• New cheeses on the block

New cheeses on the block

Cheeses:  4 cheeses
Weight:  725g

Traditionally, the great cheeses of Britain were named for the places they came from, like Cheddar, Wensleydale, Caerphilly and Stilton. This selection of 21st century cheeses also expresses a connection to the land, and six millennia of cheesemaking craft.

Ashcombe. Made by David Jowett at King Stone Dairy in Gloucestershire (pasteurised cow’s milk, animal rennet) The striking thing about this cheese is the blue-black line of wood ash through the centre. In a traditional alpine Morbier, the ash acted as a protective coat during the make. Its springy texture delivers a barnyard flavour with a fruity note and spicy finish. The name alludes to the steep pastures around the dairy.

Beauvale. Made by Robin Skailes and Howard Lucas at Cropwell Bishop Dairy in
Nottinghamshire (pasteurised cow’s milk, animal rennet). A luxuriant cheese with a
light scattering of blue, milder and softer than Cropwell’s famous Stilton, owing more
to Gorgonzola Dolcelatte. Aromas of honey, fresh bread and hazelnuts, with a lightly
peppery finish. Beauvale hints at the fabled home of Stilton – the Vale of Belvoir.

Rutland Red. Made by Richard Mayfield at Long Clawson Dairy in Leicestershire (pasteurised cow’s milk, vegetarian rennet). The furnace-red of this Red
Leicester style promises comfort, enhanced by the savoury caramel aroma. A firm texture like Scottish tablet delivers warming flavours: sweet milk, caramel, a lifting acidity rounded out with a hint of the butter, which this traditionally cloth-bound cheese is rubbed in.

Bath Soft. Made by Graham Padfield and the team at Park Farm in Somerset (pasteurised cow’s milk, animal rennet). Made to a 19th century local recipe, Bath Soft is a new-old cheese. The snowy white rind envelops a semi-liquid buttery yellow paste, and the aroma is mild and grassy with spicy ammonia. The texture is mouth-coating with a gentle milky flavour, a vegetal finish with a hint of white pepper.


BBCGF Cheese Club powered by cheesegeek tasting notes and scorecard

Delivery is FREE and all Cheese Club boxes will be delivered on Thursdays. You can also select delivery for the New Year. Each delivery comes in a climate control box (the only in the industry) with a 48 hour freshness guarantee. The cheese is cut fresh on the day that it is sent out to ensure it's in the best condition. 

Each box comes with an insert that will talk you through the info on the cheeses, tasting notes and a scorecard to help you make the very most of your BBC Good Food Delivery!

Free Shipping

Free next delivery to UK mainland on all cheeseboxes. Boxes are delivered on Thursdays (last orders 9am Wednesday)

Perfect Condition

Our cheese is delivered in climate-controlled packaging. We recommend eating within a week for optimum freshness


We have a 48 hour freshness guarantee. If your box is more than a day late, we will send you a fresh one for free

About BBC Good Food Cheese Club

BBC Good Food have teamed up with fellow enthusiasts cheesegeek to bring you some of the finest fromages in the UK. You may know cheesegeek from BBC’s Dragons’ Den when founder Edward Hancock and Operations Director Richard Simpson secured investment from entrepreneur Steven Bartlett earlier this year. We'll have more great cheeses available every 12 weeks. There's zero obligation and we guarantee you'll enjoy every cheese - or your money back!

About BBC Good Food Cheese Club