British Cheese

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Britain’s great cheeses are farmhouse cheeses, and Stilton is the king. We carry it from Colston Bassett — a small Nottinghamshire dairy that still hand-ladles its curd, which is why the paste comes out fudgy and rich instead of crumbly and sharp — alongside Clawson’s English Stilton from Leicestershire. Shropshire Blue is Stilton’s orange cousin, the same style tinted with annatto and a little deeper in flavor. Then the territorials, the old county cheeses. Appleby’s Cheshire, made on the family farm in Shropshire, crumbly and mineral. And Yoredale, a Wensleydale from the Yorkshire Dales made the old way — closer to what Wensleydale tasted like a century ago than anything in a supermarket. The classic move is Stilton with port and a few walnuts after dinner. We’re not going to argue with a few hundred years of precedent. Cut to order in Beverly Hills and shipped cold to 48 states.