Seasonal Cheese
Stay inspired all Summer
Our experienced cheese team have selected some of the very best cheeses available this season. Explore their choices below to keep your cheese selection fresh and exciting.
Every two weeks, a new cheese takes centre stage, keeping your offering dynamic and giving your customers a reason to return. From creamy soft cheeses to bold hard varieties, each special comes with ready-to-use promotional materials designed to inspire, educate, and boost sales.
Our Seasonal Best cheeses are handpicked to celebrate the season and keep your offering fresh, exciting, and full of discovery.
Our seasonal programme helps you:
- Add variety to your offering without extra planning
- Highlight small producers and exceptional stories
- Make the most of Aubrey Allen’s expert artisan cheese knowledge
Young Caerphilly
One of Britain’s great territorial cheeses, Gorwydd Young Caerphilly is only 2 weeks old. This size is exclusive to Aubrey Allen from the Trethowan Brothers in Somerset.
- At two weeks, Gorwydd is all about freshness. The paste is bright and slightly crumbly at the core, with a gentle softening just beginning under the rind.
- Clean lactic notes, a soft yoghurt tang, and that unmistakable mineral edge that always comes through in great Caerphilly.
- Flavour-wise, it’s delicate but expressive: fresh cream, lemony acidity, a touch of green grass, and a light salinity.
- CRAIG’S PICK – “I love Caerphilly at this age because you can really taste the milk, the make, and the early decisions so clearly. It’s not trying to be anything more than it is yet, and that’s exactly the point.“
Sparkenhoe Shropshire Blue
Inspired by a classic Stilton with a twist, this blue cows milk cheese offers a mellow yet deep flavours with a touch of sweetness.
- Made on the Leicestershire farm by Leicestershire Handmade Cheese Co. where the Clarke family revived traditional Red Leicester.
- Shropshire Blue is made to the same recipe as the renowned Sparkenhoe Blue.
- A bright, flavourful blue cheese with a deep orange glow thanks to natural annatto.
- It’s rich, buttery but never cloying, with blue veins threading through.
- GUY’S PICK: “The flavour starts mellow and creamy, then blooms into a warm, savoury depth with just a flicker of gentle spice.”
Pont l’Évêque
Pont l’Évêque is one of France’s great historic cheeses with PDO status (protected designation of origin), with origins dating back to the 13th century in Normandy.
- The cheese develops beautifully expressive aromas of fresh grass, wild flowers, and sweet cream, reflecting the landscape from which it comes.
- Gently washed during maturation in the cellars in Normandy, Pont l’Évêque gains an added depth of flavour and complexity while retaining its remarkable balance.
- We source our Pont l’Évêque from the renowned Isigny Sainte-Mère dairy in Normandy, a farmer-owned cooperative committed to preserving traditional regional cheesemaking.
- Produced in a practical 220g format, it is ideally suited to both retail and hospitality: easy to merchandise, attractively priced, and with minimal waste.
- ERIC’S PICK – “Pont l’Évêque holds a particularly special place in my heart. It was served at my grandmother’s funeral, and amidst a difficult day, this exceptional cheese stood out as a memorable moment of comfort and joy. Rich, buttery, and deeply satisfying, it was a pure ray of sunshine on a difficult day.”
Sinodun Hill
Made by Fraser Norton and Rachel Yarrow in Carmarthenshire, Wales, using the milk from Fraser’s herd of rare breed goats.
- Sinodun Hill, or Bryn Sinodun to give it its Welsh name, is a pyramid cheese made using a traditional making process which is slow, gentle and using the minimum of added cultures and rennet so the milk itself can shine.
- It has a gentle wrinkly rind with a delicate creamy mousse like paste with a citrous finish when young.
- As the cheese ages you get various mould growths from green to blue that add to the characteristics of the cheese and helps deepen the flavour of the cheese and give it a more almond finish.
Young Caerphilly
Cows Milk | Traditional Rennet | Pasteurised
Sparkenhoe Shropshire Blue
Cows Milk | Traditional Rennet | Unpasteurised
Pont l’Évêque
Cows Milk | Traditional Rennet | Pasteurised
Sinodun Hill
Goats Milk | Vegetarian Rennet | Pasteurised
Summer 2026 Cheeseboard
Five British cheeses chosen for this coming season, made by some of the country’s best cheesemakers, then hand cut into 20g portions, perfect for a cheeseboard for one. Save waste and your time in the kitchen with our individual cheeseboards.
