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Arch House Deli
Arch House
Boyces Avenue
Clifton Village
Bristol
BS8 4AA, UK

Tel: 0117 974 1166

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Ardrahan

Semi soft cheese with a pungent aroma, buttery honey coloured texture and delicate flavour. 

Banon

A stunning appearance encases a stunning French cheese!
Wrapped in Chestnut leaves bound with raffia, Banon is made all year round using cows milk and Spring-Autumn using goats milk. The individual cheeses are matured for a minimum of 2 weeks. Their flavour is mild and lactic when young, becoming stronger and nuttier as the cheese matures.

Barkham Blue

Gold medal winning silky smooth blue cheese from Two Hoots Cheese, a small family business, in the village of Barkham, near Wokingham.  The creamy texture is produced by using milk from a mix of Guernsey and Jersey cows.  Barkham Blue has very pronounced dark blue veins and a super smooth buttery texture which melts in the mouth.

Beaufort

The “Prince of Gruyeres”, produced using milk form Tarentaise cows. Beaufort has a firm consistency and is soft and creamy, with a strong, fruity smell and a delicate taste of hazelnuts.

Berkswell

Made from the milk of the farms East Friesland Sheep, in Berkswell, West Midlands.  The cheese is aged for up to 6 months and results in a hard cheese often compared to Manchego, although in reality it has a softer texture than traditional Spanish Manchego.
Also great for cooking with as it grates easily and can be used as an alternative to Parmesan in many dishes.  Berkswell has won many awards both in the UK and abroad. 

Blacksticks Blue

A soft blue veined cheese, handmade in rural Lancashire with a distinctive amber hue.

Blue Monday

Creamy soft blue cheese with a slightly spicy finish created by Juliet Harbutt and Alex James, Blur bassist.  This beautiful cheese is named after the New Order hit and Alex’s favourite song and is produced by Ruaraidh Stone of the Highland Fine Cheese Co in Scotland.

Brebiou

A soft light textured cheese with a bloomy rind and clean crisp flavour.

Brebirousse d'Argental

Soft Ewe’s milk cheese, square shaped, very creamy, attractive washed and flared rind.

Brie de Meaux

Brie de Meaux is the finest of the Bries and has a smooth runny texture, with a strong yet creamy flavour.  Made with raw milk and it takes about 25 litres of milk to make a single large cheese. 

Buffalo Blue

From Shepherds Purse Cheeses in Yorkshire, Buffalo Blue is made by hand from locally sourced & pasteurised Water Buffalo milk. 
The cheese is soft and creamy in texture with a luxuriously smooth, tangy flavour that is surprisingly light on the palate. Buffalo milk is lower in cholesterol than cows’ milk and is also suitable for those who are lactose intolerant

Camembert Petit

Normand

Classic French soft white cheese with a downy penicillin bloom on its rind. This version uses raw milk from Normandy giving it an extra bit of punch on the palate.

Can Pujol Nevat

Fantastic soft runny goat’s milk curd encased in a white crust.

Cashel Blue

A soft blue cheese made by Mr & Mrs Grubb on their farm in Tipperary Ireland.  At about six weeks of age the texture is firm and crumbly with a tangy flavour; from six to twelve weeks, the cheese develops a fuller flavour

Chevre d'Argental

Smooth & creamy in texture, this soft goat’s milk cheese with its delicious bloomy white rind is a must for goat’s cheese lovers! 
Made in the Lyon region of France using pasteurised milk and vegetarian rennet, the paste gets softer and creamier as the cheese matures. The resulting flavour is moorishly rich but not too ‘goaty’.

Coeur Neufchatel

This heart (‘Coeur’) shaped cheese comes from Neufchatel Normandy.
Its texture and taste are reminiscent of its well known cousin, Camembert.

Colombo Gorgonzola

Dolce

Very creamy version of the king of Italian cheeses, with a full flavour and bright blue/green veining. 

Colston Bassett - Stilton

A mellow and creamy Stilton handmade in Nottinghamshire.  Probably the creamiest of al the Stilton’s and in our view the best.

Goes well with Port but we also love it with a Brown Ale.

Comte A.O.C.

Classic French firm cheese from the Jura mountains.  Great nutty flavour and meaty texture.

Cornish Blue

Soft flavoured blue cheese, mellow and sweet. The cheese is dry salted by hand before being left to mature for between 12 and 14 weeks.

Voted as 'WORLD CHAMPION CHEESE 2010' beating 2,600 entries from 26 countries to win the prestigious title.

Cornish Brie (Organic)

This award winner made at Trevarrian, near Newquay in Cornwall as our favourite non French brie. It has a delicious mild yet creamy flavour and when left to get to room temperature will become fabulously smooth in texture. Even our French staff gave this the thumbs up

Cornish Yarg

An award winning semi hard cheese made by hand on farm near Truro in Cornwall using pasteurised cow’s milk and vegetarian rennet. One of two leaf coated cheeses made by the multi award-winning Pengreep Dairy. The nettles are all picked locally and applied by hand in a concentric circle. The cheese is based on a 13th Century Caerphilly and is named after the original maker ‘Alan Gray’. Mild in flavour with a mushroomy aroma, the paste is rich and creamy around the edible rind & slightly crumbly towards the centre.

Delice de Bourgogne

This is a triple cream cow’s milk cheese from Burgundy with a lemony tangy finish and, perhaps not surprisingly, a very creamy texture.   Delice is covered with a fine fluffy white mould which when allowed to ripen, will soften the outside of the cheese leaving the middle firm.

Driftwood

This new cheese from the master of goats cheese, Whitelake Cheeses, producers of Rachel and Farleigh Wallop, is formed into an exquisite ash coated log.  Each log develops a degree of surface ripening and has a smooth soft paste.  215g

Flower Marie

Flower Marie may not be big but it does have lots of titles to its name. Sweet caramel taste which it inherits from the ewe’s milk.  Made in East Sussex and supplied as a square-shaped whole cheese.  200g

Gaperon

Gaperon is a speciality of the Auvergne region of France where it has been made for over 1200 years. It was originally made with the “babeurre” which is the left over from making butter (buttermilk). These days it is ripened in the fresh air, whereas in the old days it was hung from the kitchen beams. There is a charming folk story that says one could tell how rich a family was by the number of Gaperons hanging in the kitchen. Butter was considered a source of wealth, at a daughters engagement the bridegroom’s family could estimate the bride’s family wealth by counting Gaperons.
Customs have changed, today Gaperon is no longer made from buttermilk. This artisan cheese has a dry, hard rind and pepper and garlic are mixed in with the pâte.

Godminster Organic

Cheddar

Very popular Somerset organic vintage cheddar high in flavour. Higher moisture content than traditional cheddars which the trademark burgundy wax helps retain until it is cut into.

Gorwydd Caerphilly

A real Caerphilly which has been matured to enhance the lovely full cream texture.  The rind tastes of mushrooms.

Gres Des Vosges

What a little gem! Think of this as Munster’s less aggressive cousin. A washed rind soft cheese made using pasteurised cows milk & animal rennet, matured in the vineyards of the Alsace region.  Smooth and flavourful with simple decoration & presented in its own crate – the perfect centrepiece!

Gruyere Cave Aged

Aged for a minimum of 14 months in sandstone caves.  An incomparable taste with a natural dark brown rind.

Hereford Hop

Silky smooth curd with a lovely edible rind covered in hops.  Results in a mellow, sweet and buttery cheese.  Produced by Charles Martell.

Keens Cheddar

Complex mature Traditional Farmhouse Cheddar that has been made by the Keen’s at their Somerset farm since 1899. 

Made from unpasteurised milk from their own cows this delicious cheese has a rich complex array of flavours which wake up the taste buds.

Landana Blue

Goat Gouda

'A semi-hard cheese made from 100% goats' milk. Blue Gouda has a salty, blue cheese taste mixed with the sweet, rich Gouda flavour. A great dessert cheese! The cheese contains less cholesterol than cheeses made with cow’s milk. What’s more, people who are allergic to cow’s milk are often not allergic to goat’s milk. For them, goat’s cheese is an excellent substitute.

Langres

From the high plains of Langres (as the name suggests) in the Champagne region – hence the little dimple in the top to add a dash of champagne! These pretty little cheeses are made using pasteurised cows milk and must be matured for a minimum of 21 days according to their AOC status. The rind is sticky with a distinctive orange colour and pronounced aroma. The texture is firm and supple, melting in the mouth & releasing a complex mix of aromas and flavours.

Little Wallop

This is the first cheese from the Evenlode Partnership comprising Blur Bass Guitarist, Alex James & the ‘First Lady of Cheese’, Juliet Harbutt. Little Wallop is an unpasteurised goats’ milk cheese made by Pete Humphries of White Lake Cheese in Somerset. The small but powerful 115g cheese is soaked in Somerset Cider Brandy & wrapped in vine leaves before being left to ripen for a minimum of 3 weeks.

Livarot AOP

Livarot AOP - This beautiful washed rind cheese has bands of sedge leaves. This unpasteurised version is pungent and a bit racy. Each cheese is 500g.

Locally Smoked

Goats Cheese

Creamy lightly oaked smoked goat’s cheese.

Lochois with Thyme

Another unpasteurised cheese this time made from ewes milk. The milk is infused with Thyme to give a unique subtle flavour. Soft and creamy each cheese is 200g and topped with a spring of thyme.

May Hill Green

From Charles Martell the maker of May Hill Green’s more famous sibling, Stinking Bishop.  It’s made in a similar way, but is not rind washed and therefore doesn’t have a strong aroma.  The resultant cheese is semi soft and is coated in chopped stinging nettle leaves giving it a peppery taste with a clean aftertaste.

Montgomery Cheddar

‘Presidium’ Cheddar from Jamie Montgomery in Somerset.  The cheddar is matured for over a year giving it a rich earthy quality. Winner of Best Cheddar 2006 at the British Cheese Awards. Unusually in a cheddar there is often a trace of blue vening in this most traditional of cheddars.

Morbier

Soft but firm and mild flavour cheese from the Jura mountains.  Double layered with a thin vein of ash in between.

Morn Dew

From Pete Humphries at White Lake Cheese in Somerset. This superb washed rind cows’ milk cheese is based on the recipe used for its sister cheese ‘Rachel’ a washed rind goats’ cheese. The aroma is enticing & the flavour mouth-fillingly creamy with a moreish tang which develops as the cheese matu

Mothais Fermier

Made by Paul Georgelet in Poitou Charentes the disk shaped cheese is matured on a chestnut leaf and is made from goats milk still warm from the milking parlour as well as using goat rennet to get an amazing tasting and visually appealing cheese. Each cheese is 200g

Norsworthy

A young, hand made, unpasteurised goats cheese made in Crediton, Devon.  It’s ready to eat in just 2 weeks.

Old Winchester

Often called “The English Parmesan”.  Strong in flavour, firm and crumbly.

Ossau Iraty A.O.C.

A Semi-soft cheese made from Manech ewes milk. Robust and nutty in flavour. Voted the Worlds Best Cheese in 2011.

Oxford Blue

Soft creamy curd (unusual in British Blues) and a full flavour.

Pendragon

A hard buffalo milk cheese from the Somerset Cheese Company, which has won several medals. Full and rounded flavour, with a strong savoury characteristics

Pennard Vale (Smoked)

A hard pasteurised goats milk cheese. A Gold medal winner the Somerset Cheese Company. Initially nutty taste that extends into a creamy savoury finish

Prima Donna

Gouda style but with an almost parmesan taste.  Matured for 1 year.

Polder Gold

Aged Goat Gouda

Gold medal winner at the 2007 World Cheese Awards. Polder Gold is a stunning Gouda made in Holland using 100% goat milk and matured for a minimum of 14 months. Unlike any other goat cheese you may have tried this Gouda is sweet yet nutty and has a delicious crunch to the texture. Try shaving over pasta or salads instead of Parmesan.

Pont Gar Blue

From The Carmarthenshire Cheese Company in West Wales, Pont Gâr Blue is a soft blue ‘brie style’ cheese. Soft textured when young, becoming smooth and creamy as it matures. The delicate blue cheese flavour blends with this creamy cheese and gives a special piquancy becoming stronger with age.

Pyramid Goats Cheese

Made using pasteurised goats milk and moulded into the familiar Pyramid shape, this soft fresh, summery cheese is coated in ash to add both flavour and distinction.
It is said that when Napoleon lost his campaign in Egypt he ordered the tops to be cut off the Valencay cheese from then on so as not to remind him of his failure. Similar in style to the Valencay, this Pyramid Goat log has a fresh, lemony flavour and is perfect for salads, pasta or simply serving with warm crusty bread.

Quikes Smoked

Goat Cheddar

Hand made on farm in Newton St Cyres, Devon using pasteurised local goat’s milk. The cheese is made in the same style as the cow’s milk cheddar & is matured for 12 months before being naturally smoked over oak from the farm to infuse a rich yet subtle smoky flavour.

Rachel

Semi hard goats cheese from the White Lake Company in Shepton Mallet. The cheese is made with a washed rind resulting in a sweet and slightly nutty taste without a heavy goatie aftertaste.

Great accompanied with a single variety cider or nice white, such as a Sancerre.

Raclette

A semi hard French cow’s milk cheese with a strong nutty flavour.  Ideal for grilling.

Rainbows Gold

A semi-hard cheese from the Somerset Cheese Company made from the milk of Channel Island cows. Beautifully creamy texture, which becomes slightly sticky as it approaches room temperature

Reblochon

This washed rind classic is made from the day's second milking, thus ensuring the richest and creamiest milk is used. A cheese familiar to all who have been skiing in the French alps, as it is the essential ingredient in tartiflette.

Roquefort

Often sited as one of the best cheeses in the world and now also made with organic milk.

Rosary Goat Log

(herbs + garlic)

Light and fluffy fresh goats cheese covered in fresh herbs from Chris Moody in Wiltshire. 

Shropshire Blue

Shropshire Blue’s most distinctive initial characteristic is it’s colour which despite the name is orange, all be it with blue moulds throughout.  It is made in a similar way to Stilton and matures for a period of 10-12 weeks. The Colston Bassett version of this cheese is creamy has a medium to strong blue cheese flavour and slightly tangy aroma.

Single Gloucester

(Charles Martell)

The original award winning cheese from the makers of Stinking Bishop. Hand made in Dymock Gloucestershire using pasteurised milk from the farms own herd of Old Gloucester dairy cows. This naturally mould ripened semi hard cheese has PDO status which limits the production area to within Gloucestershire and restricts milk type to the Gloucester breed. The cheese is rich and creamy in flavour with lingering lactic undertones

Smoked Ardrahan

Gently oak wood smoked version of the Ardrahan.  Gold medal winner from County Cork. Smoked gently for 24 hours over oak wood, the cheese remains deliciously moist & flavourful, unlike some smoked cheeses. The smoke is delicate and well balanced. It complements the cheese & in no way masks or overpowers it.

Goes well with a good beer, such as a Cheddar Ale, Gorge Best.

Snowdonia Cheddar

Black Bomber

Black Bomber is the flagship cheese from the Snowdonia Cheese Company.
Wrapped in black wax this extra mature cheddar has a creamy & smooth taste and texture.

Silver Medal at the Nantwich International Cheese Show, 2007 World Cheese Award Bronze winner.

Somerset Brie

Creamy with a mild fresh flavour. Like all Brie's the cheese should be removed from the fridge at least 90 minutes before eating. Somerset Brie is fantastic when accompanied with a light red wine and crusty bread

Stinking Bishop

Hand made on the farm in Dymock, Gloucestershire by Charles Martell. Stinking Bishop is a soft pasteurised cows milk cheese with a very pungent washed rind. It is said that the cheese is based on a recipe once used by Cistercian Monks in the same village. During its 6-8 week maturation period the cheese is washed in pear perry from the Stinking Bishop pear (hence the name). Milk from the Gloucester breed of cows is used to make the cheese which is also suitable for vegetarians

Tomme de Chevre

Fresh flavoured goats cheese from the Savoie.

Tomme de Savoie

Semi hard alpine cheese from the Savoie region of France. 

Tor

Named after the Tor at Glastonbury and shaped accordingly.

This top quality goat cheese which is dusted in ash has a hint of lemon and becomes more peppery as it ages.  215g. 

Tunworth

Camembert-style cheese which lasts long on the palate; produced by Stacey Hedges and Charlotte Spruce in Hampshire.   Came to prominence after winning the 2006 Supreme Champion at the British Cheese Awards.

The cheese is sweet and nutty with a slight hint of truffles

Vacherin Mont D’or

The famous runny spooning soft cheese with a washed crust and a superb piney flavour. Available only between October & March this stunning seasonal cheese is made by hand using unpasteurised cows milk from herds which graze the alpine pastures. 

Valdean Picos Blue

Picos Blue is also known as ‘Valdeon’ & Picos de Europa as it originates from this mountainous region of Northern Spain. The cheese is made using a blend of cow’s, goat’s and ewe’s milk. Wrapped in Maple leaves, it is matured in caves for a minimum of 3 months during which time natural blue penicillium moulds develop within to create its unique & rich flavour.  Traditionally enjoyed at Breakfast with honey, though why not try on a cheeseboard with a sweet desert wine?

Village Green

Super award winning goats milk cheese from Cornwall.  Clean and mild with a firm texture.

Vintage

Lincolnshire Poacher

Multi award winning cheddar like cheese.  Extra mature (24 months) with a strong distinctive fruity, nutty taste with a clean sweet finish.  It sits somewhere between the continental hard mountain cheeses (such as Comte) and traditional West Country Cheddar. 

White Nancy

Another great cheese from Pete Humphries of White Lake Cheeses, based near Shipton Mallet in Somerset.  A creamy and sweet cheese with a white bloomy rind.

Wigmore

The sheep’s milk used to make Wigmore is thermized prior to the addition of Penicillium Candidum.  The result is a beautiful white cheese which has previously won a gold medal.  It has a mild nutty sweetness with a trace of saltiness.  It has become one of our most asked for cheeses in the Deli.

Woolsery Goat

Winner of many awards including the coveted British Cheese Awards Cheese Lovers Trophy.  A firm goat cheese which is handmade from pasteurised goats milk. It has a firm smooth texture with a rich full flavour, without that strong goaty taste and is therefore ideal for those who are converting over to a goat cheese for health reasons, however if you want the goaty taste simply eat the rind with the cheese as many people do It is made with vegetarian rennet too, so also suitable for vegetarians.