£6.30
Out of stock
Little Lilly – Made by Roger Longman in Whitelake, Somerset
A white bloom cheese (brie style) made with unpasteurised goats milk with a creamy flavour. Mild and grassy with a delicious vibrant bloom. Little Lilly is made by Roger Longman on the White Lake Farm in Somerset and is made using vegetarian rennet so is suitable for vegetarians.
| Cheese make | Soft |
|---|---|
| Cheese post make | Mould Ripened |
| Milk type | Goat |
| Strength | 2 |
| County | Somerset |
| Pasteurisation | Thermised |
| Vegetarian | Yes |
A semi-soft, washed rind cheese with brothy and bacony notes from the rind made at the Nettlebed Creamery near Henley by Rose Grimmond. Rose's family are dairy farmers and the family farm, located 1 mile down the road, provides all the beautiful organic cows' milk used to make the Nettledbed cheeses. Shape, taste and texture all make Highmoor an interesting addition to any cheese board and given the closeness of the cow to creamery to No2 this is also a great cheese to eat to reduce your food miles and support two local businesses.
St Jude – Made by Julie Cheyney in Bungay, Sulfolk
A lactic style cheese with a wrinkled, mould ripened rind & a smooth paste. Usually eaten between 2-5 weeks old. St. Jude develops from a young, fresh & creamy cheese to more complex flavour leaning towards a buttery, vegetal & grassy profile in the winter when the cows are out to pasture.
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