This is the latest cheese from Lynher Dairies, makers of Supreme Champion 2017 Cornish Kern, Stithians is a matured, unwrapped version of their famous Cornish Yarg. Takes on a further 3-6 months than Yarg, and with a natural rind, Stithians ends up taking the best of both Yarg and Kern. It just about has the slight lactic, fresh citrus bite, but has become denser by this stage. Layered on top of that are the early shoots of Kern...the nutty, caramel richness and the faintest hint of honey floral sweetness.

Pitchfork has incredible complexity and balance, one of the trademarks of a great cheddar. You'll find a farmy-like tang, a buttery undercoat with the hallmark of a proper, Clothbound cheddar- a crumbly, earthy breakdown in the mouth. There really is none of that supple rubbery chewiness you get with a supermarket cheddar. No wonder Pitchfork won 4th best cheese in the World in 2020, and Best British cheese!

Anyone who names their cheese after a cross on the roof of a local village pub is fine by us. Kevin and Alison Blunt have done just that, and to top it off, Golden Cross is a great goat's cheese. Its dense and silky texture means it's super satisfying to chomp through. The flavours range from the subtle, floral, and grassy to more complex and intense as it becomes denser, creamier and full-flavoured with maturity. The whole 225g log is yours.
Now call us crazy, but we think it tastes like brandy butter or rum & raisin ice cream.

A gangbusting soft, Brie-style cheese fit for any cheeseboard. 

It brings everything you would want and expect from a Brie-style cheese, but in the most elegant and refined way possible. Intense creaminess of course, wild garlic leaves, a damp earthiness and the most subtle, contrasting fruity citrus snap running through the middle, holding everything together. 

Ripened to perfection, EASTWOOD will have wonderful breakdown inside the rind, and a chalky centre around an inch in thickness. Dreamy.

British cider-washed soft cheese

An unforgettable soft cheese, washed in cider. 

A testament to British cheesemaking, and a nod to continental cheesemaking, this is a washed rind cheese destined for great things. When slightly younger, the flavours are fresher and crisper, with just a hint of fruitiness. Ripened on, it develops deep, savoury, meaty flavour, a bit like those famous continental pongers like Epoisses. However, the cider wash brings an astonishing fermented fruity funk, balancing the savoury flavours perfectly, all playing out amidst the most tantalising creamy, decadent, luxurious texture. A modern take on history, and a cheese for the ages.

Supreme Champion at the 2014 World Cheese Awards, this Stilton-style cheese shows what value can be added by manual cheesemaking. Made on a small scale, with hand-ladled curds, every cheese is pierced by hand so the 7 cheesemakers can feel the moisture and adapt the piercing accordingly for every individual cheese. Whilst it hits all the classic Stilton notes, some sharp saltiness, balanced by a richness, what stands out is the long, lingering toasted hazelnut melted butter on toast finish

These delicious Buttermilk Crackers were developed by Fionagh in Norton Barrow's Bakehouse in Cornwall. 

They hand make fresh buttermilk using surplus milk from Whalesborough Dairy for each batch. The dough is mixed using the finest wheat flour and flaked oats. It's then rolled extra thinly to create the perfect texture and taste.

Like their Buttermilk sister, these Sourdough Crackers were developed by Fionagh in Norton Barrow's Bakehouse in Cornwall. 

They use their own sourdough mother which is specially fed and fermented to create the perfect punch and crunch. It's then mixed with rye flour, rapeseed oil and a little sea salt resulting in the perfect texture and taste.

Not since the Bee Gees have a trio caused such a stir as our triple condiment offering at cheesegeek. Never let anyone tell you, "You can't have it all"...because you can. And here it is. Perfect for the indecisive, subscribers, or anyone that just won't accept second best.