Our special guests are our cheeses of the month. Each month we choose three cheeses, sometimes to celebrate a nation or a season or just to try something completely different.

We offer 10% off each cheese for the whole month and actively encourage tastings!

Established as a farmer owned cooperative in 1898, Five Mile Town Creamery has established a long tradition of making exceptional dairy products, gathering many awards along the way. 

Cooneen is a mild goats cheese, handmade in small batches using premium grade milk from Hazel Dunn, one of only a handful of goat farmers in Ireland.   
We have chosen this soft, creamy, mellow cheese to accompany all the good things that early summer brings us, such as asparagus, broad beans, courgettes and peas. 

The Dunn family have been farming near the quiet, picturesque village of Brookeborough since 1940. Hazel and her husband Bill have been breeding dairy goats since 1998 and now have a herd of almost 400.  The delicate paste is mild, fresh & creamy and is delicious melted on a bruschetta or salad or simply as a table cheese with wheat wafers.

Origin - Five Mile Town Creamery, County Tyrone, Northern Ireland.
Milk – Goat, pasteurised, vegetarian .
Style – soft .
Appearance – Bright white soft bloom rind encloses a crumbly almost feta-like texture when young which ripens to a double cream like paste with age.

At the beginning of the 20th century cheesemaking in the area was in decline.  In 1980 there was only one farm known to be producing Swaledale, which also ceased production in the early 80’s.  The cheese would have been lost had Mrs Longstaff not passed the original recipe on to the Reeds. 

Set up in 1987 by David and Mandy Reed, The Swaledale Cheese Company produce artisan cheeses using an ancient recipe handed down through generations of Swaledale farmers.  The recipe possibly dates back to the 11th century when it was introduced by the Cistercian monks of Normandy, when they settled in the area. 
This uniqueness was recognised when it was given its protected designation of origin status in 2003.The cheese is aged between 3-4 weeks and will be crumbly, chalky and tangy, with a little bit of an acidic finish.  This is fantastic shaved over a salad with chilli pickled beetroot, crispy pancetta and a drizzle of balsamic vinegar.
The Reeds also make a cow, goat & blue versions.

Origin – Swaledale Cheese Company, Gallowfields, North Yorkshire, UK
Milk – Sheep, pasteurised, vegetarian
Style –  hard 
Appearance – White coloured curd, slightly crumbly, natural mould ripened exterior with green, blue & grey moulds. 

This cheese is made from 'morning milk' as it contains higher levels of nutrients which add to the flavour of the cheese. The milk travels a mere 20 metres from the milking parlour to the purpose-built cheese dairy and, as it is used immediately, there is no need for it to be cooled for storage or reheated.
It is pierced & turned by hand to allow the blue to develop and then matured for around three months.

Steve and Karen began producing Kentish Blue a little over a year ago. Iden Manor Farm have been milking from their herd of 120 Holstein Friesians for over 20 years, but their move to produce blue cheese came from a need to diversify as well as Steve's passion for this particular type of cheese.

This cheese has a soft creamy paste with an easy well rounded blue flavour.  Melt a slice over a steak or Portobello mushroom straight from the barbecue.

Origin – Kingcott Cheese, Iden Manor Farm, Staplehurst, Kent, UK
Milk – Cow, unpasteurised, vegetarian
Style – Blue
Appearance - Natural mould ripened, soft cream to yellow coloured interior with irregular veins of blue mould.