A Selection of Our Cheeses

St George

St George

a camembert style cheese made with goats milk, it is matured for 2 weeks and has a mild flavour when its young that develops as it ages and runs. It is made in Horam, East Sussex by Nut Knowle farm.

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St Giles

St Giles

an organic cow’s milk cheese with a semi-soft creamy texture. It is made by the High Weald Dairy and is named after the church in the village; it has a rich buttery creamy taste that is similar to a Port Salut.

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Stinking Bishop

Stinking Bishop

a full fat pasteurised cow’s milk cheese that is rind washed in perry which gives it its characteristic flavour and pungent Smell.

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Sussex Blue

Sussex Blue

a smooth and creamy hard cheese with small blue veins giving a mild blue flavour; made in Mayfield by the Alsop and Walker Dairy.

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Sussex Brie

Sussex Brie

a sweet supple full flavoured cheese matured for 60 days by the Alsop and Walker Dairy in Mayfield East Sussex.

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Sussex Cheddar

Sussex Cheddar

formally known as Tremains Organic Cheddar, is made using the organic cows’ milk from the High Weald Dairy’. It is matured for up to 5 months and has a medium to mild strength but crumbly texture.

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Sussex Crumble

Sussex Crumble

A creamy tasting cheese with slight citrus undertones and a hint of nut, in a natural edible rind. Sussex Crumble is a cow’s milk cheese that is matured for 19-20 weeks.

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Taleggio

Taleggio

One of the oldest soft cheeses produced every autumn and winter. It has a relatively mild fruity flavour with a strong smell.

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Tilly Whim

Tilly Whim

named after the Dorset caves this smooth textured semi soft cheese is ripened for 6-10 weeks and is encased in a natural rind. It is made using un-pasteurized milk and has a range of natural flavours.

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Tintern

Tintern

a Welsh cheddar that is blended with chives and Shallots. It has a smooth texture and tangy flavour.

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Tomme De Savoie

Tomme De Savoie

Thomme de Savoie is a semi-soft, pressed cheese with a pliable and firm texture wiht flavours of grass, nuts and rusticity. Expect some tangy, slight citrus and mushroom notes underlined by odours of cave.

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Vacharin

Vacharin

an extra soft cheese made in the Swiss Alps. It has a full flavour with a slightly nutty taste and can only be purchased between October to April due to the unpasteurised alpine milk that is used for this cheese.

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Vacherousse D’Argental

Vacherousse D’Argental

A very smooth, creamy cheese with a clotted cream texture and a lively flavour that is made from fresh cow's milk. The rind is washed in brine and annatto then matured for at least 2 weeks.

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Vignotte

Vignotte

a high fat triple creamed French cheese, it has an intense creamy, light, rich, buttery texture with a slightly lemony taste.

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Village Green

Village Green

a cheddar style goat’s cheese with a sweet nutty flavour that grows with age. It is made in Cheshire and encased in a green wax.

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