We are delighted to announce that Curd & Cure has secured the only UK stock of the newly crowned 2025 World Champion Cheese, Le Gruyère AOP Vorderfultigen Spezial, 18 months. 

Produced by Switerland’s Bergkäserei Vorderfultigen, this classic Le Gruyère was crowned the Best Cheese in the World at the 37^th World Cheese Awards organised by the Guild of Fine Food. 

Beating more than 5,000 global entries to claim the most prestigious award in the industry, judges praised the cheese’s beautiful, crystalline texture and brothy, meaty umami flavour. 

With the support of European Fine Cheese and our relationship with Gourmino, the prestigious Swiss Cheese Affineur that focuses on aging high-quality fine cheeses, Curd & Cure are the first UK wholesaler to secure this cheese in 2025. 

It’s arrival in the UK marks a significant moment for buyers, retailers and food service operators seeking standout products with true world-class pedigree. Initial allocations were met with overwhelming demand and sold out within minutes.

Sales Manager and Head of Cheese at Curd & Cure, Patrick Spinazza said “We are absolutely thrilled to bring the world’s best cheese to the UK market. Securing the UK’s only stock is a major milestone for Curd & Cure and for our trade customers. It reflects our commitment to bringing the finest, most exceptional cheese to the UK market. This Le Gruyère doesn’t just taste incredible, it represents everything great cheese making should be – craftsmanship, heritage and unmistakable quality.”

We will be taking pre-orders for Spring 2026 allocation. Given the international demand for the World’s Best Cheese, interested buyers are encouraged to register their interest early by contacting Patrick Spinazza on 07745203032.

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We are an innovative, independent distributor of chilled, ambient and frozen speciality food and drink, specialising in cheese and charcuterie.

This is a rare opportunity enabling the right candidate to take on this new role and make it their own.

What we’re looking for in our Head of Sales role

We are looking for an experienced, highly self-motivated and driven individual to head up our sales team and be a key member of the wider management team.

The role will require the individual to meet the business’ margin and growth targets, whilst keeping the company competitive and innovative. You will be able to open doors with new Key Accounts to achieve the company financial objectives and maximise new sales growth opportunities.

You will be responsible for maximising our sales team’s potential ensuring individual and department targets are met, along with developing and executing sales strategy.

We are a vibrant and fast-paced company, with a fresh approach to wholesale in the retail sector. We offer our clients the “best in class” of the UK’s dairy and speciality brands, enabling artisans to connect with a wider customer base.

Responsibilities

• Achieve growth and hit sales targets by successfully managing the sales team
• Design and implement a strategic business plan that expands company’s customer base and ensure its strong presence
• Own recruiting, objectives setting, coaching and performance monitoring of sales representatives and tele sales.
• Build and promote strong, long-lasting customer relationships by partnering with them and understanding their needs
• Reporting to and working closely with the MD, this role is to lead and develop the company’s national account activity, ensuring effective leadership, existing account management, and new business growth
• Build and maintain a high performing team capable of delivering against the company growth strategy
• Deliver profitable business results through sound financial planning, people resource management and alignment of systems and processes
• Present sales, revenue and expenses reports and realistic forecasts to the management team
• Identify emerging markets and market shifts while being fully aware of new products and competition status

Requirements

• Successful previous experience as a sales representative or sales manager, consistently meeting or exceeding targets
• Proven track record in sales within wholesale with a good understanding of independent retail and foodservice sectors.
• Committed to continuous education through workshops, seminars and conferences
• Must have strong and existing relationships within the industry.
• Strong business sense and industry expertise
• Demonstrated ability to communicate, present and influence credibly and effectively at all levels of the business.
• Proven ability to drive the sales process from plan to close
• Excellent mentoring, coaching and people management skills

Competitive salary and commission scheme

This is a full time position, Pay: £48,000.00-£55,000.00 per year plus commission

How to apply

Please apply here or email info@curdandcure.co.uk

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We are a vibrant, independently owned and operated speciality food wholesaler based in Kent, and specialise in cheese & charcuterie. 

Offering an extensive range of carefully selected artisan products, we have a fresh approach to wholesale giving our clients access to the very best the UK dairies and speciality brands have to offer. 

To support us on the next stage of our business, we’re now looking to hire for multiple roles.

Head of Sales Role

To help us on our growth journey, we’re looking for a Head of Sales who can bring their passion and enthusiasm for artisan cheese and charcuterie, plus exceptional sales skills to drive us forward.

We’re looking for someone who is highly driven and able to open new doors, maximising sales growth opportunities whilst hitting our sales targets. The right candidate will be able to take this role and shape it into their own, keeping us competitive and innovative.

We don’t recruit often, so this is a rare opportunity to join our leadership team and help us shape the future as we aim to become the leading cheese and charcuterie wholesaler in the UK.

Read the full Head of Sales job description and to apply click here 

Additional Sales Team roles

Additionally, we’re hiring for an Area Sales Manager and Business Development Manager to help us grow our client base in the South East and work with leading food halls, retailers and restaurants.

We’re looking for people who are passionate about our industry and can demonstrate care and attention to everything they do, helping us look after our current clients, whilst attracting new clients. 

These are exciting opportunities to join our growing team

Click here to read the full Area Sales job description and to apply click

Click here to read the full Business Development Manager job description and to apply 

Production & Warehouse roles

Curd and Cure offer a range of pre-packed meats, cheeses and deli tubs and to support us, we’re looking a Production Operative and Stock Controller. 

The Production Operative will work under the guidance of our Production Manager to process our pre-packed ranges.

Click here to read the job description and apply for the Production Operative role

The Stock Controller will oversee all of Curd & Cure’s stock levels to ensure the business has the appropriate inventory to reach our sales objectives whilst reducing waste and improving shortages.

Click here to read the job description and apply for the Stock Controller role.

We have lots in the pipeline and are excited about the future of Curd and Cure as we continue to expand our product ranges and work with more artisan producers across the UK and abroad. 

Warehouse Operative /Picker / Packer Role

Apply Here

Full and Part-Time Delivery Drivers

Multi-drop driver – Full

Part time driver

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We love to spotlight our fantastic suppliers so we sat down with I AM NUT OK as part of our Veganuary campaign to find out more about their Vegan Cheese passion and offering.

A brief history of your company, where and when it started, company values: I AM NUT OK was born in 2017. The company was founded by Angela Chou and Nivi Jasa, a couple living in London. Angela was already vegan when they met, and hailing from Los Angeles, she knew exactly how good vegan food could be. Instantly hooked by the positive impact on health, the environment and animal welfare that this lifestyle offered, Nivi agreed to go vegan too. However, being Italian, he knew he would really struggle without cheese. At that time, the vegan cheese available on the market was pretty dire. So, Angela started making some for Nivi in their home kitchen. They both immediately realised that it was something special, so they started selling it at a local farmers market. Inspired by the feedback and the customers who returned week after week for their cheeses, they gradually scaled the company up. Both Angela and Nivi come from design backgrounds. So, the products have always looked as ravishing as they taste. As a result, within a year I AM NUT OK had bagged a listing with Fortnum & Mason (who assumed this was a long-established brand), and that was all before they’d even had a chance to launch their own online shop. It has been onwards and upwards ever since, but we still use the same recipes that Angela developed in her kitchen all those years ago.

Could you tell us a bit about the process behind making vegan cheese? I AM NUT OK makes a range of fresh cheeses, aged cheeses, and cultured butters – all vegan of course! We create our products by fermenting cashew nuts with dairy-free cheese cultures. In this culturing process, the plant proteins are transformed into cheesy goodness full of good lactic bacteria, which gives it that authentic tang. Our aged cheeses are blended with high quality herbs and spices and matured in our cellars to develop deep and complex flavours. This artisanal process is a labour of love, and it results in the most incredible tasting plant-based cheeses. 

Tell us a little bit about what makes your products different/special and why retailers should sell your alternative cheeses? Many of the vegan cheeses on the market are made from oils, starches and unusual ingredients with long names that seem to need a chemistry degree to decipher. The recipes for I AM NUT OK’s cheeses were developed in a home kitchen, so the ingredients are clean and understandable, with either cashew nuts or soya milk making up the lion’s share. We focus on big flavours rather than simply mimicking conventional cheeses, which is why so many dairy lovers have fallen head over heels for our cheeses too. They contain no cholesterol, making them a healthier choice. Around 65% of the world’s population experiences some form of lactose intolerance, with the highest numbers among people of colour, which makes plant-based cheeses a far more inclusive option. We conducted a Life Cycle Assessment Report on one of our cashew-based cheeses, which concluded that the greenhouse gas emissions were 72% lower than that of a dairy-based equivalent. So, switching from dairy to vegan is a great decision for the environmentally conscious. And finally, it goes without saying that our cheeses are a compassionate choice when it comes to animal welfare. 

What is your bestselling, most-loved product? During the summer months we see a huge surge in sales of Fetamorphosis as attention turns towards salads and mezze in the sunshine. Bluffalo Notzarella is fast-becoming the go-to choice for pizza connoisseurs throughout the UK, particularly since the CEO of Ooni described it as “one of the best cheese alternatives we’ve ever found.” But our top three, year in and year out, remain the luxurious truffle-infused Nerominded, the super-punchy MinerThreat, and herby, tangy and aptly named G.O.A.T.. This trio creates the cheeseboard of dreams. We also make limited-edition seasonal flavours, which always prove extremely popular with our die-hard fans, and we love getting creative with the photoshoots and branding.

Are there any particular moments that make you especially proud? Have you won any awards, and what are these? We have curated a vegan cheese hamper for Selfridge’s every Christmas for the last four years, but it still gives us goosebumps every time. Working with distributors like Curd & Cure means that we sometimes stumble across our cheeses in unexpected places, and that gives us a huge buzz. Walking into a pizzeria and seeing our cheese bubbling on a freshly baked pizza fills us with pride. We were also immensely proud to reach the final of Aldi’s Next Big Thing. The outpouring of support we received after the show aired on Channel 4 was incredible, and that’s what we do this for. Our cheeses have won countless awards, but all the awards in the world pale into insignificance compared to a single heartfelt review from a customer. You’ll regularly find us weeping over joyful emails that were typed with one hand still clasping a cheese knife.

Do you have any must-do tips for how to eat your cheeses, any specific pairings that you would recommend? Everybody has very different tastes and rules are meant to be broken, so we always recommend experimenting. But we love to make creamy pasta sauces with G.O.A.T., spread Rigotta across a hot bagel, dice Fetamorphosis into a watermelon salad and pack MinerThreat and pickle sandwiches into a backpack before going on a hike.

What tips would you give to retailers/delis/foodservice providers that stock your products, how it should be kept, presented or displayed? The people who sell our cheeses know their customers better than anyone, so we would never tell them what to do. However, we do always get a kick out of seeing a good selection of our products displayed alongside their dairy-based counterparts offering a strong and sustainable alternative.

What’s your favourite product and why? Oh, Grate!. It’s the O.G. of umami. It’s so versatile, you can sprinkle it on anything. Nivi can often be found eating it straight out of the bag.

Is there anyone who particularly inspires you/someone that you perhaps look up to in the industry? Miyoko Schinner is a pioneer and a constant source of inspiration. The world of vegan cheese wouldn’t be what it is without her. If you haven’t seen You Are What You Eat: A Twin Experiment on Netflix, then we urge you to give it a watch.

https://www.iamnutok.com

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We love to spotlight our fantastic suppliers so we sat down with Honestly Tasty to find out more about their Vegan Cheese passion and offering.

A brief history of your company, company values, and where and when it started.

Mike left uni with an MEng in Spacecraft Engineering – and now he’s making plant-based cheese that’s out of this world! After months of experimenting, Mike developed a now award-winning recipe for vegan blue cheese. It was too good not to share, so he closed the door on corporate banking and founded Honestly Tasty… The aim was, and is, to help change perception and drive a change in behaviour. Because whether you’re vegan, lactose intolerant, or simply like to try new things – we want to shake off the bad rep that alt dairy gets.

Using carefully selected ingredients, we bring together fresh thinking with traditional cheese-making techniques – so fast forward a few years, and we now offer a range of award-winning cheese alternatives, available online and via stockists around the UK – because we just don’t believe that ditching dairy should result in missing out!

Could you tell us a bit about the process behind making vegan cheese?

We combine traditional methods with new techniques, using carefully selected plant-based ingredients. We pasteurise, culture, and mature our products – hand flipping them daily where necessary and caring for them as dairy cheese mongers care for their products.

If you’re familiar with dairy cheese, you’ll know about casein – it plays a massive part in dairy cheese production and is mainly responsible for the key characteristics that a lot of vegan cheeses find tricky to emulate… for us, that’s where a starch structure comes in. We work hard to achieve the perfect ratio of starch against fats (finding the right balance and making sure that the emulsification binds together in a way that makes it possible to achieve different textures and mouthfeel at different temperatures, e.g. squished on a cracker, swirled into a sauce or melted on a pizza!

Tell us a little bit about what makes your products different/unique and why retailers should sell your alternative cheeses.

We draw from traditional cheese-making techniques. We pasteurise, culture, mature and rind-wash to create tastes and textures that people crave. Our alternatives perform like the dairy they’re styled on – melting, oozing, smushing, squishing – just as they should. No compromises.

With many options giving vegan cheese a bad name, we set out to make alternatives to get people talking – only this time, for the right reasons – because 29% of households now claim to be actively avoiding/reducing dairy – retailers must provide honestly tasty options.

The underlying drivers behind a boom in plant-based are health, the environment and animal welfare – and our plant-based Blue alone is responsible for 75% fewer carbon emissions than a dairy equivalent. That’s 411g CO2e fewer emissions in every 100g serving!

Focusing on dairy-free cheese taste is the leading barrier preventing trial, with this rejection often happening before consumption. We make award-winning plant-based cheese with cheese lovers in mind for people who want to cut out or down on dairy.

What is your bestselling, most-loved product?

They really do share the crown! Our Shamembert shines brightest in colder months (it bakes and oozes just like the cheese it’s styled on), and everyone loves a cranberry and “bree” toastie. Our Blue gets a lot of love all year round. Our newest cheese – Garlic & Herb – a creamy, crumbly gournay style, was crowned ‘best plant-based cheese’ at the Plant Based Taste Awards in November 2023 – we’ve actually had a lot of people tell us they prefer it to the dairy version, including lots of people that do eat dairy!

Are there any particular moments that make you incredibly proud? Have you won any awards, and what are these?

We still get fizzy with excitement every time we win an award! Scooping up ‘stars’ at the ‘Great Taste Awards’ last year was a real highlight – and seeing our product on physical shelves just never gets old. Reviews and feedback, too – they mean the world to us; when someone explains how our products make a positive impact on their life, that’s what it’s all about, really

Do you have any must-do tips for how to eat your cheeses, any specific pairings that you would recommend?

We do lots of recipe development to showcase our cheese (on our blog, here!) and we’ve worked with various drinks brands in the past to pair our cheeses with wines, beer and cider – like a pro! As a rule of thumb, though, they each pair similarly to the dairy versions, as the flavour profiles aren’t too far apart!

What tips would you give to retailers/delis/food service providers that stock your products? How it should they be kept, presented or displayed?

In delis especially – where possible – we recommend having the cheese ‘out’ and ‘on display’, e.g. a camembert in its box with the lid open to show the rind, perhaps a wedge of Blue poking out of its sleeve to highlight the mouldy rind. In general, though, we’ve worked hard on our packaging and shelf presence – styling it on dairy whilst giving it a unique personality – so that it attracts consumers from the get-go… and then ultimately, the taste will do the talking!

What’s your favourite product and why?

That’s like asking a parent who their favourite child is! We like to think there’s a reason ‘cheeseboards’ came about… so there’s no need to choose!

https://honestlytasty.co.uk

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The vegan or plant-based cheese market is said to continue to grow significantly over the next few years. Being driven by the demand for vegan alternatives, consumers’ choices are being driven by health, ethical, environmental or taste-related factors. And with all of those things, the experimentation of vegan-cheeses being made from things such as nuts, seeds, and soy. But as this demand grows, we see more and more amazing producers emerging from across the UK, many of which are producing fantastic products that deliver on taste and texture!

We are delighted to be able to work alongside these producers and support the ever-expanding vegan cheese market and we’re extremely excited to be taking the opportunity of Veganuary to highlight some of these producers. 

I AM NUT OK

First up, we have I AM NUT OK. Curd & Cure have been working with I AM NUT OK for a few years now, and it’s because their products are outstanding. 

I AM NUT OK is owned by Angela and Nivi, an American and Italian couple passionate about vegan cheese, producing their artisan dairy-free cheese in Hackney.

Using their diverse palettes, love for cheese, and design backgrounds, they teamed up to start the business, so they could share their delicious creations with others. They produce their ‘not’ cheeses in small batches, using a mix of traditional and new techniques, and the Nerominded black truffle is a particular favourite of ours. 

This eye-catching black cheese is highlighted by its golden turmeric vein and splash of turmeric on top. The earthy, pungent aroma of black truffle, brought together with an accent of garlic and cheesiness, gives a luxurious flavour that will blow your mind.

Discover our brochure via the website, and get in touch to add some vegan options to your next cheeseboards.

https://www.iamnutok.com

Honestly Tasty 

Reasonably new to the C&C brochure, Honestly Tasty are producing some really exciting products which we are now able to share with our customers. 

Honestly Tasty was founded by Mike when his veganism came up against his love for cheese. His passion meant he was determined to find a cheese that delivered on taste and texture, and after months of experimenting he developed the now award-winning vegan blue cheese and he never looked back.

These cheeses are the perfect vegan addition if you’re looking to try something different this Christmas and looking for a dairy free alternative for the board.

If you’re unsure about what cheeses to go for, or if you’re looking for a particular taste or texture, get in touch with the team, who will be more than happy to point you in the right direction. 

Looking for recipe inspiration, head to their website.

https://honestlytasty.co.uk/blogs/get-inspired/veganzola-truffled-walnut-pappardelle

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Sustainability, taste, and quality are top priorities for modern charcuterie producers, and we love supporting their efforts. We’re also promoting British Charcuterie as the must-have on your Christmas grazing tables this year; who’s seen our offering in our Christmas brochure?!

https://curdandcure.co.uk/brochure/

Here are some of our top British Charcuterie picks that should undoubtedly be on this year’s Christmas list.

The Real Cure

Pink Peppercorn & Purbeck Cider Salami

A free-range pork salami made using Dorset cider from the Isle of Purbeck and aromatic pink peppercorns combine to make this delicious and unique salami – perfect for the modern-day charcuterie board.

Mixed Charcuterie Pack (Coppa, Chorizo, Fennel & White Pepper)

A beautiful selection of their most popular sliced meats, including their Fennel & White Pepper Salami, a wonderfully versatile pork salami with aromatic fennel and punchy white pepper, as well as their Wild Venison Chorizo, made with sweet, smoked paprika.

Moons Green

Luxury Charcuterie Board

The best of everything, this 500g sharing board contains sufficient charcuterie for ten people. Includes eight different kinds of Moons Green saucissons and hams, including bresaola, air-dried collar, air-dried loin, air-dried ham and four different types of saucisson.

Christmas Stick (5 pack) – BRAND NEW

Imagine the perfect Christmas snack that celebrates the flavours of Christmas as seen through the eyes of a couple of Kentish farmers. The NEW Christmas sticks have hints of cinnamon, plum pudding, port and the rich flavour of RSPCA outdoor-bred pork. All combined in an act of magic to produce flavours that the whole family will enjoy.

Tempus

Achari Spiced Salami

The spice mix used in this salami is based on a centuries-old Indian pickling recipe – fennel seeds, tellicherry black pepper, and fenugreek add an intriguing, memorable flavour.

Spiced Loin –

This delicate cut of pork is lighting spiced with mace, star anise and black pepper. The loins are butchered to leave a generous fat cap, meaning even more delicious flavour – adding a buttery texture and profile that pleasantly lingers in the mouth.

Corndale

Fennel Salami Stick

Free-range pork delicately seasoned with garlic and fennel, then air-dried for several weeks to allow the fantastic flavour to mature.

Chorizo Picante Stick

A beautiful blend of free-range pork with the finest Pimenton de La Vera and their own blend of herbs and spices. This stick is slightly smoky savoury with a gentle heat!

Get ready for your Christmas spreads and add a selection of British Charcuterie to your boards this year.

The pre-order deadline is the 27th of October, 2023

What are your thoughts on the latest trends in British charcuterie?

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Cheese that will bring your cheese boards and menus to life this festive season. 

Christmas is all about great cheese and we have some incredible products gracing our collections this year that we are sure your customers will love. From unique gifting, to unmissable blues, cheddars, waxed truckles and vegan friendly options, there’s something for everyone and we’re most excited about this carefully selective round up.

Unmissable cheeseboard delights:

Christmas is all about great cheese and we have some incredible products gracing our collections this year that we are sure your customers will love. From unique gifting, to unmissable blues, cheddars, waxed truckles and vegan friendly options, there’s something for everyone and we’re most excited about this carefully selective round up.

Blue Cheese – 

Shepherds Purse Yorkshire Blue – Mild, soft, and creamy with a beautiful blue vein, this is an excellent, sweet, buttery cheese – perfect for those unsure about blue cheese!

Felthams Farm Renegade Monk – With its distinctive packaging, it’s already winning. Inside is soft blue cow’s milk unique cheese that has been drunkenly washed with real ale. 

Stilton – 

Long Clawson Potted Stilton – A Christmas classic: rich, creamy blue stilton presented in a beautiful jar – also perfect for gifting. 

Colston Basset – One of the country’s best traditionally made naturally crusted stilton, we love this cheese on its excellent blueing and vibrant, herbaceous flavours. 

Cheddar – 

Ford Farm Cave Aged Cheddar Wedge – The flavours are big, and that’s why we love it! Well-rounded cheese is sweet, slightly salty, and earthy with the perfect tang – a highly distinctive flavour. 

Trethowans Pitchfork Cheddar – A dense, incredibly creamy cheese with a fantastic texture. It’s distinguished by its full-bodied flavour and succulent, lactic bite. 

Soft Cheese – 

Fen Farm Baron Bigod – Of course, this had to be included. A creamy, white-bloomy rind cheese with a smooth, silky texture and golden curd. 

Waxed Truckles – 

Cheshire Cheese Gincello – An ingenious creation combining their award-winning creamy cheese with refreshing flavours of lemon and gin.

Shorrock Vintage Bomb (As featured in the photograph) – A real showstopper, perfect for intense cheese lovers, it’s matured over three years for a full-bodied flavour explosion! 

Vegan Highlight – 

I am Nut OK – Nerominded Black Truffle – This cheese has an eye-catching appearance highlighted by its golden vein – this will indeed have the cheese lovers questioning this creation – outstanding flavour and texture!

Palace Culture – Mouldy Goat – An outstanding goat’s cheese replica with a clean, tangy taste and a soft texture. 

YOU SHOULD ALSO CHECK OUT OUR CHEESE CHRISTMAS GIFTING – includes Snowdonia’s luxury cheese tower and the Chuckling Cheese advent calendar.

View our brochure online and place your pre-order before October the 27th!

https://curdandcure.co.uk/brochures

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We are delighted to announce that as well as our food production SALSA accreditation, Curd & Cure have now gained a SALSA accreditation for storage and distribution as of this month!

Having received our SALSA accreditation for food production and undergoing a rigorous audit earlier this year, we are now delighted to announce our new credentials.

Aimed at the UK’s smaller food and drink businesses, the new Brokers, Storage and Distribution (BSD) Standard enables SALSA to provide food safety assurance across the supply chain, especially important as food safety standards have never been under closer scrutiny. 

With it being the most robust and effective food safety certification scheme for food producers in the industry, this accreditation demonstrates our exceptional adherence and commitment to the strictest food safety and technical quality standards.

Food safety always remains a crucial part of our business strategy, and this accreditation recognises the hard work and determination from our team who are consistent in ensuring that we are consistent and always meet the SALSA requirements. 

With a growing reach among UK buyers, the SALSA credential is essential in continuing to raise Curd & Cure’s profile as a trustworthy and valued distributor, we want to fill our customers with confidence about buying from us.

About SALSA

SALSA is a food-safety standard written by experienced food safety experts 

And is a robust and effective food safety certification scheme, appropriate for smaller food producers. Approval is only granted by SALSA to those suppliers able to demonstrate safe and legal food production and a commitment to continually meeting the required standards.

https://www.salsafood.co.uk

View our brochures here – www.curdandcure.co.uk/brochures

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Long Clawson

We are thrilled to announce our new partnership with Long Clawson.

Long Clawson has been making cheese for over 100 years, most recognised for their stilton and range of English cheese and cheese products. They take great pride in producing 100% British cheese using their tried and tested techniques.

They have now won Supreme Champion Cheese at the Global Cheese Awards for the 3rd time in four years with their traditional Blue Stilton.

We are big fans of their Stilton and Shropshire Blue, full-bodied with a creamy texture, rich flavour and distinctive blue veins.

We now stock their Stilton, Shropshire Blue, Rutland Red, Huntsman Half Moon, Windsor Red Charnwood Smoked Cheddar and a selection of their flavoured cheese. Our pre-pack offerings are great value for money, meaning outstanding quality cheese at great prices.

Shorrocks – Lancashire Bombs

The Shorrock family has been producing cheese for generations.

John Gaskel Shorrock won supreme champion at the last Preston Open Cheese competition before the war broke out in 1938.

In the years since, Andrew has created the Lancashire Bomb they are renowned for. The Original is famous for being wonderfully creamy and comes presented in a sophisticated black wax. In addition, they now produce a variety of flavours, including Vintage, Whisky, Red Onion, Cracked Black Pepper & Garlic and herb, which we now stock all!

The Vintage Bomb is a real show stopper and is perfect for intense cheese lovers; it’s matured over three years for a full-bodied flavour explosion!

These wax truckles are perfect for your Christmas cheese boards.

http://www.lancashirebombs.co.uk

Get in touch to learn more about the expanded cheese range what we stock or to add them to your next order / Call 01580 212949 or email orders@curdandcure.co.uk

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