What is in your box?
THE box of THE MONTH
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Tasting notes and descriptions of your cheeses
Westcombe Traditional Cheddar is the definitive expression of the Calver family’s craft, standing as a benchmark for authentic, Somerset artisan cheese. Handcrafted at Westcombe Dairy using raw milk from their own grazing cows, this cheddar is aged for up to 18 months in traditional lard-rubbed cloth, allowing it to develop its complexity. It possesses a firm, dense body with a satisfyingly sharp bite and a long, savoury finish defined by deep earthy notes, a hint of citrus, and a characteristic hazelnut sweetness. For anyone seeking the true, rugged soul of West Country cheesemaking, this is an absolute must-try staple for the cheeseboard. (Unpasteurised, Cows’ milk)
Yorkshire Blue is the creamy, approachable classic that put Shepherds Purse - and Yorkshire artisan cheese - on the map. Handcrafted in North Yorkshire using local cows’ milk, this blue is celebrated for its buttery, melt-in-the-mouth texture and gentle, nuanced character. Unlike more aggressive blues, it is aged for eight weeks to achieve a perfect balance: a mellow, savoury profile with a subtle hint of sweetness and a delicate, salty tang. If you’ve always found blue cheese a bit too daunting, this cheese is the one to change your mind. We promise it’s a crowd-pleaser that never disappoints! (Vegetarian, Pasteurised, Cows’ milk)
Meet the 2026 British Cheese Awards Supreme Champion! Dazel Ash is a goats cheese made by Chris and Clare Moody at Rosary Goats Cheese, literally straddling the Hampshire/Wiltshire border. The cheese has an edible ash coating and as it matures the crinkly rind takes on a lustrous satiny hue of black and white. It lends itself perfectly to any cheeseboard. Its name is derived from an idyllic little copse "Dazel Wood" situated just behind their site in the New Forest. And what a champ it is!! (Vegetarian, Pasteurised,Goats milk)
Sharpham Dairy have been hand-making cheese in a beautiful valley overlooking the River Dart in South Devon for 40 years, and their Sharpham Rustic is one of several cheeses made using traditional techniques and an environmentally-sound philosophy that have always been at the heart of the business. The cheese, made from unpasteurised Jersey cows’ milk and matured for 6-8 weeks, is semi-hard with a crumbly texture, golden colour and a delicate, slightly citrus flavour. This version is flavoured with Chives and Garlic, with an urban myth saying that the idea was conceived after the cows ate wild garlic. However true, the richness of the cheese compliments perfectly with the savoury herbs. It works well with Sharpham Pinot Noir from their own vineyard. Yes please! (Vegetarian, Unpasteurised, Cows’ Milk)