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. This cylindrical artisan cheese is firm pressed, wrapped in cloth and matured for 12 months in the Reade’s cellar. It’s unique in character (often compared to a fine malt) with a pale color and tangy, spicy, malted barley flavors. Though the texture is slightly grainy and softer than a traditional English Cheddar, the flavor is quite deep and powerful. And when it reaches a rich maturity, the cheese often develops rich blue veins – a delicious natural perk.

Snowdonia Black Bomber
Snowdonia, Wales

A small but powerful waxed cheddar made by the Snowdonia Cheese Company, a co-operative of local dairy farmers who wanted to have a better price for their milk than the supermarkerts were offering

35% fat Pasteurised cows milk

Sorry, out of stock.

Quicke's PDO Cheddar
Newton St Cyres, Devon, UK

A great all roundtraditional Cheddar cheese made from pasteurised milk within the "Protected Designation of Origin" of West Country Farmhouse Cheddar. Not as strong as Poacher or Isle of Mull

12 - 14 months old, tangy and made with pasteurised milk

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.

Coolea Extra Mature
Macroom, Co Cork, Ireland

Made by Dick and Helene Willems in the hills of County Cork, Coolea is often described as an Irish version of Gouda. However, grazing pastures full of wild Irish herbs give this raw cow’s milk cheese a much richer, fruitier flavour. Mature Coolea, aged for over six months, is more piquant, but maintains a fresh, tangy aftertaste.

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.

30% fat Pasteurised cows milk

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.

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.

Sorry, out of stock. More coming soon

Sandhams Crumbly Lancashire
Barton, Lancashire, England

For the first time in Switzerland, a "proper" crumbly Lancashire cheese. Sandhams have been making local cheeses in their small dairy near Preston since 1929. Crumbly is a young and fresh tasting lactic cheese, similar in some ways to a young feta.

If you are from the North West of England, this is what you will be missing!

Because of the structure of this cheese, we cannot cut small 150 gr pieces.