Showing all 7 results

Take-away Platter for Six

£99.95
Image shows ...Cropwell Bishop Organic Stilton, Pitchfork Cheddar, St Helena & St Jude Dukeshill Wiltshire Ham, Tempus Air Dried Beef, Tempus Air Dried Coppa & Trealy Farm Sweet Chorizo Stockan Oatcakes, Peter's Yard Sourdough Crispbreads, Miller's Ale Charcoal Crackers Wasabi Mixed Nuts, Chilli Fried Broad Beans, No2 Pound Street Pickle, Pops Piccalilli, Balsamic Onions, Mini Gherkins, Feta Stuffed Peppas, Semi-dried Tomatoesplease note that produce and presentation may vary in your platterplease indicate if you have dietary requirements or allergies at point of order.

Take-away Platter for Four

£69.95
The perfect sharing board of British cheese and charcuterie!This delicious selection of cheeses and meats are the perfect way to indulge yourselves.  No need for cooking or washing up tonight!  We will create your board using the freshest and tastiest of ingredients.if you have any dietary requirements please add these to the notes section at checkoutplease note that produce and presentation may vary in your platterPlease specify your preferred collection date.**this product is only suitable for take-away collection from shop**

British 7 Cheese Selection

£63.95
Cropwell  Stilton 200gNottinghamshire, made by Robin SkalesCropwell Bishop Stilton is the ‘king’ of blue cheese and surprisingly Cropwell Bishop is still the only Stilton maker to produce a certified organic Stilton. The organic cows’ milk gives a mellow flavour with the same strong blue veins expected in any Stilton.  It is rich and masterful, what is not to love! Like all Cropwell Bishop Stilton’s their organic Stilton is matured for 12 weeks. Delicious at Christmas, but in our view a stunning Stilton for any time of the year. St JudeMade 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. Lincolnshire Poacher 200g Lincolnshire, made by Simon & Tim JonesLincolnshire Poacher is a hard, mature cheese that is somewhere between a Cheddar and a Swiss mountain cheese. This award-winning Supreme Champion cheese is a hard pressed, full-fat cheese – cheddar in style, but slightly open in texture. Rich herbaceous notes linger on the palate. Witherage in Hay 200g– Made by Rose Grimmond in OxfordshireAn alpine style hard cheese made at Nettlebed Creamery near Henley, using pasteurised but unhomogenised milk, which is key to her 3 cheeses made on site. Rose even grows the hay she rolls the Witheridge cheeses in herself. Ageing Witheridge in hay develops a light, fruity flavour to the cheese, which varies from year to year depending on what flowers and grasses have grown in the hay field. A local favourite and with just 22 miles between cow, creamery and No2 Pound Street this super local cheese is great for reducing your food miles and supporting two local businesses at the same time. Driftwood Made by Roger Longman in Whitelake, SomersetAs it’s age increases, Driftwood develops more intense & tangy flavours and can be enjoyed both young and mature. Driftwood is just one of a number of goats milk cheese made by Roger who is an expert in this field  Lanark Blue 200g – Made by Selina Cairns in Errington, Scotland A classic unpasteurised sheeps’ milk blue cheese, with fudge, cream and mineral notes from the bolts of blue running through it. Sadly the original Lanarkshire Blue cheese recipes were lost post-Second World War, so when Selina and Andrew Cairns decided to revive cheese making in Lanarkshire, they had to go to France to learn from Roquefort cheese makers – bringing back blue cheese recipes and creating their own Scottish or Lanarkshire take on blue cheese. Highmoor – Made by Rose Grimmond in OxfordshireA semi-soft, washed rind cheese with brothy and bacony notes from the rind made at the Nettlebed Creamery. 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. 

Cheese Subscription

£44.00 / month
For cheese lovers everywhere, this is the most perfect subscription and it means you will always have cheese to enjoy.  Sign up for a monthly delivery of Artisan British Cheese direct to your door.  The cheese will be carefully selected by our cheesemongers each month to ensure you have a superb selection to enjoy.Then it is up to you ~ to share or not to share!Included in your subscription
  • 4 Artisan British Cheeses with tasting notes
  • 1 Chutney
  • 1 Crackers
  • Shipping included
Your subscription cheese will be dispatched in the first full week of each month.

British 5 Cheese Selection

£42.95
Cropwell  Stilton 200gNottinghamshire, made by Robin SkalesCropwell Bishop Stilton is the ‘king’ of blue cheese and surprisingly Cropwell Bishop is still the only Stilton maker to produce a certified organic Stilton. The organic cows’ milk gives a mellow flavour with the same strong blue veins expected in any Stilton.  It is rich and masterful, what is not to love! Like all Cropwell Bishop Stilton’s their organic Stilton is matured for 12 weeks. Delicious at Christmas, but in our view a stunning Stilton for any time of the year. St JudeMade 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. Lincolnshire Poacher 200g Lincolnshire, made by Simon & Tim JonesLincolnshire Poacher is a hard, mature cheese that is somewhere between a Cheddar and a Swiss mountain cheese. This award-winning Supreme Champion cheese is a hard pressed, full-fat cheese – cheddar in style, but slightly open in texture. Rich herbaceous notes linger on the palate. Witherage in Hay – Made by Rose Grimmond in OxfordshireAn alpine style hard cheese made at Nettlebed Creamery near Henley, using pasteurised but unhomogenised milk, which is key to her 3 cheeses made on site. Rose even grows the hay she rolls the Witheridge cheeses in herself. Ageing Witheridge in hay develops a light, fruity flavour to the cheese, which varies from year to year depending on what flowers and grasses have grown in the hay field. A local favourite and with just 22 miles between cow, creamery and No2 Pound Street this super local cheese is great for reducing your food miles and supporting two local businesses at the same time. Driftwood Made by Roger Longman in Whitelake, SomersetAs it’s age increases, Driftwood develops more intense & tangy flavours and can be enjoyed both young and mature. Driftwood is just one of a number of goats milk cheese made by Roger who is an expert in this field  

Take-away Platter for Two

£35.95
The perfect sharing board of British cheese and charcuterie!This delicious selection of cheeses and meats are the perfect way to indulge yourselves.  No need for cooking or washing up tonight!  We will create your board using the freshest and tastiest of ingredients.if you have any dietary requirements please add these to the notes section at checkoutplease note that produce and presentation may vary in your platterPlease specify your preferred collection date.**this product is only suitable for take-away collection from shop**

British 3 Cheese Selection

£22.95
Cropwell  Stilton 200gNottinghamshire, made by Robin SkalesCropwell Bishop Stilton is the ‘king’ of blue cheese and surprisingly Cropwell Bishop is still the only Stilton maker to produce a certified organic Stilton. The organic cows’ milk gives a mellow flavour with the same strong blue veins expected in any Stilton.  It is rich and masterful, what is not to love! Like all Cropwell Bishop Stilton’s their organic Stilton is matured for 12 weeks. Delicious at Christmas, but in our view a stunning Stilton for any time of the year. St JudeMade 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. Lincolnshire Poacher 200g Lincolnshire, made by Simon & Tim JonesLincolnshire Poacher is a hard, mature cheese that is somewhere between a Cheddar and a Swiss mountain cheese. This award-winning Supreme Champion cheese is a hard pressed, full-fat cheese – cheddar in style, but slightly open in texture. Rich herbaceous notes linger on the palate.