Thomas Hoe Red Leicester

This is a very traditional Red Leicester, and is the only pasteurised Leicester Red to be produced in the county of Leicestershire, in the heart of the Vale of Belvoir. A wonderfully vivid orange colour, this cheese is smooth in texture and mild in taste, although rounded and satisfying. It is slightly mild, but nevertheless an interesting and full flavoured affair.

960 yen/100g
- Cow's Milk
- Goat's Milk
- Ewe's Milk
- Pasteurized Milk
- Unpasteurized Milk
- Vegetarian

Smoked Montgomery Cheddar

Oak-smoked for six hours, at the Brown & Forrest Smokery, to give an intense flavour and aroma which complements the nutty flavour of the cheese and gives an additional smokey after-taste.

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Mature Montgomery Cheddar

Handmade, unpasteurised Somerset cheddar, matured for 12 months wrapped in muslin cloth on wooden shelves and has deep, rich, nutty flavours.

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Lincolnshire Poacher

This hard cheese has been referred to as a mixture between a farmhouse Cheddar and Swiss mountain cheese. Matured for 15 – 20 months, the smooth yellow interior has a full, lively complex flavour, and guarantees a full-on taste experience. Lincolnshire poacher was supreme champion at the British Cheese Awards in 1996.
1100 yen/100g

Black 'n' Blue

A mild blue cheese mixed with black pepper. Made in Leek, in the Peak District of England.

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Thomas Hoe Red Leicester

This is a very traditional Red Leicester, and is the only pasteurised Leicester Red to be produced in the county of Leicestershire, in the heart of the Vale of Belvoir. A wonderfully vivid orange colour, this cheese is smooth in texture and mild in taste, although rounded and satisfying. It is slightly mild, but nevertheless an interesting and full flavoured affair.

960 yen/100g

Gubbeen

Gubbeen Cheese is a surface ripened, semi-soft, cows milk cheese with a pink and white rind. The flavours are creamy with mushroom and nutty aftertastes but vary depending on maturity of cheese. It is produced at Gubbeen Farm in Schull, County Cork, Ireland.
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Stilton

Of course we couldn't offer a mouth-watering array of cheeses without including the king of British cheeses, Stilton. Shipped by the thousand a week from the village of Stilton to London in the 1700's, there are now only five dairies licensed to produce this vintage cheese in the entire world. The version we have is made by Lomg Clawson to the original Hartington recipe. We guarantee you won't be disappointed with this little number.

900 yen per 100g.

Cornish Yarg

This hard cheese is hand-made to a 17th century recipe rediscovered only recently. The recipe was given to the producer by a couple called Gray, and Yarg is simply this name spelt backwards. It has a very distinctive rind due to being wrapped and matured in nettle leaves.

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Fowler's Sage Derby

Derby is one of the oldest and most famous of English cheeses. The practice of adding finely chopped sage, which was thought at the time to have health-giving properties, to the fresh curd began in the 17th century, and while most Sage Derby cheese today is factory produced, this little beauty is still made the traditional way by the family producer of Fowlers, in Earlswood. Softer than cheddar, this pale yellow cheese has a melted butter taste, and has a lovely subtle herbal flavour imparted by the sage as the cheese ages.

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Shropshire Blue

This distinctive looking cheese is in fact a bit of a misnomer as it has never been made in Shropshire, and was in fact first created in Inverness, Scotland. Shropshire Blue is based on the Stilton recipe, but also contains annatto, which gives it the vivid orange coloration. While it is somewhat milder than Stilton, it is every bit as creamy and has a hearty natural flavour. As luck would have it, this cheese tastes splendid with a strong dark ale or port, so guess what we recommend.

900 yen per 100g.

Wensleydale

Apparently introduced from France in the 11th century, it was originally made with ewe's milk but was replaced with cow's milk in the 17th century. Try a lump and see what Wallace and Gromit are making all the fuss about.

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Wild Garlic Yarg

Wild Garlic Yarg is made to the same recipe as the nettle rinded Cornish Yarg but is wrapped instead in the pungent wild garlic leaves found in Cornwall's woodlands each spring. As these vibrant leaves contain more moisture, the moulds take longer to develop, resulting in a cheese with a truly distinctive and unusual flavour and a slightly firmer texture. Unlike bulb garlic cheeses, it is not harsh in taste but has the slightest hints of the garlic.

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Somerset Camembert

Somerset Camembert is rich and creamy with a soft edible white rind. As the cheese matures the curd softens, becoming a uniform butter or straw colour and developing a fuller flavour. As with Brie, serving Somerset Camembert during the week before the use by date is recommended, to allow the cheese to mature. Accompany with a fruity, light-bodied red such as Beaujolais or for a more Somerset flavour, serve with cider!

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Smoked Lancashire

A traditonal hard pressed Lancashire that is naturally oak smoked, giving the cheese a creamy texture of Lancashire and a sharp, smoked taste.

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