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.
This locally produced cheddar-style cheese is made by Susan Richards at Rodwell Farm Dairy in Baylham, Ipswich. Unpasteurised milk from the farm’s own dairy cows provides its unique nutty flavour and long complex finish. The curds and whey are scalded at high temperatures to create its robust texture and give length to the flavour. Vintage Shipcord is then matured for approximately twelve months, developing acidity and tang as it ages. Read more
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
Ferndale Cheeses’s Norfolk Dapple spends at least twelve hours in a bespoke refrigerator with the smoke of oak wood pellets to become Smoked Dapple. The result is multiple layers of flavour. We love the balance of smokiness, richness, roundness and nuttiness. The ‘dapple’ on this cheese is the beautiful speckling of colours that develop on this clothbound cheese as it matures for between five and eight months. Read more
There are no mountains to be found near Copys Green Farm, Wighton, but this doesn't stop Catherine Temple producing Norfolk's very own Alpine-style cheese. Inspired by the local cheeses she discovered on a European cycling holiday, this semi-hard cheese is handmade to a Gruyere recipe using milk from the farm's own herd of Brown Swiss cows. Matured for six to nine months, Wells Alpine has a sweet, nutty flavour and a pleasant tang. Read more