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The Delicious Magazine Cheese Selection
A tempting selection of cheeses, handpicked for Delicious Magazine, to be enjoyed over the festive season.
Not for export
A carefully curated cheeseboard, created especially for Delicious Magazine, to be enjoyed over the festive period. This selection showcases a range of milks, styles, countries and gives a nod to the Christmas season by including what will taste especially incredible at this time of year.
Brillat-Savarin Affiné - Made in the Bourgogne region of France. A ‘triple cream’ cheese, it is made by adding cream to the cows’ milk to increase the fat content. The texture is soft and the flavour is light and delicate but with a rich creaminess stemming from the additional cream.
Perl Las - Meaning ‘Blue Pearl’ in Welsh, it is a blue cheese made from cows’ milk by Carwyn Adams of Caws Cenarth on his family farm near Cardigan in the heart of West Wales. It has a rounded and creamy flavour with overtones of blue that linger in the mouth.
Shepherd’s Store - New to the artisan cheese world, this washed-rind cheese is made by the Grubb family of Cashel Farmhouse Cheesemakers in Southern Ireland. The cheese has a firm delicately creamy texture with a mix of savoury and gentle sweet notes. The flavour develops from a mild tangy fruitiness when young to a medium yet mellow flavour in mid-maturity, developing spicy characters with prolonged ageing. It is handmade from local Irish Friesland sheep’s milk.
Ticklemore - A goats’ milk cheese made on the Sharpham Estate that overlooks the River Totnes in South Devon. Made by hand using traditional methods, it is matured for at least two months. It has a very rich clean flavour, with fresh creamy lemon notes.
Traditionally red wine or port is drank with a Christmas cheeseboard but there are so many other options. Blue cheese goes very well with a sweet wine, like a Monbazillac. Alternatively, a white Burgundy is a good wine to serve with a selection of cheeses as it has good flavour and body that won't dominate the palate.
Cheese is incredibly versatile, not only can you enjoy these cheeses on a cheese board but if there is some leftover they are superb as a cooking ingredient. They can be used in soups, risottos, pasta bakes and as a finishing touch stirred into a gravy, or sauce, to add a little bit of richness.
Brillat Savarin is a triple cream cheese that was originally made in Normandy in the late 19th century and went by the name ‘Excelsior’ or ‘Délice des gourmets'. Iit was the first cheese of its kind to be enriched with fat in the form...
Shepherd’s Store is made by the Grubb family of Cashel Farmhouse Cheesemakers on Beechmount Farm, Co. Tipperary, Ireland. Famous for their Cashel and Crozier Blue cheeses, this cheese is a more traditional, European style semi-hard...
Perl Las, meaning 'Blue Pearl’ in Welsh, is made by Carwyn Adams of Caws Cenarth near Cardigan in the heart of West Wales. This is a family cheesemakers started by Carwyn's parents, Thelma and Gwynfor, in 1987 in response to milk quotas...
Ticklemore is made on the breath-takingly beautiful Sharpham Estate overlooking the River Dart near Totnes in South Devon. The estate comprises 500 acres of mixed farmland including pasture, vineyards, orchards, woodlands and gardens....