We work closely with small artisan producers to bring you the very best selection of cheeses in terms of flavour and quality. Here is a small selection of what you can find in the prepacked cheese area:
Hawes Wensleydale is a traditionally made cloth bound Wensleydale that is matured more slowly to give a richer creamier flavour and texture. Made with real Wensleydale milk to a unique recipe for Waitrose. Moody's Rosary Ash Goats' Cheese is handmade by Chris and Clare Moody on their farm and named after the family home, The Rosary. Sparkenhoe Red Leicester is the first traditional Red Leicester to be made in Leicestershire for 50 years. It has a mellow nutty flavour with hints of citrus.
Deli counter cheese
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.
We don't need to tell you how fantastic french cheese can be. Here are a few of our favourites...
- Waitrose Brie le grand rustique. The flavour is very full and long, with hints of mushroom and even garlic on occasion. Primarily a table cheese, it is also great when melted and scooped onto crusty bread or celery. Serve it with...Waitrose Chablis, Cave des Vignerons de Chablis 2006
- Waitrose Saint Agur French. This cheese 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. Serve it with...
Champteloup Vieux Vauvert 2006/07 Vouvray
- Comte. 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. Serve it with...Blason de Bourgogne NV Crémant de Bourgogne Rosé
- Cantal. The cantal is a semi-hard farmhouse cheese made with unpasteurised cows' milk and is one of the oldest French cheeses dating back to the time of the Gauls. Serve it with...Guigal 2004/05 Côtes du Rhône Blanc
For a balanced cheese board with something for everyone, choose contrasting types of cheese.
Try putting together a hard cheese, such as Cheddar or Double Gloucester, with a blue, such as Stilton, and a soft white mould cheese, such as Brie.
Alternatively, select cheeses made from different types of milk. You could choose a goat's milk cheese such as Cerney, a ewe's milk cheese such as Malvern Ewe, and your favourite cow's milk cheese.
Our cheese counters are happy to advise on putting a cheeseboard together.