"Life is great. Cheese makes it better.....” Avery Aames


There is nothing we like better than talking about cheese and putting together a cheeseboard with all the accoutrements we stock in the deli.  Do pop in or give us a call on 01730 260102 for Petersfield or 01730 858410 for Midhurst.


Our range of cheeses is growing all the time and we pride ourselves on being able to source many of the best in Britain and the rest of the world.  These are some we have stocked for some time and are amongst our absolute favourites…..



A semi hard, unpasteurised cow’s milk Alpine cheese from Switzerland.  A firm favourite with our customers and a regular winner at The World Cheese Awards, this has a sweet, creamy back note and a silky-smooth texture and rich, powerful taste.   It is washed in locally produced red wine which imparts an extraordinarily pungent flavour.  Its full, rounded flavour makes an excellent cheese on toast.



This is an unpasteurised ewe cheese from Castile, Spain.  It has a soft, silky centre and a fresh mushroom aroma.  The flavour is very smooth, slightly sweet and richly creamy. An instant starter or dip - you only have to cut the top off and scoop the interior out with breadsticks or crudites. 



A pasteurised, soft cheese from Caseificio Alta Langa, Italy.  It is made from a combination of cow, goat and ewe milk and has an ice-cream texture and the richness of a triple cream.  The mixed milks add pungency of aroma as well as a depth and piquancy of flavour.



This stunning cheese which was created at the Lynher Dairy in Cornwall, was crowned Supreme Champion at 2017’s World Cheese Awards. Chosen from 3,000 cheeses from around the globe, the panel of internationally renowned judges deemed Kern the very best.  It is a hard cheese with the buttery caramel Alpine flavours of Comte and a nutty, smooth most superb well rounded flavour combined with salt crystals.  






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A delicate, intensely creamy, mould ripened ewe's cheese produced from two flocks of sheep at Stratford-upon-Avon and at Horsham in West Sussex.  A multi award winner including a Gold at the Artisan Cheese Awards 2017.  



England's one and only unpasteurised Red Leicester and is the first to be produced on Sparkenhoe Farm since 1875.  It has been recreated using tradtional methods and raw milk from their herd of pedgree Holstein-Friesian cattle.  A firm, nutty, slightly sweet cow's cheese with a lemon finish - naturally dyed with dried annatto seed to give it the deep orange-red colour. 

A Gold winner at the World Cheese Awards 2016, this is England's very own camembert made up the road from us in Hampshire.  Entirely made by hand from pasteurised cow's milk it has a thin, soft, white rind and a rich, mushroomy, satisfyingly rounded flavour.

One of the last remaining hand ladelled stiltons, Colston Bassett Stilton is often considered to be the best. Little has changed since they started making cheese in 1913 and the reputation of the dairy has gone from strength to strength.  It is now famous for making Stilton that is velvety and smooth, with a full, well-balanced, sweet and ‘mineral-y’ flavour.