Britain's leading cheesemonger for over 200 years, sourcing and maturing exceptional cheeses.
The Big Cheeses
Three larger sized examples of the best of France and Englands most traditional cheeses
Not for export
A quality selection of the best of France and England's most traditional cheeses. These cheeses have been chosen to complement each other as an effective cheeseboard for a large group of people.
Please note, when Brie de Nangis is not available, this will be substituted for a third of a Brie de Meaux (approx 1kg).
Baby Stilton PDO, min wt 2.3kg (Pasteurised Cows' Milk, Vegetarian) - Stilton cheese has its origins in the early 18th Century when travellers to the Bell Inn in the village of Stilton on the Great North Road found a cheese that was much to their liking. Its fame soon spread and although not made in Stilton it became known by this name. So many people started producing similar cheeses that in 1910 the producers had the foresight to lay down strict controls, including that it may only be produced in the three counties of Leicestershire, Nottinghamshire and Derbyshire. Our creamy mellow Stilton will fill the mouth with flavour but not be overpowering. The pleasant herby tang of the blue veining contrasts nicely with the rich creamy character of the paste.
Cheddar Truckle min wt 1.8kg (Pasteurised Cows' Milk, Vegetarian) - Handmade in the heart of the stunning Bride Valley in Dorset, our cloth bound Cheddar Truckles are then matured in caves where they pick up a distinctive complexity from the unique environmen, which perfectly complements their fruity flavour.
Whole Brie de Nangis, min wt 1kg (Unpasteurised Cows' Milk, Traditional) - The straw coloured interior has a milky, sweet flavour when young which develops a luscious, mushroom flavour with age.
This cheese is made with vegetarian rennet but due to lard being used to adhere the cloth to the rind, it cannot be classed as a vegetarian product.
In the heart of the stunning Bride Valley in Dorset, Paxton & Whitfield's Cheddar...
Brie de Nangis is slightly stronger than the better known, and bigger, Brie de Meaux and takes its name from Nangis, the town where it was first produced for consumption by the locals. However, its production stopped completely during...
There has always been a degree of uncertainty about the evolution of Stilton Cheese, but thanks to extensive research we now have a clearer knowledge of the origins and how Stilton Cheese evolved. 19th and 20th Century texts suggested...