Stichelton 250g
Corra Linn 250g
St Sunday’s
Blackmount 220g
Baby Katherine 250g
Baby Baron Bigod
Baron Bigod - Made by Jonny & Dulcie Cricklemore in Bungay, Sulfolk
The only traditionally made, Brie-de-Meaux style cheese produced in the UK. Small batches are made in the early morning using fresh, warm cows’ milk from Fen Farm’s own herd of Montbéliarde cows in Suffolk. All the curds are hand-ladled into large brie moulds and then salted by hand and aged for up to 8 weeks.The flavour of the cheese changes with the seasons, with mushroomy and farmyard notes under the rind and occasional hints of citrus or truffle flavours. With full provenance from cow to cheese, this is a true artisan cheese and the raw milk provides for exceptional taste and quality.
St Helena 300g
St Helena is a delicious rind washed, semi-soft cheese made by Julie Cheyney in Bungay Suffolk, using fresh, raw cows milk from her family's single herd of Montbéliarde cows.
Made to a St Nectaire recipe and aged on rye straw mats, St. Helena is a sweet, dairy-first cheese with a hint of nuttiness and often a farmyard tang on the after-taste. Comparable to a French Tomme and brilliant for melting.
Rachel 250g
Isle of Wight Blue
Isle of Wight Blue – Made by  Richard Hodgson, on the Isle of Wight
First made in 2006, this naturally rinded soft cheese is made with pasteurised milk. It is blue veined and is sold at 3-5 weeks of age. It has a 8 week shelf life. Being hand-made, the sizes have a minimum weight of 180g but are approximately 210g, some slightly larger some slightly smaller. When the cheese is sold at 3-4 weeks it has a relatively mild blue flavour but expect the IOW Blue to accelerate quickly so that by the time it is at the end of its Best Before date, the flavour will be a lot more spikier than when it was young.
Being naturally rinded, it is covered in green, blue, grey and white moulds. These give the cheese bags of character and the variety of surface moulds that grow on the rind will make it stand out on any cheeseboard.
English Pecorino 200g
English Pecorino – Made by Roger Longman in Whitelake, Somerset
This creamy textured, semi-hard ewe's milk cheese has a beautifully well-rounded and nutty but relatively subtle flavour - and an eye-catching yellow rind. English Pecorino is a multi-award-winning cheese that is most definitely a crowd favourite. Matured for 5 months. The curds are washed leaving a lovely natural sweetness
Lanark Blue 200g
Lanark Blue is 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.
Brightwell Ash
Brightwell Ash is a carefully produced, deliciously light goats cheese rolled in ash with citrusy flavours. Made by Fraser Norton and Rachel Yarrow on the Earth Trust Farm in Shillingford in South Oxfordshire. They use pasteurised goats' milk from their own herd and also from a second local herd grazed near Steventon. Traditional french goats cheese making methods are followed but the milk gives the cheese an Oxfordshire flavour.
With a silky texture, Brightwell Ash is a lighter goats cheese and is made with traditional animal rennet. The rind develops natural moulding on the ash coating which add to the flavour and character of the cheese.
We recommend serving with charcoal crackers or chopped in a salad, but many of our customers like to simply eat it on a nice piece of bread.
Baron Bigod 250g
Baron Bigod - Made by Jonny & Dulcie Cricklemore in Bungay, Sulfolk
The only traditionally made, Brie-de-Meaux style cheese produced in the UK. Small batches are made in the early morning using fresh, warm cows’ milk from Fen Farm’s own herd of Montbéliarde cows in Suffolk. All the curds are hand-ladled into large brie moulds and then salted by hand and aged for up to 8 weeks.The flavour of the cheese changes with the seasons, with mushroomy and farmyard notes under the rind and occasional hints of citrus or truffle flavours. With full provenance from cow to cheese, this is a true artisan cheese and the raw milk provides for exceptional taste and quality.
Pevensey Blue 250g
Smoked Lincolnshire Poacher wedge av. 220g
Pitchfork Cheddar 250g
Pitchfork  – Made by Trethowen Brothers near Weston Super Mare, Somerset
This cheese is first class picked by our Head of Cheese, James (World Cheese Judge) at the World Cheese Awards in Bergamo. It went on to become Englands best cheese 2019. As a result It is often in short supply, so, get it while you can! It’s flavour has savoury tones, is well balanced by bright acidity and hints of tropical fruit. It has a long lasting tangy finish. This works well with our handmade chutney and a good cider.
Mrs Kirkham’s Lancashire 250g
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Mrs Kirkhams – Made by Graham Kirkham in Goosner, Lancashire                         Â
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.
Westcombe Smoked Cheddar 250g
Old Winchester 250g
