Showing 37–48 of 57 results

Baron Bigod 250g

£8.50
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.

Witheridge (organic) 200g

£8.40
Witherage in Hay – Made by Rose Grimmond in Oxfordshire An alpine style hard cheese made at Nettlebed Creamery near

Smoked Lincolnshire Poacher wedge av. 220g

£8.25
A robust yet elegant smoke to the fabulous Lincolnshire Poacher cheese. Cow's milk, unpasteurised milk

Pitchfork Cheddar 250g

£8.00
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

£8.00
  Mrs Kirkhams – Made by Graham Kirkham in Goosner, Lancashire                                                   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

£7.75
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.

Old Winchester 250g

£7.75
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.

St Cera

£7.50
St Cera – Made by Julie Cheyney in Bungay, Sulfolk                                                                                             A washed rind version of St.Jude made in small batches this cheese is hand-made by Julie using fresh, raw cows’ milk from her family’s single herd of Montbéliarde cows. This is a strong, oozy cheese best eaten with a spoon or scoped out with a bit of bread. It is regularly washed in brine during its maturation which brings out strong, pungent, farmyard flavours – a brilliant farmhouse cheese reminiscent of a great French Époisses. A pinky/orange blush to the rind is usual and the cheese flavour varies between seasons depending on which season the cows were milked in.

Montgomery Cheddar 250g

£7.50
Montgomery – Made by Jamie Montgomery in North Cadbury, Somerset Montgomery 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.

Gorwydd Caerphilly 250g

£7.25
Gorwydd Caerphilly  – Made by Trethowen Brothers near Weston Super Mare, Somerset Is really three cheeses in one; The rind has a mushroomy flavour, below that, you will find a creamy breakdown while the centre is lactic and lemony with a delicate, crumbly texture. The three characteristics together make for a great depth of flavour and are what makes Gorwydd one of a kind.  

Sparkenhoe Vintage 250g

£7.25
Sparkenhoe Vintage – Made by Jo & David Clark in Leicestershire A 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.

St Jude

£7.25

St Jude – Made 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.