After the excitement of Christmas, Team Slate is taking a short break.
Both stores and our online shop will be closed from 19th to 31st January inclusive. We will be open again on Saturday 1st February with our fridges bursting with heart-shaped cheese to treat your Valentine!
Here at Slate, the arrival of a new batch of cheese in its seasonal prime always causes a flurry of excitement, as does our first taste of new up-and-coming cheeses. We love to celebrate awards or recognition for our favourite producers too. Right now, we can’t get enough of…
The arrival of Vacherin let’s you know Christmas is coming! It's fantastic straight from its wooden box or baked for a mini fondue.
Each autumn the arrival of seasonal Vacherin Mont D’or is always a special day. This sumptuous cheese is made only between 15th August and 15th March each year when the milk produced by cows grazing the Jura mountain pastures in France is too fatty to make Comté. Instead, the cheesemakers produce rich and meltingly soft Vacherin Mont D'Or. This luxurious washed rind cheese is pungent and creamy with sweet, grassy notes and resin flavours imparted from its spruce bark casing. Read more
This superb Alpine cheese is truly indulgent, and sits perfectly alongside charcuterie for a melting cheese feast!
Raclette de Savoie is the quintessential raclette cheese. Smooth and creamy, it melts evenly without burning for a perfect après ski experience. Traditionally, Raclette was melted in front of an open fire before being scraped over boiled potatoes, pickles and charcuterie. Today, table top raclette grills are more commonly used but the ingredients of an authentic raclette dinner are still the same. Raclette de Savoie can be bought on its own or, for an easy Alpine dinner party, our raclette meal deal contains a selection of alpine charcuterie and a jar of crunchy Slate Pickles too.
Raclette grills are available to hire from either of our Suffolk shops. Read more
St Cera is the most pungent of our local cheeses, the flavours are truly intense.
St Cera is a delectable scoopable version of St Jude with a stronger flavour. Both cheeses start the same way at White Wood Dairy at Fen Farm in Bungay, Suffolk. Here, Julie Cheyney handmakes her cheeses using the rich unpasteurised milk from the farm’s Montbéliarde cows. It is their different maturation processes which create the differences between the cheeses. As it ages, St Cera is washed regularly in a brine solution while St Jude develops a white mould ripened rind. Brine washing gives St Cera its orange/pink colouring and distinctive taste. It is a deliciously meaty cheese with flavours reminiscent of bacon. Read more
This iconic Swiss Alpine cheese ticks all the boxes for flavour and texture. Perfect for an indulgent cheese sauce!
Le Gruyère has been produced in the Jura region of Switzerland since the 12th century. Today, this authentic AOP regulated Le Gruyère Reserve is still made to the same traditional recipe — and no fondue is complete without it! Le Gruyère Reserve is matured for longer than standard varieties to develop greater depth of flavour. Made from rich unpasteurised cow’s milk, it is floral, fruity, nutty and sharp with a dark rind and slightly grainy paste. Read more
Slate’s shops can be found in the beautiful Suffolk coastal towns of Aldeburgh and Southwold. We love to meet fellow cheese fans and offer tastings from our walls of cheese. We can help you create the ultimate cheeseboard with perfectly paired crackers, chutneys and preserves. Make sure you try our delicious locally baked bread, charcuterie, pasta, freshly prepared salads, soups and picnic provisions!