Our cheese counter is filling up we approach peak Christmas Cheese and start getting in a frenzy, so we’ve added a few really interesting British cheeses to interest you this week.


A mellow, buttery, ‘washed-rind’ cheese that expresses the rich and diverse clover pasture of Chedworth’s Manor Farm. It is based on the classic French cheese Reblochon and encircled in a spruce band that helps hold it together and adds a pine-y note to the cheese.

Winner of ‘Supreme Champion’ (Artisan Cheese Awards 2016) and ‘Best Soft Cheese’ (Great British Cheese Awards 2016).

Made by David Jowett from King Stone Dairy at Manor Farm, Chedworth, Gloucestershire, England.



A new Tomme style cheese, also made by David Jowett of King Stone Dairy in Chedworth. Luxurious, buttery texture cut through with a clean, spritzy acidity. Pasteurised, Cow’s Milk, Organic


Pevensey Blue

Pevensey is made by veteran cheesemonger Martin Tkalez. Pevensey is a soft, spreadable cheese developed in the style of a gorgonzola. It is sweet and nutty, with flavours of hazelnut and chocolate.

Pasteurised Cow’s Milk.