Cheese

Our comprehensive cheese range is supplied by local cheesemonger Cryer & Stott. We have a wide range of Yorkshire cheeses as well as specialist cheeses from Europe. Here are just a few examples:

Special reserve Wensleydale from the Hawes creamery in Wensleydale. This semi-hard full fat cheese has been produced for nearly a century, using milk from forty three farms all within ten miles of the Hawes Creamery. This Wensleydale has been matured for six months to give that extra bite.

Ribblesdale goats cheese is a modern vegetarian hard cheese created in 1982 by Iain and Christine Hill. This is a hard goat’s cheese, with a mellow, rich flavour, but not as overpowering as some traditional goats cheeses.

Swaledale - set up in 1987 by David and Mandy Reed, The Swaledale Cheese Company continues to produce artisan cheeses using traditional methods in the heart of Swaledale. Mild and smooth with a slight tang our cow’s milk cheese is creamy in colour with a soft moist open texture.

Cheddar Gorge - the only cheddar now made in Cheddar. This award winning cheese is made by hand, using unpasteurised cow’s milk and matured in cloth for 12 months.

Mrs Bells Yorkshire Blue. Judy Bell of Shepherds Purse Creamery developed this excellent cheese, using traditional methods dating back to the 11th Century. This cheese took a gold medal at the British Cheese Awards. A full-fat, soft, blue-veined ewe’s milk cheese with a slightly peppery taste.

Comté Saint Antoine is aged in the former French army barracks of Fort Saint Antoine in Jura, France, and produced by a cooperative of dairy farmers. The raw cows’ milk cheese has a firm, supple texture which melts in the mouth, leaving behind flavors of caramelized onion, hazelnut, butterscotch and chocolate.

Brie de Meaux - Unlike ordinary brie, Brie de Meaux can only be made in a certain area in the Ile-de-France near Paris where it has kept its rural tradition and its hand-crafted production. The big, round, soft cheese has a velvet white mould rind, which changes to a reddish hue during the ripening process. It has a slight bitter taste that if left to unfold, develops into a completely soft, and very aromatic flavour.

If we don’t have the particular cheese you’re after, please ask, we can probably get it for you.