Keen’s Cheddar Truckle
Baron Bigod 1kg round
Highmoor whole cheese
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 Helena 300g
Teifi Chilli
Bungay Butter
Vintage Lincolnshire Poacher av. 220g
Baron Bigod 250g
Witheridge (organic) 200g
Smoked Lincolnshire Poacher wedge av. 220g
Pitchfork Cheddar 250g
Mrs Kirkham’s Lancashire 250g
Westcombe Smoked Cheddar 250g
Old Winchester 250g
St Cera
Montgomery Cheddar 250g
Gorwydd Caerphilly 250g
Sparkenhoe Vintage 250g
St Jude
St Jude – Made by Julie Cheyney in Bungay, Sulfolk                                                                                           Â
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.