Waitrose 1 Quickes Mature Cheddar
A strong Cheddar that offers outstanding depth of flavour. As with all of the Quickes Cheddars, the Mature is handcrafted and clothbound by a team of nine expert cheesemakers; it is then slowly aged for 12-15 months. It tastes superb with English stout, pale ale or a strong-flavoured salad.
Waitrose 1 Matured Goat’s Milk Gouda
A well-rounded aged Gouda with a caramel aroma and fruit flavours. It is made at the Klaver brothers’ dairy where they rear all their own goats to give them full control over the quality of milk that is used to make their cheese. This sweet-tasting Gouda is matured for a minimum of 10 months.
Waitrose 1 Brie With Mushrooms & Truffle
A delicate blend of rich smooth truffle and mushrooms layered between a soft, milky Brie. To add a little luxury, the flavour of the truffles is mixed with mascarpone, cream cheese and a hint of porcini mushrooms to balance the subtle taste of Brie.
Waitrose 1 Papillon Révélation Roquefort
A blue cheese made with unpasteurised ewe’s milk, Roquefort Révélation is characterised by its elegant and complex flavours. It offers a light buttery taste, while its texture is smooth. Allow a piece to melt on your tongue, then sip ice-cold Sauternes dessert wine for a match made in heaven.
Waitrose Duchy Organic Cropwell Bishop Blue Stilton
An intensely savoury Stilton made at the renowned Cropwell Bishop Creamery in Nottinghamshire. The curds are hand-ladled to produce a creamy, crumbly texture and the cheese is expertly matured for a deep flavour.
If you'd like to try any cheese from the service counter, just ask. These are the characteristics to look out for in different types of cheese.
White mould cheeses: These can smell of mushrooms and hay, and the outside should taste of butter and mushrooms. Inside, young cheeses should have a sharp, salty tang, and older ones a stronger flavour. The older the cheese, the runnier it should be, but if is smells of ammonia, it's past its best.
Blue cheeses: Blues should have a tangy aroma. The rind should be dry and rough, the inside creamy and straw-coloured. Blue cheeses cut and wrapped in plastic for too longer can become over-salty.
Hard cheeses: These should taste buttery and sweet, fruity and mouth-wateringly tangy. The more mature, the stronger the flavour. Textures may vary from crumbly, like Cheshire, to firm and dense like Cheddar, and aromas from milky to strong.
Did you know?
Our buyers and food technologists have close relationships with our producers developing long-term relationships that ensure we can trace right back to the milk used to make the cheese, and even the feed given to the cattle.
Quality is the number one priority, and with the producer, our buyers agree quality standards to ensure consistency, optimum flavour profiles and maturity to bring out the best in the cheese.
Waitrose prepacked cheese
We work closely with small artisan producers to bring you the very best selection of cheeses in terms of flavour and quality. Why not try Moody's Rosary Ash Goats' Cheese, which is handmade by Chris and Clare Moody on their farm and named after the family home, The Rosary. Sparkenhoe Red Leicester is made on a farm in Upton, near Market Bosworth, using unpasteurised milk from Holstein Friesian cows, and matured in cloth for at least six months.
A word on French cheese...
We don't need to tell you how fantastic french cheese can be. Here are a few of our favourites...
Waitrose Saint Agur French is made from the milk of cows that graze on the rich volcanic pastures of the Haute-Loire. It has a fantastic melting quality, which makes it a versatile cheese for cooking.
Comte is the most famous hard cheese in France, which is consumed by half the population. It is produced from unpasteurised cow's milk and originated in the Jura mountains.
Most of our branches have a dedicated cheese specialist who can help you put together the most amazing cheeseboard!