At The Little Deli, we pride ourselves on offering only the finest artisan cheeses, handcrafted in small batches using traditional techniques and sustainable farming methods. Most of our producers use milk from their own herds and are a family-run business—just like us.
We work closely with our suppliers to ensure that age, condition and flavour profile are at their very best, handpicking our collection every week. So, alongside our regular stock of favourites—such as the mighty Baron Bigod and the classic Isle of Mull—you’ll always find an ever-changing selection of cow, goat, and sheep milk creations to explore.
We firmly believe that nothing beats British cheese, so we focus our stock on cheeses made in England, Wales, Scotland, and Ireland. However, sometimes Continental cheeses are such strong rivals that they earn a place in our fridges, so you can also expect to find a carefully chosen selection from France, Italy, Spain, Switzerland, the Netherlands, and Scandinavia.
Smooth, sweet, mellow a traditional Dutch Gouda with a hint of walnut and caramel
Rich and sweet flavours, with a nutty aroma and a fondant-like texture
A smoked version of the classic Somerset Cheddar with satisfying woody notes
A soft matured goat’s cheese with a densely fudgy texture and lactic, lemony flavour reminiscent of crème fraîche
A fragrant Gouda with a creamy texture that melts on the palate and a hint of warmth and sweetness.
Not just a pretty face, this is a smooth & buttery alpine style cheese. Fresh, tasting with floral notes and hints of hazelnut
A true Yorkshire gem, bursting with fresh, lemony brightness and gentle honeyed notes. Properly lush — no wonder Wallace & Gromit swear by it.
Sweet and mild with a nutty aroma with notes of toasted bread and butter. More subtle and less “goat-y”, it makes a good gateway goat’s cheese.
A Somerset Caerphilly, Duckett’s crumbly paste has a mineral tang and its thin rind provides a pleasant mushroom note.
Lightly salty, subtly sweet, and gently blue – Perl Las, the ‘blue pearl’ of Wales, is a perfect starter for blue cheese novices and a charming addition to any cheeseboard
A sweet, strong and punchy blue cheese with a soy-sauce-like depth and dense, fudgey texture. One for the bold!
Templegall is an Alpine style cheese, rather like a Gruyere, made by the Hegartys and Jean-Baptiste Enjelvin in Cork, Ireland.
A cheese with flavours that range from bright and grassy through to savoury, brothy and almost Parmesan-like, depending on the batch. It has a firm texture, similar to that of Cheddar.
A delicately blue sheep’s milk cheese from Devon, with a lemony sweetness and moist, crumbly texture.
Delicate and refreshingly clean, with bright citrus notes and a soft herbal lift , this gently tangy goat’s cheese is far less ‘goat-y’ than most — a true gateway goat and an elegant crowd-pleaser.
West Country Cheddar meets Comté. Smooth, densely creamy. Rich, savoury and brothy to sweet and almost pineapple-like.
A silky, mellow blue with a gorgeously creamy Gorgonzola-like texture and gentle sweetness. Soft, indulgent and beautifully balanced — the kind of blue even the shyest cheese-lover will fall for.
Light, fresh and softly creamy, this nettle-wrapped beauty brings bright, lemony notes with just a hint of earthiness. Delicate, clean and endlessly moreish — a perfect cheese for the curious.
A bright and milky cheese with a sticky cider-washed rind, giving way to a silky and yielding centre
A delicate peachy-pink rind gives way to a soft, spoonable paste with flavours of crème fraîche, mustard and woodsmoke
Graceburn is a soft & creamy Feta-style cheese from Kent, the perfect summer cheese.
A small but intense washed-rind cow’s milk cheese. Expect pungent, farmyardy flavours and a melting centre that may require a spoon
A small soft, wrinkly cow’s milk cheese from Suffolk. Inspired by the French cheese St Marcellin, it’s rich and buttery flavour coexists with a luxuriously light & fluffy texture.
A hearty Scottish cheese produced by The Reade Family. A firm, fondant-like texture that tends to be more compact than most cheddars. Flavours range from juicy and creamy to boozy and deeply savoury.
Complex and balanced, nutty and mellow, this farmhouse revival of a classic British cheese is full flavoured without aggressive acidity
A juicy acidity and toasty, biscuity notes toward the rind are the hallmarks of Stichelton. Flavours range from crisp green apple to beef stock umami
Mild and milky to meaty and nutty depending on age, Wigmore’s soft creamy paste gives way to a chalky, semi-firm centre.
Smooth, rich and gently nutty,with deep caramel notes and a long, elegant finish. Refined yet comforting — a cheese with real quiet star power.
A Camembert-style cheese charcterised by truffley, garlicky and vegetal flavours and a creamy and unctous paste
The flavours of Coolea are sweet and rich, with hints of caramel, butterscotch and honey. Smooth and close textured, it is reminiscent of Dutch Gouda
Brie-style, creamy, silky and smooth. Nutty and earthy with mushroomy vegetal notes.
A squat, disc shaped goat’s cheese with an ash rind and a smooth, bright white interior. It is loosely modelled on Selles-sur-Cher
This distinctive turret-shaped goat’s cheese is bright and lemony with a moose-like texture
The distinctive golden paste, shot through with a line of wood ash, has a milky, mild flavour and a pleasingly bouncy, buttery texture
