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
Picos de Europa, also known as Queso de Valdeon, is a semi-soft blue-veined cheese with PGI (Protected Geographical Indication) status from the province of Leon in northern Spain. This unique cheese, made from a blend of pasteurised cow’s and goat’s milk, is wrapped in maple and chestnut leaves after being matured for around six weeks. Similar in strength and saltiness to French Roquefort, we love its caramelised aroma and intense piquant flavour. Read more
Ticklemore is a semi-hard goat’s cheese that is bright white in colour with a distinctive flying saucer shape. The texture is crumbly but firm with little holes. The flavour is grassy and milky with mushroom notes. Ticklemore is handmade by Debbie Mumford and Mark Sharman on the Sharpham Estate near Totnes in Devon. The milk is sourced from a mixed herd of 60 goats that graze nearby on Dartmoor. Read more
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