Style: Hard, Cloth-bound
Origin: Hawkstone Abbey Farm, North Shropshire, England
Milk Type: Raw Cow

Appleby's is the last exclusively raw milk Cheshire, crafted on the salt plains where Cheshire marshes infuse the milk with unique saline minerals. Hand-made using unpasteurised morning and evening milk from Paul Appleby's Friesian herd, the cheese develops its distinctive crumbly texture through traditional cutting, blocking, and milling before being cloth-bound and aged for six weeks to six months. Rich mineral flavours emerge upfront with juicy acidity and that signature pale orange hue from natural annatto.

France, Franche-Comté | Raw Montbéliarde Cow's Milk | Hard, Alpine

French alpine masterpiece ages 24+ months. Crystalline texture releases roasted hazelnut, caramel, deep umami. Jar tradition demands raw Montbeliarde milk and patience.

Region: Nottinghamshire, England
Producer: Cropwell Bishop Creamery / Skailes family
Milk Type: Cow

Creamy, open, velvety

Rich blue, tangy, buttery

The Skailes family have made Stilton by hand in Nottinghamshire for 160 years. Curds are hand-ladled into moulds, delivering the rich, creamy, open-textured paste this PDO classic is revered for.

Cacio Fuoco
Milk Type: Ewe's Milk
Origin: Amatrice, Italy
Style: Hard, Smoked
Cave-aged and fire-finished from Amatrice, this ewe's milk Pecorino is packed with fresh chilli, smoky, and richly lanolin-laced.

Cacio e Pepe
Milk Type: Ewe's Milk
Origin: Amatrice, Italy
Style: Hard
Ewe's milk Pecorino from Amatrice, studded with whole peppercorns and full-flavoured, peppery, tangy, and enticingly creamy.

Milk Type: Cow's Milk
Origin: Victoria, Australia
Style: Washed Rind, Spruce Bark Lined
A Victorian cow's milk round, gently washed and spruce bark lined, with a mild, earthy character and supple paste.

Milk Type: Cow's Milk
Origin: Victoria, Australia
Style: Washed Rind
A Victorian washed-rind round, clean and richly flavoured with a satisfyingly textured, supple paste and gentle savoury finish.

Region: Côte d'Or, Burgundy, France Producer: Fromagerie Berthaut Milk Type: Cow

Sticky, oozy, yielding. Straw, floral, savoury.

A miniature Époisses, washed in Marc de Bourgogne throughout maturation. Bold on the nose, gentle on the palate and creamy throughout, with a sweet floral finish that lingers.

France | Pasteurised Goat's Milk

Piment d'Espelette carries PDO status and is grown in just ten Basque communes along the French side of the Pyrenees. It's a mild chilli, the heat gentle, half that of a jalapeño, but the character is what matters: sweet, slightly smoky, with a fruity brightness that's entirely its own. Laid across a creamy Mons-selected chèvre, it's a cheese that starts soft and warm and stays with you through the finish.

Milk: Goat (pasteurised) | Origin: Poitou-Charentes, France | AOC/AOP

AOC protected since 1990 and PDO recognised since 1996, Chabichou du Poitou can only be produced within the limestone-rich Haut Poitou. Unusually, it is the only protected soft goat cheese whose PDO explicitly permits pasteurised milk production, meaning the version we stock carries its full designation rather than an approximation.

The shape is a small truncated cylinder, the rind delicately wrinkled by Geotrichum candidum and entirely edible. Inside: bright white, firm and yielding. Lemon zest and deep mineral notes define the flavour, with a creamline just under the rind that gives way to something richer and nuttier as the cheese matures.

Normandy, France | Pasteurised Cow's Milk | Soft, Bloomy

Hervé Mons is a Meilleur Ouvrier de France and a third-generation affineur near Roanne, and this is his Normandy camembert, made to sit as close to the raw-milk original as pasteurised milk allows. Because the Camembert de Normandie name is reserved for raw milk, this travels simply as Camembert, which is exactly what it is. Mushroom, warm butter and a proper farmyard waft, oozing at the edges once it warms up. Take it out an hour ahead and let it run.

Cacio e Pepe Panettone baked by the legends at Oji House, Preston. Fresh every weekend in May at the shop! Made with the gorgeous Long Paddock Cheese's Granite, aged to perfection in our Cheese Room. 

Muscatels on the vine are premium, hand-picked grapes that are air-dried directly on the stem, resulting in a dark, intensely sweet, and tender raisin-like fruit. They look fabulous on cheese plates and match most cheese styles.

A small pickled cucumber, a traditional condiment match, particularly with cheddar.

Whole Clementines, a variety of seedless tangerines from Calabria, Italy. Ideal for cheese boards, gelato or pastries.

With Valrhona 80%, you can be sure you've chosen the most suitable chocolate for your recipe with the right cocoa intensity. It’s also a truely decadent match grated over triple cream Brie.