The Cheese Merchant Artisanal Brochure

ARTISAN
COLLECTION.

contents
Firm & Hard 6 - 11
Blue 12 - 13
Soft 16 - 17
Washed 20 - 21
key
Cow Goat Ewe Buffalo
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Pasterised Vegetarian Organic
about
Run by a dedicated team of experts with unrivalled industry
knowledge, The Cheese Merchant works closely with the finest
cheesemakers, championing British farmers and producers across
the country.
Working closely with all our producers allows us to get a true
understanding of their business and produce. We share the same
passion for great quality, provenance, and most importantly,
supporting British farmers.
Our experts take the time to understand what each customer
requires, no request is too big or small. Supplying a wide range
of customers including restaurants, hotels and retailers across the
UK, we strive to offer an innovative and exciting range.
The Cheese Merchant is the most reliable and
consistent cheese supplier we have had in years. Their
prices are always very competitive and I’m always
being advised to use English and very local cheeses
where possible.
Our ethos is to consistently deliver exceptional products
with impeccable service at honest prices
Tom Kerridge, Michelin Star Chef
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Baron Bigod
PAGE 10
Westcombe Cheddar
Isle of Wight Blue
PAGE 13
Highmoor
PAGE 12
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FIRM & HARD
APPLESBY COLOURED CHESHIRE
APPLESBY'S OF HAWKSTONE, CHESHIRE
Clothbound farmhouse cheese with a firm but crumbly
texture and a zesty, full-bodied tangy flavour.
TOP PICK
WESTCOMBE CHEDDAR
BERKSWELL
RAM HALL DAIRY, WARWICKSHIRE
CHARLES MARTELL SINGLE GLOUCESTER
CHARLES MARTELL, GLOUCESTERSHIRE
CORNISH KERN
LYNHER DAIRY, CORNWALL
CORNISH MATURE GOUDA
CORNISH GOUDA CO, CORNWALL
CORNISH SEMI MATURE GOUDA
CORNISH GOUDA CO, CORNWALL
CORNISH WILD GARLIC YARG
LYNHER DAIRY, CORNWALL
CORNISH YARG
LYNHER DAIRY, CORNWALL
An elegant hard sheep’s milk cheese with
a slight caramel and nutty flavour.
Savoury and nutty in flavour with a creamy and springy
texture and a PDO status.
Matured for 14-18 months, it’s an Alpine-style cheese
that is smooth and nutty in flavour.
Matured for 10-12 months, with a rich complex flavour
with a great moisture level and a crystal crunch.
Nutty and mild flavour and semi-matured makes it
slightly creamier and stronger than a mild Gouda.
Ramson leaves impart a gentle garlicky flavour and give
the cheese a slightly firmer texture.
A nettle wrapped fresh, lemony cheese, which is creamy
under the rind but has a slightly crumbly core.
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Introducing the fabulous Westombe Cheddar from Westcombe
Dairy in Somerset.
This cheese is about as traditional as it gets. It is commonly
referred to as the five mile cheddar in the industry, so named
because you can still taste it after driving five miles away.
Citrus notes predominate throughout, with occasional
undertones of hazelnut and caramel. The recipe has remained
unchanged for more than a century, and it calls for raw milk
that has been clothbound.
DOUBLE BARRELL POACHER
LINCOLNSHIRE CHEESE CO, LINCOLNSHIRE
Aged for over 24 months, it has a strong, rich and fullbodied
savoury taste.
DUCKETTS AGED CAERPHILLY
WESTCOMBE DAIRY, SOMERSET
Crumbly interior and the softer area under the rind,
raw mushroom flavours meld into a savoury finish
DUCKETTS CAERPHILLY
WESTCOMBE DAIRY, SOMERSET
A lactic, fresh and crumbly traditional Caerphilly
cheese with a bright, zesty flavour.
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KEENS CHEDDAR
KEENS CHEDDAR, SOMERSET
LANCASHIRE BOMB
SHORROCKS CHEESE, LANCASHIRE
Dense, rich and creamy with a pleasantly sharp acidity,
this cheddar is matured for 16-18 months.
Matured over 24 months, creating a very creamy and
tangy full-flavoured cheese with a unique shape.
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LANCASHIRE BOMB VINTAGE
SHORROCKS CHEESE, LANCASHIRE
Matured for over 36 months, it has a strong, rich and
full-bodied savoury taste.
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LINCOLNSHIRE POACHER
LINCOLNSHIRE CHEESE CO, LINCOLNSHIRE
Lincolnshire Poacher is a hard-pressed, full-fat variety
that resembles cheddar but has a more open texture.
MAYFIELD
ALSOP & WALKER, EAST SUSSEX
An Emmental-style, golden cheese with a soft, fruity
flavour and holes throughout.
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MONTGOMERY CHEDDAR
J A & E MONTGOMERY, SOMERSET
Matured for 12 months, this famous Somerset cheddar
is rich and brothy in flavour.
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Sparkenroe Red Leicester
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Sinodun Hill
PAGE 15
Somerset Solstice
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Beauvale
PAGE 12
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FIRM & HARD
TOP PICK
SPARKENHOE RED
LEICESTER
Sparkenhoe Red Leicester is a traditional territorial
cheese. It is the only raw milk version of Red Leicester
that is still produced in Leicestershire, and it adheres to
the recipe that was developed many years ago.
It is the first of its kind to be produced on the
Sparkenhoe Farm since 1875, and it is so very different
from the mass-produced Red Leicester that you might
find on the shelves of a supermarket.
When the curds for the cheese are being produced, a
natural colouring called annatto is added to them. This
causes the curds to take on a vibrant orange/red colour.
MRS KIRKHAMS LANCASHIRE
KIRKHAMS LANCASHIRE CHEESE, LANCASHIRE
OLD WINCHESTER
LYBURN FARMHOUSE CHEESE, HAMPSHIRE
PITCHFORK CHEDDAR
TRETHOWAN BROTHERS, SOMERSET
QUICKES GOATS CHEDDAR
QUICKES TRADITIONAL, DEVON
QUICKES MATURE CHEDDAR
QUICKES TRADITIONAL, DEVON
QUICKES OAK SMOKED CHEDDAR
QUICKES TRADITIONAL, DEVON
QUICKES SMOKED GOATS CHEDDAR
QUICKES TRADITIONAL, DEVON
QUICKES VINTAGE CHEDDAR
QUICKES TRADITIONAL, DEVON
Traditional clothbound cheese. Crumbly, with a distinctive
rich and tangy flavour.
This Gouda-style cheese is aged for 18 months;
caramelised, smoky and with crystalline crunch.
Matured for 12 months, this organic cheddar has a creamy
texture and a succulent, lactic bite.
Naturally matured for six months, this goat’s milk cheddar
has a clean flavour and smooth texture.
A delicious buttery and rich cheddar, matured for a
minimum of 12 months.
Smoked cheddar using oak chips from Quicke’s Estate,
sensuously smoky and buttery in flavour.
Clothbound, naturally matured goat’s cheddar that is cold
smoked with oak chips for a subtle smoky flavour.
Rich intense cheese with a delightfully crumbly texture
and huge depth of flavour.
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After that, it is clothbound, rubbed in lard, and put to
mature on the beech shelves at the farm for a period
of 18 months.
SPARKENHOE RED LEICESTER
LEICESTERSHIRE CHEESE, LEICESTERSHIRE
SPENWOOD
VILLAGE MAID CHEESE, BERKSHIRE
TICKLEMORE
SHARPHAM CHEESE, DEVON
England’s only unpasteurised Red Leicester; creamy and
mellow in flavour.
Often compared to Pecorino or Manchego, matured for 9
months which give a nutty, sweet and slightly savoury notes.
Stark white in colour with a firm texture, it has a mellow
yet complex flavour with hints of lemon and herbs.
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TRUFFLE GLOUCESTER
SIMON WEAVER ORGANIC, GLOUCESTERSHIRE
WESTCOMBE CHEDDAR
WESTCOMBE DAIRY, SOMERSET
Firm, mellow and crumbly single Gloucester cheese
infused with minced black summer truffles.
Deep, complex flavours with citrus, hazelnut
and caramel notes. A firm texture with a smooth taste.
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WITHERIDGE
NETTLEBED CREAMERY, OXFORDSHIRE
WOOKEY HOLE CAVE AGED CHEDDAR
ASHLEY CHASE, DORSET
Uniquely matured in hay, which gives the cheese a
fabulous sweetness, with savoury and fruity undertones.
Cave-aged for 10-12 months, this farmhouse cheddar has
a PDO status and a nutty, tangy flavour.
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YORKSHIRE PECORINO
THE YORKSHIRE PECORINO CO, YORKSHIRE
YORKSHIRE PECORINO FIORE
THE YORKSHIRE PECORINO CO, YORKSHIRE
Based on a classic Italian Pecorino, it’s aged for just 30
days and has a smooth, yoghurty and sweet flavour.
6 to 8 months ageing which produces a mild picante
flavour producing slightly nutty notes.
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BLUE
BATH BLUE
THE BATH SOFT CHEESE CO, SOMERSET
A classic blue veined cheese, ripened for eight to ten
weeks to give a creamy blue veined taste.
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BURTS BLUE
BURTS CHEESE, CHESHIRE
Blue veins add sweetness to this creamy blue cheese.
When it ages, the paste softens but retains its rich
flavour.
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CASHEL BLUE
CASHEL BLUE, IRELAND
A semi-soft, creamy cheese, distinguished by its round,
full flavor and signature tang. Its buttery color is
punctuated by characteristic blue veining.
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CASHEL BLUE ORGANIC
CASHEL BLUE, IRELAND
COTE HILL BLUE
COTE HILL CHEESE, LINCOLNSHIRE
The organic milk for this blue comes from a single
herd of cows based in the hinterland of Fethard, some
15 km from their cheese house.
A semi-soft cheese that balances the rich creaminess
of the milk and the peppery bite from the blue mould.
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ISLE OF WIGHT BLUE
ISLE OF WIGHT CHEESE CO, ISLE OF WIGHT
Creamy, soft blue cheese made using Guernsey milk
giving it a golden colour and rich, buttery taste.
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CROPWELL BISHOP SHROPSHIRE BLUE
CROPWELL BISHOP, NOTTINGHAMSHIRE
This Blue Shropshire cheese has an exquisite, nutty
flavour, shot through with spicy notes.
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CROPWELL BISHOP STILTON
CROPWELL BISHOP, NOTTINGHAMSHIRE
Smooth, creamy and open textured, the cheese is
buttery and complex, with a slightly spicy long finish
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LEEDS BLUE
THE YORKSHIRE PECORINO CO, YORKSHIRE
Perfectly aged for 30 days, producing a beautifully rich,
creamy and semi-piquant flavour.
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SIMON WEAVER ORGANIC BLUE
SIMON WEAVER ORGANIC, GLOUCESTERSHIRE
A soft white moulded cheese deliciously creamy and
fresh tasting that develops as the cheese ages.
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BEAUVALE
CROPWELL BISHOP, NOTTINGHAMSHIRE
The cheese has a smooth, mellow flavour and a soft
and spreadable texture. Britains take on the famous
Gorgonzola.
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YOUNG BUCK
MIKE'S FANCY CHEESE, NORTHERN IRELAND
Traditionally-made and hand-ladled to produce a rich,
lingering flavour., aged for a minimum of 12 weeks.
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TOP PICK
ISLE OF WIGHT
This soft cheese with a naturally occurring rind was produced
for the first time in 2006 using pasteurised milk. It has blue
veining and is sold when it is between 3 and 5 weeks old. It can
be stored for a period of 8 weeks.
When the cheese is marketed at 3–4 weeks old, it has a blue
flavour that is very light. However, you can expect the IOW
Blue to accelerate swiftly, and by the time it reaches the end
of its Best Before date, the flavour will be significantly more
robust than it was when the cheese was young.
Molds of various colours, including green, blue, grey, and white,
cover it since it is naturally rinded. They imbue the cheese
with an abundance of personality, and the myriad of surface
moulds that develop on the rind ensure that it will stand out
on any cheeseboard.
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SOFT
BARON BIGOD TRUFFLE
FEN FARM DAIRY, SUFFOLK
BATH SOFT
THE BATH SOFT CHEESE CO, SOMERSET
BIX
NETTLEBED CREAMERY, OXFORDSHIRE
BRIGHTWELL ASH
NORTON & YARROW, OXFORDSHIRE
The classic Baron Bigod with a blend of black truffles
and Fen Farm’s mascarpone through the middle.
This square cheese is soft and yielding with a white
bloomy rind, the flavour is mushroomy and creamy.
An organic, triple-cream cheese that is rich, buttery and
indulgent, similar to a French Chaource.
Soft goat’s cheese thinly coated in ash, clean and fresh in
flavour with a crumbly compact texture.
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DRIFTWOOD
WHITE LAKE CHEESES, SOMERSET
GOLDEN CROSS
GOLDEN CROSS CHEESE, EAST SUSSEX
Dusted with ash to add a very subtle peppery undertone
along with a combination of lemony flavours.
A fresh, mild and creamy goat’s cheese with an almost
chewy texture.
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SINODUN HILL
NORTON & YARROW, OXFORDSHIRE
A flavoursome cheese with a light nutty edge and a light
mousse-like texture.
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GRACEBURN
BLACKWOOD CHEESE COMPANY, KENT
Rich and creamy soft cheese marinated in cold-pressed
Biritsh rapeseed oil with thyme, garlic and black pepper.
GRACEBURN LEMON & CHIPOTLE
BLACKWOOD CHEESE COMPANY, KENT
The melt-in-your-mouth soft cheese is based on a Persian
Fetta recipe.
PAVE COBBLE
WHITE LAKE CHEESES, SOMERSET
Pyramid-shaped and coated in ash, this soft lactic style
cheese has a light and delicate mousse-like texture.
GRACEBURN TRUFFLE
BLACKWOOD CHEESE COMPANY, KENT
LORD LONDON
ALSOP & WALKER, EAST SUSSEX
Raw milk soft cows cheese marinated in cold pressed
British rapeseed oil with black truffle.
An unusually shaped, semi-soft, clean-tasting cheese with
a natural creaminess and hint of citrus.
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ROSARY GOAT
ROSARY GOAT CHEESE, WILTSHIRE
ROSARY GOAT ASH
ROSARY GOAT CHEESE, WILTSHIRE
ROSARY GOAT GARLIC & HERB
ROSARY GOAT CHEESE, WILTSHIRE
SIMON WEAVER ORGANIC BRIE
SIMON WEAVER ORGANIC, GLOUCESTERSHIRE
A fresh, mild and creamy goat’s cheese with a mousselike
texture gently rolled in ash.
This charcoal-coated cheese is firm and dense when
young, gradually softening with age.
A fresh, creamy goat’s cheese speckled with fresh herbs
and garlic.
A delicious white, soft moulded cheese, produced from
organic milk. It has a rich creamy, clean and fresh taste.
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WHITE LAKE CHEESES, SOMERSET
Soft ash-rolled goat’s log with a mousse-like texture
becoming more intensely rich and creamy with age.
TUNWORTH
HAMPSHIRE CHEESES, HAMPSHIRE
Delicious white, soft moulded cheese with a rich
creamy, clean and fresh taste.
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WATERLOO
VILLAGE MAID CHEESE, BERKSHIRE
A rich and earthy mushroom fragrance, and a longlasting
sweet and nutty flavour.
WHITE NANCY
WHITE LAKE CHEESES, SOMERSET
A mild flavour and finished with a white bloomy rind,
this crumbly goat’s cheese is quite versatile.
BARON BIGOD
FEN FARM DAIRY, SUFFOLK
A Brie de Meaux-style white bloomy rinded cheese with
a long lasting rich, earthy flavour.
WIGMORE
VILLAGE MAID CHEESE, BERKSHIRE
WINSLADE
HAMPSHIRE CHEESES, HAMPSHIRE
A semi-soft sheep’s cheese, it’s gentle and buttery in
flavour.
Britains take on a Vacherin, wrapped in spruce which
gives the soft cheese floral and buttery notes.
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TOP PICK
HIGHMOOR
This flexible washed rind cheese is called Highmoor. Produced
by the experts at Nettlebed Creamery, it is comparable to other
soft washed rind cheeses like Livarot and Pont L’Eveque.
The curd is made with whole milk, and after being ladled
and drained by hand, it is left to mature for five weeks,
during which time it becomes firmer and more solid. After
being washed multiple times, it develops the orange rind
and rich flavours that are characteristic of cheeses with a
“washed-rind.”
The result is a juicy and delicious treat. It has a subtle flavour
with a savoury broth quality, and it goes well with a wide
variety of beverages, from light beers to red wines. It should
be eaten at room temperature for the finest flavour, and it
melts like a dream.

WASHED
ASHCOMBE
KING STONE DAIRY, OXFORDSHIRE
EVE
WHITE LAKE DAIRY, SOMERSET
EVENLODES
KING STONE DAIRY, OXFORDSHIRE
The rind is meaty and savoury with comforting
and rich flavours, reminding us of melted butter
and fresh hazelnuts.
This soft cheese is washed in Somerset cider
brandy, and wrapped in vine leaves.
When young, the cheese is curdy and lactic,
once fully ripened, the cheese is soft and full of
flavours of beef stock, roast onions and peanuts.
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MAIDA VALE
VILLAGE MAID CHEESE, BERKSHIRE
The rind is washed with Soundwave beer, which
produces tangy, bittersweet, malty notes on the
palate and a buttery soft texture.
SOMERSET SOLSTICE
WHITE LAKE DAIRY, SOMERSET
Soft cheese washed in Somerset Cider Brandy, similar
in style to cheese from Champagne, France
OGLESHIELD
J A & E MONTGOMERY, SOMERSET
RACHEL
WHITE LAKE DAIRY, SOMERSET
A Raclette-style cheese made with Jersey cow’s
milk that is rich, buttery and perfect for melting.
It’s a semi hard, washed rind cheese with a
delicate yet more-ish sweet/medium flavour.
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RACHEL RESERVA
WHITE LAKE DAIRY, SOMERSET
ROLLRIGHT
KING STONE DAIRY, OXFORDSHIRE
RUSTLER
WHITE LAKE DAIRY, SOMERSET
A rind-washed cheese with a dry, flaky texture,
salty punch, balanced acidity, superb herbaceous
and developed citrus overtones, and a mild savoury
nuttiness like Parmesan.
A Reblochon-style cheese that is mellow, buttery and
rich in flavour.
A semi-hard cheese with a medium, mellow flavour.
Slightly nutty with a hint of caramel.
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HIGHMOOR
NETTLEBED CREAMERY, OXFORDSHIRE
This semi-soft cheese is creamy and buttery when
young and later develops meaty and savoury notes.
STINKING BISHOP
CHARLES MARTELL, GLOUCESTERSHIRE
YARLINGTON
KING STONE DAIRY, OXFORDSHIRE
A Perry-washed soft cheese with a brown/pink rind
and a pungent smell.
Silky, velvet texture and a flavour rich in umami.
Autumnal, wild notes, cooked ham and the gentle
farmhouse tang of the Yarlington Cider Apple
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For all new accounts
You will be required to complete an account application form. Please get in
touch to request one. All new accounts will be set up on a pro forma basis until
credit has been approved.
Minimum orders and delivery charges
Own transport
Free delivery for orders over £60
£5.00 for orders under £60
Courier orders
Free delivery for orders over £200
Courier fee £5.95 +VAT for orders under £200
Ordering cut off times
Own transport
5pm for your next available delivery day Monday to Thursday
and 4pm on Friday. Please check with a member of the team
for delivery days in your area.
Courier orders
Order cut off for next day delivery is 11am. Courier orders dispatched Monday
to Thursday
The cutting room
If you require any prepacked cheeses please note we will require your order
before 2pm. Our cutting room closes at 2.30pm.
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