurised cow’s milk and microbial rennet. 1 x 5 lb.
Byland Blue
A new addition to the Shepherds Purse range, Byland Blue is made from 100% Yorkshire cow’s milk. Byland Blue is a traditional English-style blue cheese inspired by early cheesemaking by Cistercian Monks at the local abbey.—Byland Abbey. Pasteurised cow’s milk and microbial rennet. 1 x 5 lb.
Blacksticks Blue
This cheese is made by the Butler’s in Lancashire. :”Black sticks refers to a stand of very tall chestnut trees near the dairy in the Beacon Fells. It is creamy and smooth yet tangy in flavour and has an orange hue. Pasteurised cow’s milk and microbial rennet. 1 x 5 lb.
Beenleigh Blue
Produced by Robin Congdon and Sarie Cooper of Ticklemore cheeses in Devon. In his hometown of St. Totnes, Devon, Robin began making and selling his cheese locally fourteen years ago with his first creation- Benleigh Blue. Today, he still makes his cheese by hand, deep in the English countryside. This delicious tangy, raw-milk cheese is cultivated from the milk of Dorset-Friesland ewes that graze on the banks of the River Dart. Beenleigh Blue is one of only three sheep's milk blue cheeses made in Britain. It similar to Roquefort, but more firm with less salt. Known as the Roquefort of Devon, it is a seasonal cheese, matured for seven months from ewes milked between March and July. Raw Sheep’s milk cheese with microbial rennet. 1 x 7 lb.
Dorset Blue Vinney
Traditional blue cheese made in Dorset county from skimmed cows' milk. It is a hard, crumbly cheese. "Vinney" is a local Dorset term related to the obsolete word "vinew", which means to become mouldy. Another explanation has it that "vinny" is a corruption of "veiny", referring to the blue veins running throughout the cheese. While the cheese was a common farmhouse cheese in Dorset for hundreds of years, production dried up around 1960 and the cheese became extinct. However, in the 1980s Woodbridge Farm in Dorset revived the old recipe and is now producing the cheese again. Pasteurised Cow’s milk 1 x 14 lb.
OTHER CHEESES
Old Smales
This is a 16 month version of the Lyburn Gold. This cheese still has an element of creaminess to it with a subtle nuttiness in flavour, with a little scrunch closer to the rind. This is now a very dry and hard cheese, becoming more reminicent of an aged Gouda but yet quite different.
Cornish Yarg
Cornish Yarg is a semi-hard cheese that is deliciously creamy under the rind and slightly crumbly in the core. It has a young, fresh, slightly tangy taste and is made by hand in open round vats. After pressing and brining the cheese is wrapped in nettle leaves. These are picked from the hedgerows and neighbouring farms and are then frozen for use throughout the year. The leaves are carefully brushed onto the cheese in a prescribed pattern and they attract wonderful natural moulds of white,
green, grey and blue. These moulds help the cheese to ripen and as it matures these edible nettles impart a delicate, slightly mushroom taste. The end effect is a beautiful lacy pattern of leaves in blue and green. The cheese looks quite different from any other on the counter and tells its own story of dedication and commitment to a product that is quite different and totally special. Pasteurised cow’s milk and microbial rennet. 1 x 5lb.
Wild Garlic Yarg
This cheese is made by Lynher Dairies A handmade semi hard farmhouse cheese covered in wild garlic leaves to create an unusual and attractive cheese. The distinct flavour of garlic runs throughout to create a unique yet subtle flavour. Pasteurised Cow’s milk and microbial rennet. 1 x 4 lb wheel.
Stinking Bishop
A soft gourmet cheese produced since 1972 by Charles Martell and Son at Laurel Farm, Dymock, England. It is made from the milk of Gloucester cattle, which in 1972 consisted of only 68 Gloucester breed heifers. The breed has been revived to make production of the cheese possible, though it is often combined and pasteurised with the milk of Fresian cattle from a nearby county. The fat content is 48%. The colour ranges from white/yellow to beige, with an orange to grey rind. The distinctive odour comes from the process with which the cheese is washed during its ripening; it is immersed in perry made from the local Stinking Bishop pear (from which the cheese gets its name) every four weeks while it matures. The cheese was brought to international attention by a brief
but important role in the Oscar-winning 2005 movie Wallace & Gromit: The Curse of the Were-Rabbit, in which it was used to revive Wallace from the dead. It won best export cheese at the 2007 British Cheesew Awards. Pasteurised cow’s milk and microbial rennet. 1 x 5 lb.
Slack Ma Girdle
This is a soft cheese made by Charles Martell in Gloucestershire. It is coated with nettles and is named for an apple that grows in Gloucestershire. This cheese is very soft and sticky with a mellow, lemony flavor that owes some of its character to the nettles. Pasteurised Cow’s milk and microbial rennet. 1 x 5 lb.
Lyburn Gold
From England’s New Forest deep in the Hampshire countryside. Made by Judy Smales from the milk of their own herd of Holstein Friesian cows. The cheese is matured for 3-6 months, but remains mild and creamy and supple, not dissimilar to an Asiago. Pasteurised cows milk. Microbial rennet.
Duke of Sussex
Made in East Sussex by Cliff & Julie Dybal famed for their delicious ewes’ milk cheese: Lord of the Hundreds, comes The Duke of Sussex. A farmhouse cheddar- style cheese made from cows’ milk to a traditional recipe it possesses a more open texture than cheddar. The cheese is matured for six to eight months for a full deep flavour. Raw Cow’s Milk and microbial rennet. Pack 1 x 7.6 lb.
Monk’s House
From the most North east corner of England and site of the famous Hadrian’s wall (built in AD122 to separate the Romans from the invading Barbarians.) Made by the Northumberland Cheese Co’s Mark Robertson and based on the monastery tradition of cheese making taught by French monks. This mould - ripened goats’ milk cheese has a wonderfully rich and mellow flavour and is similar in style to a French mountain tomme with its firm, yet yielding texture. The cheese is matured for 4 months. Pasteurised Goat’s milk, microbial rennet. 1 x 5.5 lb.
Bishop’s Blessing
Hard buffalo milk cheese with a distinct flavour.
Tornegus
This is Caerphily with herbs which has lovingly been washed in wine for full flavour. Pasteurised cow’s milk and microbial rennet. 1 x 9 lb.
Keltic Gold
On the extreme south westerly tip of England is the county of Cornwall. This is a beautiful and rugged spot steeped in English history, where Whalesborough farm, was recorded in the Doomsday book. Nearly 1000 years later, the farm continues its proud tradition working the land and producing handmade cheeses. Keltic Gold is a wash-rind, cows’ milk cheese with a full, rounded flavour, sticky texture and pungent rind! It is made by Sue Proudfoot, whose cows have a view of the sea most of us can only dream about! This cheese is aged for 3 months. Pasteurised Cow’s Milk and microbial rennet. 1 x 3 lb.
Devon Oke and Curworthy
The recipe for Devon Oke and its smaller sister Curworthy dates back to the 17th century and is even older than cheddar. Rachel Stevens, the cheese maker, discovered the recipe only 20 years ago and was delighted to be able to re-create a lost tradition. Her cows’ milk cheeses have a mellow, creamy flavour and smooth, yet firm texture. Devon Oke is aged 5 months. Pasteurised Cow’s Milk and microbial rennet. 1 x 5lb and 6 x 500g.
Sharpham Rustic & Rustic with Chives & Garlic
Made from the rich, golden organic milk of their herd of Jersey cows that graze on the lush meadows above the river Dart. Sharpham rustic is a wonderful example of a talented cheese maker: Debbie Mumford, using old skills to create a new cheese. By adding cream back into the cheese she captures the richness of a triple cream (like Pierre Robert), and by maturing it given a more concentrated flavour. The idea for adding chives and garlic came from the cows! Having eaten wild garlic by the river- the flavour started coming through the milk. Aged 10 weeks. This cheese won best soft white cheese at the British Cheese Awards in 2007. Raw Cow’s milk and microbial rennet. 1 x 4 lb.
Quicke’s Goat milk cheddar
A new addition by the Devon Cheddar specialist, Mary Quicke. A wonderful hard goats’ milk cheese, which is a cheddar in all aspects of its personality, from its earthy smell to its dense creamy texture. Every cheese is hand made and cloth wrapped by one of the nine skilled cheese makers on Mary’s farm in the village of Newton St Cyres deep in the Devon countryside. Aged 9 months on the farm. 1 x 60 lb or 1 x 5 lb.
Wyfe of Bath
A new cheese from Bath made to a recipe as traditional and ancient as Bath itself. The Wyfe of Bath appears in Chaucer’s 14th century bawdy tale of story telling: The Canterbury Tales, and uses the old English spelling of ‘wife’. A lusty character with strong appetites, our Wyfe of Bath has a well rounded flavour with a creamy finish. It has a slightly supple- texture with a touch of Dutch influence as it is produced in the Gouda style. Aged four months. Raw cow’s milk and microbial rennet. 1 x 8 lb.
WELSH CHEESES
Smoked Cerwyn
Smoked Cerwyn is produced at Pant Mawr Farm, a small family farm run by David, Cynthia and Jason Jennings in the foothills of the Preseli mountains at Rosebush in Pembrokeshire. Cerwyn is the name of one of the infamous Preseli Mountains on which the farm is based. The milk for Smoked Cerwyn is supplied from a local farm via a farmer’s cooperative.
Smoked Cerwyn is hand made in open traditional vats and then hand filled into moulds. The curds are allowed to drain naturally before the cheese is transferred to the maturing store. When the cheese has aged it is then ‘cold’ smoked with the essence of burning oak embers. This imparts a rich oak smoked flavour to the cheese whilst naturally
colouring the outer rind to a rich brown appearance. Smoked Cerwyn has a semi hard texture which is smooth and continuous, slightly sweet, balanced wonderfully by a delicate oak flavour. Pasteurised cow’s milk and microbial rennet. 1 x 4 lb.
Cenarth Caerffili
In the heart of West Wales, is a small family enterprise - Caws Cenarth Cheese. Here, where Welsh speaking Gwynfor and Thelma Adams have been farming for over 42 years, the cheesemaking business was established in April 1987. All Caws Cenarth Cheeses are made exclusively from Organic milk and certified by the Soil Association. Products are made using vegetarian and contain no artificial colourings or preservatives. Cenarth Caerffili is a creamy farmhouse cheese with a strong bite, yet moist and crumbly with a clean sharp taste. This cheese is aged 2-3 months. Pasteurised Cow’s milk and microbial rennet. 1 x 9 lb.
Teifi
Established in 1982 by John & Patrice Savage-Onstwedder and Paula van Werkhoven. They moved from Holland to Wales in 1981 and set up the cheese-making operation at their farm in Mid-Wales. Teifi is made by Teifi Farmhouse Cheese, true artisan cheese-makers, dedicated to the production of cheese that are produced with unpasteurised milk and committed to retaining traditional cheese-making principals, many of which are taken from their Dutch heritage, an influence which is also applied to some of the cheese-making equipment that is used. Teifi has a deep rich flavour whilst retaining a smooth slightly soft texture. This cheese is aged for 6 months. Raw Cow’s milk and microbial rennet. 1 x 10 lb.
Perl Las
From the makers of Cenarth Caerffili comes Perl Las (Blue Pearl). It is a truly different blue cheese developed by son Carwyn in 2002. When young, Perl Las has a light taste and a salty flavour, when mature it becomes golden in colour and stronger in taste yet still delicate. It fills the mouth with an array of exciting tastes. Pasteurised cow’s milk and microbial rennet. 1 x 6 lb.
Under Milk Wood
Nestled in the heart of the Carmarthenshire countryside, Under Milk Wood is produced on the traditional West Wales farm known as Cilowen Uchaf. Farmed for over 20 years by Sue Jones and her family, here there is a long established tradition of cheese-making.
Under Milk Wood is made from Organic Cow’s milk which is sourced from a local farm. Head cheese-maker Alice, Sue’s sister, forms the curd in a traditional round vat and fills round moulds by hand before the cheese is gently matured in a temperature and humidity controlled store. Under Milk Wood is ready to eat in about 3 months. It has a golden yellow colour and rich but delicate full flavour, capturing the essence of the fresh grass on which the cows graze. Under Milk Wood is aged for 3-4 months. Pasteurised Cow’s Milk and microbial rennet. 1 x 7 lbs.
Saval
Established in 1982 by John & Patrice Savage-Onstwedder and Paula van Werkhoven. They moved from Holland to Wales in 1981 and set up the cheese-making operation at their farm in Mid-Wales. Saval is made by Teifi Farmhouse Cheese, true artisan cheese-makers, dedicated to the production of cheese that are produced with unpasteurised milk and committed to retaining traditional cheese-making principals, many of which are taken from their Dutch heritage, an influence which is also applied to some of the cheese-making equipment that is used. Saval is a washed rind cheese with a slightly moist, orange-red rind. It has a pungent aroma and a creamy, rich yellow paste, which is soft with a flavour that is rich and mildly piquant, yet delicate. It is aged for 3 months. Raw Cow’s Milk and microbial rennet. 1 x 5 lb.
IRISH FARMHOUSE CHEESES
Coolea
This cheese won best modern British cheese at the British Cheese Awards in 2007. This cheese is named after the town in County Cork. It is aged for 6 months. It is made by Helene and Dick Willems who emigrated from Holland to Ireland over 20 years ago. It is made in the Dutch tradition similar to Gouda. It has a firm golden interior. It has sweet nutty caramel notes with hints of herbs and grass. 1 x 16 lb.
Daru
Darú is a beautifully balanced handcrafted farmstead cheese with a natural rind and long finish. It is a semi hard cheese made with pasteurised cow’s milk from the herd of the Maher family in the heart of Tipperary where the pastures are fresh and green. This cheese is reminiscent of a Tome de Savoie. Pasteurised cow’s milk and microbial rennet. 1 x 6 lb.
Cashel Blue
Made by the Grubb family in Couny Tipperary, it has a firm and crumbly texture which repens to a softer creamier texture as it matures. This has become a very popular cheese not just in Ireland but all over the world. Pasteurised cow’s milk and microbial rennet. 2 x 3 lb.
Crozier Blue
This cheese is also made by the Grubb family in County Tipperary. It is made from sheep’s milk and is therefore a bit more intense than the milder Cashel Blue. Pasteurised cow’s milk and microbial rennet 2 x 3 lb.
Cooleeney
This is a Brie style cheese made in the heart of Tipperary by Breda and Jim Maher and their lovely cows. The flavour is smooth and robust reminiscent of oak and mushrooms. Pasteurised cow’s milk and microbial rennet. 4 x 2 lb.
Dunbarra
Soft ripened cheese made by the Maher family at their farm in Tipperary. There are three varieties, plain, garlic & dill, and Pepper. All come with a beautiful Celtic design on the rind. 4 x 2 lb.
Ardrahan
Made by Mary Burns on her farm in North Cork. It is a semi soft rind washed cheese with a well rounded earthy flavour which grows more robust and tangy as the cheese ages. Pasteurised milk and microbial rennet. 1 x 3 lb.
SCOTTISH CHEESES
Strathdon Blue
The cheese is made by Highland Fine Cheese Co. Ltd/Strathdon Blue The cheesemaker is Rory Stone, son of Susannah Stone, a descendent of The MacDonald, Lord of the Isles. Highland Fine Cheese is based in Tain in the Highlands of Scotland. Rory sources raw cows milk from local farmers to make Strathdon Blue. It is aged for 8-12 weeks. In 2002, the British Cheese Awards recognised Strathdon Blue by making it joint winner of the Best Blue category (with Blue Swaledale). Pasteurised cow’s milk and microbial rennet.