Frequently Asked Questions

Q: My wedding isn't for a few months.  When should I place my order?

A: As soon as you like.  During the checkout process we'll ask you for a delivery day. For Saturday weddings I always suggest Thursday (our couriers are very reliable but I just feel it's good to play safe).  So there's no need to wait - order as early as you like and tick off 'cheese' on your list.

Q: What happens then?

A: Once ordered and paid for online, wedding orders go into our weddings book.  James will get all the cheese together a week or so in advance, and I'll email you the day it leaves us.

Q: Can you guarantee delivery on a particular day?

A: You'll give us a delivery day as part of the ordering process and most of the time there's no problem.  But where transport is involved nothing is ever quite 100%, so we can never guarantee it absolutely.  Why not ask for it to be delivered a day or two early?  That way everybody's relaxed. 

Q:  I know you're Westcountry cheese specialists, but I'd really like some Stilton, Pecorino and Selles sur Cher.  Can you supply those for me?

A: You're right, Westcountry cheese is our speciality, and generally that's what we do.  However, we do make an exception for weddings, as we know that sometimes there's a special cheese that people feel they have to have.  We'll always want to start by thinking about the cheese from our region, but we'll try to help you out if we can.

Q: How long will my cheese keep for?

A: Aaaargh.  This one's really hard. We'll always try not to send you cheese which is very near its 'use by' date.  But of course the cheeses are all very different and the issue how long we've had the cheese is also a factor, meaning one can't give a simple answer to this question.  As a general rule cheese keeps very well, though it's character can change with age (some cheeses get harder, some softer - flavour changes too).  The main issue is drying out, especially with cut pieces.  So make sure you keep it well wrapped.

Q: Does my cheese have to go in the fridge?

A: If it's soft cheese I'd probably play safe and, yes, keep it in the fridge.  But these are often colder than cheese (typically matured at 8-13 degrees) really needs, and tend to be drying.  So if you have a nice cool place (think of the old fashioned pantry or larder) then the hard cheeses, at least, would be happy there.