Dambuster Cheddar is a full flavoured, pasteurised, strong Cheddar cheese produced in Market Rasen, Lincolnshire, in honour of the RAF 617 squadron based at local RAF base, Scampton.

The mature cheddar is wrapped in a distinctive black wax, helping the cheese retain the soft, creamy texture whilst maintaining it’s classification as a firm cheese, and preventing further maturation upon leaving the dairy.

Stilton is one of Britain’s best known cheeses, and the Colston Bassett that we buy has an ideal balance of fruity and floral blue veining and creamy, buttery paste.

Made with pasteurised cow’s milk and animal rennet.

The Montagnolo is a triple-crème blue cheese. This means that the bluing throughout is quite light, which, combined with the deliciously creamy texture gives an ultra-smooth and very moreish flavour. It’s slightly salted too.

One of the best sellers on the cheese counter.

Extra Mature Cheddar, award-winning Black Bomber loved for its immense depth of flavour and smooth creamy texture.

Sold by Whole Cheese – approx 3kg| Half of a cheese – approx  1.5kg | Quarter of a cheese – approx 750g | Eighth of cheese – approx 375g

A pasteurised English camembert-style cheese, with the thinnest rind and a fruity tang. Winner of ‘Gold’ at the World Cheese Awards 201

A firm pressed, distinctively burgundy-waxed cheddar with a rich, mellow, full lingering flavour. Hand made in Somerset from the farm’s own cattle, this vintage cheddar has a memorable and exceptionally creamy full flavour.

Traditional Lincolnshire Poacher is typically matured for 14-16 months and has plenty of up front flavour and a good bite. A hard, mature cheese that is somewhere between a cheddar and a Swiss mountain cheese.

Traditional Lincolnshire Poacher is smoked at a local smokehouse over untreated oak chips.

It spends 24 hours in the smokehouse giving it a rich smokey flavour that compliments the cheese beautifully.

Matured for two years and sealed in black wax this extra mature cheddar cheese is smooth and full of flavour.