Cryer & Stott are an award-winning family-run cheesemonger’s based in West Yorkshire.

We proudly curate bespoke cheeseboard selections for Manchester City FC, featuring artisan cheeses from some of the finest British producers.

We’re delighted to hear that you enjoyed the selection at today’s game and wanted to bring the experience home with you.

Baron Bigod

A creamy, white bloomy-rind cheese handmade on the farm by Jonny and the team at Fen Farm Dairy, from their own raw Montbeliarde cow’s milk. It has a smooth silky texture and a golden curd, with long lasting warm earth, farmyard and mushroom flavours. Cryer & Stott are rather excited about this cheese. It is the only traditional raw milk Brie-de-Meaux style cheese produced in the UK. Using a traditional recipe passed on to them by a French cheese maker, they have set about making what we believe to be something very special. The cheese is made by hand in small batches, very early in the morning so that they can use the raw milk still warm, straight from the cow at the perfect temperature for cheesemaking. The mould cultures are added to the warm morning’s milk, and it is gently gravity fed into small vats just a few metres from the milking parlour, where the rennet is added. The curds are carefully hand-ladled into large moulds, using traditional pelle-a-brie ladles and the young cheeses are hand salted and then aged for up to 8 weeks in a cave-like environment.

Swaledale

Made by Richard Derbyshire in the Yorkshire Dales. Swaledale has a moist, soft deliciously melting texture, it dissolves on the tongue, the taste is mild but with a gentle herbal sharpness.  This recipe dates back to the Cistercian Monks, who came over to England with William the Conqueror.

Sparkenhoe Red Leicester

This is an authentic, handmade, cloth-bound British cheese revived by the Clarke family using raw milk from their own Holstein Friesian herd in Leicestershire. Known for its deep orange-red colour from natural annatto, this unpasteurised cheese offers a nutty, mellow, and slightly sweet flavour with citrus hints, developing a crumbly, flaky texture and sometimes natural blue veins as it matures

Cranbourne Blue

Made by Peter Morgan of Book & Bucket in Dorset. When developing this signature blue cheese Peter wanted to create something very different to the usual blue found on a shelf. The starting point was making a great cheese that was blue rather than focusing on a blue cheese. Once Peter was happy with the base cheese he developed the shards of blue veining. The result is a wonderful, rich, buttery cheese. The cheese won SILVER world cheese award in 2023.

Rosary Ash Goats

Handmade by Chris and Clare Moody on their farm on the Hampshire and Wiltshire border and is named after the family home, The Rosary Ash a creamy, moist and log shaped soft cheese made from goats’ milk and suitable for vegetarians. This is a young, fresh cheese with a with a light and fluffy mousse like texture and a fresh clean flavour with hints of lemon and background notes of goat’s milk. Rosary Goats Cheese has won four gold medals at the British Cheese Awards for Best Fresh cheese in show.

Vintage Lincolnshire Poacher

This cheese, amongst others, are created on the eastern edge of the Lincolnshire Wolds, at Ulceby Grange Farm, near Alford. The farm has been kept organic for over ten years by the owners and cheesemakers themselves, Tim and Simon Jones, as they believe the happier the cows, the nicer the cheese, hence their additional commitment to sustainable agriculture practices on the farm. Vintage Lincolnshire Poacher is handmade from the farms own herd of 230 Holstein cows, which grass graze daily, resulting in slight variations in colour, taste and texture, not only seasonally, but even daily, as only one batch of cheese is made per day. The cheese is said to have the characteristic of both a traditional west country Cheddar – as the technique and method of production is very similar in several ways – and a French Gruyere. The vintage is matured for between 18 and 22 months, and this brings out the distinctive complexity of its flavour. Vintage Poacher has a natural rind and yellow colour, and a fat content of 45%. The Vintage Lincolnshire Poacher is a complex, deep cheese, with a strong, mature and full flavoured taste. The texture is smooth, as is the lingering, clean aftertaste giving off sweet fruit and nutty notes