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This is a relatively new, crumbly, citrusy cheese from the lush pastures of north east Fife. While the Stewarts have been dairy farmers for over 50 years, their first cheese was made in only 2008. The milk for Anster comes from the Stewarts’ own herd of Holstein-Friesians and is kept unpasteurised for the cheese making. As the curds are salted as they are milled through a traditional peg mill, which gives the cheese its lovely crumbly texture, and they use traditional cast iron presses to gradually apply pressure to the cheese. The cheeses are only kept in bandages for the first few days, and after that allowed to mature naturally – and so a beautiful grey rind forms.
The cheese is freshly cut and packed per order Friday prior to delivery. The final weight may vary between 180g-220g.£4.85+ Add to delivery
A sweet, smoky cheddar-like cheese with a smooth and creamy texture and a mild tang. It is made along the Royal Deeside, Aberdeenshire, and as such uses traditional techniques from the area. The cheese itself is based on the cheese Alex Reid’s mother used to make when he was a boy, using traditional methods and equipment. This cheese is then cut in half to ensure an even smoking in the smokehouse. Auld Reekie is smoked with using traditional methods – similar to those used to smoke Salmon caught in the Dee – but with the exclusive twist of using whisky barrel shavings. A two day curd cow’s milk cheese from Aberdeenshire. Auld Reekie is smoked over whisky barrel shavings. Named after Scotland’s capital, Edinburgh due to its smokey flavour
The cheese is freshly cut and packed per order Friday prior to delivery. The final weight may vary between 180g-220g.£4.95+ Add to delivery
Stilton is known as the King of Cheeses and when you taste Colston Bassett’s version you understand why. Creamy in texture, the blue is strong and salty while the cheese has a mellow and aromatic finish. The Colston Basset dairy co-operative was founded in 1912, through the efforts of Dr William Windley. To begin with there were sixteen farmers supplying milk, and they made a hard cheddar. By 1920 they had switched to making Stilton and, apart from during the wars, have continued to do so ever since. Now they are supplied by four farms, who have been with them throughout their history. Colston Basset is traditionally made – with hand ladled curds to retain moisture and enhance the texture, and hand-rubbed rind.
The cheese is freshly cut and packed per order Friday prior to delivery. The final weight may vary between 180g-220g.£5.00+ Add to delivery
An organic brie made by the Clarke’s of Connage dairy in Morayshire. Like many cheese-making families the work is divided – one brother makes the cheese while the other looks after the cows. They have a mixed herd of 150 Holstein-Friesian with Jersey Crosses and Norwegian Reds and have been using traditional techniques to produce cheese since 2006. Clava is named after a bronze aged circular burial cairn near the farm.£4.90+ Add to delivery
An Irish camembert-style cheese from the Maher family farm in Co. Tipperary. Allow to ripen until irresistibly gooey for a deep mushroom-ey flavour.
“This has lifted cottage cheese to a new dimension” – Great Taste Awards Judge 2020
Our delicious Cottage Cheese tastes like real cottage cheese should. We have deliberately tried to turn the clock back 50 years, making our cottage cheese in open vats, using traditional techniques to create a truly luxurious tasting product that is both high in protein and low in fat.£2.55+ Add to delivery
A light moussey textured goats cheese with an ash coating that gives a fruity and tangy flavour. Named after the village of Dorstone in Herefordshire, England. Made by Neals Yard Creamery.
The cheese is freshly cut and packed per order Friday prior to delivery. The final weight may vary minimum 180g.£9.00+ Add to delivery
A raw milk butter made by Jonny and Dulcie Crickmore in the heart of Suffolk. Made using the milk warm from milking and grass-fed cows are an ancient breed, Montbeliarde, handpicked by Jonny from small farms in the Jura region of France.
Our Bungay Raw Butter is the UK’s only raw farmhouse butter produced by using a lactic culture. It comes hand wrapped in gold paper and packed in its own beautiful wooden box. It is made by hand on the farm in the traditional way, by souring the cream using a cocktail of lactic bacteria, before churning and hand-paddling with traditional scotch ‘butter hands’ made from wood. It is the closest thing to the original Suffolk butter.£4.00+ Add to delivery
Spicy, Salty and creamy. Hebridean Blue is one of Scotland most iconic cheeses. Aged for 8 months this blue cheese made by the Reid family is a wonderfully subtle and creamy blue. Salty and tangy with a creamy texture. The Reid’s herd is made up mostly of Friesian cows, with some Jersey, Ayrshire and Swiss Reds and are looked after by their son – Garth.£5.20+ Add to delivery
A Scottish version of Somerset-style cheddar with a fruity, sharp and very tangy flavour. Made by the Reids, who moved from Somerset to Mull in the late 70’s, Isle of Mull Cheddar is known for its pale colour and sharp tang. The pale colour is the result of the climate – due to a short growing season the cows are kept indoors for much of the year. This means that they are fed of a mixture of silage and draff (grain husks from the local distillery), which is lower in carotene than grass. There is a clear difference between the cheese made during the short summer months – which is moister, nuttier and more butter coloured – and the cheese made during the rest of the year.
The sporadic bluing that sometimes occurs in the cheese is seen by the Reids as being a happy accident – it adds a beautiful salty punch, and is a totally natural occurrence. The Reid’s herd is made up mostly of Friesian cows, with some Jersey, Ayrshire and Swiss Reds and are looked after by their son – Garth.£4.95+ Add to delivery
A young tomme style hard cheese made by David and Wilma from The Ethical Dairy. Slightly higher acidity which adds a nice crumbly texture and fruity finish.
Loch Arthur Farmhouse traditional cloth-bound cheddar-type cheese. Made in Beeswing, Dumfries using unpasteurised organic cow’s milk. Aged to 6 months in cheese stores on wooden shelving to achieve a fullness of flavour and character. Produced using vegetarian rennet.
Awarded Best UK Organic Cheese 2011 (BCA)
- Free-range eggs that are good for you, good for the hens, and good for the land. Great quality eggs that come from hens who roam, cluck and peck about on free-range farms. They’re given time to mature and find their feet, which leads to a wonderfully stress-free environment. That means happy and healthy hens, and ultimately, the highest quality, most delicious eggs you could serve up as part of your weekend fry-up.Mixed weight, min net weight 328g.£1.50+ Add to delivery
A combination of hard, salty Parmesan and sweet, soft Gouda, Prima Donna provides a balanced flavour profile. As it ages it develops lactic crystals –which appear as small white dots throughout the cheese. These provide a subtle crunch and saline hit.
Melting like a Gouda – it can also be grated over salads and pastas for a parmesan like savoury addition. However it is just as delicious straight out of the fridge.£6.40+ Add to delivery
A smoked washed rind cows milk cheese from West Cork, Ireland. Nutty and mushroomy flavour with a semi-soft creamy texture. Smoked over beach wood to develop mild layers of sweet smoke.£5.75+ Add to delivery
Mrs Kirkhams classic Smoked Lancashire. Smoked for four days over hickory while it is still very young, the cheese develops along with the smoke giving it a deeper flavour.£5.90+ Add to delivery
Made in Berkshire by the Wigmore family. Spenwood is a raw ewes milk cheese. Buttery and creamy in texture. A floral and salty flavour makes this a perfect cooking cheese£10.50+ Add to delivery