Each month Stephen and Nick, our Head Cheesemongers, choose three cheeses for our monthly Cheese Box subscriptions we send out. You can purchase the selection as a one-off purchase or choose a longer subscription in the drop down below. The longer the subscription you order the cheaper it is per month starting at £25 per month and going down to £22 per month with our longer subscriptions.
Our Cheese Box subscription is the gift that just keeps giving - specify the date below for when you would like it to start then on that date each month we shall send out until your subscription ends.
If it is a gift please specify in the notes section the recipient and a message and we will send you through a gift voucher which you can then email to the recipient or print off.
Or if you just love cheese and like trying new things order one for yourself - we'll send you three cheeses each month complete with tasting notes (for as long as you sign up for) and you get to try something different.
Peter's Yard Sourdough Crispbreads included in the box along with approximately 600g of cheese.
June Cheese Box
If you order the subscription to be delivered in July it will be three different cheeses to the three listed below. The cheeses listed will only go out in boxes during the month of June.
Harrogate Blue - Pasteurised, Cow's Milk, Vegetarian Rennet
An orange-coloured creamy crumbly blue, mellow in strength with a hint of pepper on the finish.
Created by Judy Bell's daughters Katie and Caroline at Shepherd's Purse Cheeses in Thirsk, it was launched in 2012 and won Best New Product at the Great Yorkshire Show in the same year. It then won a silver medal at the World Cheese Awards and a gold at the Global Cheese awards in the same year. Matured for at least 10 weeks the cheese has a creamy texture and a peppery finish.
Rollright - Pasteurised, Cow's Milk, Traditional Rennet, Organic
Appreciating Rollright is to appreciate the art of perfection from its creator David Jowett who has spent many years finely tuning his art. David has worked with and at some of the cheese industries most highly regarded perfectionists from co-managing a branch of Paxton & Whitfield to making cheese at Berkswell, the Welbeck estate where Stichelton is made, to the home of Jasper Hill Farm in Vermont (Producers of the Americas finest cheeses), Neal’s Yard Dairy in London before finally embarking on Rollright in 2015. Success was rightly earned straight away picking up the winner of ‘Supreme Champion’ at the Artisan Cheese Awards 2016 and ‘Best Soft Cheese’ at the Great British Cheese Awards 2016.
David uses traditional British breeds of cows like that of the Dairy Shorthorn from the Chedworth estate in Gloucestershire for his milk. Because the estate employs traditional farming techniques this means growing on the estate is a terrific range of native grass species and clover that adds a diverse range of flavours to the milk and then the cheese. The bases for the cheese is the French Reblochon soft style cheese which is then washed and wrapped in spruce that gives the cheese its bark flavour notes. Being similar to French washed rind cheeses after being washed for only a few months the rind starts to break down and gives a glowing amber rind that is not too strong in flavour but packs a punch with plenty of rich buttery flavour sided with earthy, woody notes with a soft glossy texture.
Appleby's Cheshire - UnPasteurised, Cow's Milk, Traditional Rennet
Applebys Cheshire is steeped with history which sadly has almost all but been forgotten about…until now! For hundreds of years Cheshire was more popular than Cheddar, made since before Roman times and Britain’s oldest cheese even getting a mention in the Doomsday book of 1086 but after decades has fallen from grace to the point where it finds itself today. Only the Appleby family make unpasteurised, farmhouse clothbound Cheshire using their own herd’s milk. The quality of their cheese is that of such a high standard that their Cheshire was the winner of ‘Gold’ at the world cheese awards in 2018 and since has seen a resurgence in their admirers throughout the world!
The Appleby’s farm is placed on the salt flats of the Cheshire marshes which adds a minerally saltiness to the cow milk which stays present throughout the ageing of the cheese, maturing to anywhere between six weeks to six months which leads to a unique complex flavour that is zesty, full flavoured and tangy with a crumbly texture.
A terrific example of everything a crumbly cheese should be!
**PRODUCT SHELF LIFE - with the majority of our cheeses we cut and wrap them fresh to send out, hard cheeses last 7 to 10 days, softs last 5 to 7 days from date of dispatch. Please bear this in mind when choosing your date of delivery, you can choose up to 3 months in advance. We advise you arrange delivery for as close to your planned date of consumption as possible**
We do stock a small number of individually pre-wrapped cheeses which come in with longer best before dates and make a great option to go into hampers that will not be gifted for a while - please email for advise on which cheeses work best in this instance.