Westcountry Cheeses for your Cheese Boards and Cuisine.
We collect most of these cheese direct from the farms and producers so they are in prime condition for all your requirements and platters.
Click on the sections below for more information
DEVON PRODUCED TAW VALLEY
Whichever Taw Valley cheese you select, you can be sure that it’s made with as much care and attention as any of their award-winning recipes.
In 2013 the Taw Valley Creamery have won over 65 awards at various cheese shows up and down the country including 23 Gold/1st place, and 1 Champion cheese award.
01/ MILD CHEDDAR
02/ MATURE CHEDDAR
03/ TICKLER CHEDDAR (Award Winning, Highly recommended)
04/ EXTRA MATURE CHEDDAR
DEVON PRODUCED PARKHAM FARMS
The same since day one
Give or take a tweak here and there, Parkham Cheddar is made to the same guidelines and recipes today as when they made their very first block back in 1984. The cheese has become one of the most respected Westcountry Farmhouse Cheddars of them all. But in order to market their cheese as Westcountry Farmhouse, several criteria must be met to give us what is called a ‘Product of Designated Origin’ (or ‘PDO’ for short).
Firstly, the cheese must be made in the Westcountry (that’s Devon, Cornwall, Dorset or Somerset). Secondly, all milk used to make the cheese must be sourced from the Westcountry. Finally, the cheese must be made, or ‘cheddared’, by hand. The PDO status of our cheese is a guarantee to the consumer that our product is genuine. Of course, we think you can tell by the taste.
05/ FARMHOUSE MATURE CHEDDAR
DEVON PRODUCED QUICKES FARMHOUSE CHEESE
At Quickes Traditional, they make award-winning traditional cheeses using milk from their dairy herd. Every truckle is handmade by one of nine skilled cheese makersbefore being wrapped in muslin and carefully matured for anything up to 24 months.
06/ MILD CHEDDAR
EXTRA MATURE CHEDDAR
SOMERSET PRODUCED MARYLAND FARM
The Barber family have been farming and making cheese at Maryland Farm in Ditcheat, Somerset since 1833. In the early days, milk from the farm was sold locally and the cheese made was used to feed the family and farm workers.As time went on, the milk needed to make cheese increased and soon the family were buying milk from neighbouring farms as well.
Today the Barber farms comprise 2500 acres of prime Somerset dairy land and are home to some 2,000 dairy cows. They continue to use traditional ‘cheddaring’ techniques combined with a unique collection of traditional starter cultures for which they are sole guardians, to create a truly typical West Country Farmhouse cheddar.
1833 VINTAGE RESERVE CHEDDAR
DEVON PRODUCED SHARPHAM ESTATE
Starting in 1981 the 18th century coachyard of Sharpham House was home to their creamery where our range of hand made cheeses were produced. Using the rich milk from our Jersey cattle and vegetarian rennet, our unpasteurised cheeses have been so well received that demand now far exceeds supply.
In April 2003 they moved into their new purpose-built creamery sited next to the winery. The building is modern and bigger, however the team still employ the same traditional techniques and the cheeses will remain fully hand-produced and free of GM ingredients.
SHARPHAM ELMHIRST (Elmhirst is an unpasteurised triple cream, mould ripened cheese, similar to 'Vignotte')
SOMERSET PRODUCED LUBBORN CREAMERY
Their milk is collected from dedicated local farms in the West Country to guarantee the highest quality and freshness.
After pasteurisation of the milk, specially selected cultures are added to the milk. Vegetarian rennet is introduced to gently coagulate the milk into the curds that make up the cheese. The curds are cut into cubes to accelerate the release of the whey. The curds are then poured into moulds, which are then turned up to three times to drain the whey evenly.
Once removed from the mould, the cheeses are lightly dusted with salt, racked and stored in special maturing rooms. A distinctive edible white coat grows on the cheese during the course of ten days. Their cheese is then wrapped in a breathable material, allowing it to continue to ripen.
CAPRICORN GOATS CHEESE
CORNISH COUNTRY LARDER
Cornish Brie is handmade at their creamery, it has a delicious mild and creamy flavour and melting, smooth texture. They use the finest natural ingredients and take pride in sourcing all ingredients locally wherever possible. Cornish milk is rich and creamy and gives thier Brie a characteristic yellow, buttery colour. Cornish Brie is made using full fat, pasteurised cow’s milk sourced from Cornwall. Ideal for the cheese-board, in a salad, sandwich or for grilling.
DEVON PRODUCED NORSWORTHY GOATS CHEESE
Award winning goat cheeses. Hand-made in the heart of Devon with milk from their own herd. Unpasteurised for a unique taste
"Real cheese with real flavour!"
TILLERTON (Brie style)
CHELWOOD (A soft fresh curd cheese plain or with herbs)
TICKLEMORE CHEESE COMPANY
Devon Blue is made using Friesian cows’ milk collected locally in the South Hams. There seem to be fewer seasonal differences in Devon Blue . It has a clean, buttery, rounded depth of flavour.
Beenleigh Blue is made using milk from Burton Farm in Somerset run by Tom and Helen. They usually only take the milk in the spring and early summer when there is sufficient surplus available. During this period they make as much Beenleigh as they can and then keep back some of it at a colder temperature so us as suppliers should have stock almost all year round. (We may run out in early Spring). The nature of the cheese varies greatly over the season. The first cheeses for sale in June are very light, fresh, and quite crumbly whereas the older cheeses develop significantly greater depth of flavour and become richer and creamier.
CORNISH CHEESE COMPANY
Cornish Blue Cheese has been produced on the Stansfield’s Farm on Bodmin Moor since 2001. The sweet mild creamy cheese of distinctive character has been internationally recognised by the many Awards it has won including;World Cheese Awards Champion Cheese in 2010 and Best Blue and English Cheese in 2007.
THE EXMOOR BLUE CHEESE COMPANY
Exmoor Blue is a full-fat, medium soft, creamy blue cheese, It has a natural creamy-yellow colouring from the rich Jersey milk and a natural rind, while the buttery flavour is overlaid by a tangy blue.This cheese has been awarded Protected Geographical Indication (P.G.I.) status. This ensures that specified standards are maintained and a local milk supply from within the designated area is used to make the cheese.
SEMI HARD CHEESES
CORNISH LYNER DAIRIES
Lynher Dairies is now one of the most successful makers of artisan cheese in Britain, consistently winning top prizes, including Best English Cheese at the International Cheese Awards 2013. The dairy processes 2 million litres of milk, hand picks two tonnes of nettle and wild garlic leaves and produces more than 200 tonnes of cheese a year
CORNISH YARG WITH WILD GARLIC
DEVON SHARPHAM ESTATE
The Plain Rustic is a semi-hard, unpasteurized cheese made with Jersey cow milk. It has a fresh, lemony, creamy flavour when young, developing a lovely nutty taste when mature.
Also a chive and garlic version.
SHARPHAM RUSTIC WITH CHIVES AND GARLIC
DEVON CURWORTHY CHEESE
For the last 25 years Curworthy Cheese has been made at Stockbeare Farm situated in the mid Devon countryside under the shadow of Dartmoor. A perfect area for grass growing with its unique climate of rain and humidity.
TRADITIONAL CURWORTHY Black waxed Mild and creamy with a buttery taste.
MELDON Curworthy combined with Chiltern Ale Mustard
DEVON OKE A 6 month old cheese giving a mature taste with a creamy texture.
BELSTONE Sister cheese to Devon Oke and made with vegetarian rennet.