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.
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 sweet and often punchy blue cheese from Totnes, Devon. It has a soy-sauce-like depth with a dense, fudgy texture. Definitely one for strong cheese lovers.
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.
West Country Cheddar meets Comté. Smooth, densely creamy. 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.
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-style production
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
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
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.
