We are delighted to now offer our customers a selection of fabulous cheese from Churchmouse Cheeses in Kirkby Lonsdale. Just reading the descriptions makes my mouth-water!

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Made by Thornby Moor Dairy, Cumbria.

Made by Fletchers in the dairy of their 16th Century farmhouse, Ram Hall, at the edge of Berkswell in Warwickshire.

Berkswell is delicate, grassy, nutty sheep's milk cheese, Pyrenean in style and it surpasses many of the originals in quality. Fresh sheep's milk from the Fletcher's Frieslands is used with vegetarian rennet. Making is generally completed by early afternoon. The cheeses are matured on the farm for three to eight months.

The cheese has won numerous awards, including 9 Gold Medals in the last 11 years in their class at the British Cheese Awards.

Made by Pauline Shorrock in Goosnargh, near Preston, Lancashire.

These little fellows may look quirky but they're not just gimmicks, for within these black-waxed bombs lies a fierce and powerful Lancashire cheese made with unpasteurised milk on the Shorrock's farm. Keeps 6 months unopened, 3 months once opened (refrigerated).

From the Butlers Farmhouse, in Lancashire.

Deliciously spicy blue cheese with an orange hue . Named BEST BLUE CHEESE IN THE WORLD at the Nantwich International Cheese Show.

Made by Hawes Dairy in Wensleydale.

Wensleydale the way it was intended - blue! Similar to Stilton but, as Wensleydale curd is never soured, there is the potential for a richer, rounder flavour.

An organic Creamy Lancashire style cheese, made by Chris Sandham in his dairy near Garstang. This cheese is made with the organic milk from the herd at Low Sizergh Barn, near Kendal.

Made by Greenfield of Simply Greenfield's Creamy Lancashire with fresh garlic.

Made by Cumberland Dairy in Appleby, Cumbria.

Keldthwaite Gold is produced in a traditional farmhouse creamery to the Cumberland Dairy’s recipes and
specifications. Keldthwaite Gold is a distinctive golden rind soft cheese, hand made from the milk of Jersey cows, for a creamier taste. The rich flavour and luxurious softness of this brie is perfect on slices of French bread, or cut through with the sweet acidity of grapes and cranberries. Best when served at room temperature.

The delicious smoked version of one of Rick Steins favourite cheese

Somerset Brie is creamy with a mild, fresh flavour and a soft edible white rind. The curd is the colour of straw, as it ripens from the outside in, it becomes softer, richer and with a fuller flavour. Accompany with a soft, fruity red wine and fresh crusty bread. For a simple way to round off a meal serve ripe Somerset Brie with fresh cherries or celery.

It takes 20 litres of milk to make a whole Somerset Brie of 2.4 kg! This traditionally ripened brie has won numerous awards, including 3 Golds at the International Food Exhibition.

Matured to perfection in the cellars of Churchmouse Cheeses, Kirkby Lonsdale.

Blue Stilton has been called "The King of English Cheeses" and, when you get an example such as this, it's not hard to see why! This Colston Bassett Blue Stilton has a soft, buttery texture with blue/green veins radiating from centre to crust.

Made by Charles Martell in Dymock, Gloucestershire.

Stinking Bishop is a wash-rind cheese dating back to the Cistercian monks who once settled in Dymock. Washed in fermented pear juice or Perry the rind develops a smelly, pungent, orange sticky rind. The cheese takes its name from an old variety of local pears - Stinking Bishop.

Our biggest selling 'fruity' cheese, this is the finest Wensleydale with Cranberries I have tasted. Chunky pieces of cranberry

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