Our Ingredients

Our Cheeses

A true farmhouse cheddar, produced by the Trethowan Brothers in North Somerset. In 2019 Pitchfork won Best Mature Traditional Cheddar, Best Extra Mature Cheddar, Britain’s Best Cheese and came 4th Overall in Best World Cheeses at the World Cheese Awards in Bergamo, Italy.

We think Pitchfork is one of the best smelling cheeses we have. A mature tangy cheddar with a little saltiness, as well as flavours of mushroom create a beautiful, meaty cheese.

Waterloo is a rich, soft cheese made by Anne and Andy Wigmore in Berkshire and was originally made with Guernsey milk from the Duke of Wellington’s estate. The milk now comes from a single herd of Guernsey cows near Henley. Anne and Andy wash the curds for this cheese to lower the acidity, which gives it a gentle, sweet flavour.

This creamy mild blue cheese, which is aged for 30 days, is produced by Mario Olianas, an Italian who settled in Yorkshire. He produces a range of Italian inspired ewe’s milk cheeses from the production facility at his home in Adel. The ewe’s milk gives this cheese its lovely rounded richness with both bitter and savoury notes whilst having a lingering sweetness.

Another cheese produced in North Leeds by Italian born Mario Olianas, this is a fresh Pecorino with a soft texture and yoghurty flavours, due to being aged for only 30 days. Originally from Sardinia, Mario comes from a family of cheesemakers and decided to try his hand at producing Italian style cheeses following his move to Yorkshire. He collects fresh ewe's milk every day from just outside Harrogate and uses cultures imported from Italy.

There are many varieties of Lancashire to be found but there is none quite like that of Mrs Kirkham’s. Unlike other producers, the Kirkham family are the last of the farmhouse producers of Lancashire cheese and third generation Graham Kirkham follows in his mother's stead in working with a herd of roughly 100 cows.

It has a light, fluffy texture which melts in the mouth. The unpasteurised milk and muslin rind produce a rich and complex cheese that creates a buttery crumble with a clean, lactic flavour and a brilliant grassy aroma.

A soft goats cheese produced by Neal’s Yard Creamery in Dorstone, Herefordshire. Head Cheesemaker Charlie Westhead built his creamery from scratch with the aim of being eco-friendly and so all power is produced off grid from solar panels, wind turbines and wood burners whilst wastewater is filtered through their own wetland system.

This cheese is bright and fresh, with a little citrus sparkle. It is light in texture, and based on a classic French goat’s cheese recipe but only aged for three weeks to keep it fresh and light. Delicately goaty.

A brie-style soft cheese produced in Suffolk by the Fen Farm Dairy and boy does it hold its own against some of the best Bries produced in France today. The Crickmore family hand-picked their herd of Montbeliarde cows from the French Jura. These cows don’t produce vast quantities of milk but what they do produce is protein rich, flavoursome and perfect for cheesemaking. This results in a cheese which is smooth, salty and just melts in the mouth.

Sharpham Dairy’s Ticklemore is an extremely versatile cheese made in South Devon with goat milk that is collected from three local farms. Ticklemore is renowned for its stark white rind, and has a mellow & fresh flavour that contains hints of floral and herbal notes. It has a firm, chalky texture and a subtle lemon undertone, creating a goat’s milk cheese that isn’t overly ‘goaty’.

When Giel Spierings returned from college to find his family’s dairy farm up for sale near Polruan in south-east Cornwall, he decided to do something about it. Now, his award-winning cheeses are gaining ground across the UK.

Aged for over two years, this Gouda has a rich complex flavour due to the large crystals, and fills the mouth with earthy caramel flavours. This shines above all other Dutch Gouda’s and also has a little peppery kick whilst remaining creamy.

This exquisite stilton-style blue is produced by Joe Schneider on the Welbeck Estate, Nottinghamshire. Everything in the production process is done by hand, including the ladling of the curds and similar care is taken during the maturation stages. This extra maturing time does wonders for the flavour and texture, producing a creamy and perfectly balanced cheese. The flavours of blue are not overriding but slightly peppery making this a beautifully rich, spicy blue which is well rounded on the palate despite being strong. In our opinion one of the best blues produced in the UK right now!

Produced by relatively new cheesemaker David Jowett at Kingstone Dairy, Ashcombe is a semi-hard cheese inspired by Morbier. The cheese has a striking line of wood ash running through the middle. It is a washed-rind cheese, meaning it is washed in a special brine solution, developing a beautiful orange coloured rind. The rind is meaty and savoury, while the paste has aromas of warm milk and hay. It has rich hazelnut flavours. 

A lightly truffled traditional Dutch Gouda, made from unpasteurised cow’s milk. The richness and saltiness of the cheese compliments the earthy taste of truffle, which elevates the flavour to a new height and the creamy texture carries it beautifully.

The Lincolnshire Poacher is produced to a recipe which is a cross between a traditional West Country Cheddar and an Alpine cheese such as Comte - something which you really appreciate from the dense creamy texture of the cheese. It is produced on a farm in the Lincolnshire Wolds by brothers Simon and Tim Jones, aged for 14 to 16 months, then sent to a local family-run smokehouse where is it cold smoked over untreated dampened oak chips for 24 hours. Cold smoking gives the cheese a natural golden brown/orange colour to the outside. The smoked flavours are lovely and strong but you can still taste the maturity of the cheese through them. 

Handcrafted and wrapped in muslin, this Wensleydale is made from a traditional Yorkshire recipe which creates a fresh, creamy cheese with an acidic yet milky taste. The texture is crumbly and flakey, just how you want a Wensleydale!

A stunning, golden cheese with blue veins which has won countless awards since day one. Judy Bell started making cheese in the 1980s in North Yorkshire and their farm is still independently ran by her two daughters. This cheese is soft, luxuriously creamy and has a delicate blue flavour which still packs a punch with a peppery finish.

Our Meats

A very traditional Italian-style salami with cracked black pepper. A good all-rounder in our opinion, and a staple for our charcuterie boards. This Cracked Black Pepper Salami has a flavour profile closest to a Milano Salami or French Saucisson Sec, with a subtle hint of garlic, which compliments the black pepper admirably.

This is a mild, sweet chorizo, known in Spain as Chorizo Dulce, made using the finest Hungarian paprika. This Chorizo is cured, fermented and air-dried to create a beautifully sweet and smoked Chorizo with the perfect amount of salt. Popular with younger charcuterie fans, it can be used in cooking, yielding a delicious, flavoursome, vibrantly orange oil when heated.

One of the signature products from our suppliers at Trealy Farm Charcuterie, made in the Italian or Spanish tradition from British free range pork silverside. This cured, fermented and air dried ham is the longest aged of all their products at a minimum of two months and won Gold at the British Charcuterie Awards in 2018. In our eyes this is one of the best hams on the market.

Made from the leg of Welsh PGI (Protected Geographical Indication) Lamb, cured and pressed this ‘carpaccio’ showcases some of the best produce Wales has to offer. Moist and tender, this Lamb Carpaccio is dried to a delicate soft texture with a hint of Rosemary, which is the perfect accompaniment to enhance the flavour of the lamb. It’s a fantastic addition to any charcuterie platter.

This gently fragrant air-dried pork collar is in the ‘Coppa’ style. Marbled with delicious fat and fragrant with herbs and spices such as rosemary and pepper, this rich and savoury product is made from the collar muscle from the top of the shoulder. This Monmouthshire Air-Dried Pork Collar won a Gold Award in the 2019 British Charcuterie Awards, taking the best Muscle Meat title.

More familiarly known as Bresaola, our Monmouthshire Air Dried Spiced Beef forms just a small part of a beef curing tradition which stretches across the globe. Bresaola has its roots deep set in the Italian Alps, in the Lombardy region with the name coming from the Lombardi word bresada, meaning ‘braised’. An extremely lean product, our air-dried spiced beef is rubbed with herb and spices before curing, which results in a delicate flavour with a slight chilli kick.

This Beech Smoked Air-Dried Ham has won a Three Star Great Taste Award. Made in the German, Austrian or Swiss ‘Schinkenspeck’ style it is very different to the Monmouthshire Air-Dried Ham in both texture and taste. Made from the Pork rump, it is distinctively sweet and soft with a hint of beech smoke.

Made using ethically sourced Compassion in World Farmed accredited British Rose Veal and free-range British Pork, and flavoured with the classic combination of lemon and thyme. This Rose Veal, Pork, Lemon & Thyme Salami is deliciously fresh and delicately floral. A wonderful and unique addition to any charcuterie platter.

Based on the Italian Finocchiona salamis, this mild salami’s flavour comes from whole fennel seeds, which gives a subtle aniseed flavour. A spice which is known to aid digestions, it is excellent to offset the richness of the salami.

One of the most innovative products from our suppliers at Trealy Farm, made using British free-range duck breast from Devon. A skinless product pressed into a conveniently sliceable block, moist and flavoursome, perfect for platters, picnics, deli salads and sandwiches. This duck is cured, pressed, lightly beech-smoked and air-dried.

Our Herb-Rolled ‘Arrotolata’ Pancetta is a fragrant, spiced pancetta which compliments cheese and charcuterie perfectly whilst holding its own thanks to the delicate seasoning of herbs and spices. The salt cuts through the fat content creating a beautifully rich and balanced Pancetta.

An award winning cured, fermented and air-dried salami made with British wild boar & British free range pork. Gutsy and gamey, this salami is based on the Spanish Salchichon which highlights the wild boar’s subtly, gamey flavour.

Whilst not a ‘carpaccio’ in the conventional sense, the unique texture has been replicated in this cured, pressed round of venison. It is gently infused with juniper, which enhances the gamey flavour of the British wild venison.