The Cheddar Gorge
Independent Deli and Artisan Cheesemonger based in Ashbourne, Derbyshire. Specialists in artisan and regional British cheeses, fine crackers, chutneys and deli goods.
47 products
The Cheddar Gorge
Hartington Stilton
Our local farmhouse stilton, revived by Robert Gosling, it is a creamy, but sharp, yet almost bitter blue cheese.
The Cheddar Gorge
Snowdonia Black Bomber
An award-winning Extra Mature Cheddar, loved for its immense depth of flavour and smooth creamy texture. The multi-award winning Black Bomber is a modern classic — a delicious rich flavour with a smooth creaminess, lasting long on the palate but remaining demandingly moreish.
The Cheddar Gorge
Scottish Buffalo Mozzarella
Lovingly made with milk from Buffalos in Fife, Scotland. A sumptuous creamy mozzarella, full of flavour with a wonderful soft texture. Ideal served as a Caprese salad, as a topping for your homemade pizza or just as delicious on its own.
The Cheddar Gorge
Feta
Produced from pasteurized sheep and goat's milk, salt, rennet and maturation, according to a traditional recipe. It has a rich and creamy taste. It is rich in proteins, vitamins, calcium and it is of a great nutritious value.
The Cheddar Gorge
Buxton Blue
A fantastic blue cheese with a powerful tangy kick. Staffordshire Creamery use annatto to give this cheese its gorgeous rustic glow.
The Cheddar Gorge
Peakland White
A crumbly, salty cheese made by our friends in Hartington. Described as having similarities to Cheshire, White Stilton, and Feta. Matured for only two weeks, it tastes young, fresh and clean.
The Cheddar Gorge
Rindless Goat Log
A semi-soft, slightly crumbly, creamy classic goats cheese, perfect for salads. A cylindrical log of soft pasteurised goats cheese with a distinctive flavour.
The Cheddar Gorge
Dovedale Blue
Dovedale Blue is a creamy, blue veined white cheese made using traditional and unvarying cheese making methods. The temperature and climate of the area as well as knowledge and skills of cheese-makers ensures the authenticity of this regional, artisan recipe which was retrieved from local archives. Dovedale Blue has achieved PDO status, meaning it can only be produced using milk from the designated areas of Derbyshire, Nottinghamshire and Staffordshire.
The Cheddar Gorge
Refill - Muesli
Loose muesli, sold by weight from our refill station.
The Cheddar Gorge
Boscaiola Green Olives
Large green pitted Italian olives marinated in herbs, mushrooms and sweet peppers.
The Cheddar Gorge
Cornish Yarg
A traditional nettle-wrapped Yarg, with a semi-hard texture. Creamy under its natural rind and slightly crumbly in the core. The hand-picked nettle leaves are carefully brushed onto the cheese in a traditional pattern of concentric circles, attracting naturally occurring moulds which give Yarg its lacy good looks.
The Cheddar Gorge
Montagnolo
A deliciously soft, creamy blue cheese, a cross between a Brie and a Roquefort. Montagnolo Affine is a blue, triple crème soft cheese made in the Allgäu region of Germany. Surface ripened with a natural grey crust and marbled with blue veins, ageing at a low temperature allows it to develop its aromatic and spicy flavour.
The Cheddar Gorge
Fine Cheese Co. Sourdough - Spelt
Deeply flavourful, with natural sour notes. Perfect with soft cheeses such as Baron Bigod.
The Cheddar Gorge
orzo
Orzo, also known in Italy as risoni, and popular in Greek cuisine as kritharaki, is a form of short-cut pasta shaped like a large grain of rice. Orzo is made from flour, often with semolina.
The Cheddar Gorge
Halloumi
Halloumi or Hallumi is a Cypriot semi-hard, unripened brined cheese made from a mixture of goats' and sheep milk, and sometimes also cows' milk. It has a high melting point and so can easily be fried or grilled. Halloumi is set with rennet and is unusual in that no acid or acid-producing bacterium is used in its preparation. MINIMUM 20% sheep and goat milk and a Maximum 80% Cow milk.
The Cheddar Gorge
Miller's Crackers - Buttermilk
Tangy and creamy wafers. Hexagonal wafers made with buttermilk and butter churned in England.
The Cheddar Gorge
Refill - Porridge Oats
Loose porridge oats, sold by weight from our refill station.
The Cheddar Gorge
Baron Bigod
Perhaps the best cheese currently produced in the UK. This award winning farmhouse brie has found favour in both living rooms and Michelin starred restaurants. The strength of flavour depends on the ripeness of the cheese but even when young there is a strong flavour of mushrooms, salt and a hint of truffle.
The Cheddar Gorge
Colston Bassett Stilton
The king of stilton, still handmade, producing an intensely rich and creamy cheese. Colston Bassett's Stilton is a rich cream colour with even blue veining throughout. The texture is smooth and creamy with a mellow flavour that balances sweet and savoury notes.
The Cheddar Gorge
Devonshire Gold
A local Peak District cheese exclusively made by Hartington Creamery for The Duke of Devonshire & Chatsworth House. This soft blue brine ripened naturally rinded cheese has an orange colour due to the addition of natural vegetable colouring called annatto.
The Cheddar Gorge
Fine Cheese Co. Sourdough - Cornmeal
Deeply flavourful, with natural sour notes. Perfect with hard cheeses such as Comté.
The Cheddar Gorge
Mrs Darlington's Lemon Curd
A classic lemon curd packed full of zingy flavour. Add a generous helping to toast, or use in baking for tarts and cakes.
The Cheddar Gorge
Miller's Crackers - Earth
Beetroot, Potato and Spinach Crackers for cheese, pâtés and dips. Crunchy and tasty with a touch of natural sweetness from the beetroot.
The Cheddar Gorge
Mrs Darlington's Beetroot Chutney
So versatile — fab in sandwiches, with cheese or shepherd's pie.
The Cheddar Gorge
Refill - Green Lentils
Loose green lentils, sold by weight from our refill station.
The Cheddar Gorge
Isle of Mull Cheddar
A hard cheddar with a fruity yet sharp flavour. Naturally produced using unpasteurised milk at Sgriob-Ruadh Farm Dairy, Tobermory in the Scottish Inner Hebrides. Cloth-wrapped and matured in the cellar for six months, it has a powerful, complex, lingering flavour.
The Cheddar Gorge
Refill - White Jasmine Rice
Aromatic, premium quality organic jasmine rice with a soft, fluffy texture and delicate fragrance.
The Cheddar Gorge
African Peppers Stuffed With Cheese
Red African sweet peppers stuffed with cream cheese.
The Cheddar Gorge
Refill - Red Split Lentils
Loose red split lentils, sold by weight from our refill station.
The Cheddar Gorge
Arborio rice
Arborio rice is an Italian medium-grain rice. It is named after the comune of Arborio, in the Po Valley, which is situated in the Piedmont region. When cooked, the rounded grains are firm, creamy and chewy compared to other varieties of rice, due to their higher amylopectin starch content.
The Cheddar Gorge
Miller's Crackers - Three Fruit
Made with stone ground wholemeal flour, apples, sultanas and dates. Fruity and crunchy — a perfect partner for soft and blue cheeses.
The Cheddar Gorge
Tracklements British Piccalilli
The traditional British condiment for Cheddar, cold meats and especially crusty pork pies. This version packs a punch of sharpness and crunch, just as it should.
The Cheddar Gorge
Tracklements Caramelised Onion Marmalade
The UK's first onion marmalade, made with a splash of red currant juice for a pleasing tang. Excellent with pâtés, terrines and cheeses, and incomparable when melted over sausages.
The Cheddar Gorge
Tracklements Fig Relish
Made by soaking plump figs in spiced vinegar before gently cooking them with rich, dark sugar. The result is at once tangy and sweet — superb with soft cheeses and wonderful in a cheese toastie.
The Cheddar Gorge
Welsh Cracked Black Pepper Salami
Classic Southern European style Salami with cracked black pepper. Farmed and produced in Wales.
The Cheddar Gorge
Ashbourne Sage Derby
A local take on the traditional sage derby.
The Cheddar Gorge
Best of British Cheese Box
Celebrating some of our favourite British cheese makers from across the country. Contains 150g Cornish Yarg, 150g Colston Bassett Stilton, 150g Rutland Red, 150g Isle of Mull, 150g Baron Bigod, 200g Black Bomber, one jar of Tracklements British Piccalilli, one packet of Miller's Three Fruit crackers and one packet of Miller's Plum & Date Toast.
The Cheddar Gorge
Chickpeas - dry
The standard soak time for dried chickpeas is 8 to 12 hours (overnight), though you can use a 1-hour quick soak or skip soaking entirely if using a pressure cooker
The Cheddar Gorge
Fine Cheese Co. Sourdough - Rye
Deeply flavourful, with natural sour notes. Perfect with blue cheeses such as Colston Bassett Stilton.
The Cheddar Gorge
Miller's Crackers - Charcoal
Dark and crisp wafers. Hexagonal wafers made with stone-ground flour, grown and milled in England.
The Cheddar Gorge
Miller's Crackers - Three Nut
Made with stone ground wholemeal flour, walnuts, almonds and hazelnuts. Warm and mellow.
The Cheddar Gorge
Red kidney bean - dry
To use dried or dehydrated kidney beans safely, you must soak them in water for 8 to 12 hours, discard that soaking liquid, and boil them in fresh water for at least 10 to 20 minutes.
The Cheddar Gorge
Refill - Wholemeal couscous
wholemeal couscous is made using whole durum wheat semolina. Wholemeal couscous contains the hull so is higher in a range of nutrients than regular couscous but it still cooks into a light fluffy consistency.
The Cheddar Gorge
Rosemary-Cured Welsh Lamb Carpaccio
Made with Welsh PGI Lamb, cured with rosemary, this moist and delicious ‘carpaccio’ has parallels with the Italian/Swiss Slinzega. All whole-piece weights are minimum weight
The Cheddar Gorge
Sal de Ibiza refill pouch
refill puch for your sal de ibiza ceramic salt pot
The Cheddar Gorge
The Cheese Night in for Two
A perfectly selected spread of cheeses and chutney for two. Contains 180g Dovedale Blue, 180g Cricket St Thomas Brie, 200g Black Bomber, one jar of Tracklements Caramelised Onion Marmalade and one packet of Peter's Yard Original Sourdough Crispbread.
The Cheddar Gorge
Tracklements Chilli Jam
A multi award-winner, this addictive sticky-sweet chilli jam smoulders with a gentle heat from fistfuls of fresh red chillies. Incredibly versatile with fish, meats, sandwiches and creamy cheeses.