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.
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
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
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
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
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