The Cheese Press
Cheesemongers Collection
Cheesemongers Collection
A cheeseboard for those who want a bit of everything. The Cheesemongers Collection brings together five outstanding British cheeses, showcasing some of the very best cheesemaking from across the country.
From bright, citrusy Dorstone and beautifully soft Baron Bigod to hand-ladled Colston Bassett Stilton, powerful Isle of Mull Cheddar and traditional raw-milk Yoredale Wensleydale, it’s a generous selection full of contrast and character.
Each cheese is carefully selected, hand-cut and wrapped by us.
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What's Inside
What's Inside
Dorstone — whole cheese
Bright and citrusy when young, developing a delicate mineral depth as it matures. Made by Neal’s Yard Creamery in Herefordshire, its soft interior is wrapped in a beautifully wrinkled, snow-white rind.
Baron Bigod — approx. 250g
Rich, earthy and beautifully creamy, this Brie de Meaux-inspired cheese is made by Jonny Crickmore at Fen Farm in Suffolk. The curds are gently hand-ladled using traditional techniques, giving the cheese its soft texture and long, savoury finish.
Colston Bassett Stilton — approx. 250g
Rich and silky-smooth, with gentle sweetness, mineral notes and a warming savoury depth. Made under the watchful eye of Head Cheesemaker Billy Kevan, Colston Bassett remains the only Stilton whose curds are entirely hand-ladled.
Isle of Mull Cheddar — approx. 250g
A wonderfully characterful farmhouse Cheddar made by the Reade family on the Isle of Mull. Robust and savoury with the distinctive depth and complexity that has made it one of Britain’s great traditional Cheddars.
Yoredale Wensleydale — approx. 250g
Made by Ben and Sam Spence in Wensley using raw milk and a traditional Wensleydale recipe. Smooth, creamy and gently tangy, the cheese is clothbound with butter and matured for three to four months.
Dietary & Allergens
Dietary & Allergens
Contains milk.
This selection includes cheeses made with both pasteurised and unpasteurised milk. Yoredale Wensleydale is made with raw cow’s milk.
Please contact us before ordering if you have a specific dietary requirement or allergy and we'll be happy to advise.
Storage & Care
Storage & Care
Keep refrigerated. For the best flavour and texture, take your cheese out of the fridge around an hour before serving and allow it to come up to room temperature.
Keep individual cheeses wrapped between servings and return them to the fridge afterwards.
