Both Slate shops will be closed from Sunday 17th to Friday 28th January 2022 inclusive.
During this time online orders can be placed for delivery on or after Tuesday 1st February.
This Comté Vieux AOP is matured for 18 months, twice as long as standard Comté. Longer maturation gives this nutty cheese additional sweetness and depth of flavour. The texture is firmer too with a studding of crystals that adds a delicate crunch. Made in Franche-Comté in the Jura mountains, our Comté Vieux is made from the raw milk of Montbéliarde cows in accordance with strict AOP regulations. Read more
£9.50
The distinctive salmon-peach colour of Appleby's Cheshire comes from addition of the natural vegetable dye, annatto. Open and crumbly in texture but not overly dry, Appleby's Cheshire is a perfect balance of rich mineral flavours and acidity. It is savoury and herbal with a long finish. Read more
£6.95
With a distinctive look similar to French Morbier, Ashcombe is a new washed-rind cheese from King Stone Dairy in Gloucestershire, best known for their oozing soft cheese Rollright. Rich and milky in flavour, Ashcombe is smooth and supple with a striking horizontal line of wood ash. It is brine washed and aged for four months to develop a bright terracotta rind. Read more
Baron Bigod is an exquisite soft brie-style cheese made in Suffolk at Fen Farm Dairy near Bungay. Jonny and Dulcie Crickmore use the raw rich milk from their Montbéliarde cows to handmake this gold medal winning cheese to a traditional French recipe. The taste is delicate at its centre with yoghurt acidity. Towards its white bloomy rind, which develops over eight weeks of salting and aging, the flavour becomes creamier and richer with aromas of earth and mushroom. Read more
£8.40
Mrs Temple’s handmade Binham Blue is the pride of Norfolk. Handmade at Copys Green Farm in Wighton, Catherine Temple uses milk from the farm’s own herd of Brown Swiss cows. We’ve had the privilege of watching Catherine at work in her dairy adding the spores of Penicillium Roqueforti that make it blue. The result is an award-winning full flavoured and creamy textured cheese with a wonderful bite and a sweet tang. Read more
Our Brie de Meaux AOC is one of only two artisanally made Bries with AOC accreditation. Produced in Raival in the Meuse department, the original home of Brie, this Brie de Meux is made from unpasteurised cow’s milk in strict accordance with AOC regulations. Soft and creamy, the flavour is nutty with a hint of mushroom. As it ages, it develops pungency and even greater depth. Enjoy with a fresh baguette for a true taste of France. Read more
Burt's Blue is described by maker Claire Burt as an 'approachable blue'. Deeply creamy, it's a luxurious semi-soft cheese with delicate blue veining giving subtle tangy notes and a slightly salty finish. It is encased in a beautiful bloomy rind of greenish, grey Penicillin Roqueforti mould. We love Burt's Blue on an oatcake with a slice of crisp apple or pear. It also bakes well in a juicy fig wrapped in Parma Ham and drizzled with honey. Read more
Made by brothers Todd and Maugan Trethowan, Gorwydd Caerphilly is matured for three to four months, longer than typical for Caerphilly to develop a beautiful depth of flavour. Fresh and lactic at the core, Gorwydd Caerphilly becomes earthy and mushroomy under its grey natural rind. In 2014 the brothers relocated their cheese making from Wales to Somerset in search of high quality milk. They are now based at Puxton Farm near Cheddar Gorge where they also make their multi-award winning cheddar-style cheese Pitchfork. Gorwydd Caerphilly pairs well with Viognier and Chardonnay wines. Produced using traditional rennet. Read more
£7.95
Colston Bassett Stilton is handmade in Nottinghamshire, the heart of Stilton country, and has PDO status. Colston Bassett Dairy was established in 1913 and today receives daily milk deliveries from five nearby farms. Fruity and mellow with buttery and earthy flavours, this Stilton has many fans. The paste is a rich cream colour with blue veining spread throughout and the texture is close and smooth. Read more
£7.70
This beautiful, nettle-wrapped cheese is one of our favourites. Created by Alan Gray (‘Yarg’ is his surname spelt backwards) and now made at the award-winning Lynher Dairies in Ponsanooth, Cornish Yarg is creamy under its natural rind and slightly crumbly towards its core. Made from pasteurised cow's milk cheese, the flavour is fresh and lemony with a delicate mushroom taste imparted from the nettles, which are foraged from local hedgerows between May and September. Read more
Dorset Blue Vinny is a multi-award winning English blue cheese, little known outside the West Country. It is made at Woodbridge Farm in north Dorset to 300-year-old recipe, using hand-skimmed milk from the farm's Holstein-Friesian cows. Exceptionally creamy with a mellow blue taste, Dorset Blue Vinny has a flavoursome, edible rind. It tastes delicious on an oatcake with a spoonful of dark and fruity chutney. Read more
A small number of Lincolnshire Poacher cheeses are specially selected for extended maturing. These become known as 'Double Barrel', a perfect choice for those who enjoy big punchy flavours. Double Barrel Poachers are matured between two and three years. Encased in a mottled grey-brown rind with the appearance of granite, this cheese is rich, strong and savoury. Deep pungent flavours are offset by bright and fruity notes. Read more
Weydeland VSOC Gouda is made in the Woerden region of Holland on the banks of the river Oude Rijn. Deep orange in colour with visible salt and protein crystals, this outstanding extra mature Gouda has been aged for an incredible three years (1000 days). The ‘VSOC’ in its name stands for ‘Very Superior Old Cheese!’ Weydeland VSOC Gouda has a delicious nutty caramel flavour and long finish, perfectly complemented by its crystalline crunch. Read more
£8.50
Godminster Vintage Cheddar hails from Bruton, Somerset, where it is made with pasteurised cow’s milk from the farm's own organic dairy herd to a traditional 70-year-old recipe. This firm Cheddar is matured for up to twelve months to produce a full, rounded flavour and an exceptionally smooth, creamy texture. Rich and buttery, it has a long finish without the acidity often associated with vintage Cheddars. Encased in distinctive burgundy wax, Godminster Cheddar is shaped in round truckles – and seasonally as pretty hearts. Read more
£7.95
Visitors to our shops love the magnificent Gorgonzola Dolce wheels, made by Carozzi in Valassina, Lombardy in Italy. Weighing around 10 kg each, our Gorgonzola Dolce is so soft and silky that we simply scoop it out of its rind shell. Its pale ivory paste is sublimely sweet and creamy while its blue veins deliver rich, salty flavours with mushroom notes. One of our mildest blue cheeses, it is aged for between two and three months. Read more
£8.35
Wrapped in muslin and dipped into molten black wax, this handmade cheese from the village of Goosnargh in the heart of Lancashire is deeply creamy after maturing for two years. Just as its name suggests, Lancashire Bomb has a strong, powerful flavour with a touch of acid. It can be sliced open and eaten with a spoon when warmed to room temperature. Enjoy with classic brown pickle and crusty bread. Read more
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
£11.35
From the makers of Lincolnshire Poacher, Lincolnshire Red is an eye-catching semi-firm cheese. It is handmade from the unpasteurised milk of the farm's own Holstein-Friesians to a Red Leicester recipe. Its vibrant orange colour arises from the addition of annatto, a natural vegetable dye. Lincolnshire Red is matured for around six months—twice as long as many other Red Leicester style cheeses. Its texture is supple while its flavour is delicate and buttery with a clean, grassy finish. Read more
£7.45
Kirkham's Lancashire is made by third-generation cheesemaker Graham Kirkham on the family farm near Goosnargh. It is said to be the last farmhouse raw-milk Lancashire in the world. We source it from Neals Yard Dairy, whose cheesemongers regularly visit Graham’s farm to select young cheeses to send to their London maturing rooms for extended aging. Mature Kirkham’s Lancashire is aged here for up to 10 months for a deeper flavour and very satisfying tang. The texture, however, remains as buttery and crumbly as younger Lancashires. Read more
£8.45
Emmental-style Mayfield is recognisable by its 'eyes', naturally occurring oval holes not typically seen in a British cheese. Its sweet nuttiness is also reminiscent of Alpine flavours. Winner of a 'Super Gold' at the World Cheese Awards, Mayfield is matured for six months. In colour and taste it expresses seasonal variation in the milk changing from golden and buttery in winter to lighter and creamier in summer as the cows graze outside. It melts well so can be used in a fondue recipe or for a delicious cauliflower cheese. Read more
£7.65
One of the West Country's best known Cheddars, this golden cheese has been made on the Montgomery family farm near Yeovil in Somerset for three generations. Bound in muslin and aged for up to 18 months, Monty's Cheddar has a unique character full of complex grassy, savoury notes. Its long lasting tang becomes sharper with age. Montgomery's Cheddar makes the perfect cheese centrepiece for a Ploughman's lunch, alongside a meaty pork pie and spoonful of classic dark chutney. Read more
£7.25
Norfolk Dapple is a cheddar-style cheese made by Ferndale Cheeses in Norfolk. Maker Arthur Betts uses unpasteurised cow’s milk from a local herd of pedigree Holstein-Friesians and traditional ‘cheddaring’ methods to create this rich and round cheese with a hint of nuttiness. Its namesake dappling develops on the truckles’ cloths while it matures for between five and eight months. Read more
Norfolk Tawny is a semi-hard cheese with a texture similar to Caerphilly but a taste all of its own. Maker Arthur Betts of Ferndale Cheeses washes this cheese in Stoatwobbler beer from nearby Beeston Brewery. This imparts a subtle ale flavour. It also helps to ripen the cheese and creates a distinctive texture to the rind. Arthur’s award-winning cheese is based on Taleggio from Italy and is made from local unpasteurised milk. Read more
Pliable Ogleshield is the West Country equivalent to Swiss Raclette. This supple cheese melts magnificently for sumptuous Alpine style raclette dinners with potatoes and gherkins – or the perfect cheese toastie! Made from rich Jersey milk by Jamie Montgomery in Somerset (maker of Montgomery's Cheddar), it is washed in brine every three days to develop its springy consistency, pink rind and slightly pungent aroma. The name of this cheese honours the contribution of former Neals Yard Dairy maturer Bill Oglethorpe to its development, and the cheese’s shield shape. Read more
£6.55
© 2024 Slate. All rights reserved. Built by Fork | Powered by Shopify
Registered Address: Slate Cheese Limited, 138 High Street, Aldeburgh, Suffolk, IP15 5AQ. Registered Company Number: 10305457. VAT Registration Number: 249907562. Slate is a trading name of Slate Cheese Limited.
