Baby Katherine 250g
From Whitelake Cheese in Somerset, this is a strong and fruity semi-hard goat's cheese washed in cider brandy.
Saval – Made by Robert Savage in Ceredigion, Wales Washed in Spring water & bathed in a brine gives it
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
Westcombe Cheddar 250g
Westcombe 250g – Made by Tom Carver in Westcombe, Somerset Westcombe Cheddar has a deep complex flavour with a mellow lactic
Old Winchester 250g
Strong, crunchy cheese with an attitude.Cow, pasteurised, vegetarian.Sold in 250g. If you would like a larger wedge please use multiples of this (ie 500g = 2 x 250g) and leave a note at checkout.
Montgomery Cheddar 250g
Montgomery – Made by Jamie Montgomery in North Cadbury, SomersetMontgomery cheese has been made within the Montgomery family for over 70 years and great pains are made to ensure that the recipe and quality of the cheese remain the same. So committed to the original production methods, Montgomery Cheddar still uses the traditional source of enzymes used to start the curd, calf rennet – which is one of the reasons why the Montgomery Cheddar Cheese has such character.
Westcombe Smoked Cheddar 250g
Made with unpasteurised milk and matured in a hillside cheese cellar for around 15 months, the cheddar is then smoked over beechwood for 48 hours, which imparts beautiful coffee and caramel notes deep into the complex, nutty cheese.
Sparkenhoe Vintage 250g
Sparkenhoe Vintage – Made by Jo & David Clark in LeicestershireA truly wow cheese with a completely unique taste. It is matured for 18 months by which time the salt crystals have started to re- form. The caramel flavours are more exaggerated and the overall flavour is strong without being acidic.
Ogleshield – Made by Jamie Montgomery in North Cadbury, SomersetBritish raclette made using beautifully rich raw Jersey milk by Jamie Montgomery & Wayne Mitchell of Montgomery's cheese-making family. The cheese is washed in special brine every three days to attain a slightly pungent sticky rind, which softens the cheese paste and significantly intensifies its flavour. Excellent when it comes to cooking as it melts brilliantly.