The Cheese Shop

Scotland | Unpasteurised Cow's Milk | Clothbound Traditional Farmhouse, 12-18 Months Aged

Rich, savoury, sharp with citrus tang and earthy peat notes. Pale ivory colour with occasional blue veining. Firm, compact texture - distinctly Hebridean.

Sparkenhoe Red Leicester | Leicestershire, England | Unpasteurised Cow's Milk | Traditional Clothbound, 8-14 Months Aged

Nutty, caramel notes, slight citrus finish. Crumbly texture that snaps like a carrot. Mellow yet complex.

West Wales | Organic Unpasteurised Cow's Milk | Clothbound Cheddar, 10-14 Months Aged

Unpasteurised, clothbound, organic. Buttery, rich texture with characteristic tang. Earth, grass, pine notes - occasionally slight blue veining (natural, delicious).

Jura Mountains, France | Unpasteurised Cow's Milk | PDO Alpine, 18-24+ Months Aged

Le Grand Couronne: 18-24+ month selection. Rich, concentrated nutty texture. Elegant caramel sweetness. Kaleidoscope of lingering flavours.

Somerset, England | Unpasteurised Cow's Milk | Traditional Clothbound, 12-18 Months Aged

12-18 months clothbound maturation. Rich, meaty, robust with sweet caramelized fruity notes. Dense, savory, nutty. Long balanced finish.

Shropshire, England | Unpasteurised Cow's Milk | Traditional Clothbound, 4 Months Aged

Last raw milk, clothbound Cheshire in Britain. Salty Cheshire marshland pastures create mineral complexity. Crumbly, moist, buttery-rich with juicy acidity. Lemony-fresh tang.

Nottinghamshire, England | Pasteurised Cow's Milk | Traditional Hand-Ladled Blue, 9-12 Weeks Aged

Creamy, mellow, sophisticated - not harsh. Smooth texture, gentle blue character, long finish. 9-12 week maturation creates complexity without aggression.

Tasmania, Australia | Pasteurised Cow's Milk | Traditional Clothbound, 12+ Months Aged

Australia's Oldest Artisan Cheese. Clothbound truckles aged minimum 12 months in cave-like maturation rooms. Stirred curd method creates distinctive crumbly texture with crystalline crunch. Summer grass, herbs, honey aromas.

Lazio, Italy | Raw Sheep's Milk | Black Pepper Studded Pecorino, 6-12 Months Aged

Black peppercorns incorporated throughout the paste - instant Cacio e Pepe. Softer salinity than Romano. Pronounced vegetal scents from mountain pastures. Compact, crumbly, straw-coloured with visible pepper.

Lazio, Italy | Raw Sheep's Milk | Red Chilli Studded Pecorino, 6-12 Months Aged

Red chilli flakes stud compact sheep's milk paste creating visual drama alongside genuine warmth. Not aggressive heat - fruity complexity of Italian chillies complementing sweet, nutty mountain milk character.

Loire Valley, France | Pasteurised Goat's Milk | Espelette-Coated Chèvre, 3-4 Weeks Aged

Classic Loire goat cheese: bright white interior, lactic tanginess, capric acid brightness. Visible Espelette pepper coating providing gentle fruity warmth (4,000 Scoville units), not aggressive heat.

Available From 10 December

England | Pasteurised Cow's Milk | Traditional West Country Cheddar, 14+ Months Aged

200 g
400 g
2 kg

Sweet and tangy with exceptional creaminess. Those occasional crunchy calcium crystals tell you this cheddar earned its flavour through patient ageing, not shortcuts.

Available From 10 December

Pasteurised Cow's Milk | British Camembert-Style, 4-6 Weeks Aged

Mushroomy, earthy, nutty, with sweet undertones. More complex than most French Camembert because British milk creates different flavour profiles.

Available From 10 December

Pasteurised Goat's Milk | French Lactic-Style, 3-4 Weeks Aged

Fresh and citrusy when young (3 weeks), minerally and complex as it ages. Gentle acidity, subtle goat flavour, wrinkled geotrichum rind.

Available From 10 December

Cornwall, England | Pasteurised Cow's Milk | Wild Garlic-Wrapped Semi-Hard, 4-8 Weeks Aged

Semi-hard, creamy paste with subtle oniony notes - nothing overpowering. Slight garlic permeates through the edible rind during 4-8 week maturation.

Available From 10 December

Gloucestershire, England | Pasteurised Cow's Milk | Perry-Washed Soft, 6-8 Weeks Aged

500 g

Orange-to-grey rind, infamous smell, surprisingly delicate sweet flavour beneath. Think Époisses but British. Wallace & Gromit made it famous worldwide.

Available From 10 December

Gloucestershire, England | Organic Pasteurised Cow's Milk | Cider-Washed Soft, 6-8 Weeks Aged

Silky smooth, yielding centre. Sticky cider-washed rind. Flavours of green apple skin, oak smoke, spice, warm milk, hay. Complex, sophisticated, distinctly British.

Available From 10 December

Suffolk, England | Pasteurised Cow's Milk | Brie-de-Meaux Style, 6-8 Weeks Aged

Mushroomy, nutty rind. Smooth, silky golden breakdown oozing over delicate, citrusy centre. Earthy, farmyard, mushroom flavours with occasional truffle notes.

Tasmania.

Bruny Island Cheese Co.'s C2 is a raw milk, cooked curd cheese, inspired by traditional French mountain cheeses. Made from the unpasteurised milk of their own herd, it matures for at least six months, developing a firm, creamy texture with complex nutty, sweet, and savoury notes.

The Old Witch (Die Alte Hexe) is a 100% raw cow’s milk cheese and the older sister of Red Witch. Though both cheeses start out the same, after ageing 4 months, those wheels with the most potential are separated onto a different shelf and aged an additional 4 months, becoming Old Witch. Despite its long ageing of 8 months, it retains an almost magical creaminess and mild, nutty flavour.

Milk: Cow
Origin: Champagne, France
Style: Washed-rind

Serve at room temperature (and of course with Champagne!!) for bacon fat richness melts across the palate, followed by wild mushroom earthiness and hints of fermented stone fruit.

Long Paddock, Castlemaine, Victoria | Organic Pasteurised Cow's Milk | Clothbound Cheddar, 10-12 Months Aged

Dense yet crumbly texture. Deeply savoury with grassy, buttery flavours. Clean acid line. Earthy undertones with satisfying umami length. Named after local geology, made with European mastery.

Long Paddock, Castlemaine, Victoria | Organic Pasteurised Cow's Milk | Tomme-Style Semi-Hard, 6-8 Months Aged

Creamy, sweet, nutty with earthy tones. Becomes more pungent and brothy-umami with age. Excellent melting cheese for raclette, fondue, gratins.

Long Paddock, Castlemaine, Victoria | Organic Pasteurised Cow's Milk | Spruce Bark-Wrapped Washed-Rind, 4-6 Weeks Aged

Mild grassy flavour when young. Develops earthier, distinctive mushroom (almost meaty) characters as it ages. Complex aromas: buttery, forest floor, grass, hay, darker funky notes.