{"title":"British Cheese","description":"\u003cp\u003eThere is so much to be proud of in this ever-growing list that offers outstanding quality and variety. As West Country specialists based in Bath, we offer the best of our region, as you would expect. Alongside sits a personal selection from the British Isles' finest cheeses produced by a dedicated band of artisan cheesemakers. Their motto? Whatever Europe can do, we can do it just as well.\u003c\/p\u003e","products":[{"product_id":"baron-bigod","title":"Baron Bigod","description":"\u003cp\u003eBaron Bigod is a stunning brie-style cheese, with a rich, full, earthy flavour and a lingering finish. It's made by Jonny Crickmore from the milk of his own herd of Montbeliarde cows in Suffolk. Jonny likes the cheese best when its wrinkly coat has broken down the golden, buttery paste under the rind, while a thin line of lactic curd at the centre remains.\u003c\/p\u003e\n\u003cp\u003eJonny’s family has been farming the land here for three generations, but it was only recently that Jonny decided it was time to make some radical changes. He wanted to start selling raw milk, and to move into making the best cheese that he could. But raw milk and fine cheese need the best ingredients, and the family’s herd of Friesians weren’t really the best place to start.\u003c\/p\u003e\n\u003cp\u003eSo Jonny set off to France in search of cows that could produce the highest quality milk available. He chose Montbeliarde, the cows whose high protein milk is used for some of the famous French cheeses such as Comté and Vacherin Mont d’Or. He brought his ladies back to Suffolk, and set about building up his herd by cross-breeding Friesians with Montbeliardes to gradually add the great benefits this breed brings to the family’s own herd.\u003c\/p\u003e\n\u003cp\u003eGreat milk deserves the utmost respect, and Jonny’s perfectionism in choosing his herd is matched by his approach to cheese-making. The warm milk straight from the milking parlour is handled as carefully as possible to preserve its delicate cell structure. The milk is gravity-fed to the dairy, where it is gently poured into the cheese vat.Each stage of the process is done by hand, from cutting the curds with long knives to carefully transferring the fragile curds into the moulds by using the traditional pelle-a-brie ladles.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIf you choose to purchase a whole, 1kg Baron Bigod cheese, you will receive it hand-wrapped in wax paper and packed in its own, beautiful wooden box.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*A whole Baron Bigod weighs approximately 3kg. 250g and 500g are a cut of a whole cheese.  \u003c\/em\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435458916616,"sku":"CCSF132","price":10.5,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435458883848,"sku":"CCSF132","price":21.0,"currency_code":"GBP","in_stock":true},{"title":"3kg","offer_id":52435458949384,"sku":"CCSF132","price":126.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/baronbigod13604_b__uyd34sohatdhcoig_1.jpg?v=1755855844"},{"product_id":"applebys-cheshire","title":"Appleby's Cheshire","description":"\u003cp\u003e\u003cstrong\u003eWinner of 'Gold' at the World Cheese Awards 2018\u003c\/strong\u003e\u003c\/p\u003e  \u003cp\u003eAppleby's Cheshire cheese is a unique, complex Cheshire, with a crumbly texture and a zesty, full-bodied and tangy flavour.\u003c\/p\u003e  \u003cp\u003eCheshire is in fact Britain’s oldest cheese, having been made since before Roman times. It was recorded in the Doomsday Book of 1086.\u003c\/p\u003e  \u003cp\u003eFor hundreds of years, Cheshire cheese was more famous than Cheddar cheese, but more recently it has fallen from grace, and today only the Appleby family make traditional, farmhouse, raw milk, cloth-bound Cheshire cheese, using milk from their own herd of cows.\u003c\/p\u003e  \u003cp\u003eFor three generations now, at Hawkstone Abbey Farm in Shropshire, they have been using the recipe that Lucy Appleby took from her time at Reaseheath College in 1952.\u003c\/p\u003e  \u003cp\u003eAppleby’s Cheshire is still made using the unpasteurised morning and evening milk from Paul Appleby’s farm. The Appleby’s land extends to the salt plains of the Cheshire marshes, which add a unique saline flavour and mineral quality to the milk.\u003c\/p\u003e  \u003cp\u003ePaul and his cheese-maker Gary Gray add traditional starters to the milk, and let the acidity rise gradually to form the curds. Annatto, a traditional neutral colouring, is introduced to give a pale orange colour to the cheese. A long process of cutting, blocking, tearing and milling curds is then carried out, before the cheeses are pressed into their traditional form, and matured for anywhere between six weeks and six months.\u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003e* This is a hand-made, artisan cheese, which may contain naturally occurring blue veins. These are normal and intrinsic to the nature of this type of cheese and add to its character. We think they taste good too!\u003c\/strong\u003e\u003c\/p\u003e  \u003cp\u003e\u003cem\u003e*A whole Appleby's Chershire weighs approximately 8kg. Smaller weights are a cut of a whole cheese. \u003c\/em\u003e\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435455213832,"sku":"CCHA008","price":8.64,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435455181064,"sku":"CCHA008","price":17.28,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435455148296,"sku":"CCHA008","price":34.55,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/applebys-chesire_004_b_1_4_yhonqxc7dlvunoxh.jpg?v=1755855843"},{"product_id":"baby-baron-bigod-250g","title":"Baby Baron Bigod 250g","description":"\u003cp\u003eBaron Bigod is a stunning brie-style cheese, with a rich, full, earthy flavour and a lingering finish. It's made by Jonny Crickmore from the milk of his own herd of Montbeliarde cows in Suffolk. Jonny likes the cheese best when its wrinkly coat has broken down the golden, buttery paste under the rind, while a thin line of lactic curd at the centre remains.\u003c\/p\u003e\n\u003cp\u003eJonny’s family has been farming the land here for three generations, but around ten years ago Jonny decided it was time to make some radical changes.He wanted to move into making the best cheese that he could. But fine cheese needs the best raw ingredients, and the family’s herd of Friesians weren’t really the best place to start.\u003c\/p\u003e\n\u003cp\u003eSo Jonny set off to France in search of cows that could produce the highest quality milk available. He chose Montbeliarde, the cows whose high protein milk is used for some of the famous French cheeses such as Comté and Vacherin Mont d’Or. He brought his ladies back to Suffolk, and set about building up his herd by cross-breeding Friesians with Montbeliardes to gradually add the great benefits this breed brings to the family’s own herd.\u003c\/p\u003e\n\u003cp\u003eGreat milk deserves the utmost respect, and Jonny’s perfectionism in choosing his herd is matched by his approach to cheese-making. The warm milk straight from the milking parlour is handled as carefully as possible to preserve its delicate cell structure. The milk is gravity-fed to the dairy, where it is gently poured into the cheese vat. Each stage of the process is done by hand, from cutting the curds with long knives to carefully transferring the fragile curds into the moulds by using the traditional pelle-a-brie ladles.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*This is a whole 250g baby cheese.\u003c\/em\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52692889862408,"sku":"CCSF091","price":13.4,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/BabyBaron_027_1000x1000px.jpg?v=1760971872"},{"product_id":"baron-bigod-whole-1","title":"Baron Bigod Whole 1kg","description":"\u003cp\u003eBaron Bigod is a stunning brie-style cheese, with a rich, full, earthy flavour and a lingering finish. It's made by Jonny Crickmore from the milk of his own herd of Montbeliarde cows in Suffolk. Jonny likes the cheese best when its wrinkly coat has broken down the golden, buttery paste under the rind, while a thin line of lactic curd at the centre remains.\u003c\/p\u003e\n\u003cp\u003eJonny’s family has been farming the land here for three generations, but it was only recently that Jonny decided it was time to make some radical changes. He wanted to start selling raw milk, and to move into making the best cheese that he could. But raw milk and fine cheese need the best ingredients, and the family’s herd of Friesians weren’t really the best place to start.\u003c\/p\u003e\n\u003cp\u003eSo Jonny set off to France in search of cows that could produce the highest quality milk available. He chose Montbeliarde, the cows whose high protein milk is used for some of the famous French cheeses such as Comté and Vacherin Mont d’Or. He brought his ladies back to Suffolk, and set about building up his herd by cross-breeding Friesians with Montbeliardes to gradually add the great benefits this breed brings to the family’s own herd.\u003c\/p\u003e\n\u003cp\u003eGreat milk deserves the utmost respect, and Jonny’s perfectionism in choosing his herd is matched by his approach to cheese-making. The warm milk straight from the milking parlour is handled as carefully as possible to preserve its delicate cell structure. The milk is gravity-fed to the dairy, where it is gently poured into the cheese vat.Each stage of the process is done by hand, from cutting the curds with long knives to carefully transferring the fragile curds into the moulds by using the traditional pelle-a-brie ladles.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eHand-wrapped in wax paper and packed in its own beautiful wooden box.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"1kg","offer_id":52435457671432,"sku":"CCSF013","price":46.85,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/baronbigod13604_b__uyd34sohatdhcoig_1_e3479bcc-2e64-4c73-af3b-9741d0ad7f50.jpg?v=1755855846"},{"product_id":"ashcombe","title":"Ashcombe","description":"\u003cp\u003eMade in the rolling hills of the Cotswolds, Ashcombe is a smooth and supple cheese, with a striking line of ash running through the middle. The paste brings rich notes of hazelnuts, while the rind can offer more savoury tones. An Anglo-French fusion with real je ne sais quoi.\u003c\/p\u003e\n\u003cp\u003eWinner of Best English Cheese, Best Farmhouse Cheese, Best New Cheese, Best Washed Rind Cheese, and Supreme Champion at the Artisan Cheese Awards 2021.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*A whole Ashcombe weighs 6kg. Smaller weights are a cut of a whole cheese. \u003c\/em\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435447939336,"sku":"CCSF136","price":12.11,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435447906568,"sku":"CCSF136","price":24.23,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435447873800,"sku":"CCSF136","price":48.45,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/ashcombe_005sam_b.jpg?v=1755855845"},{"product_id":"bath-blue","title":"Bath Blue","description":"\u003cp id=\"UC5WKCE\"\u003eMade with milk from the cheesemaker's, family-run farm, Bath Blue cheese is produced by following a traditional Stilton recipe. It is creamy, with even blueing throughout.\u003c\/p\u003e\n\u003cp\u003eNestled in the Mendip Hills, Park Farm has been home to the Padfield Family for four generations. Cheese was made here as far back as 1914. All the cheeses are made on the farm using milk from the family’s Friesian herd.\u003c\/p\u003e\n\u003cp\u003eBath Blue follows a traditional Stilton recipe but unlike the majority of Stiltons, with a few notable exceptions, each stage is done entirely by hand. They are made in very small batches using a vat which is around half the size of even the smallest Stilton maker and then in individual buckets. By making to such a small scale, the cheese-maker has greater control over the alchemy of cheese-making and can maintain the highest quality.\u003c\/p\u003e\n\u003cp\u003eGraham and Hugh were delighted when Bath Blue was voted Supreme Champion at the 2014 World Cheese Awards. More recently it won gold in the 2017 Artisan Cheese Awards too.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*A whole Bath Blue weighs approximately 8kg. Smaller weights are a cut of a whole cheese. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435459965192,"sku":"CCBL010","price":10.68,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435459932424,"sku":"CCBL010","price":21.35,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435459899656,"sku":"CCBL010","price":42.7,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/210222_finecheese_bathblue_007.jpg?v=1755855858"},{"product_id":"bath-soft","title":"Bath Soft Cheese","description":"\u003cp\u003eA mild and creamy, brie-style cheese made to an original 19th century recipe from the milk of the farm's own herd, by Graham Padfield at Kelston, Bath.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52254649942280,"sku":"CCSF056","price":11.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/9FC67CFC-6714-4ACA-8E5C-D37CF9D2E687_1_201_a.jpg?v=1770806640"},{"product_id":"beauvale","title":"Beauvale","description":"\u003cp\u003eMade in a Nottinghamshire dairy as a 7kg disc shaped cheese, from locally sourced Pasteurised milk, Beauvale uses traditional animal rennet and hand ladling from the vat to the draining table to accentuate its smooth creamy texture and rich round flavour. Hand turned regularly during maturation and brought on in a dedicated maturation room ,the cheese is ready for sale from 7 weeks  and is given a 4 week shelf life so that it retains the mellow flavour for the consumer .It should be stored at 2-5 degrees Centigrade, but served at room temperature to exhibit its spreadable tendencies.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435457179912,"sku":"CCBL009","price":9.73,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435457147144,"sku":"CCBL009","price":19.45,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435457114376,"sku":"CCBL009","price":38.9,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/WebsiteProductImages-49.png?v=1777046898"},{"product_id":"bibury-british-sheeps-milk-cheese","title":"Bibury","description":"\u003cp\u003e\u003cstrong\u003eWinner of the Ann-Marie Dyas Award and the Best Modern British Cheese Award\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOne of the newest cheese from Dave Jowett was inspired by French mountain sheep’s milk cheeses and is made from the milk of the ewes that used to provide the milk for Berkswell. A stunning addition to his family of cheeses.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*A whole Bibury weighs approximately 8kg. Smaller weights are a cut of a whole cheese. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435456557320,"sku":"CEHA048","price":13.85,"currency_code":"GBP","in_stock":false},{"title":"500g","offer_id":52435456524552,"sku":"CEHA048","price":27.7,"currency_code":"GBP","in_stock":false},{"title":"1kg","offer_id":52435456491784,"sku":"CEHA048","price":55.4,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/240305_finecheese_bibury_005.jpg?v=1755855865"},{"product_id":"bix","title":"Bix","description":"\u003cp\u003eThe addition of the double cream makes this cheese hard to resist. Made by Rose Grimmond, a relation of Ian Fleming of James Bond fame. But don't just keep it \u003cem\u003eFor Your Eyes Only.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"100g","offer_id":52254651220232,"sku":"CCSF162","price":9.7,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/230215_finecheese_bix_29_b.jpg?v=1755855865"},{"product_id":"brightwell-ash","title":"Brightwell Ash","description":"\u003cp class=\"p1\"\u003eFraser Norton and Rachel Yarrow make this cheese with the milk of their own herd of Anglo Nubians. Produced on a small scale and following a slow-make recipe, it is reminiscent of Loire Valley cheeses.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAt the start of the year, Fraser and Rachel moved their home, family, dairy and 241 goats from their rented farm in Oxfordshire, to their very own farm in Carmarthenshire, Wales. Once they got their goats settled in it was kidding time, and now their first Welsh cheeses are ready to be released. And they were worth the wait! These bright, fresh, zesty cheeses are light in texture and perfect for Spring.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"140g","offer_id":52254653808904,"sku":"CGSF044","price":13.45,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/20211405-fcc-brightwell-ash43515_b.jpg?v=1755855867"},{"product_id":"buffalicious-mozzarella","title":"Buffalicious Handmade Somerset Mozzarella","description":"\u003cp\u003eAt long last, a perfect British buffalo milk Mozzarella. Made by Jonathan Corpe on the family farm near Yeovil, from the milk of their own herd of water buffalo. Jonathan’s father swapped from cows to water buffalo back in the 90s, but soon concentrated on meat, rather than dairy. Like many sons of farmers, as a young man Jonathan left to forge a new career for himself, but soon felt the call to return to the farm and the animals. The meat business was well established but Jonathan believed the time had come to bring some milkers into the herd and experiment with Mozzarella. Mozzarella is notoriously difficult to make well. As Jonathan says, “There’s nowhere to hide when it comes to making good Mozzarella”. It is a deceptively simple cheese and has to be just right to capture the buffalo milk to perfection. Jonathan stretches and spins the curd by hand himself. Timing is crucial to get just the right elasticity, as, when it comes to Mozzarella, the texture is just as important as the flavour. Luckily his study, research and hard work have all paid off. This is a British Mozzarella of which he can be truly proud.\u003c\/p\u003e\n\u003cp\u003eKeep refrigerated below 8˚. Once open, eat in full. This is a very fresh product and may have a very short shelf life of as little as 4 days.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"110g","offer_id":52254653972744,"sku":"CBSF012","price":5.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/buffalicious_b.jpg?v=1755855865"},{"product_id":"burford-british-cows-milk-cheese","title":"Burford","description":"\u003cp\u003e\u003cstrong\u003eWinner of Supreme Champion and Best Rind Washed – British Cheese Awards 2025\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFirm and smooth. A sweet, rich paste edges to savoury flavours at the rind.\u003cbr\u003eAn Alpine-inspired cheese created by David Jowett, King Stone Dairy – creator of Rollright and Yarlington. This washed rind cheese shows David’s skill at reimagining the mountain cheeses of France in his Cotswold setting. \u003cbr\u003e\u003cstrong\u003eAllegen : Contains lysozyme\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*A whole Burford weighs approximately 6kg. Smaller weights are a cut of a whole cheese. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435450298632,"sku":"CCHA073","price":11.25,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435450265864,"sku":"CCHA073","price":22.5,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435450233096,"sku":"CCHA073","price":45.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/241029_finecheese_burfordsolo_253_b.jpg?v=1755855865"},{"product_id":"colston-bassett-stilton-baby","title":"Colston Bassett Baby Stilton","description":"\u003cp\u003eAn intensely rich and creamy Stilton, with a deep, lingering, complex flavour.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"Half (Average 1.1kg)","offer_id":52435461275912,"sku":"CCBL007","price":37.4,"currency_code":"GBP","in_stock":true},{"title":"Whole (Average 2.2kg)","offer_id":52435461243144,"sku":"CCBL007","price":74.8,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/210222_finecheese_colstonbasset_029_b.jpg?v=1755856103"},{"product_id":"cropwell-bishop-stilton","title":"Cropwell Bishop Stilton","description":"\u003cp\u003eAfter an absence of more than 30 years, Cropwell Bishop have re-introduce their very special hand-ladled Stilton made with animal rennet. Rich and creamy, but with a stronger blue finish.\u003c\/p\u003e\n\u003cp\u003eMade by the Skailes family, Cropwell Bishop Stilton:\u003c\/p\u003e\n\u003cp\u003e• Is made to a traditional recipe with animal rennet and is crucially hand-ladled. This a more artisan approach than that used to make their widely available standard cheese.\u003cbr\u003e• Only accounts for 10-15% of Cropwell Bishop’s Stilton production.\u003cbr\u003e• The recipe comes from the archive of their old Melton Mowbray North Road Creamery which closed in 1986.\u003cbr\u003e• They only re-instated some production using this traditional recipe in 2010, in order to make the best Stilton available.\u003cbr\u003e• Made by the current generation of the Skailes Family who have been making Stilton cheese for over 160 years.\u003cbr\u003e• Interesting Fact: Mario, one of the staff who hand-ladles the curd has been with Cropwell for over 40 years and used to hand-ladle the curd at the old North Road Creamery.\u003cbr\u003e• Tastes: Caramel, buttery and complex: a slight spice and long lingering notes.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*A whole Cropwell Bishop Stilton weighs approximately 8kg. Smaller weights are a cut of a whole cheese.\u003c\/em\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435460456712,"sku":"CCBL012","price":8.25,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435460423944,"sku":"CCBL012","price":16.5,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435460391176,"sku":"CCBL012","price":33.0,"currency_code":"GBP","in_stock":true},{"title":"Half Moon (1.3kg)","offer_id":52963336225032,"sku":null,"price":45.05,"currency_code":"GBP","in_stock":true},{"title":"Full Moon (2.6kg)","offer_id":52963336257800,"sku":null,"price":90.09,"currency_code":"GBP","in_stock":true},{"title":"Half cheese (4kg)","offer_id":52963336290568,"sku":null,"price":138.6,"currency_code":"GBP","in_stock":true},{"title":"Whole cheese (8kg)","offer_id":52963336323336,"sku":null,"price":272.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/cropwell_bishop_b_3_sj6hlbxkhrwsplmk.jpg?v=1755856103"},{"product_id":"colston-bassett-stilton","title":"Colston Bassett Stilton","description":"\u003cp\u003e\u003cstrong\u003eWinner of 'Gold' at World Cheese Awards 2018\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eColston Basset Stilton is hand-made by Billy Kevan and his team in Nottinghamshire. It is one of the last remaining hand-ladled Stiltons. Hand-ladling produces an intensely rich and creamy cheese; and the Colston Bassett flavour is deep, lingering and complex.\u003c\/p\u003e\n\u003cp\u003eLocal milk is left to set under the watchful eye of Billy Kevan, only the fourth head cheese-maker since 1920. The curd is gently cut into small cubes and left to settle. It is then drained and hand-ladled into curd trays. The next morning it is milled and packed into stilton hoops where it will drain naturally before being rubbed and put into the maturing rooms.\u003c\/p\u003e\n\u003cp\u003eAfter four to six weeks and again one week later, Colston Bassett Stilton is pierced to allow air to get in, so oxygen penetrates the cheese and the blue veins can develop.\u003c\/p\u003e\n\u003cp\u003eStilton’s origins date back to the 18th century when it was eaten at The Bell Inn, Stilton. Now a protected cheese, Stilton can only be made in the counties of Nottinghamshire, Derbyshire and Leicestershire. Colston Bassett Stilton is often considered to be the best. Little has changed since they started making cheese in 1913, and they still use the milk from four of the original local farms that set up the co-operative in the beginning. The reputation of the dairy has gone from strength to strength, and it is now famous for making Stilton that is velvety and smooth, with a full, well-balanced, sweet and ‘mineral-y’ flavour.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eHalf Moon \u003c\/strong\u003e- 1.35kg approx.\u003cbr\u003e\u003cstrong\u003eHalf Whole Stilton \u003c\/strong\u003e- 4kg approx\u003cbr\u003e\u003cstrong\u003eWhole Stilton \u003c\/strong\u003e- 8kg approx\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435460686088,"sku":"CCBL006","price":8.25,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435460653320,"sku":"CCBL006","price":16.5,"currency_code":"GBP","in_stock":true},{"title":"Half moon (1.3kg)","offer_id":52435460718856,"sku":"CCBL006","price":42.9,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435460620552,"sku":"CCBL006","price":33.0,"currency_code":"GBP","in_stock":true},{"title":"Full Moon (2.6kg)","offer_id":52435460751624,"sku":"CCBL006","price":85.8,"currency_code":"GBP","in_stock":true},{"title":"Half cheese (4kg)","offer_id":52435460784392,"sku":"CCBL006","price":132.0,"currency_code":"GBP","in_stock":true},{"title":"Whole cheese (8kg)","offer_id":52435460817160,"sku":"CCBL006","price":264.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/240305_finecheese_colstonbassett_005.jpg?v=1755856106"},{"product_id":"cornish-yarg-baby","title":"Baby Cornish Yarg","description":"\u003cp\u003e*A whole Baby Cornish Yarg weighs approximately 900g. Smaller weights are a cut of a whole cheese. \u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"Whole (Average 900g)","offer_id":52435453280520,"sku":"CCHA029","price":31.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/ccha029-baby-cornish-yarg-stack_2.jpg?v=1755856106"},{"product_id":"cornish-yarg","title":"Cornish Yarg","description":"\u003cp\u003eCornish Yarg cheese gets its name from the original cheese maker, Alan Gray (Yarg backwards), who reportedly found the recipe in his attic.\u003c\/p\u003e\n\u003cp\u003eSold to the nearby farm in 1984, the cheese was then made by the Horrell family; and it became one of the earliest examples of the new-style British artisan cheese production.\u003c\/p\u003e\n\u003cp\u003eCatherine Mead joined the team in the 1990s; and continuing growth led, in the early 2000s, to production being moved to a purpose-built dairy.\u003c\/p\u003e\n\u003cp\u003eThe cheese is loosely based on a Caerphilly recipe, and it is wrapped in stinging nettles (Urtica dioica) that are completely edible. The nettles are hand-picked from the local Cornish countryside when they are a bright, vibrant green, and frozen for use throughout the year. A team of nettlers applies the leaves in elegant concentric circles, once the cheeses have been removed from their moulds and brined ready for maturation. The leaves protect the cheese, while allowing it to breathe and attract the specific moulds that encourage the beautiful almost lace-like appearance of the rind to develop. This in turn begins to break down the interior of the cheese, although the texture remains gently crumbly in nature.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*A whole Cornish Yarg weighs approximately 3kg. Smaller weights are a cut of a whole cheese. \u003c\/em\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435454492936,"sku":"CCHA028","price":9.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435454460168,"sku":"CCHA028","price":18.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435454427400,"sku":"CCHA028","price":36.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/210222_finecheese_yarg_006.jpg?v=1755856107"},{"product_id":"dorstone","title":"Dorstone","description":"\u003cp\u003eAward-winning Dorstone cheese has a curd that's snowy-white, a texture like ‘ice cream’, and a flavour which is mellow and creamy with a lemony freshness.\u003c\/p\u003e  \u003cp\u003eThe cheese is made to a very slow lactic set recipe; and the curds are pre-drained, before being gently placed into moulds, to create Dorstone’s light, almost mousse-like texture.\u003c\/p\u003e  \u003cp\u003eAfter being removed from the moulds, Dorstone is coated in ash, and then ripened to develop a faint veining reminiscent of Carrera marble!\u003c\/p\u003e  \u003cp\u003eCharlie uses kids’ rennet rather than calves’, as he feels it allows the cheese to stay more true to the flavours inherent in the milk.\u003c\/p\u003e  \u003cp\u003eIn 2013, The Fine Cheese Co. entered Dorstone into the competition at the Mondial du Fromage in Tours, in the Loire: the heart of French goats’ cheese making. We were delighted when it was awarded a Gold Medal, proving that Dorstone is as fine an example of an outstanding goats’ milk cheese as any made by a Frenchman.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"150g - 180g","offer_id":52254670487816,"sku":"CGSF002","price":14.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/210222_finecheese_dorstone_010.jpg?v=1755856121"},{"product_id":"eve","title":"Eve","description":"\u003cdiv class=\"ewa-rteLine\"\u003eJust as ancient sculptures and racy works of art would be covered with a fig or vine leaf, so too is this little masterpiece. The rind is washed in Somerset Cider Brandy, for added complexity.\u003c\/div\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"125g","offer_id":52254672060680,"sku":"CGSF001","price":10.85,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/210222_finecheese_eve_019.jpg?v=1755856121"},{"product_id":"fine-cheese-co-cheddar","title":"The Fine Cheese Co. 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The setting is mainly achieved by acidity rather than by rennet, and the white coat grows slowly on the surface of the cheese before Finn is wrapped and allowed to develop its rich creaminess.\u003cbr\u003eCharlie began making this cheese soon after starting Neal’s Yard Creamery.  He named it after his dog at the time, although Finn rather suitably  means ‘Great White One’ in Irish.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"200g","offer_id":52254674452744,"sku":"CCSF002","price":10.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/finn_by_fcc_2017-5_b__dowpv2athjngiohz.jpg?v=1755856126"},{"product_id":"golden-cenarth","title":"Golden Cenarth","description":"\u003cp\u003eA cross between a Reblochon and an Epoisses, Golden Cenarth cheese is a soft, pungent, washed-rind cheese that has gone on to win a number of awards, including Supreme Champion at the British Cheese Awards 2010 and Best British Semi-Soft Cheese in 2016.\u003c\/p\u003e  \u003cp\u003eMade by Carwyn Adams on the family farm in Carmarthenshire. Carwyn’s parents, Gwynfor and Thelma Adams, have been farming for over 42 years. Cheese-making has now been in the family for six generations. Thelma began making cheese in 1987 and soon established her reputation as a fine maker of traditional Caerffili, and was at the heart of the revival of Welsh artisan cheese-making.\u003c\/p\u003e  \u003cp\u003eWhen Carwyn returned to the family farm to develop the cheese-making business, he wanted to make more than just the Caerffili that his mother made so well; and so he started to experiment with different moulds and maturing methods. He has a flair for developing new flavours, one of which has resulted in Golden Cenarth.\u003c\/p\u003e  \u003cp\u003eAfter discovering an orange culture growing on a moist Caerffili, Carwyn allowed it to age, eager to discover what effect this would have on the cheese. He found that, with time, it softened the rind and gave rise to an unmistakable seductive pungency. Since that time, the culture has been kept alive and, even today, all Golden Cenarth cheeses are made using the original strain of Brevibacterium.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"200g","offer_id":52254677467400,"sku":"CCSF078","price":10.65,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/golden_cenarth_by_fcc_2017-6_b.jpg?v=1755856142"},{"product_id":"graceburn","title":"Graceburn","description":"\u003cp\u003eGraceburn is a superbly soft and rich cheese, based on a Persian Feta recipe, and made by David Holton at Blackwoods Cheese Company in Kent.\u003c\/p\u003e\n\u003cp\u003eDavid has based his dairy on Common Work Organic Farm, which has a herd of Friesian Holsteins, cross-bred with Swedish Red and Montbeliarde cattle. This milk provides the perfect balance of butter fat and proteins, which makes it particularly suitable for creating this super-creamy, fresh cheese.\u003c\/p\u003e\n\u003cp\u003eInitially, David soaks the fresh cheeses in brine. Unlike traditional Feta, which is preserved in larger blocks, Graceburn is broken by hand into smaller pieces, and steeped in a blend of extra virgin olive oil and rapeseed oil, infused with thyme, garlic, bay and pepper.\u003c\/p\u003e\n\u003cp\u003eThe rich and creamy cows’ milk makes Graceburn softer and more melt-in-the-mouth than traditional Feta.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52254677631240,"sku":"CCSF023","price":10.8,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/graceburn-original.jpg?v=1755856141"},{"product_id":"golden-cross","title":"Golden Cross","description":"\u003cp\u003eGolden Cross cheese is sweet, soft and delicately ‘goaty’ and grassy, with an ice-cream like texture.\u003c\/p\u003e  \u003cp\u003eKevin and Alison Blunt make Golden Cross from the milk of their own goats, which are fed only on pasture or hay (no silage for them!).  The recipe is loosely based on the famous Sainte Maure goats’ milk log from France, but with a bloomy penicillium candidum coat and slightly firmer paste.\u003c\/p\u003e  \u003cp\u003eThe young cheese is rolled in ash, and then matured for a couple of weeks to allow the growth of a natural rind and the development of a more complex flavour. \u003c\/p\u003e  \u003cp\u003eIn 1989, Kevin and Alison saw the light, gave up their Biochemistry and Human Biology backgrounds, and began their search for the 'good life'.  Their small start only afforded a few goats and barns, requiring them to live in a caravan.  \u003c\/p\u003e  \u003cp\u003eOriginally they supplied  their goats’ milk to a local cheese-maker, but, when he retired, they took up the responsibility and became the cheese-makers themselves.\u003c\/p\u003e  \u003cp\u003eGoing from strength to strength, the Blunts have become two of Britain’s more renowned cheese-makers, and now have 300 goats (and a house!).\u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003eGold winner at the 2017 Artisan Cheese Awards.\u003c\/strong\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"225g","offer_id":52254677729544,"sku":"CGSF003","price":12.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/240305_finecheese_goldencross_008.jpg?v=1755856140"},{"product_id":"graceburn-truffle","title":"Truffle Graceburn","description":"\u003cp\u003eGraceburn is a superbly soft and rich cheese, based on a Persian Feta recipe, and made by David Holton at Blackwoods Cheese Company in Kent.\u003c\/p\u003e\n\u003cp\u003eDavid has based his dairy on Common Work Organic Farm, which has a herd of Friesian Holsteins, cross-bred with Swedish Red and Montbeliarde cattle. This milk provides the perfect balance of butter fat and proteins, which makes it particularly suitable for creating this super-creamy, fresh cheese.\u003c\/p\u003e\n\u003cp\u003eInitially, David soaks the fresh cheeses in brine. Unlike traditional Feta, which is preserved in larger blocks, Graceburn is broken by hand into smaller pieces, and steeped in a blend of extra virgin olive oil and rapeseed oil, infused with thyme, garlic, bay and pepper.\u003c\/p\u003e\n\u003cp\u003eThe rich and creamy cows’ milk makes Graceburn softer and more melt-in-the-mouth than traditional Feta.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52254677991688,"sku":"CCSF122","price":13.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/graceburn-truffle.jpg?v=1755856140"},{"product_id":"gorwydd-caerphilly","title":"Gorwydd Caerphilly","description":"\u003cp\u003eMorgan \u0026amp; Todd Trethowan are passionate about maintaining the artisan tradition of cheese-making. The family make this earthy Caerphilly in Somerset and mature it for a minimum of two months. The result is a cheese with a complex flavour, and both a crumbly and creamy texture.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*A whole Gorwydd Caerphilly weighs approximately 4kg. Smaller weights are a cut of a whole cheese. \u003c\/em\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435461210376,"sku":"CCHA231","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435461177608,"sku":"CCHA231","price":20.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435461144840,"sku":"CCHA231","price":40.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/210222_finecheese_caerphilly_006_b.jpg?v=1755856142"},{"product_id":"hafod","title":"Hafod Cheddar","description":"\u003cp\u003eHafod is a traditional hard cheese, handmade by the Holden family from the milk given by their 65 Ayrshire cows. Ayrshire milk is rich in butterfat and protein, and is widely regarded as being ideally suited to cheese making. It is this unique combination of creamy organic Ayrshire milk and traditional cheese making techniques that give Hafod its buttery, rich and nutty flavours.\u003c\/p\u003e\n\u003cp\u003ePatrick and Rebecca Holden’s farm can be found, if you are intrepid enough to try, on a remote, West Welsh hillside. As founder and CEO of the Sustainable Food Trust, which counts King Charles as one of its patrons, Patrick works tirelessly to promote the adoption of sustainable food and farming systems which nourish the health of both people and planet.  Meanwhile Rebecca is wedded to the farm and to her dairy cows. \u003c\/p\u003e\n\u003cp\u003eA more dedicated, empathetic and compassionate herdswoman, you will not meet and, as part of their farming system, newborn calves are kept, either with their mother, or a foster cow, for the first three months of their lives. \u003c\/p\u003e\n\u003cp\u003eShe is both leader and friend to her cows and knows each one by name, as well as by their foibles, idiosyncrasies, and strengths. \u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435453116680,"sku":"CCHA059","price":10.64,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435453083912,"sku":"CCHA059","price":21.28,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435453051144,"sku":"CCHA059","price":42.55,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/240305_finecheese_hafod_029.jpg?v=1755856147"},{"product_id":"hand-selected-pitchfork-cheddar","title":"Hand-Selected Pitchfork Somerset Cheddar","description":"\u003cp\u003eCheddar is ubiquitous throughout the world, but precious few have truly earned the name. Pitchfork joins a select band of authentic, Artisan Somerset Cheddars that have been accepted into the Slow Food Presidium, which aims to protect traditional foods that are at risk of extinction. It is a worthy addition. Dense and fudgy in texture, with full savoury flavours reminiscent of beef stock, followed by a lingering finish. \u003c\/p\u003e\n\u003cp\u003eThe birth of a traditionally made, raw milk, clothbound, Somerset Cheddar is an extraordinarily rare event. Brothers Todd and Maugan Trethowan set about achieving this feat when they moved the making of their Gorwydd Caerphilly to Puxton Farm, just seven miles from Cheddar Gorge.\u003c\/p\u003e\n\u003cp\u003eTodd first began making cheese back in 1996 when he returned to Wales to make a raw milk, natural rinded Caerphilly. Maugan later joined him and together they built an enviable reputation for their Gorwydd, picking up many awards and accolades along the way.\u003c\/p\u003e\n\u003cp\u003eIn 2014 they decided to make the move to Somerset. Their choice was driven by finding the best milk that they could, and they were so impressed by the quality of the milk from Puxton Farm, that they decided to move their business and families from Wales to Somerset in pursuit of perfection. The herd at Puxton Farm is a mix of organically reared pedigree Holstein and Jersey cows. It is unusual to find Jersey milk used in a Cheddar. It could be the extra richness of the Jersey milk that sets Pitchfork apart from the other Artisan Somerset Cheddars, contributing to its moist texture, which is quite unlike the more brittle texture of, for example, Montgomery’s Cheddar.\u003c\/p\u003e\n\u003cp\u003eTodd and Maugan’s decision to make Cheddar was a bold one, but it had a pleasing symmetry to it. There is a long tradition of Somerset Cheddar makers producing Caerphilly. Cheddar takes around twelve months to mature, so the Somerset makers looked across the estuary to Wales for inspiration, and began to make the fresh, crumbly Caerphilly that was being made across the water. The younger cheeses were ready to go to market much sooner, so bringing much needed cash flow to the farm. Todd and Maugan have reversed this tradition. They already had a successful business making and selling their well-established Gorwydd Caerphilly. To invest in the time, equipment and storage facilities needed to make a mature Cheddar was no small thing. But finding themselves so close to Cheddar, they simply couldn’t resist, and we are certainly glad that they heeded the call.\u003c\/p\u003e\n\u003cp\u003eThey made their first Cheddars in October 2017 and began to release them a year later in the Autumn of 2018. Imagine their delight, when they were awarded a Gold medal at the 2018 World Cheese Awards and went on to win Best Traditional Cheddar at the 2019 British Cheese Awards.\u003c\/p\u003e\n\u003cp\u003eNamed after the pitchforks that are used to toss the curds in the salt just after milling and before packing into the moulds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e* This is a hand-made, artisan cheese, which may contain naturally occurring blue veins. These are normal and intrinsic to the nature of this type of cheese and add to its character. We think they taste good too!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*A whole Pitchfork Cheddar weighs approximately 24kg. Smaller weights are a cut of a whole cheese.\u003cbr\u003e\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435458621704,"sku":"CCHA232","price":9.5,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435458588936,"sku":"CCHA232","price":19.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435458556168,"sku":"CCHA232","price":38.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/240305_finecheese_pitchfork_015.jpg?v=1755856147"},{"product_id":"hand-selected-keens-extra-mature-cheddar","title":"Hand-Selected Keen’s Extra Mature Cheddar","description":"\u003cp\u003eCheddar has been made by the Keen family at Moorhayes Farm in Wincanton, Somerset, since great aunt Jane made her first cheese in 1899.\u003c\/p\u003e\n\u003cp\u003eBrothers Stephen and George Keen now run the farm and family business, supported by their sons Nick and James. Nick manages the dairy herd and the pastureland, and James Keen is now the fifth-generation cheesemaker.\u003c\/p\u003e\n\u003cp\u003eKeen’s Cheddar is made using milk from their own herd of 250 Friesians and the family have been producing consistently high-quality Cheddar for over a century. One of the secrets of their success has been in keeping the business small and tight knit. They employ just two people from outside the family.\u003c\/p\u003e\n\u003cp\u003eStarting with their own milk, the Keen family use a traditional ‘pint pot’ starter culture, allowing them to make Cheddar with great complexity and depth. The lengthy process of cutting, draining, ‘cheddaring’ and milling the curds is then carried out by hand, before the cheese is pressed. It is then matured on the Keen’s farm for at least 18 months. Cheeses are regularly turned and sampled to ensure that each cheese develops its full potential. Keen’s Cheddar is recognised for its moist texture, tangy bite and full-bodied flavour, with ‘oniony’ notes\u003c\/p\u003e\n\u003cp\u003eWinner of Best Protected Name Cheese at the Artisan Cheese Awards 2021.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*A whole Keen's Extra Mature Cheddar weighs approximately 24kg. Smaller weights are a cut of a whole cheese. \u003c\/em\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435457638664,"sku":"CCHA130","price":8.25,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435457605896,"sku":"CCHA130","price":16.5,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435457573128,"sku":"CCHA130","price":33.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/keenscheddartruckle_b.jpg?v=1755856144"},{"product_id":"hand-selected-kirkhams-lancashire","title":"Kirkham's Lancashire","description":"\u003cp\u003eGraham Kirkham makes his cheese at Goosnargh in Lancashire, and the milk for the cheese comes from the family’s own herd of Friesian cows.The cheese is made over two days, using a third of the curd from each day of cheesemaking. Kirkham's Lancashire is then cloth-bound and rubbed with the traditional butter, which allows the cheese to breathe and develop over a maturation period of two to six months.\u003c\/p\u003e\n\u003cp\u003eThe Kirkhams have been making cheese for three generations; and Graham learned to make cheese from his mother, who now helps her husband to milk the cows.\u003c\/p\u003e\n\u003cp\u003eThe family is the last maker of traditional Lancashire; and the two-day curd method comes from the days when farmers only had a few cows, and it would take two days to get enough curd to fill one cheese mould.\u003c\/p\u003e\n\u003cp\u003eThe flavour of the unpasteurised milk and the buttered muslin rind produces a rich and complex white Lancashire, which melts in the mouth. It also creates the desired ‘buttery crumble’, with a clean and lactic flavour.\u003c\/p\u003e\n\u003cp\u003eKirkham's Lancashire cheese can be used to create a connoisseurs' cheese on toast, because of how the cheese bubbles rather than melts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e* This is a hand-made, artisan cheese, which may contain naturally occurring blue veins. These are normal and intrinsic to the nature of this type of cheese and add to its character. We think they taste good too! \u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*A whole Kirkham's Lancashire weighs approximately 9kg. Smaller weights are a cut of a whole cheese. \u003c\/em\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"275g","offer_id":52435452559624,"sku":"CCHA064","price":9.63,"currency_code":"GBP","in_stock":true},{"title":"550g","offer_id":52435452526856,"sku":"CCHA064","price":19.25,"currency_code":"GBP","in_stock":true},{"title":"1.1kg","offer_id":52435452494088,"sku":"CCHA064","price":38.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/240305_finecheese_mrskirkham_s_013-1_1.jpg?v=1755856146"},{"product_id":"hand-selected-westcombe-cheddar","title":"Hand-Selected Westcombe Cheddar","description":"\u003cp id=\"R7RMXLU\"\u003eA truly artisan cheddar from Somerset with a deep and complex flavour. Cheese has been made at Westcombe since the 1890s and they now remain as one of the last four traditional producers of Somerset Cheddar.\u003c\/p\u003e\n\u003cp\u003eThey have the status of PDO but the Calvers are also a member of the Slow Food Presidia for \"Artisan Somerset Cheddar\".\u003c\/p\u003e\n\u003cp\u003eThe criteria for this is much stricter than that for West Country Farmhouse Cheddar, and includes using raw milk from their own herd, pint starters rather than the more widely used powdered versions, and animal rennet. The cheese must never be made in a block form, and must be cloth-bound before being matured for at least one year.\u003c\/p\u003e\n\u003cp\u003eThe Calver family farm two farms with 400 cows and make Cheddar daily, using methods passed down over many generations. Tom Calver is the most recent generation working in the dairy. Under his guidance the cheese has gone from strength to strength as he has adjusted the recipe and refined the maturing. At the same time his father, Richard, has worked on improving the quality of the cows feed to get a better fat and protein content.\u003c\/p\u003e\n\u003cp\u003eWestcombe Dairy is also the home of ‘Tina the Turner’, the UK’s first Cheddar turning robot. Tina patrols the rows of Cheddar, and flips each cheese over to ensure even maturation. \u003c\/p\u003e\n\u003cp\u003eWHAT MAKES THIS CHEDDAR SPECIAL?\u003c\/p\u003e\n\u003cp\u003eWestcombe Hand-Selected is exactly that. Ruth Raskin, Quality Manager at The Fine Cheese Co. regularly meets with Tom Calver to hand select our Cheddars.\u003c\/p\u003e\n\u003cp\u003eThese will be the very best cheeses from that month’s production. They are set aside for The Fine Cheese Co., and only released for sale when Tom and Ruth judges they are at their peak (any time from 14\/15 months - up to 18 months).\u003c\/p\u003e\n\u003cp\u003eThis is Slow Food with real meaning.\u003c\/p\u003e\n\u003cp\u003e*This is a hand-made, artisan cheese, which may contain naturally occurring blue veins. These are normal and intrinsic to the nature of this type of cheese and add to its character. We think they taste good too!\u003c\/p\u003e\n\u003cp\u003e \u003cem\u003e*A whole Westcombe Cheddar Hand-Selected weighs approximately 24kg. Smaller weights are a cut of a whole cheese.\u003c\/em\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435455901960,"sku":"CCHA116","price":7.43,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435455869192,"sku":"CCHA116","price":14.85,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435455836424,"sku":"CCHA116","price":29.7,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/westcombe-jl_b_with-caption-savoury-and-strong_ttjnczuvucskx40q.jpg?v=1755856144"},{"product_id":"hand-selected-montgomerys-cheddar","title":"Hand-Selected Montgomery's Cheddar","description":"\u003cp\u003eMontgomery's Cheddar cheese ismade with skill and care, aged in cloth and stripped after a long maturing process. It's golden and glorious, with a nutty, complex depth of flavour.\u003c\/p\u003e\n\u003cp\u003eThe Montgomery family has farmed in South Somerset for three generations. Cheese has been made at the farm since before Jamie’s grandfather retired there in 1911.\u003cbr\u003eMontgomery’s Cheddar has a huge reputation which Jamie has built up over the years, by close attention to all the details that lead to a superb Cheddar: from the diet of his 200 Friesian cows to the traditional ‘pint starter’ used to set the curd.\u003c\/p\u003e\n\u003cp\u003eCheeses are made in small batches, seven days a week.\u003c\/p\u003e\n\u003cp\u003eThe ‘pint starters’ are more difficult to handle than the powders that so many cheese-makers use, and they create variations in flavour from day to day, but they do give the cheeses great character and complexity.\u003c\/p\u003e\n\u003cp\u003eAt Montgomery’s, they also use an old, slow peg mill that gives the cheese its characteristic texture. Unlike the very smooth and almost creamy texture of more mass-produced Cheddars, Montgomery’s has a texture that is almost brittle, with small fissures throughout the cheese.\u003c\/p\u003e\n\u003cp\u003eOne of the last three remaining traditional unpasteurised artisan Somerset Cheddars, Montgomery’s is made with skill and care. The cheese is aged in cloth and stripped after long maturing. It is golden and glorious: rich, nutty and sweet, with a full lingering flavour and the slightly crumbly texture that is characteristic of a properly developed, cloth-bound cheese. Matured for around 14 months, Montgomery’s Cheddar is complex, with a real depth of flavour.\u003c\/p\u003e\n\u003cp\u003eWinner of Best Hard Cheese and Supreme Champion Runner Up at the Artisan Cheese Awards 2021.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e* This is a hand-made, artisan cheese, which may contain naturally occurring blue veins. These are normal and intrinsic to the nature of this type of cheese and add to its character. We think they taste good too!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*A whole Montgomery's Cheddar weighs approximately 24kg. Smaller weights are a cut of a whole cheese. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435459145992,"sku":"CCHA070","price":8.25,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435459113224,"sku":"CCHA070","price":16.5,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435459080456,"sku":"CCHA070","price":33.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/montgomery43544_b.jpg?v=1755856149"},{"product_id":"hand-selected-sparkenhoe-red-leicester","title":"Hand-Selected Sparkenhoe Red Leicester","description":"\u003cp\u003eSparkenhoe, made by David and Jo Clarke, is England's only unpasteurised Red Leicester cheese. It's the first to be produced on Sparkenhoe Farm since 1875. The cheese is creamy and mellow, with a slightly flakey texture. The addition of natural annatto gives the cheese its deep orange-red colour.\u003c\/p\u003e\n\u003cp\u003eDavid and Jo Clarke are dairy farmers who run one of the country’s top herds of pedigree Holstein-Friesian cattle. When they decided to revive the tradition of cheese-making on the farm, they discovered that Red Leicester had been made there from1745 until1875. David was initially wary of making the cheese, as Red Leicester cheese had a poor reputation – all that remained at the time was factory-made cheeses that bore little resemblance to the great farmhouse cheeses of the past. In fact, traditional Red Leicester cheese had died out in England in the early 1950s.\u003c\/p\u003e\n\u003cp\u003eIn the end, it was David and Jo’s desire to re-create the original great Red Leicester cheese that overcame their initial worry. So, in 2005, armed with an old recipe and having completed a cheese-making course, the Clarkes set about reviving Red Leicester, using traditional methods and raw milk from their own herd.\u003c\/p\u003e\n\u003cp\u003eThe name Sparkenhoe has historical significance, in that it is an old Leicestershire term meaning ‘gorsey nob’. It is also the name for the ‘hundred area’ in which the farm is situated.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cstrong\u003eThis is a hand-made, artisan cheese, which may contain naturally occurring blue veins. These are normal and intrinsic to the nature of this type of cheese and add to its character. We think they taste good too!\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cstrong\u003e\u003cspan\u003eTypically made with raw milk but may occasionally be made with pasteurised milk\u003c\/span\u003e\u003c\/strong\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003e*A whole Sparkenhoe Red Leicester weighs approximately 10kg. Smaller weights are a cut of a whole cheese. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435453903112,"sku":"CCHA106","price":9.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435453870344,"sku":"CCHA106","price":18.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435453837576,"sku":"CCHA106","price":36.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/20150808_fine_cheese_sparkenhoe_-7576_b__vtzq5b0ydps73pvo.jpg?v=1755856148"},{"product_id":"hello-ewe","title":"Hello Ewe","description":"\u003cp\u003e\"Hello Ewe\" is made by husband and wife team, Tim Homewood and Angela Morris. Tim originally learned to make cheese with Peter Humphries at White Lake Cheese, but decided in 2008 to set up business with his fiancé Angela.\u003cbr\u003eIn order to make a new start, they decided to concentrate on ewes’ milk cheeses rather than the goats’ and cows’ milk cheeses that Tim had made before. Ewe’s milk has the advantage of giving a higher yield when transformed into cheese. Although this was originally perhaps more of a commercial decision, the pair have fallen in love with the delicate and sweet ewes’ milk, and are now delighted to make cheese only from this milk. \u003cbr\u003eTim and Angela use a Halloumi recipe to make this cheese. Once the curd has been set, cut, moulded, pressed and turned, it is then added back to the whey which has already been boiled and skimmed (ricotta is formed as a by product of the skimming). The cheese is scalded in the hot whey until it rises to the surface, letting Tim know that it is ready. \u003cbr\u003eThis Somerset cheese is a truly hand-made product, and is a million miles away from the mass-produced Halloumi that are more readily available.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"160g","offer_id":52254680645896,"sku":"CESF011","price":7.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/hellow-ewe_b__ma6fxarnntzfrnej.jpg?v=1755856151"},{"product_id":"hidcote","title":"Hidcote","description":"\u003cp\u003eBeneath its ivory, wrinkled cloak, Hidcote reveals a lactic core that matures into a silky, runny paste—rich, fatty, and deeply mouthcoating. Its full aroma evokes fresh hay and clean farmyard air, while flavours of cultured cream and warm, sweet nuts unfold with delicate notes of uncooked mushroom.\u003cbr\u003eA new seasonal cheese from David Jowett at King Stone Dairy, it is made only in the spring and summer months, when the ewes are giving milk after spring lambing. \u003cbr\u003eDavid is renowned for washed-rind favourites like Rollright, Yarlington, Bibury and Burford, which took home Supreme Champion at the British and Irish Cheese Awards in March 2025 soon after its creation. \u003cbr\u003eHidcote is his first lactic-style creation, and a what a triumph it is. Made from the milk of ewes grazing the rolling Cotswold hills, the luscious paste ripens into glossy ribbons that flood the palate with buttery richness, while its complex, lingering finish leaves a lasting impression.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"220g","offer_id":52254680744200,"sku":"CESF037","price":10.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/Hidcote_024_1000x1000px.jpg?v=1760971929"},{"product_id":"mini-waterloo","title":"Mini Waterloo","description":"\u003cp\u003e\u003cspan\u003eWaterloo cheese \u003c\/span\u003eis soft, rich and buttery like a hollandaise sauce, but with a lactic finish emanating from its centre.\u003c\/p\u003e  \u003cp\u003eIt is made by Anne and Andy Wigmore in Berkshire and was originally made with Guernsey milk from the Duke of Wellington’s estate. Stratfield Saye has been home to the Dukes of Wellington since it was acquired by the very first Duke after the battle of Waterloo in 1817.\u003c\/p\u003e  \u003cp\u003e\u003cspan\u003eThe milk now comes from a single herd of Guernsey cows near Henley. Anne and Andy wash the curds for this cheese to lower the acidity, which gives it a gentle, sweet flavour.\u003c\/span\u003e\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e\u003cimg alt=\"Luke Maslen  The Fine Cheese Co. Affineur and Quality Manager\" src=\"%7B%7Bmedia%20url=\" wysiwyg=\"\" title=\"Luke Maslen  The Fine Cheese Co. Affineur and Quality Manager\" width=\"160\" style=\"margin-right: 20px; float: left;\"\u003e\u003c\/p\u003e  \u003cp\u003e\u003cimg alt=\"Every piece freshly cut \u0026amp; wrapped \" src=\"%7B%7Bmedia%20url=\" wysiwyg=\"\" title=\"Every piece freshly cut \u0026amp; wrapped \" width=\"400\" style=\"vertical-align: top;\"\u003e\u003c\/p\u003e  \u003cp\u003eWe unashamedly source, care for and sell the best cheese, because that is what we believe in. Every day of dispatch one of our trained cheesemongers cuts every piece fresh, by hand, and wraps it in our waxed paper. We do this because it is most respectful way to treat this precious food.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"180g","offer_id":52254688182536,"sku":"CCSF101","price":9.1,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/finecheese_037_waterloo_blk_background_b_4_cwz52wkshjkep1en_1.jpg?v=1755856174"},{"product_id":"mini-wigmore","title":"Mini Wigmore","description":"\u003cp\u003eWigmore cheese is complex, fruity, rich and unctuous, with a great delicacy of taste and texture. It's the sister cheese to Waterloo. They are both washed curd cheeses, which means that an amount of whey is replaced with water during the make, so leading to a gentle, delicate flavour and a smooth texture. Do not imagine this creates a bland cheese though.\u003c\/p\u003e\n\u003cp\u003eAnne Wigmore began making cheese in the experimental dairy at the National Institute for Research in Dairying (NIRD) in 1984, having worked there previously for a number of years as a microbiologist. Soon afterward, she decided to set up on her own, and, in 1986, Village Maid Dairy was born in a converted building at the end of her garden. Anne’s knowledge of cheese-making is highly technical, but she has a great feel for the cheese too.\u003c\/p\u003e\n\u003cp\u003eGold winner at the 2017 Artisan Cheese Awards.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"180g","offer_id":52254688379144,"sku":"CESF023","price":11.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/84553962-8BFB-493E-8BC2-CEDF5DBDCB6E_1_201_a_ee3b0f2b-cf6c-41ce-ac97-c6194a3c54fb.jpg?v=1772011520"},{"product_id":"ogleshield","title":"Ogleshield","description":"\u003cp\u003eJamie Montgomery has long had a herd of Jersey cows on his farm but found their rich, buttery milk unsuitable for Cheddar making. Instead, a new recipe was developed. The cheese was named Shield after an ancient bronze shield that was unearthed nearby. The area is steeped in history and is reputed to be one of the possible sites for Camelot. The resulting cheese was good but still seemed to lack a little something. Bill Oglethorpe came up with the idea of washing the rind to retain more moisture in the cheese and to develop more meaty, savoury flavours. The resulting cheese has a more supple texture and a fuller, earthier flavour. It also melts beautifully and makes a delicious British alternative to Raclette.\u003c\/p\u003e  \u003cp\u003e\u003cem\u003e*A whole Ogleshield weighs approximately 6kg. Smaller weights are a cut of a whole cheese.\u003c\/em\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"310g","offer_id":52435458425096,"sku":"CCSF074","price":7.44,"currency_code":"GBP","in_stock":true},{"title":"640g","offer_id":52435458359560,"sku":"CCSF074","price":15.36,"currency_code":"GBP","in_stock":true},{"title":"1.275kg","offer_id":52435458392328,"sku":"CCSF074","price":30.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/ogleshield-2020--dsc_0108_b__ja9g14pzbtqhlnse.jpg?v=1755856181"},{"product_id":"quicke-s-goats-milk-clothbound-cheese","title":"Quicke's Goats' Milk Clothbound Cheese","description":"\u003cp\u003e\u003cem\u003e*A whole Quicke’s Goats’ Milk Clothbound Cheese weighs approximately 27kg. Smaller weights are a cut of a whole cheese. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eFor fourteen generations, the Quicke family have been farming in the village of Newton St. Cyres, just North of Exeter. Dedicated cheddar makers, their dairy herd of mixed-breed cows, and 2,700 acres of grasslands and oak woodlands are currently managed by Mary Quicke and her daughter Jane. A play on a classic theme, this cheese is hand-made in the style of traditional Cheddar, but with locally sourced goats’ milk. Clothbound and matured for around six months in the Cheddar store, it develops a well-rounded character quite unlike other goats’ milk cheeses.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435456753928,"sku":"CGHA010","price":12.54,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435456721160,"sku":"CGHA010","price":25.08,"currency_code":"GBP","in_stock":false},{"title":"1kg","offer_id":52435456688392,"sku":"CGHA010","price":50.15,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/cgha010_quicke_s_goats_cheese_cut_1.jpg?v=1755856195"},{"product_id":"ragstone","title":"Ragstone","description":"\u003cp\u003eCharlie Westhead makes a range of cheeses at his dairy in Herefordshire. Ragstone was one of Charlie’s early creations, made at a dairy in Sevenoaks, where he was originally based. Charlie named the cheese after Ragstone Ridge, which ran close by. \u003cbr\u003eThis goats’ cheese is made with a twist on the traditional French Sainte Maure, by adding in a white mould.\u003cbr\u003eThe curd is set overnight, before being hand-ladled into log-shaped moulds. After two to three weeks, the cheese has developed its coat, a creamy texture and a lemony flavour.\u003cbr\u003eRecently, Charlie has adapted the recipe (and his use of ‘starter’ bacteria) to produce a smoother, creamier cheese, that is less acidic and more complex.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"200g","offer_id":52254695751944,"sku":"CGSF005","price":14.45,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/ragstone_jl_14-15_b__bioycq33wtdklsqn.jpg?v=1755856200"},{"product_id":"raedwald","title":"Raedwald","description":"\u003cp\u003eAfter a decade of making their superb Brie-style Baron Bigod, Fen Farm has taken on another giant of French soft cheesemaking.\u003cbr\u003eInspired by Reblochon, they have created this new seasonal cheese which will be made from January until March to take advantage of the surplus of high fat winter milk.\u003cbr\u003eIt is named after the 7th Century Anglo-Saxon King, Rædwald, whose last resting place is thought to be the astonishing burial ship at nearby Sutton Hoo.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"Quarter (Average 250g)","offer_id":52435460161800,"sku":"CCSF007","price":9.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/241029_finecheese_raedwaldsolo_297_b.jpg?v=1755856201"},{"product_id":"sharpham-rustic","title":"Sharpham Rustic","description":"\u003cp\u003eThe Jersey cows that make Sharpham Rustic graze on water meadows in the beautiful Dart valley. First hand-made some 40 years ago in the coachyard of the 18th century Sharpham House, from the milk of Jersey cows brought by train from Essex to a valley overlooking the River Dart. From estuary to estuary.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*A whole Sharpham Rustic weighs approximately 1.6kg. Smaller weights are a cut of a whole cheese. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435458130184,"sku":"CCHA101","price":8.09,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435458097416,"sku":"CCHA101","price":16.18,"currency_code":"GBP","in_stock":true},{"title":"750g","offer_id":52435458064648,"sku":"CCHA101","price":24.26,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/2pe0211405-fcc-sharpham-rustic43531_b.jpg?v=1755856213"},{"product_id":"sinodun-hill","title":"Sinodun Hill","description":"\u003cp\u003e\u003cstrong\u003eWinner of 'Gold' at the World Cheese Awards 2018\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSinodun Hill cheese is sweet, almondy and complex, with a thin, beautifully wrinkly coat that develops natural spots of blues, greys and greens over time. \u003c\/p\u003e\n\u003cp\u003eIt is made by Fraser Norton and Rachel Yarrow, who only decided to become cheese-makers in 2014. Fraser worked in Project Management and Rachel was a teacher, but they felt a yearning for a different way of life. Such momentous changes take time to bring to fruition, but, in February 2016, they were ready to welcome their first goats to the barn that they had rented at Earth Trust Farm, a charity which helps people start up new agricultural businesses through a Farm Step scheme.\u003c\/p\u003e\n\u003cp\u003eFrom the very beginning their standards were high, and their ambition has paid off. They looked to the great goats’ cheeses of France for inspiration, and have chosen a very slow, lactic set recipe, which preserves the flavour of the milk. They toyed with using no rennet at all but were not happy with the results, and have settled instead on using a tiny amount of French thistle rennet coagulant. This makes for a fabulous texture: smooth and rich, mouth-filling, but never cloying or claggy. All in all, a truly lovely cheese!\u003c\/p\u003e\n\u003cp\u003eAt the start of 2025, Fraser and Rachel moved their home, family, dairy and 241 goats to their very own farm in Carmarthenshire, Wales. Once they got their goats settled in it was kidding time, and now their first Welsh cheeses are ready to be released. And they were worth the wait! These bright, fresh, zesty cheeses are light in texture and perfect for Spring.\u003c\/p\u003e","brand":"Norton \u0026 Yarrow","offers":[{"title":"200g","offer_id":52254700306696,"sku":"CGSF027","price":14.45,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/230215_finecheese_sinodunhill_13_b.jpg?v=1755856214"},{"product_id":"smoked-westcombe-cheddar","title":"Smoked Westcombe Cheddar","description":"\u003cp\u003eTom Calver takes cuts of his award-winning Cheddar and smokes them over cherry wood in his fabulous, converted phone box. \u003cbr\u003eSmoking brings a new layer of satisfying woody notes to this tangy cheddar. \u003cbr\u003eThe cheese is most smoky near the nose, but the more complex, classic Cheddar flavours and grassy notes become more evident towards the rind.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"225g","offer_id":52435459408136,"sku":"CCHA134","price":6.44,"currency_code":"GBP","in_stock":true},{"title":"450g","offer_id":52435459375368,"sku":"CCHA134","price":12.87,"currency_code":"GBP","in_stock":true},{"title":"900g","offer_id":52435459440904,"sku":"CCHA134","price":25.74,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/smoked-westcombe-fcc-2021-4_b.jpg?v=1755856216"},{"product_id":"st-cera","title":"St Cera","description":"\u003cp\u003eThe dusky sister of St. Jude. Julie Cheyney places young St. Judes in wooden trays, and washes them with brine to develop their blush pink coats. The paste is smooth and silky, while the flavour is buttery, fruity, complex and lingering. Spoon it directly from the box and savour every morsel.\u003c\/p\u003e  \u003cp\u003e\u003c\/p\u003e  \u003cp\u003eBecause St Cera is washed in its wooden box, and matured in the humid, moist environment of the cheese maturing rooms, it naturally follows that the wooden boxes can become a little damp. For this reason it is possible for various natural moulds to develop on the box. There is no need to be concerned. These moulds are perfectly safe and do not affect the flavour of the cheese at all.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"90g","offer_id":52254701748488,"sku":"CCSF095","price":9.85,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/st-cera-fcc-nov-2020-03_b.jpg?v=1755856222"},{"product_id":"st-helena","title":"St Helena","description":"\u003cp\u003e\u003cem\u003e*A whole St. Helena weighs approximately 1.2kg. Smaller weights are a cut of a whole cheese. \u003c\/em\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"200g","offer_id":52435456426248,"sku":"CCSF141","price":8.94,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":52435456393480,"sku":"CCSF141","price":17.88,"currency_code":"GBP","in_stock":true},{"title":"1.2kg","offer_id":57776499949832,"sku":"CCSF141","price":53.4,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/240305_finecheese_sthelen_013.jpg?v=1755856220"},{"product_id":"st-andrews-farmhouse-cheddar","title":"St Andrews Farmhouse Cheddar","description":"\u003cp\u003eJane and her husband Robert run the family farm in the East Neuk of Fife, where the Stewarts have been farming since the 1930s. Despite farming relatively far north, the cows are able to graze outside from early Spring to late Autumn. The farm is not far from the coast, and the salty air, warm coastal breezes, and heavy clay soil combine to produce lush pastures on which the cows can thrive. During the colder Scottish winters, the cows shelter inside from the chilly winds. \u003c\/p\u003e\n\u003cp\u003eAlthough the family have been farming here for nearly 70 years, cheesemaking began around 10 years ago. Having always loved eating cheese, Jane decided the time had come to learn how to make it. \u003c\/p\u003e\n\u003cp\u003eJane may make her cheese over 400 miles away from the village of Cheddar, but the quality of the milk, the methods that she employs, along with the meticulous care and attention that she gives to her precious cheeses, make it worthy to hold up its head among the original Somerset Cheddars. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e* This is a hand-made, artisan cheese, which may contain naturally occurring blue veins. These are normal and intrinsic to the nature of this type of cheese and add to its character. 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After only one year, the pair were delighted to become Supreme Champion at the British Cheese Awards: a justly deserved accolade but a very rare one in such a young cheese-making business. \u003cbr\u003eJulie and Stacey parted ways, and, in 2012, Julie set up her own dairy in Hampshire where she began to make St. Jude. \u003cbr\u003eJulie is so concerned about the quality of her milk that, when she heard on a Radio 4 programme about the work that Jonny Crickmore was doing at Fen Farm, she had to investigate further. Once Julie had got to know more about the Crickmores, she took the decision to move her business and life from Hampshire to Norfolk, in pursuit of the best milk that she could find. \u003cbr\u003eJulie uses the milk, still warm, from the first cows into the dairy parlour, to be transformed into this delicate, rich, dense and creamy cheese. She believes that cheese should be made slowly and gently, and so every step in the process of producing this lactic set cheese is performed by hand. The cheese is worth the wait: a thin, wrinkled coat, sometimes with a delicate cream line underneath, encases the rich core. The taste is delicate but complex, with a lingering finish.\u003c\/p\u003e\n\u003cp\u003e* This cheese is made with flavour rather than appearance as the paramount consideration. Because the coat is kept deliberately thin, other moulds can appear. The creamy coloured surface is created by geotrichum and the blue, green and grey spots that can often appear are other wild penicillium. They are perfectly safe to eat and do not mar the flavour of the cheese.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"90g","offer_id":52254702764296,"sku":"CCSF014","price":9.55,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/210222_finecheese_stjude_007_1.jpg?v=1755856220"},{"product_id":"stichelton","title":"Stichelton","description":"\u003cp\u003eJoe Schneider revived the tradition of making this famous blue cheese in 2006. Unpasteurised milk, a long slow acidification, and hand ladling make Stichelton a revelation. It is creamy, rich and nutty, with a gentle blue tang.\u003cbr\u003eIn October 2006, Joe Schneider set up to revive the tradition of making unpasteurised Stilton. Unable to call his cheese 'Stilton', he set upon the name Stichelton (the old name for the town of Stilton). Unpasteurised milk, slow acidification and hand-ladling make this cheese a revelation.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*A whole Stichleton weighs approximately 8kg. Smaller weights are a cut of a whole cheese. \u003c\/em\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"300g","offer_id":52435456295176,"sku":"CCBL008","price":13.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":52435456262408,"sku":"CCBL008","price":27.0,"currency_code":"GBP","in_stock":false},{"title":"1.2kg","offer_id":52435456229640,"sku":"CCBL008","price":54.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/titchelton_b__2_gnkvfcn9mdirf1ni.jpg?v=1755856219"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/collections\/British-Cheese-Cat-Banner-DeskTop-M2.jpg?v=1755868702","url":"https:\/\/finecheese.pro\/collections\/british-cheese.oembed","provider":"The Fine Cheese Co.","version":"1.0","type":"link"}