Kaldi Returns for Christmas 2026: One Last Batch of a Paxton's Exclusive
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The Art of Christmas Gifting: Corporate Gifts 2026
Discover corporate Christmas gifting with Paxton & Whitfield. From artisan cheese hampers to indulgent festive cheeseboards, explore thoughtful gifts for colleagues, clients and teams in our 2026 Corporate Gifting Brochure.
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Why Are Goat’s Cheeses Covered in Ash?
Read ArticleA gentleman buys his hats at Locks, his shoes at Lobbs, his shirts at Harvie and Hudson, his suits at Huntsman and his cheese at Paxton & Whitfield.
Winston Churchill
Black Baron: Fen Farm Dairy’s Take on Brie Noir
Black Baron is Fen Farm Dairy’s take on Brie Noir, the unusual French tradition of ageing Brie far beyond its usual point of ripeness. Made from Baron Bigod matured for several extra months, it develops a darker rind, fudgier texture and deeply savoury, caramelised flavour.
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Paxton’s Exclusives: Five Cheeses From Our Maturing Rooms and What to Drink With Them
Discover five Paxton’s exclusive cheeses selected or matured by our cheese care team, with alcoholic and non-alcoholic pairings chosen by Jazz Reeves. From first tastes of Greystones to Montgomery’s Cheddar and Bowland Blue, explore the work behind the cheeses that make our range distinctive.
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How Well Do You Know Stilton? Quiz Time!
How well do you know Britain’s most famous blue? Test your Stilton knowledge with ten questions covering its history, makers, geography and a few Paxton & Whitfield stories along the way.
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Three Cheeses, Three Scary Movies: Your Halloween Night In Sorted
Three cheeses, three scary movies and one very sensible jar of Black Garlic Pickle. Pair Rollright, Sparkenhoe Red Leicester and Dazel Ash with suitably spooky films for the perfect Halloween night in.
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Christmas Jobs at Paxton & Whitfield 2026
We’re recruiting seasonal team members to join Paxton & Whitfield for Christmas 2026, with opportunities in our Jermyn Street, Chelsea, Bath and Canterbury shops, as well as our Bourton-on-the-Water cheese maturation and fulfilment site. Full training is provided, so enthusiasm, energy and a love of good food are what matter most.
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Whisky and Cheese: Perfect Pairings for Autumn
Inspired by a weekend at The Whisky Show, we’re pairing three favourite whisky styles with the cheeses that suit them best. From smoky cheeses to rich sheep’s milk and nutty Alpine styles, discover an autumn pairing worth lingering over.
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From Farm to Leaf: The Story of Mothais sur Feuille
From the Alpine and Saanen goats of Ferme Georgelet to its distinctive chestnut leaf, Mothais sur Feuille is a cheese shaped by place, patience and traditional making. We take a closer look at how this raw milk goat’s cheese is made, why the leaf matters, and what gives Mothais its wonderfully soft texture and complex flavour.
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Meet Steven Sweet, our new Jermyn Street Manager
Meet Steven Sweet, our new Jermyn Street Manager. We caught up with him to talk about the cheese that first made him fall in love with the industry, what years behind the counter have taught him, and the pairing he is reaching for right now.
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