Great Britain

This is a lightly pressed, moist, and crumbly cheese made from cow’s milk. Duckett’s Caerphilly is at its best at four weeks of age before stronger flavors and softer textures develop. It has a sharp, lemony fresh flavor and is beautiful eaten on its own. Chris Duckett makes his cheese by hand using old traditional presses.

Wensleydale pastures give this cheese the unique, refreshing flavor for which it is renowned. This is a fresh, young cheese taken at only three weeks old. It has a clean, mild, slightly sweet flavor with a honeyed aftertaste. Superb texture of fresh Wensleydale is perfectly complemented by the addition of all natural cranberries. Suitable for vegetarians.

This cheese possesses a creamy, buttery cheddar that is perfectly blended with tangy, caramelized onions to produce a new English favorite. As versatile as it is addictive, this new cheddar has livened up everything from simple sandwiches to hot dogs and grilled portabellas.

This more contemporary cheese (started in 1983) is developed similar to Caerphilly, except that the Cornish Yarg is covered with (sanitized) nettle leaves. Cornish Yarg develops nicely into a milky tasting cheese with rich, creamy, and sweet undertones.

Shropshire Blue has been around since the 1930s, taking a traditional stilton recipe and then adding annatto for coloring. This leads to a creamy, savory cheese with a slight yeasty bite from the blueing.

Made by the Appleby family at Hawkstone Abbey Farm in Shropshire, Appleby’s Double Glouchester uses the same ingredients as their Cheshire: unpasteurized milk, starter culture, rennet, salt, and annato. The catalyst for change is the variations in timing, temperature, and acidity during the maturation process. This leads to a texturally smooth and buttery cheese with a rich...

Made by the Appleby family for multiple generations at Hawkstone Abbey farm in Shropshire, Appleby’s Cheshire is still made from the original ingredients: unpasteurized milk, starter culture, rennet, salt, and annato. This leads to a flaky and crumbly texture to accompany a savory, minerally taste with a slight clean tang. It is the last traditionally made Cheshire. The salt...

In an attempt to make an English-style Roquefort, Robin Congdon tried everything. He planted herbs in his pasture, he developed a humidifier to mimic the caves of Southern France, and even grabbed spores off of the caves of Aveyron. Although it’s not Roquefort-like, the work put into Beenleigh Blue has paid off with a delicious and complex cheese. It starts off tangy but...

Made by the producers of Beenleigh Blue, this is the goat milk counterpart. It is matured at about 40-45 degrees Fahrenheit to slowly develop the flavor which is sweet, floral, and sometimes with a spicy kick.

This clothbound Leicester is one of the few farmstead varieties left of its kind. This is complex, yet never overpowering- it is rich, nutty, sweet, and long-lasting.