Rare finds
Weird and wonderful cheeses from around the world, from Spanish goats’ logs to cave-aged American triple creams.
The Cheese Experience
A board worth getting together for. Let us introduce you to some truly wonderful cheeses.
What to expect
The best cheese experience around
This is the heart of what we do. Pull up a chair, and before you tuck in Mickii, our in-house cheese master, takes about ten minutes to introduce every cheese on your board: where it comes from, how it’s made and what to try it with.
It’s not a meal so much as a slow, happy evening. The cheeses are hand-picked, weird and wonderful, and they change with the seasons, so whether you’re a connoisseur or brand new to artisan cheese you’ll discover something extraordinary. Whatever you can’t finish goes home with you.
“Cheeses that you could never buy anywhere else, some that raise your eyebrows with the description but give them all a try!”Joanne Cromack, Facebook
Our selection
Premium artisan cheeses
Hand-picked after plenty of research (and tasting). Familiar favourites sit alongside rare finds from small producers near and far.
Seasonal selection
Cheese is seasonal. When something is ripened to perfection it goes on the board, so no two months look the same.
Cut fresh each day
Every cheese is freshly cut and the breads are baked that day. No supermarket truckles, ever.
Lancashire roots
Tim Proctor’s cheddar from Chipping, homemade chutneys, local honey and butter, and Stables pork pies.
Your experience
How it works
Your evening, step by step.
Book your table
Call, text or message us. We’re open Thursday to Saturday and weekends sell out, so book early.
Settle in
A warm welcome, then a cocktail from our qualified mixologist or a glass from one of the biggest drinks lists in East Lancashire.
Fondue to start
Our homemade fondue, original or hot & spicy, with double-baked artisan bread, nachos and homemade salsa.
Meet your cheeses
Mickii introduces every cheese: its story, how it’s made and what goes with it. Ask as many questions as you like.
Share the board
Artisan cheeses with cured meats, pâté, pork pie, pickles, chutney, grapes and crackers, all made for sharing.
Take the rest home
We’ll pack what you can’t finish so the experience carries on at home. Most guests come back; many become regulars.
Fresh from the cellar
On the board this season
Cheese is seasonal: when something ripens to perfection, it goes straight on the board. These are the cheeses we’ve been excited about on Facebook since July.
Filled & flavoured
Pumpkin spice triple cream
Murray’s, USA · Cow’s milk
A cave-aged triple cream filled with spiced buttered pumpkin. Due in time for Halloween.
September 2026
Filled & flavoured
Swiss cheese with blueberry
Switzerland
A new artisan cheese with a blueberry filling. Mickii says: like a strong, creamy Leerdammer with sharp blueberry jam.
September 2026
Bold blues
Harrogate Blue
Yorkshire · Cow’s milk
A rich Yorkshire blue, currently served with a new chutney made for potent blues.
September 2026
Far-flung finds
A cheese from Wisconsin
Wisconsin, USA
“A bit unusual but well worth the wait.” Ask what it is when you visit.
September 2026
Bold blues
Roquefort
Southern France · Ewe’s milk
The King of Blues. Legend says it was discovered by accident in a limestone cave, and caves are still central to its story.
August 2026
Filled & flavoured
Riesling & strawberry triple cream
Austria · Cow’s milk
A soft, rich triple cream with Riesling and strawberries. Dessert and cheese course in one.
August 2026
Goats’ & ewes’
Monte Enebro
Ávila, Spain · Goat’s milk
Nicknamed pata de mulo, the mule’s hoof. Citrusy and bright, it develops a real bite as it ages.
August 2026
Washed & melting
Cider-washed cheese
Cow’s milk
Springy, with a burnished rind. Savoury, milky-sweet and made for melting; one of the melting cheeses being trialled for the new menu.
August 2026
Aged & crystalline
38-month Pecorino
Italy · Ewe’s milk
More than three years old. Savour every sliver.
July 2026
Big cheddars
Kick Ass cheddar
Chipping, Lancashire · Cow’s milk
Tim Proctor’s strong aged cheddar, made a few miles away and Mickii’s pick for the best aged cheddar around.
July 2026
Big cheddars
Black Bomber
Snowdonia, Wales · Cow’s milk
Extra mature, creamy and famous in its black wax. Brilliant with the new chutney.
July 2026
Far-flung finds
A Brazilian cheese
Brazil
A big personality: like a very strong, creamy cheddar with an onion and cumin finish.
July 2026
Filled & flavoured
Champagne & strawberry brie
Cow’s milk
Creamy brie with a champagne and strawberry layer. A proper celebration cheese.
May 2026
From our Facebook page, July–September 2026. Strength is a rough guide from gentle (one dot) to big and bold (five). What’s on your board depends on the season and what Mickii has found that week.
Featured varieties
Cheeses we keep coming back to
A few old friends from the cellar. They won’t all be on your board, but you’ll hear plenty about them.
Mimolette Vieille
A striking French cheese with a bright orange paste, coloured naturally with annatto. As it ages it turns nutty and fruity, with a granular crunch not unlike a well-aged Parmesan.
Lovely with a robust red, and a talking point before anyone has tasted it.
- Origin: France
- Type: Hard, aged
- Flavour: Nutty, fruity, complex
Mature Gouda
Not your supermarket Gouda. Months of ageing bring deep caramel and butterscotch notes, and little crystals that crunch as you bite.
A good place to start if you like a cheese that tastes familiar at first, then keeps unfolding.
- Origin: The Netherlands
- Type: Semi-hard, aged
- Flavour: Sweet, caramel, butterscotch
Beautiful blues
From Gorgonzola to Roquefort and Yorkshire’s Harrogate Blue, blues are a world in themselves. The blue-green veins come from Penicillium cultures, bringing tangy, savoury depth.
Mild and creamy or bold and sharp, we’ll help you find your way in. No one needs to arrive a blue-cheese expert.
- Origin: Across Europe and Britain
- Type: Blue-veined
- Flavour: Tangy, rich, bold
Leaf-wrapped treasures
Some cheeses are wrapped in leaves while they mature, often chestnut, walnut or vine. The leaves protect the cheese and add earthy, botanical notes.
Small-batch and made the traditional way, they are a reminder that a board can surprise you before you’ve picked up a cracker.
- Origin: Small traditional producers
- Type: Speciality aged
- Flavour: Earthy, botanical, complex
Beemster goats’ Gouda
Pale ivory and semi-firm, this Dutch goats’ Gouda is sweet and smooth, with none of the sharpness people expect from goats’ cheese.
A favourite with guests who arrive convinced they don’t like goats’ cheese.
- Origin: North Holland
- Type: Semi-firm goats’ Gouda
- Flavour: Sweet, smooth, mellow
Perfect pairings
Wine & cheese harmony
Great cheese deserves a great glass. Our wines, whiskies and cocktails are chosen with the boards in mind, and the team will happily suggest a classic match or something more adventurous.
A few of our favourite combinations to start the conversation:
Explore the drinks- Bold blues
- A sweet wine or a glass of port. Salt and sweet, the oldest trick in the book.
- Triple creams
- Something with bubbles. Fizz cuts through the richness and keeps things lively.
- Big cheddars
- A full-bodied red, or a peaty single malt from our whisky shelves.
- Goats’ cheeses
- A crisp, zesty white such as a Sauvignon Blanc.
- Washed rinds
- A dry cider or an aromatic white, especially once the cheese is melted.
- Aged & crystalline
- A rich red, an amber ale, or a whisky with a little age of its own.
Choose your experience
From a board for two to the works
Sharing platters are for a minimum of two people.
Good to know
Cheese questions
Do I need to know anything about cheese?
Not a thing. Curiosity and an appetite are all you need. Mickii explains every cheese, and plenty of our regulars arrived swearing they didn’t like blue cheese or goats’ cheese.
Can we take leftovers home?
Yes. We’ll give you a bag for anything you can’t finish, and boxes are available if you’d like to keep your cheese extra neat. There are usually leftovers.
Can you cater for gluten-free guests?
We have looked after gluten-free guests with their own bread, crackers and fondue. Please tell us when you book. Our preparation area is small, so we can’t guarantee no cross-contact; we’ll talk through your needs first.
Which cheeses will be on our board?
It changes with the season and what Mickii has found that week. See this season’s cheeses for the latest arrivals, and ask when you book if there’s something you’d love to try.
Can we buy cheese to take away?
Yes. Our hampers and cheese bags are packed fresh on the day for collection. We also make cheese celebration cakes.
Your next favourite cheese is waiting.
Tell us your date, how many are coming, and anything we should know. We’ll find your table and confirm the details with you personally.