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.
Godminster Vintage Cheddar hails from Bruton, Somerset, where it is made with pasteurised cow’s milk from the farm's own organic dairy herd to a traditional 70-year-old recipe. This firm Cheddar is matured for up to twelve months to produce a full, rounded flavour and an exceptionally smooth, creamy texture. Rich and buttery, it has a long finish without the acidity often associated with vintage Cheddars. Encased in distinctive burgundy wax, Godminster Cheddar is shaped in round truckles – and seasonally as pretty hearts. Read more
Emmental-style Mayfield is recognisable by its 'eyes', naturally occurring oval holes not typically seen in a British cheese. Its sweet nuttiness is also reminiscent of Alpine flavours. Winner of a 'Super Gold' at the World Cheese Awards, Mayfield is matured for six months. In colour and taste it expresses seasonal variation in the milk changing from golden and buttery in winter to lighter and creamier in summer as the cows graze outside. It melts well so can be used in a fondue recipe or for a delicious cauliflower cheese. Read more
Mellow with lingering nutty flavours, Rustler is a ewe's milk version of the goat's cheese Rachel. Brine washed to develop its orangey-brown rind often spotted with bright natural moulds, and an exceptionally smooth texture, Rustler is then matured for three months for hints of caramel to evolve. It is delicious with a slice of quince or medlar fruit cheese. Read more
Spenwood is a hard, pressed cheese made from unpasteurised ewes' milk. Reminiscent of Pecorino, its pale yellow paste has a smooth, dense texture and a sweet, slightly nutty flavour. Spenwood is produced by Anne Wigmore of Village Maid Cheese, based near Spencer Wood in Berkshire, from where this cheese takes its name. Matured for six months, it is perfect for grating over pasta or risotto. Spenwood won Super Gold at the World Cheese Awards 2017. Read more