A Churchmouse Cheeses firm favourite!

Deliciously spicy blue cheese with an orange hue from Butlers Farmhouse Cheeses. The family own the nearby Blacksticks Restaurant after which the cheese is named.

Named BEST BLUE CHEESE IN THE WORLD at the Nantwich International Cheese Show.

Cows milk, pasteurised and vegetarian.

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Made by Sean Wilson, better known to millions as Martin Platt of Coronation Street fame.

Sean's first blue cheese is the fantastically named Smelly Apeth, a good-natured Blue Lancashire cheese with a very smooth, creamy texture and a mellow, gentle bite.

We also stock Sean's other cheeses, Muldoon's Picnic and How's Yer Father.

 



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Blue Monday is an unusual blue cheese created by Juliet Harbutt (cheese expert) and Alex James (ex-Blur bassist). Juliet and Alex formed the Evenlode Partnership which is based the in Cotswolds. However, the cheese is produced in Tain, which is about an hour north of Inverness, by Ruaraidh Stone of the Highland Fine Cheese Co.

Named after the New Order hit, Blue Monday, the cheese is made from cow's milk, using vegetarian rennet. It is produced in 650g squares and has a steely, yet sweet flavour. It is milder than most blue cheeses and has a very creamy texture. It is ivory coloured, with purple-blue streaks.

Pasteurised cow’s milk, suitable for vegetarians.



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Blue Stilton has been called "The King of English Cheeses" and, when you get an example such as this, it's not hard to see why!

Matured to perfection in our own cellars, this Colston Bassett Blue Stilton has a soft, buttery texture with blue/green veins radiating from centre to crust.

Beware of a Blue Stilton which is white and chalky or yellow and oily - one is too young, the other too old. We believe a King should be treated with respect!

Our Stilton is pasteurised and vegetarian. Cows milk.

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Delightful blue goat milk cheese made by The Ribblesdale Cheese Company, in Hawes, Wensleydale, North Yorkshire. Semi-hard with a creamy, tangy hint of goat! Learn More

An Irish farmhouse blue-veined cheese, made in Tipperary and named after the Rock of Cashel. Made with the milk from the farm's herd of Friesians with non-GM vegetarian rennet, the cheese is matured for 8 to 14 weeks to allow the slightly spicy flavour to develop and the texture to soften.



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Strong, powerful blue with a full-on, earthy kick!

Made in Lanarkshire by Humphrey Errington.

One for lovers of strong blues!

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Outstanding mild and creamy blue made by the DewLay Dairy in, unsurprisingly, Garstang! Learn More

Scotland's answer to Roquefort!

Hand made by Humphrey Errington, this is a sharp, tangy sheep's milk blue with a penetrating taste and a deep, satisfying finish!

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