Who can resist a light, crumbly farmhouse cheese? Our selection showcases some of the very best crumblies in all their delicate glory. Artisan cheesemakers typically mature their British territorials and crumbly cheeses for just a few months for a young, fresh flavour. We love the butter and citrus notes in these cheeses, as well as their clean lactic tangs. Of course, we’re very partial to mature crumbly cheeses too. These deliver a more intense flavour, deeper complexity and stronger tang, making them ideal for seasonal cheeseboards.
All crumbly cheeses are delicious with sweet accompaniments, such as chilli jam, fruit—or, as is traditional in Lancashire and Yorkshire, a slice of rich, dark fruit cake.
With its distinctive yellow wax coating, Norfolk Mardler is one of the most eye-catching in our wall of cheese. Inside, its paste is bright white and firm with a delicious creamy taste and subtle hint of goatiness. Sam Steggles began making cheese in 2009 after buying ten milking goats while on holiday in Cumbria. Fielding Cottage, his business, now has a purpose built cheeseroom and around 800 Saanen, Toggenberg and Alpine goats. 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
Suffolk Gold is a light crumbly farmhouse cheese with a beautiful golden colour. Katharine and Jason Salisbury, the founders of Suffolk Farmhouse Cheeses, installed a dairy on their farm near Needham Market in 2009, where Katharine handmakes their cheeses from the pasteurised milk of their robotically milked Guernsey and Jersey herd. Suffolk Gold’s colour is a delightful peculiarity of Guernsey milk. The flavour is creamy and buttery with a light tang. Read more