Our Cheeses

We all love cheese, which is why our cheese is individually and carefully sourced, from our local suppliers on our doorstep in East Lothian, to all over Europe.

Our Current List

With a selection of cheeses coming from right on our East Lothian doorstep to the beautiful Italian countryside, there is definitely something for everyone. See our current stock below and keep an eye for those new additions and seasonal wonders.

Auld Reekie
Scotland  |  Cow  |  Cheddar  |  Unpasteurised
Carefully developed with a combination of flavours of traditional cheese with a delicate wood and whiskey finish. A cheese that is smoked using traditional methods over whisky soaked oak shavings. 

Barwheys Cheddar
Scotland  |  Cow  | Cheddar  |  Unpasteurised
This Ayrshire cheese has a tangy and complex taste. Fast rising in popularity, Barwheys Cheddar is made from a small herd of 36 cows that are fed out at pasture for as much of the year as possible.

Isle of Mull   
Scotland  |  Cow  |  Cheddar  |  Unpasteurised 
Pale ivory in colour, with a sharp fruity tang, all thanks to the unusual diet of the cows that eat the fermented grain from the nearby Tobermory Whisky Distillery.

Smoked Lancashire
English   |  Cow  |  Cheddar  |  Unpasteurised
Cold smoked over hickory, this allows the cheese to remain moist while developing a sweet, lightly smoked flavour. Often linked to a taste similar to smoked ham. 

Spain  |  Sheep  |  Hard  |  Unparteurised
With a buttery-tasting silky texture, this ivory coloured hard cheese is one of Spain's most famous. Fantastic with a bit of Quince Jelly.

England  |  Soft-Medium |  Cow  |  Unpasteurised
With a lemony flavour and smooth texture, Finn is the only triple cream cheese made in England. It contains aromas of butter, nuts and salt.

France  |  Cow  |  Soft - Medium   |  Unpasteurised 
The first cheese of the Savoie region to be granted the AOC certification,  this cheese has a nutty taste that remains in mouth after its soft centre has been enjoyed. 

Italy  |  Cow  |  Soft-Medium   |  Unpasteurised 
Named after Val Taleggio, this semi-soft cheese comes with a strong aroma yet it is mild in flavour with an unusual fruity tang. 

Landana Rosso
Holland  | Goat  | Medium-Firm  |  Pasteurised  |
It's like having two cheese in one. The first burst of flavours can be compared to Ossau Iraty, sweet and mild. The aftertaste is similar to that of Prima Donna, fruity. A complete Dutch wonder!

Tomme de Savoie
France  |  Cow  |  Medium-Firm  |  Unpasteurised
A semi-soft pressed cheese, ivory in colour with a varied taste depending on whether the milk is coming from cows eating winter hay or fresh summer grass. 

Ossau Iraty
France  |  Sheep  |  Medium-Firm  |  Unpasteurised
Said to be one of the first cheeses ever produced, Ossau Iraty is now only one of two sheep's milk cheeses granted AOC status in France. A very rich cheese, this wonder boasts toasted wheat aromas with nutty, grassy-sweet flavours.

Murcia al Vino
Spain  |  Goat  |  Medium-Firm   |  Pasteurised 
Soaked in a local red wine, this cheese has an agreeable creamy flavour with a slight saltiness and mild aroma.

Switzerland  |  Cow  |  Medium-Firm   |  Unpasteurised
Mentioned as far back as 1291 in medieval writings from Swiss-German convents, this is the perfect melting cheese. Soft, smooth and creamy, this is delicious melted over potatoes, vegetables and even prawns!

Scotland | Cow  |  Hard  |  Unpasteurised
Crumbly and fresh, this lactic tasting cheese is perfect for those with a more savoury palette. 

Prima Donna Maturo
Holland  |  Cow  |  Hard  |  Pasteurised
Bam Boss’s favourite cheese. A Dutch Gouda, characterised by its sweet taste and formation of crystals within.

Parmigiano Reggiano
Italy  |  Cow  |  Hard  |  Unpasteurised
More commonly known as Parmesan cheese, this hard, dry cheese is excellent for grating on pasta dishes. It has a hard pale-golden rind and a straw-coloured interior with a rich, sharp flavour. 

 Pecorino Romano
Italy  |  Sheep  |  Hard  |  Pasteurised
 Similar to Parmigiano Reggiano, this hard cheese has a little more salty kick to it. One of Italy’s oldest cheeses, it is still made according to the original recipe when it was a staple in the diet of the legionaries of Ancient Rome.

France  |  Cow  |  Hard  |  Unpasteurised
 Comté has the highest production of all French AOC cheeses with around 64,000 tonnes being produced annually. It offers salty, mild, and lightly fruity flavors with a hint of nutmeg. A great cheese for those fondue nights!

Keens Cheddar
England  |  Cow  |  Cheddar  |  Unpasteurised
 A traditional cheddar, Keen's offers a mixture of sweet, creamy and earthy flavours.

The Westray Wife
Scotland  |  Cow  |  Cheddar  |  Unpasteurised
Previously a beef farm, the Wilson’s of Westray have turned their Orkney Island property into an astounding dairy farm. Vegetarian friendly, this cheese packs a punchy flavour.


Appleby's Cheshire
England  |  Cow  |  Blue  | Unpasteurised
Using a vegetarian rennet, this English wonder offers a clean and zesty taste followed by a rich mouth watering finish.

Blue Stilton
England  |  Cow  |  Blue  |  Pasteurised
Made with a vegetarian rennet, this is often the entry cheese into the blue world. It is semi-soft and crumbly in texture, accompanied by its infamous strong smell.

Chashel Blue
Ireland  |  Cow  |  Blue  | Pasteurised
Mildly blue-veined, this slightly acidic blue cheese will melt in your mouth. One of the best for an introduction into the Blue Cheese World, this cheese is still handmade on the same 200 acre farm in Co. Tipperary.

Crozier Blue
Ireland  |  Sheep  |  Blue  |  Pasteurised
The only blue cheese made in Ireland from sheep's milk. Much like its Cashel Blue sister, this hand-made cheese will melt in your mouth leaving a creamy flavour off set by gentle spiciness.

Gorgonzola Dolce 
Italy  |  Cow  | Blue  |  Pasteurised
Thought to be the world's first blue cheese, its origin is steeped in Italian folklore and legend. Sweeter than its Piccante sibling, Gorgonzola Dolce is relatively mild in flavour and extremely creamy.

Hebridean Blue
Scotland  |  Cow  |  Blue  |  Unpasteurised
Quite possibly the bluest blue in Britain. Strong intense flavours flow through this hard cheese and if you are a blue cheese lover this is a must. 

France  |  Sheep  |  Blue   | Unpasteurised 
One of the world's best known blue cheeses, in France this delicacy is called the 'cheese of kings and popes'. Our Roquefort is sharp, tangy and salty in flavour that will melt in your mouth.

Spain  |  Goat  |  Blue  | Pasteurised
A bold and spicy blue, this fantastic cheese is traditionally wrapped in sycamore maple or chestnut leaves. 

Brie de Meaux 
French  |  Soft  |  Cow  |  Unpasteurised
The most famous of all Bries, this soft cheese will seduce your taste buds with a buttery and earthy taste of perfection. 

France  |  Cow  |  Soft  |  Pasteurised
A triple-cream, brie-style cheese, this is perfect for those who love a more sour tasting cheese. Perfect for partnering with a crip Champagne. 

Camembert Reux
France  |  Cow  |  Soft  |  Unpasteurised
Infused with a rich and buttery taste, when camembert matures, it creates a smooth runny centre with a white bloomy rind. 

France  |  Goat  | Soft  | Unpasteurised
Creamy and silky, Chabis is a pillow of fresh goat cheese. The longer it matures, the harder it gets, however, its delicate taste remains just as enticing.

England  |  Goat  |  Soft  |  Unpasteurised

France  |  Cow  |  Soft   |  Pasteurised
Banned on the French Subway for its pungent smell, but don't let that put you off, this creamy cheese comes packed with spicy, salty and sweet flavours. 

Mozzarella di Bufala
Italy  |  Soft  |  Buffalo 
A southern Italian delicacy, this cheese is made from the milk of the domestic Italian water buffalo. Perfect with sliced tomatoes and basil, taste the difference in quality compared to its cow's milk counterpart. 

England  |  Soft  | Goat  |  Unpasteurised  
A perfect addition to crackers, Ragstone has a creamy texture with savoury, lactic flavours. Very easy on the palette.