Our Cheese

Made by Ann and her son Jake Wigmore at Village Maid Cheese.  They wash the rind of this lovely little cheese in local IPA from Windsor. The result is the same brilliantly buttery waterloo style cheese with an amazing punchy, hoppy flavour.

Made by Ann and her son Jake Wigmore at Village Maid Cheese. Waterloo is an indulgently rich and creamy cheese with a gorgeous natural buttery colour obtained from the carotene in the unpasteurised Guernsey milk use to make it. As good melted in the oven as it is on a cheese board.

David and Jo Clarke revived this British classic in the heart of Leicestershire. Creamy and mellow with a lightly flakey texture. Clothbound and coated in lard with the addition of natural annatto to give the glorious orange colour this cheese is known for.

Made by hand, it takes only 48hrs from start to finish. Raw, it has a softly flakey texture, but when it is cooked this turns into exquisite marshmallowy goodness.

The nettle leaves pressed onto the outside of the cheese inspire naturally occurring moulds which during the maturing process encourage the delicate mushroomy taste and bright white appearance. A crumbly, creamy delight!

Made from whey, the ‘Noble Protein’ of milk that is usually discarded during the cheese making process. Ricotta is classically soft and smooth in texture with a delicate taste that enables its versatility.

Burrata gets its name from the Italian word ‘burro’, Italian for butter, due to its creamy, buttery centre. A truly indulgent cheese that is completely addictive.

Used as a common replacement for Italian hard cheeses as it is both British and vegetarian. Old Winchester is nutty and dry with its characteristic crunch.

Berkswell has been made by the fletchers at Ram Hall since 1989. Similar in style to Pecorino, it takes at least 4 months to mature, the result being a sweet nutty cheese with a definite tang on the finish.

Originally developed in the same style as Roquefort but turned out as something quite different. Its flavour developed with the season ranging from lightly floral to a robust sweetness.

A soft bloomy rinded cheese, wonderfully reminiscent of a French Camembert. Richly savoury with notes of mushroom and a silky, oozingly soft texture.

From the maker of the classic Montgomery’s Cheddar.  Made with Jersey milk in the style of a Raclette, earthy flavour reminiscent of beef broth.  An amazing melter!

The only cloth bound Lancashire in the world. Moist and buttery with an almost fluffy texture made in a traditional 25kg wheel.

From the team at Caws Cenarth Cheese in the heart of Wales, Perl Las is a well balanced blue that seasons the sweetness of the milk its made with.

A farmhouse Wensleydale style cheese with a clean, sharp finish that retains the creamy flavour of the milk.

Made with Jersey milk, Londonshire is a soft and runny cheese held together by a white velvety fluffy coat.

Named after a British convict who was sent to Australia as punishment for his crime. This cheese is beautifully creamy with its hand salted rind giving an incredible savoury flavour.

Mineral and tart with a delicious breakdown beneath the rind. Snowy white, delicate and subtle in flavour and texture.

A luxuriously soft, ash coated goats cheese log. Intense and tangy flavours that can be enjoyed both young and when matured.

From the company that produces 4 award winning cheeses, Spenwood is comparable to Manchego and Pecorino, matured for 9 months to give a sweet lactic flavour.

Inspired by the famous soft cheeses of the Alps. A washed rind oozing cows’ milk cheese wrapped in spruce band with a rich savoury flavour.

Classic Gouda made by Giel Spierling in Cornwall. A cheese of rich complex flavours whilst holding great moisture and providing that beautiful crunch.

The countries only washed rind goats cheese, with a smooth dense texture. Described as ‘sweet, curvy and slightly nutty’ by her creator Pete Humphries.

Not a classically British style of cheese, created by Marcus Fergusson, Renegade Monk is made with local, organic milk, blue cultures are added to transform it into this wild cheese.

As the name suggests, Burwash Rose is washed in English rose water during the first few weeks of the maturing process which builds a full flavoured cheese, with a wonderfully bouncy texture.

A 12 week aged, classic blue from Cropwell Bishop made with methods that haven’t changed since the 17th century. Mouthwatering in its own right, this cheese also pairs perfectly with the likes of port, claret and pears.

A fantastically soft, triple-cream cheese produced by Nettlebed Creamery, Oxfordshire. Serious luxurious, perfect for baking and dipping.

This fresh, creamy goats’ cheese with hints of lemon is a favourite of The Cheese Truck, who have used it in their Goats’ Cheese, Walnut & Honey grilled cheese since they began. Produced by Claire and Chris Moody, in Salisbury.

A deliciously creamy, soft blue cheese from Cropwell Bishop. The perfect choice for both stilton fans, and those who prefer a milder blue.

All the way from County Cork, Ireland, Coolea is similar in style to Dutch Gouda. A hard, Alpine-style, cow’s milk cheese with sweet, rich flavours and notes of hazelnut and caramel.

Northern Ireland’s first raw milk artisanal blue cheese, made by Michael Thomson of Mike’s Fancy Cheeses. Rich and creamy, with a long-lingering finish.

A raw cow’s milk cheese produced by Simon and Tim Jones, Poacher is a cross between a cheddar and a mountain-style cheese. Complex, smooth and densely creamy.

The youngest cheese we have in the restaurant. Curds are produced during the first stage of cheese making, when they’re separated from the whey; and are un-aged, giving them a fresh flavour and a squeaky texture!

Fior di Latte literally means ‘the flower of milk’. Made fresh daily by La Latteria in West London.

Doddington ranges from bright, grassy flavours, through to savoury, brothy and Parmesan-like. This firm, raw cow’s milk cheese is produced by Maggie Maxwell in Northumberland.

Made by Alsop and Walker in East Sussex, this cow’s milk cheese is similar in style to an Emmental. Soft, fruity, sweet and nutty in flavour, with holes throughout.

Produced by the Crickmore’s on Fen Farm Dairy, Suffolk, this raw cow’s milk cheese is the only Brie-de-Meaux style cheese in the UK. Creamy, bloomy, and utterly delicious.