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 family-run businesses—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’s 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.
This Cheddar-style cheese is made using milk from the farm’s 150 strong herd of Sanaan, Toggenburg & Alpine goats. It is aged for between 6 months and 2 years and is a hard style cheese with a deep savoury flavour, with a caramel sweetness.
A semi-firm cheese made from sheep’s milk, featuring a silky texture and a washed or natural rind. Its flavour shifts with the seasons, but you can usually expect a rich, creamy taste with sweet, nutty notes—often reminiscent of hazelnuts.
This raw cow’s cheese is made on Lowfields Farm, Ingleton Yorkshire, using the rich milk from Roger’s Dairy Shorthorn herd over a 3 successive days through March to December. A pliant texture and a buttery, salty flavour combine to make this cheese wonderfully moreish.
A soft matured goat’s cheese with a densely fudgy texture and lactic, lemony flavour reminiscent of crème fraîche
Baron Bigod that is infused with a layer of truffled Mascapone.
This Austrian Alpine cheese is made by Albert Krauss, using milk from his two herds of Swiss Brown cows, in the Algau region of Bavaria. The rind is coated with a mixture of dried Alpine flowers, to include lavender, cornflower, rose and marigold, whose scent penetrate deep into the cheese giving it a gently aromatic flavour.
Handcrafted using milk from grass-fed cows, this cheese is typically matured for 9-12 months. It is then smoked over oak wood chips from trees grown on the Quicke’s estate. It has a smokey, buttery taste with a crumbly texture.
A Somerset Caerphilly, Duckett’s crumbly paste has a mineral tang and its thin rind provides a pleasant mushroom note.
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 combination of light and gently lemony flavours, with herbaceous notes that deepen with age. Beneath its stark white rind you will find a firm chalky texture.
West Country Cheddar meets Comté and boasting a smooth, densely creamy texture and flavours that can range from rich, savoury and brothy to sweet and almost pineapple-like.
Taking it’s name from the Vale of Belvoir where it is made, Beauvale is a younger, creamier version of sister cheeses from the Cropwell Bishop Creamery, Stilton & Shropshire Blue. It is matured for 7 weeks developing a texture similar to that of a Gorgonzola, a subtle blue veining, but with rich, savoury tones and a subtle piquancy.
An easy-eating blue cheese with a pleasantly buttery texture and a balanced amount of blue veining which adds a lift to the rich, full flavoured taste
A washed rind cheese with a soft and glossy texture. Milky flavour with woody notes
Fresh creamy cow’s milk cheese from Chiddingston, Kent, based on a Persian feta recipe. Use in salads or crumbled over roasted butternut squash.
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 brothy and lightly floral cheese, with savoury notes of roast lamb, Corra Linn has feathery, slightly grainy textured paste
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
A smooth and well rounded cheese with a bright, nutty sweetness and rich depth of flavour resulting from the lengthy maturation process and Alpine-like make of the cheese
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
The Suffolk Brie-style cheese has a silky breakdown under the rind and balances a clean lactic brightness 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 turret-shaped goat’s cheese combines a light, fluffy texture with bright, citrusy flavours and a gentle acidity
A rich yet subtle cheese. The mild mushroomy rind gives way to a golden paste shot through with a line of wood ash. The flavours are milky and mild and the texture is bouncy, buttery and semi-firm.
