Cheeses
We seek to source the finest cheeses from the UK and mainland Europe to ensure our customers always have a wide selection of quality cow, ewe and goat cheeses to choose from. Listed below are some of our standard cheeses that we tend to keep in stock, subject to seasonality.
We can not always guarantee to have every cheese listed below in stock so check with us first if you'd like a specific cheese.
"I love going to the Arch House Deli have been there a countless number of times, my personal favourite are the cheese boards, I'm very into goats cheese, and the snowdonia cheddar, but of course the best is the CHEVRE D' ARGENTAL, which, I always have, I'm sure I'll be back soon." BaileyBalloons - TripAdvisor review
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Vegetarian |
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Barkham Blue |
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Gold medal winning silky smooth blue cheese from Two Hoots Cheese, a small family business, in the village of Barkham, near Wokingham. The creamy texture is produced by using milk from a mix of Guernsey and Jersey cows. Barkham Blue has very pronounced dark blue veins and a super smooth buttery texture which melts in the mouth. |
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Brie de Meaux |
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Brie de Meaux is the finest of the Bries and has a smooth runny texture, with a strong yet creamy flavour. Made with raw milk and it takes about 25 litres of milk to make a single large cheese. It’s really important to allow Brie to reach room temperature before eating to ensure the full range of flavours and texture are achieved. |
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Cheddar Gorge CheddarSmoked |
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Cheddar cheese from the true home of Cheddars. The only cheddar from Cheddar. Gently smoked over oak, no preservatives or artificial colours are used in the creation of our favourite smoked cheddar. |
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Cheddar Gorge Cheddar |
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Cheddar cheese from the true home of Cheddars. This prize winning Cheddar is slowly matured to allow it to develop its distinctive strength and body. Made with unpasteurised milk to retain the characteristics of the local pastures. |
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Colston Bassett - Stilton |
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A mellow and creamy Stilton handmade in Nottinghamshire. Probably the creamiest of al the Stilton’s and in our view the best. Goes well with Port but we also love it with a Brown Ale. |
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Comte A.O.C. |
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Classic French firm cheese from the Jura mountains. Great nutty flavour and meaty texture. |
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Cornish Yarg |
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An award winning semi hard cheese made by hand on farm near Truro in Cornwall using pasteurised cow’s milk and vegetarian rennet. One of two leaf coated cheeses made by the multi award-winning Pengreep Dairy. The nettles are all picked locally and applied by hand in a concentric circle. The cheese is based on a 13th Century Caerphilly and is named after the original maker ‘Alan Gray’. Mild in flavour with a mushroomy aroma, the paste is rich and creamy around the edible rind & slightly crumbly towards the centre. |
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Delice des Cremiers |
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Rich, velvety and creamy cheese from Burgundy, France. Made with Cream, Double cream and creme fraiche. It also has a brie like runniness when ripe with a slight sour edge and goes fantastically well with Champagne. |
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Hereford Hop |
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Silky smooth curd with a lovely edible rind covered in hops. Results in a mellow, sweet and buttery cheese. Produced by Charles Martell. |
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Morbier |
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Soft but firm and mild flavour cheese from the Jura mountains. Double layered with a thin vein of ash in between. |
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Rachel |
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Semi hard goats cheese from the White Lake Company in Shepton Mallet. The cheese is made with a washed rind resulting in a sweet and slightly nutty taste without a heavy goatie aftertaste. Great accompanied with a single variety cider or nice white, such as a Sancerre. |
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Raclette |
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A semi hard French cow’s milk cheese with a strong nutty flavour. Ideal for grilling. |
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Shropshire Blue |
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Shropshire Blue’s most distinctive initial characteristic is it’s colour which despite the name is orange, all be it with blue moulds throughout. It is made in a similar way to Stilton and matures for a period of 10-12 weeks. The Colston Bassett version of this cheese is creamy has a medium to strong blue cheese flavour and slightly tangy aroma. |
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Stinking Bishop |
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Hand made on the farm in Dymock, Gloucestershire by Charles Martell. Stinking Bishop is a soft pasteurised cows milk cheese with a very pungent washed rind. It is said that the cheese is based on a recipe once used by Cistercian Monks in the same village. During its 6-8 week maturation period the cheese is washed in pear perry from the Stinking Bishop pear (hence the name). Milk from the Gloucester breed of cows is used to make the cheese which is also suitable for vegetarians
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Vacherin Mont D’or |
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The famous runny spooning soft cheese with a washed crust and a superb piney flavour. Available only between October & March this stunning seasonal cheese is made by hand using unpasteurised cows milk from herds which graze the alpine pastures. |
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Westcombe Cheddar |
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Classic Somerset cheddar, aged 12 to 18 months using raw milk, animal rennet and a lot of skill and experience. Westcombe Cheddar has a deep complex flavour with a mellow lactic tang and long notes of citrus, hazelnut and caramel. The texture is structured and firm, with a smooth breakdown that keeps the flavours lingering on your palate. |
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Wigmore |
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The sheep’s milk used to make Wigmore is thermized prior to the addition of Penicillium Candidum. The result is a beautiful white cheese which has previously won a gold medal. It has a mild nutty sweetness with a trace of saltiness. It has become one of our most asked for cheeses in the Deli. |
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Speciality Food Magazine
Louise Miles from Speciality Food Magazine featured Arch House Deli in an article on cheese, in which she spoke to 5 previous winners of Best New Cheese Retailer Award.
David talks about his favourite cheeses and our range of cheese wedding cakes.
Click on the image to read the whole article
We can also provide you with the perfect cheese wedding cake. Cheese Wedding Cakes have become a regular feature of the wedding reception over the last few years. Often used as a replacement to traditional cake, and more frequently as an additional cake to add an exciting focal point at the reception.