A traditional farmhouse cheese made to an old recipe in County Durham and named after a village in Teesdale. It has a mild flavour with a slight tang and can be enjoyed on its own or eaten as a dessert cheese with fruit cake or apple pie. Learn More

Double Gloucester Cheese - made in Lancashire!

Butlers Goosnargh Gold is a superb Double Gloucester with a smooth texture and rich, buttery taste. The colour of a late autumn sunset, it has a delightful lingering savoury taste with a mellow, nutty bite. Made with cows milk.

Pasteurised and vegetarian.

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With a firm body and traditional flecky texture, Butlers Rothbury Red is an exceptional Red Leicester with a sweet butterscotch flavour and a subtle nutty aftertaste.

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World Class multi award winning Cheddar from the West Country, hand made by James Montgomery.

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Chevington is a semi soft mould ripened cheese made with rich Jersey cows milk which has been revived, as near as possible to the original recipe, by artisan cheesemaker Mark Robertson of Northumberland Cheese Farm, Blagdon.

A cheese that delighted North East palates well over a century ago and then disappeared into obscurity has been revived by one of the region's leading cheesemakers.

Pasteurised and vegetarian.

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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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Named after its creators, the Gray family (the surname is simply reversed!), this is a light and mellow cheese traditionally coated in nettle leaves.

Cows milk. Pasteurised and vegetarian.



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