At full capacity we keep over 80 different cheeses in stock.
Here's a list of cheese that we regularly carry.
We 'rotate' some of them so dont have all of them all the time.

Key: (V) - vegetarian. (C) - cows milk. (G) - goats milk. (S) - sheeps milk.
(U) - un pasteurised (O) - organic.

Aarenwasser (C) (U) A semi-hard Swiss cheese that tastes of the mountains themselves. These large cheeses are washed in the clear water from the Aare river. Not too strong and peppered with miniature Emmental-like holes, and a slow building aftertaste. It has a nutty characteristic that seems to be present in so many Swiss cheeses.

Abe Rot (C) (U) A wonderfully tasty washed rind Swiss cheese. Has a chalky pink rind and soft paste. Strong tasting, slightly buttery with hints of apple and roasted hazelnuts.

Appenberg mature (C) (U) From the Emmental region this cheese is matured for a minimum of 6 months. It is creamy, salty like a mix of butter and sour cream. Try grilled with tomatoes.

Apres Soleil 'After the Sun' (C) (U)... Ok, so not all of our cheeses are Swiss, they just happen to all be named with 'A' names! If you like Comte or Gruyere, you'll love this. It has a big nutty taste more intense than either of the aforementioned.

Applebeys Cheshire (U) (C). Classic English hard cheese. Cloth bound. Has an orangey red dry crumbly paste with an intense lingering flavour. A very popular cheese, not like the dreary supermarket versions. A great cheese to compliment good beers

Ardrahan (V) (C) (Eire) When given a chance to fully ripen it becomes very soft and its sticky pink rind gives off an aroma to rival anything

Ballyblue & Ballyoak (C) A Soft creamy brie style cheese from Ireland. Either with blue or smoked over oak chips.

Beaufort AOC (C) (U) (France) A true giant among cheeses. A wonderful nutty, strong flavour not dissimilar to Comte. A whole cheese can weigh up to 70 KG and would set you back nearly £2500. Wines Pinot noir, Chardonnay or Champagne

Belper Knolle (C) (U) Possibly our most expensive cheese? A golf ball size hard Swiss cheese for grating like Parmesan. Has an intense flavour pepped up by the addition of garlic, Himalaya salt and black pepper. Each little 60 gram ball costs around £7.00 but lasts for ages as you only need a tiny amount and it has an almost indefinite shelf life.

Black Bomb. (C) (U) Yes, it looks like a cartoon bomb. Black wax coated covering a superb farmhouse Lancashire cheese. The curd has been minced and gently pressed resulting in a fabulous crumbly texture with a great strong taste.

Blacksticks Blue. (C) A foil wrapped 'wet' Lancashire blue that is very creamy. It has a superb lingering aftertaste that intensifies with age. Makes a wicked sauce for steak and like all blues, loves a sweet accompaniment. try it with a juicy ripe pear.

Bleu D'Auvergne. (C) Traditional French mountain cheese bursting with flavour and creaminess. Imagine a Roquefort made with cows milk.

Blue Monday (C) A cube-shaped chunk of blue cheese goodness. Created by Alex James & Juliet Harbutt, it was named after the New Order song. Often has more big blue holes than cheese!! Has a lovely medium/strong taste with a soft paste that starts out a buttery colour turning almost pink on the cut surface. Tuck in to a quarter with some good bread and a drizzle of honey.

Brie de Meaux Rouzaire AOC(C) (U) The king of cheeses, Rouzaire is one of the best producers of this great cheese. So many people have been put off brie by the awful flavourless rubbish you'll find in certain supermarkets who shall remain nameless!! Brie de Meaux is not the boring option to please your Auntie Ethel. It has the perfect blend of creaminess and loads of flavour. Remember the golden rule: If it smells of the forest floor, it's nearly ready. When it smells of cabbage and is oozing from its rind, it is perfect. Once the rind gives off a scent of public toilets!! it's going over

Buche Ruffec goats cheese. Classic French log for cutting disc-shaped slices. If it's nice and young, eat it as it comes with caramellised red onion marmalade. If the rind is off colour, it's a little older. Still good to use, but better grilled.

Cabris aux Epices (G) Fresh creamy French chevre covered in herbs de Provence and peppercorns. We also occasionally keep the same cheese with a paprika coating.

Camembert (C) We keep a nice quality 'petit Normandy' in stock all the time. And occasionally bring in some Fermier produced Camemberts. If you ever want to smuggle anything illegal into the country put it in a box behind a load of ripe Camemberts. Customs soon wave you on when they unleash a smell like that !!

Cashel Blue (C) (Eire) Stunning soft creamy blue with little hits of strong blue vein flavour. Gold medal at the world cheese awards.

Chaource AOC (C) (U) From central France, this small cylinder shaped cheese is firmer than a camembert. Quite mild with a subtle mushroom flavour. Wine - Chablis or a fruity rose from the Languedoc.

Cirone. (C) (U) A super hard cheese from Switzerland. Aged for a minimum of 2 years, it has heaps of powerful flavour. Can be used like a Parmesan but is not too hard to take pride of place on a cheeseboard.

Comte AOC (C) (U) (O) France' s favourite hard cheese. Made in the Jura region of the east it has pronounced nutty flavours and can be almost sweet. It takes around 120 gallons of milk to make one 35kg cheese. Look for white Jura wines or a Voigner, Take a slab on a picnic with some good cold meat. Comte is also a good cooking cheese in place of gruyere. Also works well with Port.

Cheddars: We always have 3 PDO west country farm produced cheddars in stock, alongside a few other cheddar variations. Every British fridge should have a lump of good cheddar in it. It's the best 'post pub' snack known to man! (especially if you have a sneaky West country cider to go with it) Stop buying imported cheddar - it is completely unnecessary. British cheddar is the best in the world.

Cheddar Greens of glastonbury (C, U,) vintage unpasteurised. Our best selling cheese, a rollocking potent traditional farmhouse cheddar allegedly favoured by the Queen!! Always in stock and now available oak-smoked

Cheddar Montgomery (C, U,) Vintage unpasteurised. From Cadbury in Somerset, James Montgomery makes a complex flavoured cheddar which is sometimes dry with small streaks of blue and sometimes more creamy in taste. It also has a 'woody' quality to it. A truly marvellous cheese; some say the best cheddar there is? Always in stock

Cheddar Keen's. (C, U,) Another unpasteurised strong cheddar, Keen's is more creamy than Monty and while still packing a punch, it is a little easier on the palate than the mighty Greens. Always in stock

Cheddar Wookey Hole cave aged - A creamy cheddar - medium strength

Cheddar Gorge - Good strong crumbly mature Cheddar from ... you guessed it Cheddar!

Cheddar Westcombe - Somewhere between the dry Montgomery and the creaminess of Keens. Another excellent cheddar

Cheddar Oakwood Smoked Cheddar. I love unwrapping these, it smells of campfires. A good tasty cheddar made even better by smoking over oak chips. A huge flavour explosion.

Colston Bassett blue Stilton. (C) (V) From Nottingham, this is our favourite of all the PDO Stilton cheeses. Incredibly creamy with just enough blue to make it all happen. Not at all 'waxy' like many of the inferior quality Stiltons found in supermarkets. Don't just eat it at christmas - treat yourself anytime of the year with a bit of fruit cake and some good port.

Colston Bassett Shropshire Blue (C) (V) Like a Stilton but dyed pale orange with Annatto. Looks great and tastes better the longer you leave it out

Cornish Yarg (C) (V) A delicate just off white cheese that comes wrapped in nettles or wild garlic leaves. The rind becomes slightly tangy and grows a white mold that spreads quickly to the cheese. This is all edible. Gold medal winner. Try with a good Chardonnay

Cour de Neufchatel (C) Heart shaped Camembert style cheese from Normandy. Great texture; firm centre with a runny edge. Didnt order enough of these for Valentines day.

Danegeld (C) A lovely Gouda style cheese from the Montgomery stable. Made with Jersey milk, it has the instantly recognisable woody taste of Montgomery cheddar but is younger and a little softer.

Delices des Cremiers & Delice de Bourgogne (U) (C) Both soft white triple cremes. Unctious and lovely. Initially very mild and creamy with lemon and salty notes at the end. Never fail to impress and go equally well with rich red Burgundies or Champagne.

Devon Blue (C) A superb new addition to our counter. To the eye, there is not a lot of blue veining, but tastes strong and very creamy. Winner of best English cheese 2011. Always reminds me of cream tea!

Devon Oke. (C) Wondeful full flavoured cheddar style cheese. Long complex aftertaste.

Double Gloucester (C) Made by Greens of Glastonbury, of the excellent cheddar fame. This is a great everyday cheese for toasting, sandwiches, soups & sauces. A long aftertaste with a kick at the end. Cut a big wedge and have a Ploughmans with some good beer or cider.

Dorset Blue Vinny.(C) When it's young it's milder and has a crumbly texture, as it matures the texture becomes softer and the taste gets stronger and stronger. If you've never tasted DBV - you should. Has a lipstinging bite to it with coppery undertones. Recently discovered Pedro Ximinez sherry, rich & sweet, it compliments DBV perfectly

Emmental (C) (U) Classic 'holey' Swiss cheese with a good strong aftertaste. Great for grilled sandwiches and culinary use. We keep an aged version that we buy direct from the producers which is absolutely stunning. It becomes firmer and very strong tasting. The aged version has litle crystals of salty calcium and the most incredible 'cheese water' in its large holes. Definitely too good to cook with.

Epoisses de Bourgogne Created by Monks in Northern France, Epoisses is one of those things you must experience before you die. Washing every day in champagne brandy gives it a distinctive sticky pungent orange rind. Inside the paste is rich, nutty and spicy. This decadent treat should be served as a lone cheese with fine champagne or Cognac and should only be shared with those you love.

Feta (E) Great quality real Greek Feta makes any salad better. It's crumbly, tangy and creamy all at once. We only sell Feta from Greece, it's so much better than the poor quality German stuff.

Flower Marie. A square soft ewes milk cheese from Sussex, more like a Camembert than brie. Slightly firm centre with softer paste close to the rind.

Fourme D'Ambert (C) (U) One of the oldest known cheeses in France. From the Auvergne region this is a foil wrapped cylindrical blue with a taste somewhere between Stilton and Roquefort. We cut it in discs so it looks great on the cheeseboard. Goes well with pears, peach or cherries. Try with sweet southern French wines, Banyuls or Rivesaltes are both good. I have yet to try it but I have a suspicion that it would go nicely with a glass of Guignolet?

Gjetost From the Gudbrandsdalen valley in Noway, this is an odd one. Light brown in colour and tastes somewhere between cheese, fudge and caramac!! It's not for everyone (I dont like it) but some folks love it.

Gouda, Blue Goats milk. Hard Dutch cheese with a strong taste that keeps going and going. Try crumbling over a fresh salad.

Gruyere, Le Cret reserve. A big, bold 24 month old gruyere cut from an enormous wheel. It has loads of sweet, nutty, caramelly flavour. A must have cheese for anyone who likes to cook a quiche or cheese straws.

Hanfmutschli (C) A semi firm Swiss cheese with roasted hemp seeds and a hemp leaf decoration. A wonderful soft tasty cheese complimented by the crunch of the seeds. Goes well with pears.

Harlech (C) A soft Welsh cheddar in Orange wax, flavoured with horseradish and parsley. In theory it shouldn't work, but it does. Eat with a strong ale like Daleside Morrocco(which we happen to stock)

Kirkhams Lancashire (C) (U) Great old fashioned northern cheese made in the traditional cloth-bound way. Firm and crumbly with plenty of strong flavour. Drink beer, eat pickles and sing rugby songs, slap each others thighs, that sort of thing!!

Langres AOC (C) (U) Small individual cheese with a 'brainlike' orange rind. Should be very soft and moist, but sometimes they come in more firm. When soft, Langres is very strong and pungent. Not dissimilar from Epoisses. When firm it has less powerful qualities and is not so exciting.

Leiden (Gouda with Cumin) A firm cheese with a rubbery texture laced with toasted Cumin seeds. You'll either love it or hate it. Try it grilled on toast.

Lincolnshire Poacher (C) A cheddar style cheese with a big, strong and very 'earthy' flavour. Very popular and also available as a smoked version.

Lord of the Hundreds (E) A hard ewes milk from Sussex. Lovely subtle flavour. Winner of best modern British cheese at the 2011 British cheese awards. Use in place of Manchego with quince jelly & sherry.

Lyburn Old Winchester (C) A great hard cheese from the Lyburn stable. Cheddar like with a mature flavour, it has little salty calcium crystals and is a good substitute for Parmesan for vegetarians.

Mahon Firm Spanish cheese from Menorca with a distinctive orange wax rind. Quite sweet and tangy with a fairly mild flavour.

Manchego Diaz (E) Spains most well known cheese. It comes in at different stages of Curado (maturity) We generally stock a medium mature. The older the cheese - the drier & stronger the taste. Try the classic combination of Manchego & Membrillo (Quince jelly) or a glass of wonderfully sweet Pedro Ximinez sherry

Maroilles A French washed rind , farm produced cheese. We keep them in individual 200g squares 'Quart Maroilles' . Sticky terracotta rind and a semi soft paste with plenty of flavour. Leave it out in the warm to 'cook up'

Morbier I cant repeat what one of our regular customers described the smell of Morbier as !! This stinky washed rind cheese was traditionally made in two halves; one layer with morning milk was covered with a dusting of ash then the evening milk was used to make the top half. Its bark is worse than its bite though, the taste is surprisingly mellow. Eat it a long way from anyone else

Mozzarella di Buffala There is really nothing like a fresh little ball of mozzarella , but it must be made with Buffalo milk. Tear it up in a tomato & basil salad.

New Forest Cheeses. (C & G) (V)Made by Loosehanger cheese company at Redlynch. We are proud to be the only retailer outside of Hampshire (for now at least!!) to stock these fabulous cheeses. Winners of plenty of great taste awards they make a superb soft camembert style called White Hart, some spectacular blues New Forest Blue, Old Sarum and Nanny williams (G) a range of flavoured firm cheeses, Hampshire Rose & goat willow. All their cows milk cheeses are made with the milk from their own herd of Ayrshire cows and have a lovely buttery quality. Gwyn and his family are lovely people and this shows through in their products.

Norfolk White lady. Soft, delicate ewes milk cheese. Becomes very runny when fully ripened. Similar to Brie when its younger, getting a real feisty spicy kick with maturity. The rind develops from snow white to knarly and speckled and very smelly.

Ogleshield (C) Another cheese from James Montgomery. Made with milk from his Jersey herd, this is a Raclette style cheese with a lovely sticky rind and a soft palate.

Old Amsterdam An 18 month mature Gouda. Pale orange coloured, hard and has an almost caramel taste.

Oxford Blue. Soft, creamy and very tasty, a winner every time. Mrs Cheese' favourite blue. Treat yourself to a wedge with a ripe pear, some honey and a glass of sweet wine.

Parmigiano Reggiano (C) How can you cook and not have a piece of Parmigiano in the fridge? I use it all the time. A small amount goes a long way. We only stock real Parmesan, not the pretend stuff. Normally 24 month matured

Pecorino Romano (E) Another hard grating cheese from Italy. Whiter in colour that Parmesan and more salty. Great in risotto.

Prima Donna (C) A tasty Dutch gouda, aged and hard. Has a sweet taste and crunchy texture and feels more like an Italian cheese.

Provolone Piccante (C) This big cheese from southern Italy has a bite that gets you after a few seconds. It looks like a typical mild cheddar but don't be fooled. At full maturity and at the right temperature Provolone will almost burn your tongue!! Try it with ripe peaches.

Rachel. Made by White lake farm in Somerset, Rachel is a spectacular goats milk cheese. It has a firm, delicate centre with a 'knarly' looking rind with chunks of pale yellow mould. The taste becomes stronger towards the rind and with age. Looks brilliant on a cheeseboard.

Raclette de Savoie (C) (U) Kept in stock through the winter months. Raclette is the perfect grilling cheese

Reblechon de Savoie (C) Small 200 gram disc of soft washed rind cheese. Enjoy with crusty bread, good ham and a nice appley cider that's not too dry.

Rosary with herbs. A young white goats cheese covered with herbs. Lovely creamy taste and soft, crumbly texture.

Roquefort Coccinelle (E) An excellent quality Roquefort that wont break the bank. Aged in the famous Cambalou caves, it is sweet, moist and salty. Amazing crumbled over a salad. Pair it with the best dessert wine you can find.

Roquefort Societe (E) A more refined, high end Roquefort that we get in to order and for Christmas.

Selles Sur Cher (G) Ash covered round goats cheese from central France. Varies from firm and mild to squishy and strong tasting. Either way a great cheese. TRy some black charcoal crackers and a dry white like a Pouilly Fume.

Sharpham. (C) Soft brie style cheese made with Jersey herd milk from Totnes, Devon. Very creamy tasting with the distinctive pale yellow paste. We also keep Sharpham Rustic - a semi firm un-pressed cheese made by the same estate.

Snowdonia Cheese co. (C) A very popular range of wax coated small cheddars. Black Bomber is a strong creamy cheddar that zings on the lips. We keep a Garlic & herb one, a chilli & pepper one and sometimes a few others.

Sommerhimu (C) (U) Swiss blue made with Roquefort starter culture. Very creamy and not overpowered by the blue. As it matures more veins occur. The name means summer sky, you can see this in each cut slice.

Spahn (C) (U) A strong and slightly sour tasting Swiss cheese. Hard and crumbly, has a similar texture to Wenslydale. Made using a yoghurt starter culture and has an acidic Swiss style ricotta added early on. Drizzle a little truffle honey over it.

St. Giles (C) (V) A multi award winning semi hard cheese from Sussex. Bright orange rind that grows over with a white mould as it matures. Like a St Paulin or Port Salut only better! Has a gentle mild flavour but plenty of taste.

St Marcellin (C) (U) Small individual cheese that varies from batch to batch. The best ones are so soft they tend to split and ooze out the almost liquid cheese that tastes like fresh un pasteurised cows milk. When they're like this, devour in one sitting with some good bread. Sometimes they come in more firm and dry. Like this, St Marcellin is best baked; push a cracked garlic clove into the middle and heat it up.

St Maure de Touraine (G) (U) In our opinion this is as good as it gets for goats milk cheese. Each 250 gram (ish) log has a wrinkly ash coated edible rind and a straw running through the middle to symbolise that it is artisan produced. Best when it is soft. Has a lemony freshness when it is young which develops into a more intense rich creamy taste. Looks brilliant as a centre piece of any cheese board. Dry white Loire wines or Rose. Our Touraine Sauvignon is the perfect partner

Stichelton. Not officially classed as a Stilton as it is produced using unpasteurised milk. (Which is a result of a barmy rule passed in the 80's, but that's another story) This results in a wonderful strong and creamy tasting 'Stilton-like' cheese. A firm favourite from our counter

Stinking Bishop (C) (V) Made famous by the Wallace and Grommit film, Stinking Bishop is truly a jewel in the crown of British cheeses. When it's ripe it is one of the best cheeses in the world. OOzing and sticky soft paste inside a pink rind that gets its pong by being doused in Somerset brandy on a daily basis until its ready to leave Dymock and be poured into the eager arms of cheese lovers across the nation. Pair with a good Bordeaux

Suffolk Gold A contender for 'Best looking cheese'. It gets its beautiful marigold yellow coloured paste from the milk of Jersey cows. This is jacketed in a coat of velvety grey mould rind similar to Caerphilly. Really catches our customers attention in the counter. Tastewise, it is quite variable from very creamy to dry but is never very strong. Always reminds me of buttercups

Taleggio Colombo Better known as a cooking cheese as it is fabulous over dishes like mixed roasted veg. But, Taleggio is a wonderful cheese in its own right. A soft Italian cheese with a texture very similar to Brie, it has a lovely orangey pink rind that develops a blue mold as it matures. Has an unctious salty paste that works very well with fresh fruits like pears, peaches or figs.

Thomas Hoe Stevenson aged Red Leicester. Everyone says the same thing when we offer them a piece..."I'm not really keen on Red Leicester, its a bit bland etc" ... until they try this one. Cloth bound and aged for around 14-16 months this is the real article, and bears no resemblance to the rubbery trash found in square plastic packets!! It's sweet, nutty and caramelly. Too good for toasting

Vacherin Mont D'Or (C )Made along the French-Swiss border, Vacherin is available from September to January and is so worth the wait every year! Vacherin is like no other cheese.

Valencay (G) Pyramid shaped goats cheese from the Loire region. Coated in salted ash it has an edible rind and gorgeous zingy white centre. It is said that Napolean returned from the middle east and was so enraged at the pyramid shaped cheese he swung his sword and cut the top off. To this day Valencay is produced with a flat top.

Wenslydale (C) We keep the reserve matured variety from the Hawes dairy. Tangy and crumbly with plenty of flavour. We also stock wensleydale with cranberry.

White Lake Driftwood & Tor (G) Fresh whiter than white goats cheese from White Lake farm, Somerset. Covered in ash in either pyramid or roll shape. Very fresh tasting, stunning cheese that is every bit as good as the more well known French counterparts.