Hello Hope - Take Home Notes

#1: Dale End Cheddar

A traditional clothbound cheddar made by the Camphill Village Trust in Botton Village Farm, North Yorkshire, England, with milk from Dairy Shorthorn cows it’s aged for at least six months. Named after Dale End, a farm in Botton Village, it was first made in 1997 by Alistair Pearson, who learned to make cheese in Germany! (V+P)

#2: Harrogate Blue

A beautiful blue cheese made by Shepherds Purse on their own farm in Thirsk. When it was launched it was the first blue cheese to be made in Yorkshire for over 30 years. This cheese is now organic - using milk from the Acorn Dairy up in Darlington. (V+P)

#3: Smoked Lancashire

Lancashire classically a crumbly, tangy, savoury cheese, this is gently smoked over oak chippings, leaving a delicate, sweet smokey flavour and a glorious golden colouration to the outside of the cheese. (V+P) 

#4: Botton Farm Cumin Gouda

Botton Village Farm, nestled in the heart of Danby Dale, is more than just a dairy - it’s a beacon of bio-dynamic farming and community spirit. Their Cumin Gouda is a standout, blending traditional Dutch techniques with North Yorkshire heritage.
Made from the rich, organic milk of their own herd, the cheese is infused with aromatic cumin seeds, adding a warm, earthy depth to the buttery, semi-hard paste. It’s a versatile favorite—superb for melting or as a bold, aromatic addition to a farmhouse platter. Every wheel supports a social mission, proving that world-class flavour and community purpose are a natural, delicious pairing. (V+P) 

#5: Sharphams Rustic

Sharpham Cheeses are near neighbours of well-known Ticklemore Cheese in South Devon, and between them they produce a remarkable range of marvellous products. The 'Rustic' is semi-hard, matured for approximately 6-8 weeks, giving a light flavoured cheese with a moist, creamy texture. A thin, natural white rind forms during the maturation process. (V+nP)

#6: Admiral Collingwood

Hand-crafted at North Doddington Farm, located in the picturesque Glendale Valley. This is a unique cheese that reflects the distinguished character of Nelson’s right-hand man at the Battle of Trafalgar! Made from raw milk, this cheese has a rind washed in Newcastle Brown Ale for nutty richness and a pink hue. It comes in 1kg square truckles and is aged for up to 10 months. (nV+nP)

#7: Highland Chief

Possibly the BOOSIEST cheese we could find!! Made in the heart of the Isle of Kintyre, Highland Chief cheese is a tasty cheddar blended with not one but TWO boozes - brandy and Islay single malt whisky! (V+P)

#8: Saval (nV+nP)

A rich, raw cow’s milk cheese made in Llandysul by the Teifi Cheesemakers. A washed-rind cheese, with the rind maturing over time and developing pungent, classic ‘stinky-cheese’ moulds that lead to a rich, and savoury cheese with a salty, almost meaty tang.