Our carefully chosen selection of hard cheeses offers deep, complex flavours and exceptional long finishes. Artisan cheesemakers treasure traditional methods and recipes. They age their Cheddars and hard cheeses with time-honoured techniques for many months — and, in some cases, years. This allows each cheese’s unique texture, flavours, and aromas to develop. Our mouthwatering range includes rich, bold, and tangy cheeses with notes of nuttiness, earthiness, caramel, and grass.
No cheeseboard is complete without at least one variety of hard cheese — especially one with big, bold flavours. Pair our hard cheeses with thick, dark chutneys or crunchy apple slices for a mouthwatering end to your meal.
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
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
From the mountains of Switzerland, Red Wine Farmer is a powerful cheese with a long finish. Whilst maturing for eight months, this cheese is intermittently washed in local red wine. This washing process colours the rind but is not done frequently enough to make it sticky or 'stinky' like other washed rind cheeses. The red wine imparts a pungent punch to this sweet and creamy cheese. Read more