Frequently Asked Questions

How will my cheese be delivered?

All our cheese is sent by our overnight courier (Swift/APC) or by Royal Mail for Saturday delivery. We carefully pack your order in attractive sturdy boxes filled with recycled shredded paper and tied up with ribbon. These boxes are then packed inside waterproof plastic packs provided by our courier. Each box will contain an ice-pack to keep your cheese in the best condition possible during transit. To ensure that your cheese can be refrigerated on arrival please arrange a time and address where someone will be available to sign for the package, failing that, a safe place must be specified. For more information please see delivery section.

How much cheese should I order?

There are several points to consider when choosing quantities. As a general rule of thumb, allow about 150g per person. Obviously less cheese will be eaten as part of a meal than when it is the main event. It is also worth bearing in mind that cheese keeps best as a whole cheese and that large chunks keep better than little pieces, so for hard cheeses that keep well it's safe to order a big chunk. If you are ordering Raclette or Ogleshield or cheese to make a fondue I would allow 300g per person.

How should I serve my cheese?

Cheese should always be served at room temperature so take it out of the fridge at least an hour before you want to eat it. When eating cheese from a mixed cheese board always start with the mildest, move through increasing strengths and finish with the blue/s. All our cheeses are sent out with name cards, if you would like us to add the order in which to eat your cheese please let us know.

How long will my cheese keep?

This is a tricky question to answer, if we have sent you a beautifully ripe, oozing piece of Brie, the sooner it is eaten the better, although it will be fine in the fridge, well-wrapped for a week. Hard cheeses keep longer but have a tendency to dry out so again need to be kept tightly wrapped. If mould appears on the surface of your hard cheese it is fine to scrape it off, it is just the cheese trying to make a rind.

Is cheese good for me?

Artisan cheese is a totally natural product with no added nasties, it is rich in both calcium, which is great for teeth and bones, and protein, which helps build muscle and to curb the appetite. It is a great source of magnesium, phosphorus and zinc as well as vitamins A, B2 and B12. A growing number of experts think that it was wrong to condemn saturated fats and a plethora of studies has proven their importance in liver function, immunity and cell repair. Unpasteurised cheese is a natural and rich source of probiotics as well as containing all 8 essential fatty acids and colloidal minerals.
So yes!

What is unpasteurised cheese?

Unpasteurised, or raw, cheese has been made with milk that has not been heated, this preserves the good bacteria present in the milk and allows the cheese to develop more complex and layered flavours. Some of our cheeses are even made with milk that begins the cheese making process still warm from the cow.

What is the difference between traditional and vegetarian rennet?

Rennet is present in the stomachs of all milk-fed infants and naturally clots the milk into curds to digest. Traditionally cheesemakers have used this natural rennet to curdle their milk and many still do. Vegetarian alternatives are becoming increasingly common though, particularly in the UK. These "vegetarian rennets" usually created in the lab although natural curdling plants exist such as the cardoon and bay leaf.

How should I wrap my cheese?

Generally speaking we will send your cheese in waxed paper which is the ideal wrapping to keep your cheese at its best but you can use cling-film or tin foil or simply leave hard cheeses unwrapped in a lidded plastic box of appropriate size.

Can I freeze my cheese?

It is always best to eat your cheese rather than freeze it. Cheese can technically be frozen but will lose a certain amount of structure and flavour.

Can I eat cheese if I'm pregnant?

Hard cheeses should be safe but pregnant women are advised to avoid soft and blue cheese as well as pate, chicken, prepared salads and seafood.

I am lactose intolerant, can I eat cheese?

Lactose is the sugar found in milk. Some people do not have enough lactase, the enzyme that enables us to digest lactose. Fortunately, during the cheese-making process most of the lactose is drained off with the whey and what is left is turned into lactic acid as the cheese matures. Many hypolactasiacs find they can enjoy almost all cheese but if you are unsure, start with the mature and hard cheeses such as Manchego, Parmesan and aged Gouda and work your way down to the younger and softer ones to see if you have a reaction.