A soft cheese made from sheep's milk and studded with black truffles.
Spanish quince paste to serve with cheese
A triple crème soft cheese that is surface ripened and is marbled with blue veins, with a grey natural crust. It combines the texture and rich tastes of a triple-crème brie, with the distinct and lightly biting flavour of a blue cheese. Rich and decadent, Montagnolo has buttery slightly piquant taste.
The Monterosso is made with buffalo milk which enhances the truffle flavour.
Made especially for Apley according to the original Apley Cheese recipe, a creamy textured Cheshire style hard cheese made from Shropshire cows' milk
The smooth buttery texture tastes light mellow and sweet. The whole wheel is cold smoked over oak chips resulting in a light oak smoked flavour not detracting from the mellow sweet taste of the original Newport cheese.
Matured for a minimum of 3 months, it is smooth, creamy and dotted with eyelets. Its nutty flavour and fruity aroma develops with age. The natural rind is brushed with local rapeseed oil to aid maturation.
A blue cheese with a mild, creamy texture which oozes when ripe. A fresh, blue cheese aroma. Made from raw Shropshire cows' milk
The rustic natural rind encompasses the unctuous cheese inside. Mottled with blue streaks and pockets the smoky blue piquancy has a mineral like full flavour. Made from raw cows' milk
A specially selected cheese collection containing only non-cows milk cheeses. Read nutritional data here: paxton-whitfield-ewe-must-be-kidding-nutritional-data
A Tuscan Pecorino matured for 8 weeks
A Tuscan Pecorino matured for 3 weeks.
Perl Wen – ‘white pearl’ - is a delicious, creamy, Brie-style style cheese. It uses a traditional Caerffili recipe as its base, making it quite unique. Soft and succulent with a citrus centre, enjoy with a crisp white wine.
Primo Sale classic sheep's milk cheese from Sicily.
Quails Eggs - one dozen
A complex, creamy cheddar that offers outstanding depth of flavour.
One of the 6 PDO (Protected Designation of Origin status) cheeses from the Piedmont region of Italy.
Creamy and fresh English goats' cheese with natural acidity and a mousse-like texture, with a natural hint of fresh lemon and clear goaty aftertaste
A semi-hard goat milk cheese, the texture is moist and slightly crumbly with a delicious zesty, subtle lemon flavour. It can sometimes be soft just under the white, bloomy rind and has a beautiful, pure white body.
A mature Cheddar warmed through with a generous splash of Whisky. The smokey peat tones of Scotch whisky combine with the mouth-watering mature Cheddar to create the perfect ‘grown-up’ pairing.