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Please note that the colours, sizes and weights shown are representative of typical cheeses. However, these are artisan products so variations can and do occur.

5 x 6 cm

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Dorstone
250g

This is a moist, fluffy-textured goats' milk cheese with an ash coating made by Charlie Westhead at Neals' Yard Creamery.  The cheese-making business - which separated from the London shop of similar name in 1986 – is based at Dorstone in Herefordshire.  No, it's not from the Westcountry, but we couldn't resist stocking this one!  It's an unusual shape – a small blunt-topped cone – and stands about 3"high.

Unpasteurised 

5.5 x 4 cm

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Rosary
100g

Rosary is a fresh, creamy goats' cheese with a mousse-like texture and a natural acidity. Recent winner of the Supreme Champion Award at the British Cheese Awards 2014, it is made from pasteurised milk, using a microbial rennet, which makes it suitable for vegetarians. Just enough salt is added to enhance its unique flavour.

Pasteurised, vegetarian. 100g

6 x 4 cm

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Capricorn
100g

Made by the Lubborn Creamery in Somerset, Capricorn has a delicate, velvety, soft white coat.  When young it is mild, crumbly and has a nutty flavour. As it ripens, the white curd becomes softer and creamier, and develops a fuller flavour.

Vegetarian / Pasteurised

6 x 7 cm

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Dorset White
220g

A soft white mould-ripened cheese in a small ‘log’ shape. The thicker ‘log’-shape of the Dorset White allows for an even creamier, stronger paste just under the rind when ripe, whilst at the same time retaining a slightly firmer and more tangy centre. Made by Alison French of Chalke Valley Cheese in Dorset.

Unpasteurised

6.5 x 4 cm

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Blue Horizon
130g

Treveador Farm Dairy's cheeses use milk from a herd of Holstein Friesians established by the maker Alastair Rogers' father in the 1950s. Blue Horizon is a full fat, soft, creamy textured blue cheese, with a colourful (and completely edible) rind.  From the Cheese Shed's point of view, we're delighted to welcome this soft blue cheese to our shelves. You may also be interested in their Helford White.

Approx. 250g, pasteurised, vegetarian.

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Helford White
130g

Treveador Dairy's cheeses are made by Alastair Rogers and Bernadette Newman on a farm which runs down to the banks of the beautiful Helford River, on The Lizard in Cornwall.

Helford White is a soft, somewhat squelchy 'washed rind' cheese.  Rind washing is the technique which creates the colour, tangy flavour and aromatic whiff.

Helford White is an especially attractive thing with its apricot/pink rind.  The Cheese Shed hasn't been overflowing with soft cheeses of this type, so we're delighted to see it here; and if you like the sound of this, take a look at their other cheese, the superb soft blue, Blue Horizon.

Approx. 250g, pasteurised, vegetarian.

7 x 6 cm

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Tilly Whim
220g

This colourful little cheese has a natural rind encasing a wonderfully smooth textured semi-soft cheese inside. Throughout its ripening period of around 6-10 weeks, the wonderful range of natural flavours from the rind develops into the cheese underneath. The natural rinds can vary a little from batch to batch as the cheese responds to seasonal variations in the natural flora of the environment, but all giving this cheese its wonderful distinctive flavour!

Unpasteurised

7.5 x 4 cm

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Vulscombe
180g

Graham and Jo Townsend's Vulscombe goats' cheese is subtle, beautifully presented and comes in several varieties.  There's plain, one with black peppercorns, one with herbs and garlic, and one with herbs and sun-dried tomatoes.  Graham's keen to point out that the herbs - which vary with the seasons - are freshly picked from their own garden.

All of the above come as a 170g round. There's also a 250g log-shaped version which chefs find especially useful.

Vegetarian / Pasteurised

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Vulscombe Black Pepper
180g

This version of Graham and Jo Townsend's Vulscombe goats' cheese has added black peppercorns.

Vegetarian / Pasteurised

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Vulscombe Garlic+Herb
180g

Vulscombe soft goats' cheese flavoured with herbs and garlic.

Vegetarian / Pasteurised

7.5 x 7 cm

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Woolsery
300g

Annette Lee moved her dairy from Devon to Dorset, where Woolsery Cheese is now based in the tiny hamlet of Up Sydling*.  Although she also makes soft cheeses, cows' cheeses and a version of 'feta', her best-known cheese is this four-month matured delight made from pasterised goat's milk.  She describes it as having "a firm smooth texture with a rich full flavour, without that strong goaty taste".

Vegetarian / Pasteurised

* only in Dorset ...
 

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Smoked Woolsery
300g

This was the first smoked goats' cheese we listed ... and actually we stopped there!  But you will love the texture, colour, and above all the taste of this oak-smoked version of Annette Lee's excellent Woolsery cheese. One of the select band of cheeses chosen for my stepdaughter's wedding in 2009 ...

Vegetarian / Pasteurised

8 x 4 cm

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Eve
125g

Eve is a cute little beauty of a cheese.  Made by Pete Humphries of Somerset's Whitelake Cheese, this small and meltingly soft goats’ cheese is washed in Somerset Cider Brandy and then wrapped in vine leaves.  Unpasteurised and non-vegetarian, maker Pete Humphries drew on the character of the French Epoisses in devising the cheese.

For another soft, 'washed rind' cheese, try Stinking Bishop (if you're brave enough).

8 x 5 cm

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Godminster
200g

A fabulous cheese! In its distinctive purple wax, Godminster Organic Cheddar is a powerful cheese with a real edge to it - wow!  Made near Bruton in Somerset, it also comes in a heart-shaped version.

Vegetarian / Pasteurised / Organic

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Katherine
250g

Firm goats' cheese washed with cider brandy, made by Pete Humphries of Somerset's Whitelake Dairy.

250g, unpasteurised.

8.5 x 4 cm

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Godminster Heart
200g

Godminster's stroke of genius has been to make a heart shaped version of their fabulous Organic Vintage Cheddar.  This comes in two sizes - seen above - 400g or 200g.

We also have the regular - round - version of Godminster, which you can see here.

Vegetarian / Pasteurised / Organic. 

9 x 3 cm

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Helford Camembert
200g

Alastair Rogers and his Cornwall-based Treveador Farm Dairy have cleverly found a real niche for themselves by specialising in soft cheeses: his Helford White, Blue Horizon and Helford Blue have been a real success. Now they are joined by the 200g Helford Camembert, which becomes the only truly artisan camembert to be made West of Bristol.

Vegetarian, Pasteurised

9 x 3.5 cm

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Chatel
200g

Small brie-style cheese made in North Cornwall

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Cornish Camembert
200g

Cornwall's version of camembert - made at Trevarrion on the north coast.

9 x 4 cm

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Blue Horizon
250g

Treveador Farm Dairy's cheeses use milk from a herd of Holstein Friesians established by the maker Alastair Rogers' father in the 1950s. Blue Horizon is a full fat, soft, creamy textured blue cheese, with a colourful (and completely edible) rind.  From the Cheese Shed's point of view, we're delighted to welcome this soft blue cheese to our shelves. You may also be interested in their Helford White.

Approx. 250g, pasteurised, vegetarian.

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Helford White
250g

Treveador Dairy's cheeses are made by Alastair Rogers and Bernadette Newman on a farm which runs down to the banks of the beautiful Helford River, on The Lizard in Cornwall.

Helford White is a soft, somewhat squelchy 'washed rind' cheese.  Rind washing is the technique which creates the colour, tangy flavour and aromatic whiff.

Helford White is an especially attractive thing with its apricot/pink rind.  The Cheese Shed hasn't been overflowing with soft cheeses of this type, so we're delighted to see it here; and if you like the sound of this, take a look at their other cheese, the superb soft blue, Blue Horizon.

Approx. 250g, pasteurised, vegetarian.

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Red Devil
200g


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Black Bomber
200g

A powerful modern-style cheddar made in north Wales by the Snowdonia Cheese Company.

9 x 6 cm

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Rustic - Garlic & Chives
400g

From the Sharpham estate in South Devon, this is a slight variation on the lovely Sharpham Rustic, flavoured with chives and garlic. Rustic is a cheese that looks and tastes wonderful.  Experiments have proved that a piece of Sharpham Rustic left on our kitchen table will last only about 27 seconds before being eaten by a passing resident.

Don't forget to check out the other Sharpham Cheeses: their Brie is excellent, and Elmhirst is just pure luxury!

Unpasteurised / vegetarian 

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Miss Muffet
400g

Describing cheeses is dificult! In my struggle to do that, I may be guilty of over-using the term 'distinctive ... but when it comes to Sue Proudfoot's cheeses, that adjective definitely fits the bill!  Sue's Keltic Gold has gained her a lot of attention, as a classy 'washed rind' cheese (local cider is used).

Miss Muffet and Keltic Gold are close relations, but use different starter cultures and MM doesn't have the washed rind.  The result is a sweet flavoured cheese with a supple texture, definitely 'semi-soft' and somehow not what you think of as English cheese!  Michael Raffael talks about "a springiness and cleanness on the palate, like the best Dutch Edams and Goudas".

Vegetarian / Pasteurised

10 x 3 cm

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Somerset Camembert
220g

Rich and creamy with a soft edible white rind.  As the cheese matures the curd softens, turning to a butter or straw colour and developing a fuller flavour.  From the same maker, see Somerset Brie.

Vegetarian / Pasteurised

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Godminster Brie
180g

Around the time the Cheese Shed started, Daisy and Co (Richard and Caroline Harbord) came up with a quartet of mould-ripened cheeses on their farm near Bruton in Somerset,  using the organic milk from their own herd of Jersey cows. The basic 'plain' version was called Goldilocks.

In 2010 the Harbords retired, but happily near-neighbours Godminster were able to take over, working with the same cheesemaker, so the Harbords cheeses survived and we can still enjoy them.  The cheese is now called Godminster Organic Brie.

Organic, pasteurised, vegetarian.

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Old Burford
250g

The Bartlett brothers' run their own sheep farm at North Wootton near Shepton Mallet in Somerset. Little Ryding is made with their own organic milk.

But ewes' milk isn't available all year. so they also make this 250g mould-ripened cheese with organic Jersey cows' milk.  Firmer when young, it develops a squishy (their word, not mine!) texture after about 3½ weeks.

Organic / Unpasterised / Vegetarian.

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Godminster Pepper Brie
180g

Around the time the Cheese Shed started, Daisy and Co (Richard and Caroline Harbord) came up with a quartet of mould-ripened cheeses on their farm near Bruton in Somerset. All variations on a theme, they used the organic, pasteurised milk from the Harbord's own herd of Jersey cows.  Black-Eyed Susan was the version studded with black peppercorns.

In 2010 the Harbords retired, but happily near-neighbours Godminster were able to take over, working with the same cheesemaker, so the Harbords cheeses survived and we can still enjoy them.

Organic, pasteurised, vegetarian.

10 x 4 cm

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Keltic Gold
350g

Also sold at Fortnum and Masons and top cheese retailers Paxton and Whitfield, so if you assumed that this cheese from Sue Proudfoot of Whalesborough Farm in Bude, Cornwall, has real character and quality, you'd be right!  It's pungent, earthy and soft, its rind washed with local cider. 

Vegetarian / Pasteurised

10 x 5 cm

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Curworthy
450g

From Rachel Stephens of Stockbeare Farm in North Devon, this is a full fat hard cheese based on a traditional 17th Century recipe.  Available in a black wax.  Devon Oke is the same cheese, but matured for longer; Belstone is the vegetarian version.

Curworthy with a little something extra is represented by Chipple, which has chopped spring onions added, and Meldon, which has mustard and ale ...

Pasteurised

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Meldon
450g

We've gradually added more of the cheeses made by Rachel Stephens of Stockbeare in North Devon.  Rachel is best known for Curworthy and Devon Oke, but makes a number of other cheeses.  Meldon, which features the addition of English mustard and Ale, comes yellow-waxed.

Pasteurised
 

10 x 6 cm

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White Nancy
600g

Pete Humphries worked for Bath Soft Cheese before setting up White Lake Cheeses, based near Glastonbury Tor in Somerset.  Pete's range of handmade cheeses uses milk from a 600-strong herd of goats.  White Nancy - a sweet and creamy cheese with a white, bloomy rind - was the first one we stocked in the Cheese Shed.  As the photo shows, these beautiful small truckles (about 4" across and 3" high) have a fabulous texture.

Unpasteurised / Vegetarian.  About 600g.

10 x 7 cm

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Cornish Blue
500g

Designed to be eaten as a young cheese, Cornish Blue is a very different product from traditional English blue cheeses such as Stilton or Dorset Blue Vinney. Moist, sticky, Gorgonzola-ish and generally rather wonderful, Cornish Blue is made by Philip and Carol Stansfield with milk from their own farm which sits on the edge of Bodmin Moor.

Voted Best Blue Cheese and Best English Cheese at the 2006 British Cheese Awards; it was also judged Supreme Champion at the 2010 World Cheese Awards.

Pasteurised

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Dorset Blue Vinny
500g

An old Dorset recipe which had almost died out until Michael Davies revived  it!  This delightful, slightly crumbly blue cheese has a pleasantly soft taste.  Made from semi-skimmed milk, it's also low in fat.

As well as cut wedges, we can also offer a baby Blue Vinny  (perhaps this should be a mini Vinny?). Emily Davies wraps and wax-seals miniature 500g truckles: a lovely present for someone.

Unpasteurised / Vegetarian

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Ford Farm Cave Aged Cheddar
600g

Ford Farm Cave Aged Cheddar: Made at Ford Farm in Dorset but then matured in the Wookey Hole cave over the border in Somerset. It’s the UK’s first genuinely cave-aged cheese. Basically a traditionally made, cloth-bound cheddar, this does however use some Swiss starter cultures and avoids rennet, so the process is less strict than would be the case with cheddars like Keens or Montgomerys. Maker Mike Pullin is convinced that the unique atmosphere of the cave has an effect on the cheese: see if you agree!

10.5 x 5 cm

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Godminster Heart
400g

Godminster's stroke of genius has been to make a heart shaped version of their fabulous Organic Vintage Cheddar.  This comes in two sizes - seen above - 400g or 200g.

We also have the regular - round - version of Godminster, which you can see here.

Vegetarian / Pasteurised / Organic. 

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Godminster
400g

A fabulous cheese! In its distinctive purple wax, Godminster Organic Cheddar is a powerful cheese with a real edge to it - wow!  Made near Bruton in Somerset, it also comes in a heart-shaped version.

Vegetarian / Pasteurised / Organic

11 x 3 cm

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Cranborne
250g

Made by Alison French in Dorset. Alison used to be with Cranborne Chase Cheese, and when we started out, she & partner James McCall were making washed rind cheeses like Alderwood alongside soft, whites (Gold Hill & Win Green).

After the dairy was closed it took Alison a while to re-group, but she has now re-emerged as Chalke Valley Cheese, and this 250g brie-style raw milk cheese is one of her new offerings.

Unpasteurised.

11 x 4.5 cm

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Little Wheal
300g

This exciting naturally-rinded cheese comes from Sue Proudfoot, based near Bude. Weighing in at 300g, Little Wheal is matured for 4-6 weeks, resulting in a characterful cheese with a creamy texture and zingy flavour.

12 x 7 cm

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Ford Farm Cave Aged Cheddar
900g

Ford Farm Cave Aged Cheddar: Made at Ford Farm in Dorset but then matured in the Wookey Hole cave over the border in Somerset. It’s the UK’s first genuinely cave-aged cheese. Basically a traditionally made, cloth-bound cheddar, this does however use some Swiss starter cultures and avoids rennet, so the process is less strict than would be the case with cheddars like Keens or Montgomerys. Maker Mike Pullin is convinced that the unique atmosphere of the cave has an effect on the cheese: see if you agree!

12.5 x 5.5 cm

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Fourme d"Ambert
660g

Fourme d'Ambert: This mild blue cheese from the Auvergne has a really ancient provenance. Known as a real connoisseur's cheese, it has a creamy interior with greenish-blue marbling.


 

13 x 7 cm

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Cornish Blue
1kg

Designed to be eaten as a young cheese, Cornish Blue is a very different product from traditional English blue cheeses such as Stilton or Dorset Blue Vinney. Moist, sticky, Gorgonzola-ish and generally rather wonderful, Cornish Blue is made by Philip and Carol Stansfield with milk from their own farm which sits on the edge of Bodmin Moor.

Voted Best Blue Cheese and Best English Cheese at the 2006 British Cheese Awards; it was also judged Supreme Champion at the 2010 World Cheese Awards.

Pasteurised

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Francis
1kg

A beautiful washed rind cheese from James McCall.  Francis starts life as 'Stoney Cross', made by Salisbury-based Lyburn Cheese. James then carries it off to Dorset, matures it and washes the rind, which gradually produces quite a different beast. The result is supple, richly-flavoured and generally gorgeous. You might also want to know that this is a very pungent cheese with a sticky rind.

Pasteurised, vegetarian

13 x 8 cm

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Cornish Yarg
900g

Yarg is Yunique!

A moist cheese from Cornwall with a fresh, creamy taste and a quality all of its own - derived from the hand-applied covering of nettles.  A great-looking, great-tasting and - let's say it again - unique cheese.  Full wheels of Yarg weigh in at 3kg, but the Baby Yarg is also available - a small truckle of around 900g.  Complete wheels of Yarg look fantastic - we often seem to use them for our cheese wedding cakes to great effect, as one of the lower layers.

If you know Yarg in this version - the most common - why not have a look at Wild Garlic Yarg, where the nettles are replaced by wild garlic leaves?  

Vegetarian / Pasteurised
 

14 x 6 cm

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Colston Bassett Stilton
1kg

Colston Bassett is made in the heart of 'Stilton country' (stretching across Nottinghamshire, Derbyshire and Leicestershire): an area famous for cheese for two and a half centuries. The dairy was founded in 1920, and makes one of the most famous Stiltons available today, described as "creamy but not too moist, the blue deep and powerful ... the cheese itself distinctive, with a strong herbal almost spicy flavour."

15 x 3.5 cm

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Cremet
600g

Cremet: Officially launched in 2013, Cremet is the most recent addition to Sharpham's range of cheeses. An innovative, soft, mould ripened goats’ cheese enriched with cows’ cream, there is nothing else like it produced in the UK. It has a subtle fresh, creamy flavour and mousse like texture when young deepening to a full, rich flavour with earthy undertones when mature.

Pasteurised, vegetarian.

15 x 4 cm

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Kelston Park
650g

Park Farm is in Kelston, just outside Bath.  Graham Padfield is a third-generation farmer, but the first in his family to make cheese: he started, back in 1993, with Bath Soft Cheese, and this is now the name of the company.

Kelston Park is a larger cheese than Bath Soft, and its longer ripening process gives it subtly different, more intense, flavours.  About 6" across, it weighs in at around 650g.

Organic / Pasteurised

15 x 5 cm

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Sharpham Elmhirst
900g

There aren't too many handmade cheeses with added cream in the UK, but this may be one of the best.  Similar to a Vignotte, it has a surprisingly light texture and delicate flavour if eaten young (2-3 weeks). Alternatively, if matured for 4-6 weeks it becomes more rich and full bodied. Like Rustic, this is made on the Sharpham estate in South Devon. It comes as a beautiful small cheese of about 800g, and is beautifully packaged with the Sharpham label (see photo).

Unpasteurised / vegetarian

15 x 6 cm

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Curworthy
1.2kg

From Rachel Stephens of Stockbeare Farm in North Devon, this is a full fat hard cheese based on a traditional 17th Century recipe.  Available in a black wax.  Devon Oke is the same cheese, but matured for longer; Belstone is the vegetarian version.

Curworthy with a little something extra is represented by Chipple, which has chopped spring onions added, and Meldon, which has mustard and ale ...

Pasteurised

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Belstone
1.2kg

From Stockbeare Farm in North Devon, this cheese is related to Curworthy and Devon Oke. Essentially it's the vegetarian member of the family (with Devon Oke the more mature one), but all three are full fat, hard cows milk cheeses based on a traditional C17 recipe.

Vegetarian / Pasteurised

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Meldon
1.2kg

We've gradually added more of the cheeses made by Rachel Stephens of Stockbeare in North Devon.  Rachel is best known for Curworthy and Devon Oke, but makes a number of other cheeses.  Meldon, which features the addition of English mustard and Ale, comes yellow-waxed.

Pasteurised
 

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Woolsery
1.1kg

Annette Lee moved her dairy from Devon to Dorset, where Woolsery Cheese is now based in the tiny hamlet of Up Sydling*.  Although she also makes soft cheeses, cows' cheeses and a version of 'feta', her best-known cheese is this four-month matured delight made from pasterised goat's milk.  She describes it as having "a firm smooth texture with a rich full flavour, without that strong goaty taste".

Vegetarian / Pasteurised

* only in Dorset ...
 

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Smoked Woolsery
1.1kg

This was the first smoked goats' cheese we listed ... and actually we stopped there!  But you will love the texture, colour, and above all the taste of this oak-smoked version of Annette Lee's excellent Woolsery cheese. One of the select band of cheeses chosen for my stepdaughter's wedding in 2009 ...

Vegetarian / Pasteurised

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Woolsery 50/50
1.1kg

This consists of a half-wheel of tangy Woolsery hard goats' cheese matched with half a wheel of Smoked Woolsery. Just push the two together and you get a whole layer in your cheese cake - but with that much extra variety.  Made by Annette Lee in Dorset.

Vegetarian, Pasteurised.

15 x 7 cm

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Keltic Gold
1.3kg

Also sold at Fortnum and Masons and top cheese retailers Paxton and Whitfield, so if you assumed that this cheese from Sue Proudfoot of Whalesborough Farm in Bude, Cornwall, has real character and quality, you'd be right!  It's pungent, earthy and soft, its rind washed with local cider. 

Vegetarian / Pasteurised

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Miss Muffet
1.3kg

Describing cheeses is dificult! In my struggle to do that, I may be guilty of over-using the term 'distinctive ... but when it comes to Sue Proudfoot's cheeses, that adjective definitely fits the bill!  Sue's Keltic Gold has gained her a lot of attention, as a classy 'washed rind' cheese (local cider is used).

Miss Muffet and Keltic Gold are close relations, but use different starter cultures and MM doesn't have the washed rind.  The result is a sweet flavoured cheese with a supple texture, definitely 'semi-soft' and somehow not what you think of as English cheese!  Michael Raffael talks about "a springiness and cleanness on the palate, like the best Dutch Edams and Goudas".

Vegetarian / Pasteurised

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Trelawney
1.3kg

This was Sue Proudfoot's first cheese.  It's a traditional style farmhouse cheese - a cheddar, essentially - with a clear flavour and nicely balanced acidity, matured for 6 weeks.  For a contrast, take a look at Miss Muffet, Keltic Gold or her big award winner from 2008, Cornish Crumbly.  There's also an exciting red-veined version of these cheese - called Cornish Smugglers.

Vegetarian, pasteurised.

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Cornish Smuggler
1.2kg

Sue Proudfoot's first cheese was Trelawney - a traditional cheddar-style cheese, matured for a relatively short six weeks. Now she's created a red-orange veined version called Cornish Smugglers.  

Annatto - the same vegetable dye used in Red Leicester and Double Gloucester - is added as the curds are placed in moulds.  The result is a unique and super-attractive cheese which will look great on the cheeseboard.

Other cheeses using annatto are Westcombe Red and Smart's Double Gloucester.

Vegetarian, pasteurised.

15 x 7.5 cm

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Millstone
1.5kg

A hard ewes' mllk cheese, Millstone is made near Shepton Mallet by Wooton Organic Dairy, aka James and David Bartlett.  Compared to the more cheddar-esque quality of Fosseway Fleece, this is a harder, drier, crumblier thing - similar in texture to the types produced in the Pyrenean mountains. Matured for at least 4 1/2 months, it will gain in flavour if left to mature.

Note: If using this cheese for a cheese wedding cake, be aware that it has curved sides. Maximum diameter (across the middle) is 15cm, but the flats on the top and the bottom are only about 12cm.

Vegetarian, Organic, Unpasteurised

16 x 5 cm

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Godminster
1kg

A fabulous cheese! In its distinctive purple wax, Godminster Organic Cheddar is a powerful cheese with a real edge to it - wow!  Made near Bruton in Somerset, it also comes in a heart-shaped version.

Vegetarian / Pasteurised / Organic

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Cornish Blue 1kg (16cm)
1kg

This wheel of Cornish Blue is cut down from a 2kg truckle, giving a 1kg wheel half the height of the original cheese. Pasteurised.

16 x 7 cm

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Smart's Double Glos
1.5kg

'Rich', 'mellow', 'powerful', 'earthy, almost smoky' are all terms that have been used to describe this cheese and you won't find anyone here to disagree.  Cheese fact:  the orangey colour of Double Gloucester is produced by the vegetable dye annatto.  Cheeses like Westcombe Red and Shropshire Blue get their colour the same way.

In Nov 2007 Diana was shortlisted (one of four) for the Radio 4 Food and Farming Awards - the 'Best Producer' Award.  A great accolade!  And she also makes the less common Single Gloucester (see above right) - we sell that too, of course.

Unpasteurised / Vegetarian

16 x 10 cm

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Cornish Blue
2kg

Designed to be eaten as a young cheese, Cornish Blue is a very different product from traditional English blue cheeses such as Stilton or Dorset Blue Vinney. Moist, sticky, Gorgonzola-ish and generally rather wonderful, Cornish Blue is made by Philip and Carol Stansfield with milk from their own farm which sits on the edge of Bodmin Moor.

Voted Best Blue Cheese and Best English Cheese at the 2006 British Cheese Awards; it was also judged Supreme Champion at the 2010 World Cheese Awards.

Pasteurised

17 x 5 cm

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Cornish Crumbly
1.4kg

Sue Proudfoot's most recent creation achieved the great accolade of being voted Best Modern British Cheese at the 2008 British Cheese Awards, and that takes some doing.

It's a lightly pressed cheese, lively - think of a creamy Lancashire with bite - and with a chalky texture.  See also Miss Muffet, Keltic Gold and Trelawney.

Vegetarian, pasteurised.

17 x 6 cm

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Quickes Oak Smoked
1.8kg

The Quicke family from Devon has been making cheese on the same farm just north of Exeter for over 450 years!  All their cheddar is matured slowly, wrapped in muslin cloth, to develop a real depth and complexity of flavour.  For the smoked cheddar they start with a well-flavoured cheddar matured for 12-15 months.  The truckles are cut into 1.5kg pieces - to ensure that the flavour infuses right through the cheese – and then smoked over oak shavings for 3-4 hrs.

Pasteurised 

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Quicke's Cheddar
1.8kg

This version of this famous cheddar is matured for 12 months.  It's made by Mary Quicke and her team at Newton St Cyres, north of Exeter.

Pasteurised.

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Quickes Red Leicester
1.8kg

Quicke's Red Leicester: Most famous for their cheddar, the Quickes Of Newton St Cyres in Devon also make a few 'territorials' like a Double Gloucester, and this.

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Quickes 50/50 Cheddar
1.8kg

This is wheel is all Quicke's Cheddar, but made up of two separate half-moon pieces. Half is the 'plain' mature cheddar (12 months matured), half is smoked. You simply push the two pieces together to make a complete wheel. 4kg cheese in all.

17.5 x 6.5 cm

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Ringwell
1.4kg

A distinctive looking organic hard cheese, made from unpasteurised Jersey cows' milk. Ringwell is a dryish, crumbly yet creamy cheese with a very attractive rough, natural rind and a deep yellow colour. Initially it has quite a smooth, mellow flavour but this is followed by an interesting tangy bite at the end.

Note: if using this in a cheese wedding cake, be aware that although the diameter at its widest point is about 17.5cm, the flats on top and bottom are more like 16cm.

Organic / Vegetarian / Unpastuerised

18 x 4 cm

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Ducketts Caerphilly
1.2kg

As the name suggests, this was originally a Welsh cheese, but there's quite a history of Caerphilly making on the south side of the Bristol Channel.  Favoured by miners in days gone by, it can also be enjoyed above ground! A young cheese with a creamy texture and pinkish rind, it melts beautifully: ideal for your Welsh Rarebit.


This cheese also forms the basis for Tornegus.  Pat Robinson uses Duckett's Carephilly to produce this beautiful rind-washed cheese, originally developed by her partner, the late James Aldridge.  Tornegus is great! Strong smelling (but not over-the-top), springy and with a rich fruity taste and a fantastic orange rind.

Vegetarian / Pasteurised

18 x 5 cm

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Wensleydale
1.4kg

Our Wensleydale is proper Yorksire Wensleydale, made in Hawes.

Vegetarian, pasteurised.

18 x 7.5 cm

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Tornegus
2.4kg

This cheese, invented by James Aldridge, is based on Chris Duckett's Caerphilly.

Tornegus is a washed-rind cheese - during maturation the rind is washed with brine including some special bacteria: this affects colour, texture, tase and aroma. The pinkish rind also has a scattering of Egyptian Mint, to give the cheese a sweeter finish; texture is  silky - semi-soft - and the flavour spicy, becoming fruitier and more powerful as it matures.

Vegetarian / Pasteurised

18 x 8 cm

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Ducketts Caerphilly
2.4kg

As the name suggests, this was originally a Welsh cheese, but there's quite a history of Caerphilly making on the south side of the Bristol Channel.  Favoured by miners in days gone by, it can also be enjoyed above ground! A young cheese with a creamy texture and pinkish rind, it melts beautifully: ideal for your Welsh Rarebit.


This cheese also forms the basis for Tornegus.  Pat Robinson uses Duckett's Carephilly to produce this beautiful rind-washed cheese, originally developed by her partner, the late James Aldridge.  Tornegus is great! Strong smelling (but not over-the-top), springy and with a rich fruity taste and a fantastic orange rind.

Vegetarian / Pasteurised

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Wild Garlic Yarg
1.7kg

A moist cheese with a fresh, clean taste. Here the covering is not nettles - as per 'normal' Cornish Yarg - but naturally grown wild garlic leaves. Think Caerphilly in a dark green overcoat. 

Vegetarian / Pasteurised

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Smoked Wedmore
2.4kg

Somerset's Chris Duckett was one of the pioneer artisan cheese makers.  A real specialist, he concentrated on a superb Caerphilly.  But there are several versions of this!  Wedmore has a line of chives running through the middle, and this is Smoked Wedmore - which is therefore a sort of double variation on the basic cheese.

Vegetarian / Pasteurised

18 x 10 cm

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Wensleydale
2.7kg

Our Wensleydale is proper Yorksire Wensleydale, made in Hawes.

Vegetarian, pasteurised.

19 x 4 cm

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Sharpham
1.2kg

The Sharpham dairy is based on the Sharpham estate on the banks of the River Dart just south of Totnes in Devon.  

This is one of the cheese family known as 'mould-ripened', and it's best thought of as Sharpham's take on brie: they were one of the first UK makers to make this style of cheese, and this creamy marvel must still rank as one of the best.

The cheese comes in two sizes: as a 300kg block (pictured) or a 1.2kg wheel. 

Vegetarian / Unpasteurised

19 x 6 cm

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Devon Blue
1.7kg

An excellent blue cows' cheese with a moist, slightly crumbly texture.  Made by Robin Congdon, of Ticklemore Cheese, on his farm by the banks of the River Dart.  He's a real blue cheese specialist!  Check out his related Harbourne Blue (goat) and Beenleigh Blue (sheep). 

Robin and his wife Sarie used to run the Ticklemore Cheese Shop in Totnes. They've since decided to concentrate on making, but the shop continues as 'Country Cheeses'.

Pasteurised / vegetarian

19 x 7 cm

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Harbourne Blue
1.7kg

Powerful blue goats cheese with a creamy, melting texture.  Made by Robin Congdon on his farm overlooking the River Dart, this is one of the superb family of Ticklemore cheeses that includes the Devon and Beenleigh Blues.  Robin  - who runs the excellent Ticklemore Cheese Shop in Totnes -  used also to make Ticklemore goats cheese, but this has now been handed over to the neighbouring Sharpham dairy.

Vegetarian / Pasteurised

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Beenleigh Blue
1.7kg

Slightly crumbly, with tiny, bubbly holes.  This is a rich, sweet blue ewes milk cheese that people just rave about! 

It's made by Robin Congdon of Ticklemore Cheese in South Devon, and if you like blue cheese (of course you do!), you might like to check out Harbourne Blue (goat) and Devon Blue (cow) from the same dairy.  

Pasteurised / vegetarian

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Fosseway Fleece
2kg

A ewes' milk cheese made in the cheddar style by Phil Rainbow, and a very striking one thing it is too. Fleece is a pearly white, with a wonderfully silky smooth texture and clean taste. We often recommend this to people who are unfamilar with ewes' milk cheeses and it rarely fails to win them over.

Pasteurised / Vegetarian

Fosseway?  The famous Roman Road of Fosse Way runs close to the village of Ditcheat, where the Somerset Cheese Company is based.

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Six Spires
2kg

Phil Rainbow at the Somerset Cheese Company has specialised in non-cows' milk cheeses since the company was founded in 2005.  But cheeses such as Fosseway Fleece (ewe) and Pennard Vale (goat) were very much in the cheddar style, so logically he was bound to make a real cheddar sooner or later.

And here it is, named after the six churches visible from the dairy. Six Spires is a beautifully full-flavoured cheddar made with raw - unpasteurised - milk.


Unpasteurised / Vegetarian

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Fosseway Fleece rinded
2kg

Ewes' milk cheese in the cheddar style from Phil Rainbow of the Somerset Cheese Company - supplied with the rind on.

19 x 8 cm

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Chipple
2.5kg

Can you have a stable of cheeses?  Erm, pass.  Let's just say that if you can, then Chipple is from the same stable as Curworthy, Devon Oke and Meldon.  Chipple is in fact Curworthy mixed with fine chopped spring onions - known locally as 'chipples'.

Rachel Stephens makes the dark green waxed Chipple at Stockbeare Farm near Okehampton in North Devon.

Pasteurised

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Simply Cumin
2.5kg

Flavouring cheese with cumin seeds is something we associate with Holland, where cumin-flavoured Gouda is sold as Komijnekaas. Many years ago I fell for this type of cheese in a big way whilst working over there, so I was delighted to learn that North Devon's Rachel Stephens has now given Curworthy the same treatment.  It's unusual - and a real treat!

Pasteurised.
 

19 x 9.5 cm

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Dartmoor Chilli
2.4kg

The first Westcountry artisan cheese that we've come across to feature added chilli, this cheese brings together the talents of cheese maker Rachel Stephens and the Dartmoor Chili farm, based near Ashburton in Devon. We think Rachel's sweet, mild Curworthy cheese is ideal for this, which uses the red 'Ring of Fire' variety (a type of cayenne, I'm told).

Since the chillis need to be fresh, this cheese may turn out to be seasonal. Waxed red on the sides and bottom, clear on top.

Pasteurised.

20 x 3 cm

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St Endellion
1kg

A luxury version of Cornish Brie made with double cream.  Wonderful character and complexity of flavour. For another added-cream cheese along these lines, see Sharpham's Elmhirst.

Vegetarian / Pasteurised

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Cornish Brie
1kg

Cornish Brie has a delicious mild and creamy flavour and melting, smooth texture.  The rich and creamy Cornish milk gives it a characteristic yellow, buttery colour.  Makers Cornish Country Larder also do an added-cream version of this called St Endellion, plus a rather good hard goats' cheese, Village Green.

Vegetarian / Pasteurised

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Godminster Pepper Brie
900g

Around the time the Cheese Shed started, Daisy and Co (Richard and Caroline Harbord) came up with a quartet of mould-ripened cheeses on their farm near Bruton in Somerset. All variations on a theme, they used the organic, pasteurised milk from the Harbord's own herd of Jersey cows.  Black-Eyed Susan was the version studded with black peppercorns.

In 2010 the Harbords retired, but happily near-neighbours Godminster were able to take over, working with the same cheesemaker, so the Harbords cheeses survived and we can still enjoy them.

Organic, pasteurised, vegetarian.

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Camembert Le Rustique
1kg

Classic French Camembert.

21 x 4.5 cm

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Dorset Blue Vinny
2kg

An old Dorset recipe which had almost died out until Michael Davies revived  it!  This delightful, slightly crumbly blue cheese has a pleasantly soft taste.  Made from semi-skimmed milk, it's also low in fat.

As well as cut wedges, we can also offer a baby Blue Vinny  (perhaps this should be a mini Vinny?). Emily Davies wraps and wax-seals miniature 500g truckles: a lovely present for someone.

Unpasteurised / Vegetarian

21 x 5 cm

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Haytor
1.8kg

North Devon based Rachel Stephens is best known for her Curworthy family of cheeses, including Devon Oke, Meldon and others. Haytor - based on a ‘gruyere’ type recipe - is different, so expect a mature, nutty flavour and an attractive broken texture.

21 x 6 cm

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Devon Oke
2.5kg

From Stockbeare Farm in North Devon, this is a full fat hard cheese based on a traditional 17th Century recipe. It's matured for 5 months, giving it an entirely different quality from the younger CurworthyBelstone is the vegetarian version.

Pasteurised

NB Devon Oke is regularly used as part of our Devon Selection.

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Devon Smoake
2.4kg

This is Curworthy's Devon Oke, only smoked.  Devon Smoake, geddit? So: what we have here is a sweet, supple-textured cheese matured for six months, then smoked over oak chips.  All Rachel Stephens' cheeses use a washed curd technique which lowers acidity - so if you're looking for a sweeter alternative to a smoked cheddar, this might be the thing.

Note that Devon Smoake as a whole cheese is a half-moon shape.

Pasteurised.

21 x 6.5 cm

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Colston Bassett Stilton
2kg

Colston Bassett is made in the heart of 'Stilton country' (stretching across Nottinghamshire, Derbyshire and Leicestershire): an area famous for cheese for two and a half centuries. The dairy was founded in 1920, and makes one of the most famous Stiltons available today, described as "creamy but not too moist, the blue deep and powerful ... the cheese itself distinctive, with a strong herbal almost spicy flavour."

21 x 7 cm

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Dorset Blue Vinny
3kg

An old Dorset recipe which had almost died out until Michael Davies revived  it!  This delightful, slightly crumbly blue cheese has a pleasantly soft taste.  Made from semi-skimmed milk, it's also low in fat.

As well as cut wedges, we can also offer a baby Blue Vinny  (perhaps this should be a mini Vinny?). Emily Davies wraps and wax-seals miniature 500g truckles: a lovely present for someone.

Unpasteurised / Vegetarian

21 x 8 cm

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Bath Blue
2.4kg

Bath Blue is a creamy, smooth blue cheese with evenly-spaced blue veins and a characteristic clean aroma - it's the only organic blue to be listed by The Cheese Shed.

Organic / Pasteurised

21 x 8.5 cm

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Colston Bassett Stilton
2.7kg

Colston Bassett is made in the heart of 'Stilton country' (stretching across Nottinghamshire, Derbyshire and Leicestershire): an area famous for cheese for two and a half centuries. The dairy was founded in 1920, and makes one of the most famous Stiltons available today, described as "creamy but not too moist, the blue deep and powerful ... the cheese itself distinctive, with a strong herbal almost spicy flavour."

21 x 10 cm

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Haytor
3.6kg

North Devon based Rachel Stephens is best known for her Curworthy family of cheeses, including Devon Oke, Meldon and others. Haytor - based on a ‘gruyere’ type recipe - is different, so expect a mature, nutty flavour and an attractive broken texture.

21 x 12 cm

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Devon Oke
5kg

From Stockbeare Farm in North Devon, this is a full fat hard cheese based on a traditional 17th Century recipe. It's matured for 5 months, giving it an entirely different quality from the younger CurworthyBelstone is the vegetarian version.

Pasteurised

NB Devon Oke is regularly used as part of our Devon Selection.

22 x 3 cm

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Somerset Brie
1kg

Creamy, with a mild, fresh flavour.  Made in Cricket St Thomas, Somerset - for another cheese by the same maker, see Somerset Camembert

Vegetarian / Pasteurised

22 x 4.5 cm

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Black Bomber
1.5kg

A powerful modern-style cheddar made in north Wales by the Snowdonia Cheese Company.

22 x 6 cm

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Singleton's Lancashire
2.5kg

This classic English cheese has been made by Singleton’s Dairy in Preston for 4 generations now.

22 x 9 cm

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Black Bomber
3kg

A powerful modern-style cheddar made in north Wales by the Snowdonia Cheese Company.

24 x 5 cm

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Cambazola
2.3kg

A blue brie made in Germany: unpasteurised.

24 x 6 cm

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Cornish Blue
2.5kg

Designed to be eaten as a young cheese, Cornish Blue is a very different product from traditional English blue cheeses such as Stilton or Dorset Blue Vinney. Moist, sticky, Gorgonzola-ish and generally rather wonderful, Cornish Blue is made by Philip and Carol Stansfield with milk from their own farm which sits on the edge of Bodmin Moor.

Voted Best Blue Cheese and Best English Cheese at the 2006 British Cheese Awards; it was also judged Supreme Champion at the 2010 World Cheese Awards.

Pasteurised

24 x 8 cm

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Wensleydale
4kg

Our Wensleydale is proper Yorksire Wensleydale, made in Hawes.

Vegetarian, pasteurised.

24 x 12 cm

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Cornish Blue
5kg

Designed to be eaten as a young cheese, Cornish Blue is a very different product from traditional English blue cheeses such as Stilton or Dorset Blue Vinney. Moist, sticky, Gorgonzola-ish and generally rather wonderful, Cornish Blue is made by Philip and Carol Stansfield with milk from their own farm which sits on the edge of Bodmin Moor.

Voted Best Blue Cheese and Best English Cheese at the 2006 British Cheese Awards; it was also judged Supreme Champion at the 2010 World Cheese Awards.

Pasteurised

25 x 7 cm

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Cornish Yarg
3.4kg

Yarg is Yunique!

A moist cheese from Cornwall with a fresh, creamy taste and a quality all of its own - derived from the hand-applied covering of nettles.  A great-looking, great-tasting and - let's say it again - unique cheese.  Full wheels of Yarg weigh in at 3kg, but the Baby Yarg is also available - a small truckle of around 900g.  Complete wheels of Yarg look fantastic - we often seem to use them for our cheese wedding cakes to great effect, as one of the lower layers.

If you know Yarg in this version - the most common - why not have a look at Wild Garlic Yarg, where the nettles are replaced by wild garlic leaves?  

Vegetarian / Pasteurised
 

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Quickes Oak Smoked
4kg

The Quicke family from Devon has been making cheese on the same farm just north of Exeter for over 450 years!  All their cheddar is matured slowly, wrapped in muslin cloth, to develop a real depth and complexity of flavour.  For the smoked cheddar they start with a well-flavoured cheddar matured for 12-15 months.  The truckles are cut into 1.5kg pieces - to ensure that the flavour infuses right through the cheese – and then smoked over oak shavings for 3-4 hrs.

Pasteurised 

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Quickes Extra Mature
4kg

The Quicke family of Devon has been in dairy on the same farm just north of Exeter for over 450 years! All their cheddar is matured slowly on wooden shelves (this one for at least 18 months), wrapped in muslin cloth, giving a real depth and complexity of flavour.  The old fashioned rind that develops using this method is the hallmark of a well-matured traditional cheddar

We offer this cheese as cut wedges of various sizes.  There's also a 1.8kg truckle, though note this is usually Mature (12 months) rather than Extra Mature (18).

Pasteurised.

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Fosseway Fleece
3.6kg

A ewes' milk cheese made in the cheddar style by Phil Rainbow, and a very striking one thing it is too. Fleece is a pearly white, with a wonderfully silky smooth texture and clean taste. We often recommend this to people who are unfamilar with ewes' milk cheeses and it rarely fails to win them over.

Pasteurised / Vegetarian

Fosseway?  The famous Roman Road of Fosse Way runs close to the village of Ditcheat, where the Somerset Cheese Company is based.

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Pennard Vale
3.6kg

A cheddar-style hard goats cheese, Pennard Vale is made by Philip Rainbow at Somerset Cheese Company.  Philip specialises in all the 'other' milks (i.e not cow).  Pennard Vale has a close, smooth, creamy texture with a nutty taste.  

You might also like to take a look at another lovely cheese made by Philip: Fosseway Fleece, a real favourite of ours.

Pasteurised, vegetarian.

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Quicke's Cheddar
4kg


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Quickes 50/50 Cheddar
4kg

This is wheel is all Quicke's Cheddar, but made up of two separate half-moon pieces. Half is the 'plain' mature cheddar (12 months matured), half is smoked. You simply push the two pieces together to make a complete wheel. 4kg cheese in all.

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Hafod
3.5kg

Made by Sam & Rachel Holden at Bwlchwernen Fawr in west Wales, this unpasteurised cheddar is the only traditionally made organic cheddar available at The Cheese Shed.

The Holdens use only milk from their own 65 Ayrshire cows to make Hafod. Ayrshire milk is rich in butterfat and protein, and is widely regarded as being ideally suited to cheesemaking. It is this unique combination of creamy organic Ayrshire milk and traditional cheesemaking techniques that give Hafod its buttery, rich and nutty flavours.

Unpasteurised, organic

25 x 8 cm

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Smart's Double Glos
3.3kg

'Rich', 'mellow', 'powerful', 'earthy, almost smoky' are all terms that have been used to describe this cheese and you won't find anyone here to disagree.  Cheese fact:  the orangey colour of Double Gloucester is produced by the vegetable dye annatto.  Cheeses like Westcombe Red and Shropshire Blue get their colour the same way.

In Nov 2007 Diana was shortlisted (one of four) for the Radio 4 Food and Farming Awards - the 'Best Producer' Award.  A great accolade!  And she also makes the less common Single Gloucester (see above right) - we sell that too, of course.

Unpasteurised / Vegetarian

26 x 7 cm

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Ducketts Caerphilly
4kg

As the name suggests, this was originally a Welsh cheese, but there's quite a history of Caerphilly making on the south side of the Bristol Channel.  Favoured by miners in days gone by, it can also be enjoyed above ground! A young cheese with a creamy texture and pinkish rind, it melts beautifully: ideal for your Welsh Rarebit.


This cheese also forms the basis for Tornegus.  Pat Robinson uses Duckett's Carephilly to produce this beautiful rind-washed cheese, originally developed by her partner, the late James Aldridge.  Tornegus is great! Strong smelling (but not over-the-top), springy and with a rich fruity taste and a fantastic orange rind.

Vegetarian / Pasteurised

30 x 6 cm

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Westcombe Red
4.5kg

Not quite the only unpasteurized Red Leicester ... there is now one called Sparkenhoe being made in Leicestershire itself.  But Westcombe Red was the one that brought real farmhouse Red Leicester back from extinction, and utterly wonderful stuff it is too.  If you only know this cheese from a factory produced version, try this one.


Made at Westcombe Dairy, near Shepton Mallet in Somerset, home also to a fabulous and really powerful cheddar.

Unpasteurised

32 x 8 cm

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Ogleshield
5.5kg

Sometimes one cheese leads to another.  Here's the story:

Once Upon a Time Jamie Montgomery - maker of the famous cheddar - played host to two young Americans keen to learn about cheesemaking.  They experimented with some of his Jersey milk - not generally used for cheddar - using various techniques, and the result of one of their more successful ideas led to Jersey Shield.

Up at Neals Yard Dairy, the storeman Bill Oglethorpe began to experiment with the cheese, using the 'washed rind' technique which affects texture, taste, smell (more!), and the quality of the rind (softer, stickier).   You can guess the next bit: Oglethorpe's modified Jersey Shield became 'Ogle Shield'.

Unpasteurised

33 x 4 cm

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Somerset Brie
2.5kg

Creamy, with a mild, fresh flavour.  Made in Cricket St Thomas, Somerset - for another cheese by the same maker, see Somerset Camembert

Vegetarian / Pasteurised

33 x 6 cm

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Keens Cheddar
6.5kg

Matured in cloth for over 12 months, the cheese uses only milk from their own dairy herd, with the untreated milk being used within a day of milking. Only about 130 cheeses are made per week.

Keens, Montgomery's and Westcombe created one of the first UK Slow Food Presidia – for 'Artisan Somerset Cheddar'. Part of the Slow Food movement, its aim is to raise awareness of the special quality of traditional cheddar made using local raw milk and crafted by hand.

Cheddar from any if these makers represents the cheese and its most traditional, and at its best.

Unpasteurised

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Westcombe Cheddar
6.5kg

Westcombe Dairy produces one of the 'big three' Somerset cheddars, the others being Keen's and Montgomery's. Although cheese had been made at Westcombe Farm, near Shepton Mallett, since the 1890s, there had been a gap when cheesemaking re-started in the early 1990s.

Sarah Freeman says in The Real Cheese Companion that it "falls neatly between the softer, more flowery tones of Montgomery's and the altogether more robust character of Keen's."  Westcombe also make the marvellous Westcombe Red, the cheese which single-handedly resurrected the idea of unpasteurized Red Leicester.

Unpasteurised

35 x 6 cm

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Ford Farm Cave Aged Cheddar
6.5kg

Ford Farm's cave-aged cheddar is made in their dairy in Dorset, but matured in the unique environment of Somerset's Wookey Hole cave. Maturing cheese in caves is nothing new in France - Roquefort has been matured in the caves of Combalou mountain for centuries - but Ford Farm's Mike Pullin was the first to do it here.

Mike is convinced that the cave environment has given his cheese a different dimension. The natural moulds grow faster in the high humidity and this has a mellowing effect. The precise contribution of Wookey Hole may be hard to pin down, but this is certainly a welcome addition to the Westcountry cheddar scene.

Pasteurised

35 x 8 cm

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Ford Farm Cave Aged Cheddar
8kg

Ford Farm's cave-aged cheddar is made in their dairy in Dorset, but matured in the unique environment of Somerset's Wookey Hole cave. Maturing cheese in caves is nothing new in France - Roquefort has been matured in the caves of Combalou mountain for centuries - but Ford Farm's Mike Pullin was the first to do it here.

Mike is convinced that the cave environment has given his cheese a different dimension. The natural moulds grow faster in the high humidity and this has a mellowing effect. The precise contribution of Wookey Hole may be hard to pin down, but this is certainly a welcome addition to the Westcountry cheddar scene.

Pasteurised

The Cheese Shed Cakebuilder

Welcome to our Cakebuilder!

It's very easy to use. Simply drag cheese from the panel on the left and drop it on the platter below.

You can choose up to {limit} layers. Have fun!

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If you'd like to order a sample pack containing a sample of each of the cheeses you've selected for your cake, please click the button below. The cost for the samples will come to £ plus delivery.