Bruce Oliver
Our English, Welsh & Scottish Cheeses
Appleby's
Cheshire is our oldest recorded British cheese and one of the finest.
The Appleby family have a history of cheese making spanning several generations.
Today Appleby's of Hawkstone produce one of the only hand-made cloth bound Cheshire Cheeses to be made in the 'old fashioned' way. It is produced using a traditional recipe and milk from the Appleby's own farm. This combination gives the cheese its unique texture and flavour.
We are committed to maintaining a traditional craft.
| Swaledale. The origin of Swaledale cheese is surrounded in mystery, but popular belief is that it was first made in the local abbeys as far back as the 11th century, by Cistercian monks who had traveled there from Normandy. It was originally made with sheep or goats' milk and it wasn't until the 17th century that the cows milk cheese was produced in the dale. |
Doddington Dairy Cheeses
The Doddington cheese recipe can be defined as a British territorial style cheese, it lies somewhere between a Cheddar and a Leicester variation; this affords it a uniqueness in texture and flavour development using the unpasteurised milk from our own dairy herd. The milk is collected fresh from the cows every morning at 30 degrees C and is quickly delivered to the cheese vat, where a starter culture, traditional rennet and salt are added throughout its production process. From milking to final cheese procurement takes around 7 hours; this freshness is undoubtedly our unique selling point in flavour terms.
Quickes Traditional make award-winning traditional cheeses using milk from our dairy herd. Every truckle is handmade by one of nine skilled cheese makers before being wrapped in muslin and carefully matured for anything up to 24 months.
Butlers Farmhouse Cheese
Butlers have been making their cheese at the family Dairy in the lush green pasturelands of Lancashire for over 70 years. As a family and a company they are passionate about cheese, and hope this is reflected in everything they do - from sourcing the finest local milk, to the time we allow our cheese to breathe and mature.
Snowdonia
Snowdonia Cheese Company produce waxed, flavoured, truckles of cheese. Our Welsh cheeses have won national and international recognition at the British Cheese Awards, The True Taste Awards and the World Cheese Awards.
Wensleydale Creamery
Our cheese-making capabilities together with our locally sourced milk, make all our products unique and of superior quality.
Over the past five years we have won over 250 awards for our cheeses and our range is recognised all over the world.
We maintain the deepest traditions, yet are pioneering in our cheese development.
Over the years we have become market leaders in the blending of flavoured cheese and waxing of cheese truckles.
Simon Weaver Organics are proud of their organically produced soft cheeses which are ideal for sandwiches and salads. Their clover rich, Cotswold fields help give their cheese its light, freash yet flavoursome taste. Most of the credit must go to their herd who happily graze the meadows of the River Dikler.
Cranbourne Chase Cheeses
All Cranborne Chase Cheeses are made with unpasteurised milk taken from a single herd of Friesian cows that graze the fine pastures where the Cranborne Chase meets the Blackmore Vale.
They realised at the outset that they would have to create an attractive range of products manufactured at a consistent level of quality and reliability. Their ethos is, and has been, to maintain the quality of the cheese even at the expense of production efficiency. Consistently well made cheese will always have a market.
shorrock's cheeses
This Semi-hard unpasteurised, cloth bound cow's milk cheese is made using a vegetable rennet. Morning and evening curd for a traditional two layer cheese and the cloth is kept slightly moist with a brine rub. The cheese can be eaten fresh and crumbly with a tangy lactic aroma and taste, or alternatively, after a few months maturing the cheese becomes denser and more full bodied with rich mineral and earthy flavours and crème fraiche tanginess.
Stinking Bishop
Stinking Bishop is said to be derived from a cheese once made by Cistercian monks in the village of Dymock. Monks have always been associated with the production of 'washed rind' cheeses. These are cheeses which are washed in a variety of liquids. They are generally full-flavoured with lively aromas. Stinking Bishop is no exception and uses perry as its wash. It has a sticky yellow-orange rind and smells of old socks.
Isle of Mull
"Isle of Mull Cheese" is a traditional artisan farmhouse cheese.
Quenby Hall Stilton Cheese was made at Quenby Hall in a Saxon settlement.
In the 17th Century a pressed blue cheese, the precursor of the cheese we now know as Stilton, was made at the hall which was newly rebuilt in the fashionable Jacobean style.
In the mid 18th century Shuckburgh Ashby, the owner of Quenby, went into partnership with Cooper Thornhill and made a soft blue cheese, this was sold at the inn in the village of Stilton on the Great North Road.
This cheese became known by the public as Stilton. Freddie de Lisle, the current owner of Quenby, has re-started the production of ‘The King of English Cheeses’ at the birthplace of true Stilton.
Quenby Stilton is handmade in the traditional manner using milk from local Leicestershire village herds.
It is matured for up to twelve weeks.