Tier 1: Old Sussex

Made by the team at The Traditional Cheese Company in Stonegate, East Sussesx, Olde Sussex is a naturally rinded cheese which is made to a traditional farmhouse cheddar recipe. It’s open and bouncy texture however, differentiates this cheese from a cheddar, making it a lovely alternative. Olde Sussex has a deep, rich, creamy, yet rather tangy flavor hiding behind it’s wonderful and striking sandstone coloured rind. Beautiful when paired with our lovely woodbridge chutney and some grapes.

The striking appearance of Olde Sussex makes for a wonderful base cheese on any cake.

Tier 2: Oxford Blue

Oxford Blue Cheese was the brainchild of Baron Robert Pouget of the Oxford Cheese Company and was first produced in 1994 with the intention of supplying Oxford University Colleges and the pubs and restaurants of Oxford.

The popularity of Oxford Blue took off quickly and the cheese was stocked not just locally but quickly snapped up by the flagship stores of London and further afield. The Oxford Cheese Companies mission was to find a formula for a cheese which would rival the continental soft blues like Gorgonzola and Roquefort. At the time, this style of English Blue was not readily available on the market.

Oxford Blue is soft with a wonderful creamy texture and a sweetness that compliments well the tang of its blue veins. A superb addition to any occasion and a cheese that’s won more gold medals than the Oxford rowing team!

Tier 3: Délice De Cremier

Délice de Cremiers is a rich and luxurious soft-ripened cheese which is made in the Burgundy region of France using the famous triple cream method of cheese making. The cheese curds are first hand-ladled into moulds before cream and creme fraiche are added before being ripened in cellars for at least three weeks, and a further two weeks in the wooden box.

Délice des Crémiers translates to ‘delight of the cheese-maker’ – and it certainly lives up to its name! Under the thin white rind the interior is rich and creamy with a cakey, whipped texture. Beautiful when paired with Champagne and a decadent addition to any wedding cheese board.

Tier 4: Mini Cornish Yarg

Next we have a gorgeous little mini version of Cornish Yarg. The original cheesemakers were Alan and Jenny Gray (The name Yarg is actually Gray backwards), and this was one of the first new speciality cheeses to hit the british market around 1980. The original recipe is based on an ancient Caerphilly, which they bought with them from their home in Wales, and combining a nod to cheddar. Instead of allowing a rind to form on the outside the cheese is covered in nettles that are found in the wilds of the local cornish countryside.

The nettles impart a lovely citrusy tang to the cheese, which mellows after maturing and the aroma is gentle and subtle.

Tier 5: Dorset White

As the name suggests, Dorset White is a soft white mould-ripened cheese, moulded in a log shape. Made by the great team at Chalke Valley Cheeses in our native Dorset the thick sculpting of the log allows for a creamier, stronger paste just under the rind when ripe, while at the same time preserving a slightly firmer and tangier centre.

As with their other cheese Cranborne, Dorset White matures into its ‘favourite old cardigan’ rind, darker with patches of other colours. This brings an intensity and depth of flavour to accompany the beautiful softness just under the rind. Dorset white is perfect when paired with crisp dry white wines such as Sancerre and Pouilly Fume.