Lake District Restaurants - Our Cheese List

As a previous winner of cheeseboard of the year competition, we have an extensive cheese list including local Cumbrian cheese.
Our Chef Paul Peters has selected some of Cumbria's award-winning cheeses working closely with John Natlacen of Churchmouse Cheeses in Kirkby Lonsdale who have just won "Best Independent Cheese Shop of Great Britain"!

Allerdale Cheese

Semi- soft sheep’s milk cheese with a supple texture, sweet and moist.

Bedale Cheese

Formally Beamish but now made by the Swaledale Cheese company. Mild Dales type cheese with a hint of meadow flowers and heather.

Bath Soft Cheese

A full fat soft cheese made by hand from unpasteurised cows milk to the original recipe at Park Farm, Kelstone, Bath. This is a soft cheese, totally organic with a buttery mellow flavour.

Beenleigh Blue Cheese

An unpasteurised, blue sheep’s milk cheese, made in Totnes in Devon. It has a crumbly texture, with a tang and creaminess.

Berkswell Cheese

Produced by Stephen Fletcher at Ram hall – an Elizabethan house in Berkswell, West Midlands. Made with unpasteurised milk from their flock of East Friesland sheep, the flavour is complex with a fruity tang and creamy finish. Best served at room temperature. Vegetarian.

Blue Wensleydale Cheese

Made at Hawes Creameries, North Yorkshire. Crumbly blue veined cows cheese, smooth and tangy.

Brinkburn Cheese

From the most North East corner of England and site of the famous Hadrian’s Wall. Made by the Northumberland Cheese Co. Mark Robertson and based on the monastery tradition of cheese making taught by French monks. This mould ripened goats milk cheese has a wonderfully rich mellow flavour and is similar in style to a French mountain tome with its firm, yet yielding texture.

Brindley Cheese

Made in Cheshire by the Ravens Oak dairy. A soft rind cheese made from the milk of Water Buffalo. When young it is creamy and velvety, becoming rich and nutty as it matures with a trace of sweetness.

Buffalo Blue Cheese

Made by Mrs Judy Bell, Thirsk, North Yorkshire. A full fat soft, blue veined buffalo milk cheese, which is rich yet light on the palate.

Bath Blue Cheese

A vegetarian and unpasteurised cheese made by Graham Padfield at Kelston, just North-West of Bath. This is a creamy blue cheese with a bloomy rind. The flavour is smooth and gentle.

Burland Green Cheese

Ravens Oak Dairy, Cheshire. A fine bloom rinded cheese which develops a soft creamy mushroom flavoured paste on ripeness.

Blacksticks Blue Cheese

This hand-made cheese is made in very small batches and tended with care, particularly during its temperamental 8 week maturation stage. The result is an outstanding cheese combining a deliciously cream, smooth yet tangy flavour, with a superb melt in the mouth texture.

Capricorn Cheese

A soft, white cheese made from pasteurised goat’s milk, with a brie-like crust. Made in Crewkerne, Somerset.

Cashel Blue Cheese

An original blue Irish farmhouse cheese with a firm texture yet tangy taste.

Celtic Promise Cheese

A semi-hard, raw cow’s milk cheese, washed in cider, made on Glynhynod Farm, Wales.

Cerney Banon Cheese

A young mild goat’s cheese made by Marion Conisbee-Smith at North Cerney in Gloucestershire. The cheese is washed in brandy and then wrapped in vine leaves that have been soaked in brine. The texture is light and moussey and the flavour clean with a citrus note.

Cerney Pyramid Cheese

A gorgeous ashed goat’s chese pyramid made by Marion Connisbee-Smith at North Cerney in Gloucestershire. Smooth, moussey cheese with a gentle goat flavour. Unpasteurised and Vegetarian

Cheshire-Appleby’s Cheese

A real farmhouse Cheshire cheese made by the Appleby family for the last 50 years from unpasteurised milk and bandaged in the traditional way. The cheese has a crumbly texture and a tangy flavour. It’s distinctive peach colouring comes from the addition of annatto, a natural vegetable dye.

Chewton Cheddar Cheese

A traditional oak smoked cheddar cheese from Chewton Mendip, Somerset

Cooleeney Camembert

Hand-made cheese made in Moyne, Thurles, in Southern Ireland. A camembert type cheese that develops a semi-liquid interior and strong mushroomy flavour.

Cornish Yarg Cheese

Moist and creamy cow’s milk cheese covered in nettles, which give it a green flavour. Develops a creamy texture from the outside as it matures. Made on the Duchy of Cornwall Estate.

Cornish Camembert

Very young soft cow’s milk cheese with bloomy rind, made by the Cornish Cheese Co., Liskeard.

Cornish Blue Cheese

A creamy cow’s milk blue cheese made by the Cornish Cheese Co. in Liskeard. It is mild to medium in strength with a subtle, but delicious sweetness. Vegetarian.

Coquetdale Cheese

Styled on the French Tomme cheese, cheesemaker Marl Robertson has developed this cows milk cheese. Rich and buttery flavour, held by a natural velvet grey rind.

Cotherstone Cheese

Made in the tiny village of Cotherstone in the Yorkshire Dales.Full fat cow’s milk cheese with a light and aerated texture, coated in yellow wax with a nutty, sour taste of crème fraiche.

Coverdale Cheese

North Yorkshire cheese with firm body, flavoured with chives.

Cumberland Farmhouse Smoked Cheese

Made on the Thornby Moore dairy at Wigton. Naturally oak smoked cheese for a full flavour.

Crofton Cheese

From the dairy in Thornby Moore, Cumbria. Mixture of cow’s and goat’s milk cheese, lightly pressed with a distinctive flavour.

Croglin Cheese

The latest creation from Thornby Moor Dairy. The rich, sweet milk develops a delicately flavoured, firm but smooth centre, while the rind adds a nutty texture and finish.

Deepdale Cheese

Hard fat buffalo’s milk cheese with a moist texture. Full flavored and coated in wax.

Devon Oke & Curworthy Cheese

The recipe for this 17th century cheese was discovered and published ten years ago. It was noticed and resurrected by Rachel Stevens who now makes it on her farm just outside Okehampton in Devon. It is a rich, nutty cheese that must be served at room temperature to display its full flavour.

Double Worcester Cheese

Made by Alison Ansyey at Broomhall farm, just South of Worcester this is a cheese inspired by Double Gloucester. Made from unpasteurised cow’s milk.

Double Gloucester Cheese

A firm textured farmhouse cheese. Made with pasteurised whole milk.

Dorset Blue Vinny Cheese

Made on the Woodbridge Farm, Bishops Caundle, Dorset. It is made with partly skimmed un-pasteurised milk from the farm’s own Friesian herd. Mild and creamy in flavour.

Dovedale Cheese

Full fat soft blue veined cows milk cheese made in the village of Hartington, in the Derbyshire Peak District. A soft creamy texture gives way to a unique sharp strong flavour.

Durrus Cheese

A semi-hard cow’s milk cheese made in Scotland.

Dunsyre Blue Cheese

Humphrey Errington makes this unpasteurised, vegetarian blue cheese from milk of Ayrshire cattle in Lanarkshire. The flavour is spicy and the texture creamy.

Elsdon Cheese

Northumbrian goats milk cheese with a full, rich flavour and a slightly salty and distinctive tang.

Elmhirst Cheese

Cows milk cheese produced near Totnes in Devon. It has a light texture and delicate flavour when young becoming more full bodied as it matures.

Farmhouse Cheshire Cheese

Made by a group of cheese makers in Cheshire and Shropshire. It is a fresh clean flavour with a lingering tang a firm body and a crumbly texture.

Finn Cheese

Soft textured cow's milk cheese made in Hereford by Charlie Westhead. Enriched with cream for richness and melt in the mouth texture. Named after the cheesemaker’s dog! Made with vegetable rennet.

Flower Marie Cheese

A ripened sheep’s milk cheese with a white bloomy rind. Originally developed by James Aldridge, the cheese in now made by Kevin Blunt in East Sussex from unpasteurised milk. Delicate, creamy flavour and soft texture.

Golden Cross Cheese

Full fat, soft goat’s cheese made from raw milk in East Sussex.

Garstang Blue Cheese

A traditional blue veined cheese made by Dew-Lay cheesemakers in Garstang, Lancaster. It has a rich and creamy texture.

Grandma Singletons Lancashire Cheese

Made on the farm at Longridge, Lancashire from pasteurised whole milk. Matured for minimum 10 months for tangy flavour.

Greens Cheddar Cheese

A classic cheddar cheese made with organic, unpasteurised milk by Lloyd Green at his dairy near Glastonbury, Somerset. Matured for 9 months , it has a full flavour with earthy notes and a salty, acidic tang that reminds one of strong onions. Made with vegetarian rennet,

Gubbeen Cheese

A washed-rind cheese made from cow’s milk in Schull, Ireland.

Gorwydd Caerphilly Cheese

Unpasteurised Caerphilly made by Todd Trethowan in West Wales. As the cheese ages it softens from the classic crumbly Caerphilly to become creamier in texture with a deeper tangy flavour.

Howgate Brie

Miniature farmhouse brie made with full fat milk from Scotland.

Isle of Mull Cheddar Cheese

A handmade cheddar type cheese from the Isle of Mull, hard and dense with a spicy tang, matured at the Tobermory distillery.

Junas Cheese

Produced in Somerset made by Frances Wood at the Alham Wood dairy and named after their daughter’ favourite Buffalo! This is an organic, vegetarian cheese made with unpasteurised milk from the farm’s own Romanian herd. It has a dense creamy texture and a rich buttery taste.

Kidderton Ash Cheese

A soft goats’ cheese rolled in ash, delicate in flavour and texture, made by hand in Nantwich, Cheshire

Kirkham’s Lancashire Cheese

Mrs Kirkham’s Goosnargh Lancashire District cheese, subtle variations in texture and taste with superb ‘hot’ and peppery acidity, firm yet crumbly moist texture.

Lune Valley Smoked Cobble Cheese

Raw cow’s milk cheese with a strong smoky flavour from whiskied oak chips, made in the shape of small rounds or “cobbles”.

Lord of the Hundreds Cheese

A mature, unpasteurised sheep’s’ milk cheese made in Sussex by Turners Cheese. It has a firm crust with an open texture and is full flavoured with a mellow creamy finish.

Little Rydings Cheese

Made from organic, unpasteurised milk and vegetable rennet, with a fairly rich and salty flavour, with notes of lemon, mushroom and caramel. Made by Dave Bartlett at Sunnyside Farm near North Wootton.

Mull of Kintyre Cheddar Cheese

Traditional full flavour, surrounded by black wax. From Kintyre.

Milleens Cheese

A washed rind whole milk cheese from the mountainous Beara Peninsula. It has a rich floral taste with a slight sweetness.

Mrs. Bells Blue Cheese

Full fat soft, blue veined ewe’s milk cheese with a sweet, slightly peppery taste. Made by Mrs. Judy Bell, Thirsk, North Yorkshire. This cheese was voted international supreme champion in 1997.

Montgomery’s Cheddar Cheese

This is an unpasteurised cheddar cheese, cloth-wrapped and matured for over a year, made by Jamie Montgomery and his family at North Cadbury in Somerset.

Nantybwla Welsh Farmhouse Cheese

Made from cow’s milk of the Holstein herd, it is a full fat hard cheese of the Caerphilly type.

Oak Smoked Cheddar Cheese

Made in Chewton Mendip, Somerset, this is a full flavoured cow’s milk cheese with a strong smoky flavour.

Olde Sussex Cheese

A farmhouse cheddar-type made from cows milk to a traditional recipe. The texture is more open than cheddar with a full body and plenty of flavour.

Pant Ysgawn Cheese

Full fat, soft goat’s cheese made in Abergavenny, which can be coated with either peppercorns or herbs.

Ragstone Cheese

Dense, creamy goat cheese log made in Hereford by Charlie Westhead. The unpasteurised cheese is rolled in charcoal and a white mould is encouraged to grow through the ash. Made with vegetable rennet.

Radmore Cheese

A soft, creamy ‘brie-like’ cheese made with ewes’ milk from the Ravens Oak Dairy in Cheshire. It has a firm, silky texture when young, becoming unctuous and smooth as it ripens. Flavours begin with hints of fresh hay and lanolin, which after time matures to notes of butterscotch and roasted nuts. Made with vegetable rennet.

Redesdale Cheese

From a traditional Dales Recipe. Firm crumbly cheese with a sweetness typical of ewes milk varieties.

Rooks Nest Cheese

A smoked Ewe’s milk cheese made in Sussex. Firm textured, made from unpasteurised milk and vegetarian rennet. Smoked over oak chips to give a strong smoky flavour.

Saint Maure Cheese

A pasteurized, soft goat’s cheese, light and creamy with low acidity.

Shire Blue Cheese

A full-fat, soft, blue-veined cheese made from local, organically produced cow’s milk, creating a smooth and creamy taste.

Shropshire Blue Cheese

Mature blue-veined cheese with a full creamy flavour.

Sue’s Keltic Gold Cheese

A cow’s milk washed rind cheese made by Sue Proudfoot at Whalesborough Farm on the north Cornish coast. Keltic Gold has a soft sticky texture and a pungent edible rind. Its flavour is full and rounded with a delicate sweetness.

Sharpham Cheese

A soft, surface-ripened (Brie) cheese made from unpasteurised Jersey cow’s milk at the Sharpham estate near Totnes in Devon

Sharpham Elmhirst Cheese

Hand made in the Dart Valley, this soft and light textured cheese is made with unpasteurised milk from the Sharpham Jersey herd and enriched with cream.

Sharpham Rustic with Garlic and Herbs Cheese

A firm textured, triple cream cheese, made in Totnes, Devon from unpasteurised jersey cows’ milk by Debbie Mumford. Deep, golden curd and rich, savoury flavour, made with vegetable rennet.

Single Gloucester Cheese

Made by Charles Martel from the unpasteurised milk of his rare Gloucester cattle. A more textured and mild flavoured cheese than Double Gloucester with a lower fat content. Once known as a hay cheese because it was traditionally made during the summer.

Skirrid Cheese

Made by Little Acorn, this cheese was originally produced in the Gwent Hills and named after the local mountain – Skirrid. Produced with unpasteurised sheep’s milk and washed in Mead, it is pale in colour with a mild and clean, but distinctive flavour. The texture is firm, but yielding. Vegetarian.

Smoked Gubbeen Cheese

A washed-rind cheese made from cow’s milk in Schull, Ireland. Smoked over oak chippings.

Smoked Ribblesdale Cheese

Goat’s cheese with a creamy, smooth texture made at the Ashes Farm, Horton in Ribblesdale.

Smoked Northumberland Cheese

Northumbrian cows milk cheese with a full, rich flavour and a slightly salty and distinctive tang.

Smoked Wedmore Cheese

Wedmore is produced in the village of the same name in Somerset by Chris Duckett. It is a unpasteurised Caerphilly with a band of chives in the middle. The cheese is smoked by James Aldridge in Surrey.

Smoked Wensleydale Cheese

Semi hard cows milk cheese, handmade by Chris and Iain Hill at Ashes Farm, Horton in Ribblesdale, Settle. Lightly smoked over oak chippings, covered in a brown wax. Creamy with a slightly bitter aftertaste.

Smoked Westmorland Cheese

Cumbrian close-textured cheese, heavily oak smoked to give a strong flavour and with an edible rind.

Somerset Camembert Cheese

Soft, full fat Camembert type cheese made in Crewkerne in Somerset.

Spenwood Cheese

An unpasteurised sheep’s milk cheese made by Anne Wigmore in the Berkshire village of Spencer’s Wood. Matured for six months, the cheese has a firm, moist texture and a fruity, almost appley, aroma and flavour.

Snowdonia Original Cheese

Hard extra mature cheddar cheese, coated in black wax made in Cwmni Caws Eryrl.

St Andrew Cheese

Made at the Howgate farm in Scotland. This creamy cheese has a washed edible rind.

St. David’s Welsh Cheese

A medium-soft cow’s milk cheese, made in Abergavenny, Gwent.

St Killian Cheese

Full fat, soft cheese in the Camembert fashion. Made in County Wexford, Ireland, on the Carrig Byrne farm.

Stinking Bishop Cheese

An unpasteurised cow’s milk cheese made by Charles Martell on his farm at Dymock, Gloucestershire. A full fat, semi-soft cheese made with vegetable rennet, matured by washing the rind with a perry made from Stinking Bishop pears, giving a rich, powerful flavour.

Stilton Cheese

Close texture, rich, creamy and tangy. Stilton cheese is regarded by many as the King of Cheese.

Swale Dale Cheese

Made by the Reeds, this sheep’s milk version of this traditional Yorkshire Dales cheese is moist, with a fresh, clean taste

Smoked Swale Dale Cheese

Smoked when young over oak, allowed to mature then surrounded by red wax. Made near the town of Richmond in North Yorkshire.

Tasty Lancashire Cheese

Firm and crumbly, a classic Lancashire cheese.

Ticklemore Cheese

Unpasteurised, matured goats’ milk cheese from Totnes in Devon; made by Sari & Robin Congdon. Made in moulds in the style of traditional Italian Pecorino cheeses. At three months the cheese has a firm, but moist texture and a clean, fresh taste. Made with vegetable rennet.

Tiviot Dale Cheese

Made on the Easter Weens Farm by Mr. & Mrs. Curtis. Full fat, hard cheese made from Jersey cows with a natural white crust.

Tornegus Cheese

An unpasteurised Caerphilly made by Chris Duckett in Wedmore in Somerset, then brushed with Kentish white wine and sprinkled with lemon verbena and mint. Powerful aroma and rich, full flavour.

Tovey Cheese

From the dairy in Thornbe Moor, Cumbria. Made with unpasteurised goats milk and vegetarian rennet. Lightly pressed and with a distinctive flavour.

Troo Bloo You Cheese

From Abbeygold cheese in Wantage Oxon. This ewes milk blue develops a beautiful flavour as it matured.

Vulscombe Cheese

A full fat, soft cheese with fresh herbs and garlic, made in Tiverton, Devon.

Waterloo Cheese

Made by Anne Wigmore from the unpasteurised milk of Golden Guernsey cattle. The cheese has a deep golden-yellow curd, a soft yielding texture and a rich, yet delicate flavour. Made on the Duke of Wellington’s estate, from where it gets its name. Made with vegetable rennet.

Wealdon Round Cheese

An unpasteurised, cow’s milk, organic soft cheese with black pepper and garlic, made by Charlie Westhead at Caeperthy, Dorstone in Herefordshire.

Wedmore Cheese

Semi-soft cheese with 50% fat content from the Okehampton Dairy in the county of Somerset. Center layer of pressed herbs with edible rind.

Wensleydale Cheese

Made at the Wensleydale creamery in Hawes to a time-honoured recipe originated by the Cistercian monks. The cheese is a delicious creamy-white, flaky cheese with a fresh, clean, slightly honeyed aroma.

Westmorland Wonder Cheese

Made on the Sillfield Farm in Cumbria. This cheese is soft and crumbly, available with many flavours, favourites being hot black pepper, chives and onions, and sweet pickle.

Whitehaven Cheese

A distinctive goat’s milk cheese made at the Raven’s Oak Dairy in Nantwich in Cheshire. It tastes wonderful at any stage of its development. Smooth, soft and white rinded, it has a subtle flavour hinting of almonds and white wine when young, which evolves into a superb depth of character as it matures.

Worcestershire Gold Cheese

Made by Nicholas Hodgetts on Manor Farm in Worcester. Semi-hard cheese with a warm, gold colour. Very soft on the taste buds, sweet yet piquant with a clean aftertaste.

Woolsery Cheese

Hard goat’s milk cheese from the Old Dairy, Dorchester. Moist texture, a delicious mild, nutty flavour.

Wigmore Cheese

A delicate, sheep’s milk cheese made by Anne Wigmore in the Berkshire village of Spencer’s wood, from unpasteurised milk. The cheese is matured for around 8 weeks and develops a distinctive crumpled gray crust, supple texture and fresh, fruit aroma. Made with vegetable rennet.

Wyfe Of Bath Cheese

A gouda style cheese made with cows milk in a basket mould. It is aged for 4 months to give it a rich deep flavour. It has nutty overtones with a creamy finish. The cheese is unpasteurised.

Yorkshire Blue Cheese

A full-fat, soft blue-veined cow’s milk cheese, with a creamy, mellow taste. Made by Judy Bell in Thirsk, North Yorkshire, this is often called Yorkshire’s answer to Roquefort.