Cropwell Bishop Blue Stilton
Cropwell Bishop, Nottinghamshire, England

Stilton is still made exclusively in the counties of Leicestershire, Nottinghamshire and Derbyshire. (although never in the village of Stilton - watch out for our forthcoming "What is Stilton" article!)

Cropwell Bishop dairy is in the village of the smae name just South East of Nottingham and this is our favourite, and our "house" Stilton. Don't forget to try their Shropshire Blue which is our best selling cheese

45% fat Pasteurised cows milk

Shropshire Blue
Cropwell Bishop, Nottinghamshire, England

Shropshire Blue is actually quite a modern cheese and was first made in Scotland (for some reason) about 30 years ago before being made in Shropshire where it earned its name. A couple of Stilton Dairies now make it as the process is similar to that of Stilton.

The colour comes from Annato, a natural plant that has traditionally been used to colour English cheeses for over 100 years. The cheese is richer, milder and slightly creamier than Stilton. This is our best selling cheese!

Isle of Mull Cheddar
Isle of Mull, Sotland

This hard unpasteurised cow’s milk cheese is made by the Reade family on the island’s only dairy farm. Made in the traditional cheddar 24 Kg size with milk from their own cows. The cows are fed a higher barley diet resulting in a paler colour cheddar. In fact, the barley grown by the Reeds is first used to make the mash at the local Tobermory distillery before returning to the farm to feed the cows.

It is no surprise that this cheese partners a single malt perfectly! Watch out for their 200 and 400 gr mini waxed cheeses at our events and markets in April.

Rachel Goat
Somerset, England

Our best selling goats cheese made by Peter Humphries (known in the trade as "Pete the Cheese") at White Lake Cheeses. This has a very delicate goat aroma and is sweet and very smooth.

A goats cheese maker from Toggenburg here in Switzerland actually admited to me that thisis the best goats cheese she has ever tasted. High praise indeed!

Out of stock. Mor coming soon.

Wedmore Smoked
Westcombe, Somerset, UK

Made by the Westcombe cheddar farm, this is a sweet Somerset Caerphilly with a thin layer of chives added to the centre. The whole cheese is then oak smoked. The smoke flavour is gentle and is "cut" by the fresh herby flavour of the chives.

Exmoor Blue PDO
Willett (nr Taunton), Somerset, England

The first time in Switzerland, this "Protected Designation of Origin" cheese is small (1500 gr) and made with raw (unpasteurised) Jersey cows milk. The colour is a rich buttery yellow with gentle blue veins that give a slightly citrusy and herby tang to the cheese.

Interestingly, this blue cheese is quite sharp and refreshing.

Goldilocks
Bruton, Somerset, England

A soft Brie style cheese from Somerset made from Organic Jersey milk which gives it its distinctive golden colour - and name of course!

The farmer who first made this cheese retired recently and to save the cheese from dying his neighbours at Godminster farm bought the dairy. We only have about 20 of these this month and would value your feedback!

Out of stock. Mor coming soon.

Duddleswell BIO
Haywards Heath, West Sussex

My personal favourite cheese and one of our best sellers. Made from Organic sheeps milk at the High Weald not far from brighton on the south coast of England. They describe this cheese as a "Dales" style, it is firm but not hard, sweet, grassy and slightly peppery. This cheese works very well with our Apple & lavander Jelly

Sparkenhoe Red Leicester
Upton, Leicestershire, England

Made by our friends David & Jo Clarke on Sparkenhoe farm next to Bosworth battlefield. The only authentic farm made raw milk Red Leicester and one of our best sellers. If you've only ever had supermarket versions, you're in for a treat!

Watch out for the Sparkenhoe Vintage at our market stall and at jelmoli in Zurich. matured for 12 months longer, it is very spicy!

Godminster BIO Cheddar
Bruton, Somerset, UK

An Organic (BIO) cheddar that is wrapped in wax - keeping the moisture in and allowing for fresh, bright sharp cheddar flavours. One of our most popular cheeses and one that our American customers say is closest to an American "sharp" cheddar. Made just down the road from Cheddar village.

Gorwydd Caerphilly
Wales, UK

Caerphilly is a traditional Welsh cheese that all but died after WW2. It was then made almost exclusively by Cheddar factories as a way of improving thier cash flow as it matures quicker than Cheddar. It is this factory made Caerphilly that most people are familiar with.

Our Gorwydd Caerphilly is hand made by the Trethowans at Gorwydd, the family farm, just outside the village of Llanddewi Brefi, in Ceredigion, West Wales. The taste is bright, earthy, and quite lemony. The heart of the cheese is crumbly and slightly acidic whilst slowly maturing it becomes creamier around the edges.

Out of stock. Mor coming soon.

Appleby's Red Cheshire
Hawkstone, Shropshire, England

The oldest recorded style of British cheese, with documents going back over 1000 years. It is believed that the Romans brought this style of cheese to Britain from Italy.

The colour comes from the shell of the Annato spice, but rather than adding the colour to the milk (as in Red Leicester), the cloth wrapping is soaked in the natural plant die before wrapping the cheese. When you cut into the cheese the evidence of this can be seen as the rind is a deep orange, whereas the "flesh" of the cheese is a delicate apricote colour.

The cheese is firm, dry and crumbly but has a surprisingly sharp and creamy flavour. One of my favouritess. 42% fat Un-Pasteurised cows milk

Lincolnshire Poacher Vintage
Alford, Lincolnshire, England

A modern British cheese. losely based on cheddar but with less acidity. Being sweeter it is nearer to a Swiss cheese (no wonder it is one of our best sellers with our Swiss customers). This is the 2 year matured version, strong and nutty and one of my personal favourites.

This month we also have the older version "Double Barrel" and a smoked Poacher, gold medal winner for the best flavoured cheese at the British Cheese Festival 2009.

King Richard III
Bedale, North Yorkshire, England

The only "proper" Wensleydale that I have so far found and this is a winner! Made by Suzanne Stirk to an original pre WWII recipe, it is lighter, fresher and creamier than what you can find in most supermarkets. It is also a vast improvement on even the Neals Yard Wensleydale that we used to stock.

Cropwell Bishop Organic/BIO Blue Stilton
Cropwell Bishop, Nottinghamshire, England

The same recipe as their standardStilton but made with milk from one certified local Organic farm. This is the only Organic / BIO Stilton cheese available in Switzerland (and one of only 2 that are actually made.

The difference is not just in name as this cheese has a more "farmy"or "Earthy" flavour.

45% fat Pasteurised cows milk