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Cheese etc The Panbourne Cheese Shop

Pangbourne, Reading

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  • Cheese etc stock over 120 different cheeses from both the UK and Europe as a whole. They were named the Cheese Counter of the Year at the 2017/2018 World Cheese Awards. They visit as many cheesemakers as they can and wherever possible go to their dairies to buy directly from them so that they can get the best quality cheeses at the best prices for thier loyal customers

The Courtyard Dairy

Settle, Yorkshire

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  • The Courtyard Dairy’s owners have selected only the absolute best cheeses from small farms. The cheeses are then given a magical touch of special maturing, learnt first-hand from working for the most famous cheese-mongers of France and England.

George & Joseph Cheesemongers

Leeds, West Yorkshire

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  • Leeds' only specialist cheesemongers, opened in Chapel Allerton in 2013. They source and stock the finest locally produced Yorkshire cheeses, along with a selection of the best cheeses from the UK and further afield.

Neal's Yard Dairy


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  • Neal's Yard Dairy select, mature and sell farmhouse cheese from the UK and Ireland. They work directly with about 40 cheesemakers visiting them regularly to taste their cheese with them and selecting the batches they want to mature and sell. With three cheese shops in London and an online shop, they are also a regular sight at events around the country.

George Mewes Cheese

Glasgow, Scotland

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  • George Mewes Cheese specialise in cheeses that can’t be sourced on most supermarket shelves. They have a carefully balanced selection of world class British and Continental Artisan cheese for the discerning chef and foodie with great taste. Their cheese can be purchased from their refrigerated shop at the west end of Glasgow, or can be ordered onine.

The Cheese Larder

South Molton, North Devon

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  • The Cheese Larder are a family run business located in the market town of South Molton, North Devon with a love of cheese. They are very proud of the depth, variety and award winning cheese that the West Country produces and aim to stock at any one time over 100 different varieties of Cow’s, Goat’s and Ewe’s cheese (together with Buffalo Mozzarella).

Country Cheeses

Totnes, Devon

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  • Country Cheeses started 25 years ago with a table in Tavistock’s Pannier Market, six cheeses, and loads of enthusiasm for eating ‘real’ cheese, and now has progressed on to three shops that all sell a variety of regional cheeses

The Cheese Press


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  • The Cheese Press are suppliers of the finest award winning local artisan cheeses from throughout Devon and the West Country.

    They stock over 25 award winning artisan and craft cheeses from Devon and the Westcountry in the shop counter along with an extensive range of accompaniments including locally produced biscuits, chutneys and bespoke celebration cheese cakes..


Tottenham, London

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  • Wildes Cheese is a small independent artisan cheese making company based on an industrial estate in Tottenham, North London. They are passionate about quality and provenance and have created their very own beautiful range of cheeses.

Sheffield Cheesemasters

Neepsend Sheffield

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  • Sophie decided to ditch the day job as a cyber security consultant and retrain to be an Urban Artisan Cheesemaker a year ago and now producers 250 Little Mester cheeses per week. She trained at the Artisan Cookery School in Welbeck and her cheese has just been awarded the 2nd place in the 2018 Small Producers Awards for Cheese. Little Mester is a small surface ripened soft cheese made from pasteurised milk from the Sheffield Farm Our Cow Molly.

Fen Farm Dairy

Bungay, Suffolk

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  • The Crickmore family have been farming the land at Fen Farm for three generations. Their herd of Montbeliarde and Friesian cows graze on the beautiful marshlands of the Waveney River Valley in Suffolk. The family are dedicated to carefully making their delicious raw milk into the finest cheese.

Isle of Wight Cheese Company

Isle of Wight

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  • The Isle of Wight Cheese Company was established in 2006. They have 52 cows in their herd and use as much of theit own milk as they can to make the cheese. When they are short, Briddlesford Farm are able to supply them and with that blend they are able to make the pasteurised Isle of Wight Blue, Isle of Wight Soft, Blue Slipper and Borthwood cheeses.

River Amble Creamery

Port Isaac, Cornwall

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  • River Amble Creamery was founded in 2016 and is based in North Cornwall. Lawrence and Rosea Reynolds, along with their daughter Alex, make Cornish Jack, a delicious Swiss style cheese with nutty notes.


Hebden Bridge, West Yorkshire

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  • Tenacres Cheese uses raw, hand-milked milk from our own small herd of outdoor grazed pure Anglo Nubian goats. The business started in September 2014 and is slowly growing. The cheese has won numerous awards including gold at the British Cheese Awards, The Artisan Cheese Awards and the World Cheese Awards. It recently featured on Top Of The Shop with Tom Kerridge.


Adel, Yorkshire

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  • Mario Olianas moved to Yorkshire from Italy in 2001. Hailing from a budding family of Italian gourmets and cheese-makers, Mario uses sheep’s milk from Harrogate to create this smooth, rich and creamy Leeds Blue.

Teesdale Cheesemakers

Barnard Castle, County Durham

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  • Teesdale Cheesemakers was formally Leaside Cheesemakers, founded by Brian and Esme Dedman in 2012. Now a husband and wife team Allison and Jonathan Raper, took over the business in January 2016. They make four soft cheeses: Teesdale Blue, Teesdale White, Teesdale Goat (launched in October 2016), & a flavoured Teesdale Curd cheese.

Smart's Single Gloucester

Smart's Farm

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  • Appleby’s Cheshire has a balance of rich mineral flavours and acidity with a crumbly texture that’s not overly dry. The traditional recipe has been handed down through generations of the Appleby family. It is clean and zesty on the tongue followed by a rich mouth watering finish.

Cornish Jack

River Amble Creamery

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Mrs Kirkham's Lancashire Cheese

Mrs Kirkham's Cheese

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  • The Kirkham family has resided at Beesley Farm for just over 70 years. Graham’s father John moved here with his family as a baby. The first Cheese was made here by Ruth (Mrs Kirkham) in September 1978 and is still being made right here on the farm today. The Business is now run by Ruth and John’s son Graham with the help of his partner Kellie, son’s Shaun and Mike and a handful of great staff. Their award winning raw cow’s milk cheese is still made by hand to the same recipe used by Graham’s Mother and Grandmother, and is made 7 days a week using only the milk from their own herd of Holstein Friesian cows.

Cornish Yarg

Lynher Dairies Cheese Company

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Yorkshire Pecorino (mature)


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  • Mario Olianas is one of the most passionate cheesemakers in the UK. He has been making cheese for six years now. Yorkshire Pecorino has since won many awards. Mario's story all started when he went to visit his brother in Sardinia, and found out he was making cheese, and it actually tasted good! When Marion came back to Yorkshire he told his wife they needed to make some that’s better. It took them six months to find the right milk, but from then on they have been winning awards every year with Yorkshire Peccorino

Old Winchester

Lyburn Farm

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  • Also known as “Old Smales”, Old Winchester is a full flavoured firm pressed pasteurised cows’ milk cheese with a washed rind. Handmade by Mike & Judy Smales it has a crystalline texture which becomes more intense with age. Matured for 18 months, the cheese is reminiscent of an aged Gouda with a distinctive nuttiness in flavour. It can be used as a vegetarian replacement for Parmesan Reggiano.

Godminster Cheddar


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  • Godminster Farm is set on the outskirts of the picturesque town of Bruton. The farm was registered organic in 1999 by their owner Richard Hollingbery whose environmentally friendly and ethical approach to farming meant organic was the only way. With 1300 acres of beautiful landscape, the farm not only homes 280 organic dairy cows but also boasts fruitful orchards filled with a variety of delicious fruits and herbs which are used as inspiration for many of the multi-award winning Godminster products.

Birchover Blue

Red Lion Birchover

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  • Following intensive courses in Nantwich, Matteo Frau, has mastered the art of cheese-making and achieved a number of awards for a range of dairy products. The rich and creamy 'Birchover Blue' cheese is often available on the menu at the Red Lion Birchover and sometimes to buy to take away.

Barnsley Blue

Ben Bank Farm Cheese

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  • Barnsley Blue is a creamy cheese with a mild blue taste, maturing with a complex buttery depth of flavours when consumed mature. It can be eaten at 12 weeks maturity but best left for at least 4 months to enjoy the full depth of flavour.

Dorset Blue Vinny

Woodbridge Farm

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  • The Davies family have been making Dorset Blue Vinny at Woodbridge Farm for almost 40 years. Dorset Blue Vinny takes over 24 hours to make. Each morning, they use fresh milk from their herd of 270 Friesian dairy cows. Once its been pasteurised, hand-skimmed and the starter culture, rennet and penicillin mould added, its ready to be made into cheese


Stichelton Dairy Ltd

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  • Stichelton is an unpasteurised English blue cheese made by Joe Schneider in partnership with Randolph Hodgson of Neal’s Yard Dairy and the Welbeck Estate.

Barkham Blue

Two Hoots

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  • Barkham Blue has a very distinctive appearance. Made in a 1kg ammonite shaped round, it is covered in an attractive natural mould ripened rustic rind. It has a rich blue taste, smooth buttery texture with a melt in the mouth flavour, without the harshness associated with some blue cheese.

Bath Blue

Bath Soft Cheese Co

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  • A classic blue veined cheese made from the milk of the Bath Soft Cheese Company's own organic cows. Ripened for eight to ten weeks to give a creamy blue veined taste. In 2014 it was awarded Supreme Champion at the World Cheese Awards.`

Leeds Blue


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  • Mario Olianas comes from a family of Italian gourmets and cheese-makers. He uses sheep’s milk from Harrogate to create this smooth, rich and creamy blue cheese.

Isle of Wight Blue

Isle of Wight Cheese Co

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  • The Isle of Wight Blue Cheese is a naturally rinded soft blue cheese that is made with pasteurised Guernsey cows' milk from the herd that graze around the Queen Bower Dairy. Matured for 3-5 weeks the cheese has a mild blue flavour with richness added from the natural rind.

Little Mester

Sheffield Cheese Master

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  • Sheffield Cheese Master currently make a surface ripened soft cheese called Little Mester. It is a young, fresh cheese but packed with flavour. It is gooey around the edges with a creamy core.

    It is a perfect companion to any cheeseboard but can also be baked in the oven or on a BBQ (wrapped in foil).


Hampshire Cheeses

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  • Tunworth has a long lasting sweet, nutty flavour and a creamy texture with a thin wrinkled rind. It is made by hand in small batches in the purpose built creamery with pasteurised whole cows milk.

Yorkshire Pecorino (fresh)


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  • This Yorkshire Pecorino Fresco (‘young Pecorino’) is only 30 days old, and like all classic Italian young cheeses is smooth, yoghurty and sweet.

Hebden Goat

Tenacres Cheese

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  • Tenacres Cheese uses raw, hand-milked milk from their own small herd of outdoor grazed pure Anglo Nubian goats. The business started in September 2014 and is slowly growing. The cheese has won numerous awards including gold at the British Cheese Awards, The Artisan Cheese Awards and the World Cheese Awards. It recently featured on Top Of The Shop with Tom Kerridge.

Baron Bigod

Fen Farm Dairy

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  • Jonny and Dulcie Crickmore of Fen Farm Dairy Limited are third generation farmers from Suffolk. They produce Baron Bigod a creamy, white bloomy-rind cheese handmade on the farm from their own raw Montbeliarde cows milk, is the only traditional raw milk Brie-de-Meaux style cheese produced in the UK.

Stanage Millstone

Cow Close Farm Ltd

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  • Stanage Millstone is a creamy, bloomy rind cheese made by hand in small batches at Cow Close Farm, using milk from a neighbouring herd of Hathersage cows. Stanage Millstone is named after the gritstone millstones that dot the farmland (and the surrounding Stanage/North Lees Estate), and each cheese is shaped with a hole in the centre in their honour.

Barnsley Brie

Ben Bank Farm

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  • Barnsley Brie is a creamy cheese with a hint of 'bite', slightly crumbly-textured in the middle and relatively mild when young, maturing to a soft full-bodied brie when ripe.

50 Jack

River Amble Creamery

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  • 50 jack is brined in Cornish ale for 50 hours and is further washed in the beer to give the cheese a delicious bitter beer after taste with a creamy smooth middle. As a small artisan producer, all our cheese are hand made in small open vats.
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