The slate

Twelve lines, written up this morning.

Six cheeses, three cured, three things for the larder. Prices are per cut weight, so a 212 g wedge costs what 212 g costs — we never round up to the next hundred.

12 lines in stock todayListed in cutting order — hard and aged first, then cured, then larder. Sold-out lines stay on the slate with a return date.
How to read a tag
  • № Hand-numbered in the order it was cut onto the slate.
  • £ Price for the stated weight. Cut weights vary by about 8%.
  • ! Stock in words. Four means four, not “low availability”.

Filter the slate

Three groups, twelve lines. Everything is cut the morning it leaves.

Cheese — 6
Cured — 3
Larder — 3
№ 01A blue-rinded round and a cut wedge of hard cheese on a dark plate with a knife

Rafter Reserve

Raw ewe's milk · 14 months

Cut as: 200 g · 400 g · whole 2.4 kg wheel

£7.20per 200 g
Cut fresh Thursday morning
Weigh me one
№ 02A board of blue-veined and soft white cheeses cut into wedges

Torridge Blue

Cow's milk · 10 weeks

Cut as: 200 g · 400 g

£6.40per 200 g
Only four wedges left
Weigh me one
№ 03A wedge of hard cheese standing against dark timber boards

Hartland Tomme

Cow's milk · 6 months

Cut as: 200 g · 400 g

£5.80per 200 g
Nine on the shelf
Weigh me one
№ 04Soft white cheese rounds resting on a pale wooden shelf

Clovelly Goat Log

Goat's milk · 280 g log

Cut as: plain · ash-rolled

£6.90each
Sold out — back Friday 13 March
Put me on the waiting list
№ 05Rows of wax-coated cheese wheels lined up on pale shelves

Appledore Washed Rind

Cow's milk · 9 weeks

Cut as: 200 g · 400 g

£8.10per 200 g
Ripe from Friday
Weigh me one
№ 06Two wedges of firm yellow cheese standing on a dark wooden board

Quay Cheddar, 24 months

Cow's milk · cloth-bound

Cut as: 200 g · 400 g · 1 kg truckle

£6.10per 200 g
Cut all week
Weigh me one

What cutting to order actually means

Nothing is pre-cut and sitting in film. You name a weight, we take it off the wheel with a wire or a knife, weigh it on the counter scale, and write the real figure on the paper. If a wedge lands at 212 g instead of 200 g, the price on the parcel is the 212 g price.

Look at one line in full →
Two cheesemongers working behind a deli counter stacked with wheels and wedges

Paper, not plastic, and a pencil date

Hard cheese goes into waxed paper; soft and washed rind get a second sheet so they can breathe. Each piece is dated on the outside in pencil, and the parcel is tied with string, not taped shut. Keep it in the paper in the warmest part of the fridge.

How we were taught to wrap →
A sheet of creased brown wrapping paper lit from one side
On the hook and on the board this fortnight
Rafter Reserve · 14 months · £7.20 / 200 gTorridge Blue · four wedges leftHartland Tomme · £5.80 / 200 gClovelly Goat Log · back Friday 13 MarchAppledore Washed Rind · ripe from FridayQuay Cheddar · 1 kg truckles cut to orderWestward Ham · two legs on the standFennel & Cider Salami · eleven hanging
Written up fresh every Thursday morning — the slate above is the same list, standing still.
Plain terms

Cost, timing and what happens if it arrives wrong.

01

Getting it to you

  • Devon & Cornwall — £4.50, next working day
  • Rest of UK mainland — £6.95, one to two days
  • Over £60 — carriage free, same timings
  • Collection from Bridgeland Street — no charge
02

Sending it back

  • Tell us within 48 hours of the parcel landing
  • Refund or replace, your pick, no photographs needed
  • Do not post food back — we would rather you binned it
  • Carriage refunded when the fault is ours
03

How much to buy

  • After dinner — 60 g a head across three cheeses
  • As the meal — 120 g a head across four or five
  • Cured meat — 40 g a head alongside cheese
  • Unsure? Give us a headcount and we will do the sums
Straight answers

Five things people ask before the knife goes in.

If yours is not here, write it on the order form and we will answer it with the quote.

Is the cheese pasteurised?

Seven of the twelve lines are raw milk, five are pasteurised, and every tag says which. If you are pregnant or buying for someone who is, say so in the order note and we will build the board from the pasteurised five plus the hard raw-milk wheels, which are the usual advice.

How long will it keep once it lands?

Hard cheese, three weeks in its paper. Blue and washed rind, ten days. Fresh goat, five days. Cured meat, a fortnight whole or four days once it is sliced. The pencil date on the paper is the day we cut it, not a sell-by.

Can I taste before I commit to 400 g?

At the shop and on the market pitch, always — two wheels get broken open every Thursday for exactly that. By post we cannot, so order 200 g of three rather than 600 g of one, and tell us what you thought.

What about allergens and rennet?

Everything contains milk. Four of the six cheeses are made with vegetarian rennet; the tag says so and the order reply repeats it. The oatcakes contain gluten. Nuts are never in the cutting room, but the quince paste is made in a kitchen that handles them.

Something sold out — will it come back?

A sold-out line keeps its price on the slate and carries the date the next batch is ready. The goat log is back on Friday 13 March. Ask to go on the waiting list and we will write to you the morning it is cut, before it goes back on the board.

Rather we chose for you?

Give us a headcount, a budget and one thing you dislike. A written board comes back with cut weights and a total.

Order a board