Mrs Kirkham’s truckle
Produced by Joe Schneider this cheese is first class, tasting deep and rich and savoury. If you like a blue, you will love this cheese!
Highmoor whole cheese
Highmoor – Made by Rose Grimmond in Oxfordshire
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.
Saval – Made by Robert Savage in Ceredigion, Wales Washed in Spring water & bathed in a brine gives it
Sparkenhoe Blue 250g
Sparkenhoe Blue – Made by Will Clark in Leicestershire A cheese developed by William Clarke (son of Jo and David)
Sparkenhoe Blue Shropshire 250g
Sparkenhoe Shropshire Blue – Made by Will Clark in LeicestershireJo and David Clarke have built an enviable reputation for making the only raw milk, clothbound, farmhouse Red Leicester in the UK. Now their son, Will, has returned to the family farm to take up the challenge of making the UK’s only raw milk Shropshire Blue. Will makes this to the same recipe as his Sparkenhoe Blue, but adds annatto to the milk, just as they do for their Sparkenhoe Red Leicester. This gives the cheese its glorious colour. The paste ranges from a blush, peach tone to a deeper hue next to the blue veins, as the curd begins to break down. The taste is buttery and mellow with a gentle spice to finish.
Mrs Kirkham’s Lancashire 250g
Mrs Kirkhams – Made by Graham Kirkham in Goosner, Lancashire 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.Mrs Kirkham's Lancashire is a fantastic, a buttery finish and a flaky texture cows' milk cheese, with delightfully lactic flavour. Made on the Beesley Farm in Lancashire to the same recipe Mrs Kirkham first made it in 1978, though the cheese today is now made by Graham Kirkham, her son. This is the only Lancashire still made with unpasteurised cows' milk and hence the only Lancashire you should ever buy.
Organic cow's milk cheese produced to a Gouda recipe in Ceridigion, West Wales. With a delightful heat from chilli flakes.Unpasteurised.
Vintage Lincolnshire Poacher av. 220g
Strong, with a hint of sweet nuttiness, close your eyes and think of a Comte, this cheese is sublime. We have it on very good authority that is makes a first class cheese sauce ~ the perfect partner to a smoked haddock!Cow's milk, Unpasteurised
Smoked Lincolnshire Poacher wedge av. 220g
A robust yet elegant smoke to the fabulous Lincolnshire Poacher cheese.Cow's milk, unpasteurised milk
Witheridge (organic) 200g
Witherage in Hay – Made by Rose Grimmond in Oxfordshire An alpine style hard cheese made at Nettlebed Creamery near