Collection: For the Discerning Vegetarian

Three styles of Cheddar cheese: traditional, smoked and goats' milk Cheddars combined plus hearty companions. Gift wrap available.

A great present for a cheese-loving cook.

Rich and aromatic. Melt-in-the-mouth texture. Inspired by Persian Fetta (softer, creamier and more buttery than the Greek), Graceburn is steeped in vivid yellow, coldpressed, British rapeseed oil, infused with thyme, garlic, bay and pepper.

Rounded and smooth, rich and buttery, with a refreshing acidity. Made in a micro-dairy in the town of Wensley, this is England’s only raw milk Wensleydale that is actually made in Wensleydale.

Creamy, and slightly crumbly in the core. The recipe was discovered in an attic by cheesemaker Alan Gray. Spell his surname backwards to see how the cheese got its unusual name. Local, hand-picked nettles provide its beautiful, lace-like appearance.

Moist, fresh, clean and gently garlicy. Made to the same recipe as the original but wrapped in handpicked wild garlic leaves foraged from Cornish woodlands in Spring. Over time, the aromatic leaves influence the young curds, allowing the delicious garlic flavours to permeate the cheese.

A thin and wrinkled rind, an earthy fragrance, and a vegetal flavour. Described by Raymond Blanc as “the best Camembert in the world”, but the quality of the cheese will convince any Frenchman that it was made on his terroir.

Rich and velvety smooth. Sweet, with mineral tones and winey spice. Made under the watchful eye of Billy Kevan, only the fourth Head Cheesemaker of the dairy since 1920, and a watchword for consistency. Colston Bassett Stilton is the only remaining exclusively hand-ladled Stilton.

Full-flavoured, with a hint of sweetness. A sweet and tangy Cheddar cheese with a particularly creamy texture and an occasional crystal caused by long maturing.

Full-flavoured, a hint of sweetness, and a subtle smokiness. A mature, West Country Farmhouse Cheddar, with a delicately smoky flavour and tangy bite. Cold-smoked over real oak chips to give a natural flavour with no harsh notes.

Moist and nutty. A mellow and slightly sweet Cheddar, hand-made from goats’ milk in Dorset, and matured for around six months.

Smooth, milky and delicate. This is a washed curd cheese, which means that a proportion of whey is substituted with water during the make. This enhances the smoothness of the texture and the gentle delicacy of the flavour.

Glossy, yielding paste. Gently sweet and buttery. Originally made with Guernsey milk from the nearby Duke of Wellington’s estate, home to the family since it was acquired by the first Duke, a few years after the battle of Waterloo in 1817.

Awarded 'Best Soft White Cheese', 'Best Export Cheese' and 'Reserve Champion' at The British Cheese Awards 2025. A firm and silky texture and a fresh citrus flavour when young; and a denser, creamier and deeper flavour as it matures. Kevin and Alison Blunt’s goats feed on a diet of pasture and hay all year round, never silage. This natural diet results in high quality milk and a sublime and complex cheese.

Ivory in colour, mousse-like in texture, and a fresh citrus flavour that develops notes of almonds as it ages. Judged the eleventh best cheese in the world at the 2022 World Cheese Awards, and recipient of the Ann-Marie Dyas Award, sponsored by The Fine Cheese Co., for the World’s Best Artisan Cheese. Winner of Best Goat Cheese at the 2026 Artisan Cheese Awards.