Showing 1–12 of 19 results

Aveline 150g

£7.50
Aveline is a soft, white bloomed, raw ewes (sheep's) milk cheese made by Tim and Angela on Homewood farm in Ubley, Somerset. Named after Aveline's Hole, the oldest scientifically-dated burial grounds in Somerset. The purposeful hole, as well as a nod to the caves, provides a purposeful use allowing equal ripening of the cheese. As a raw milk cheese the flavour changes throughout the year, in the winter Aveline is very soft and milky tasting, while in the summer Aveline is stronger and firmer. Aveline is made with vegetarian rennet making it suitable for vegetarians and also those with lactose intolerance. Each invidually wrapped cheese is approximately 150g.  Homewood cheeses specialise in unpasteurised, artisan ewes milk cheeses. Aveline makes a stunning centre piece, whether on a cheese board or as the very top layer of a celebration cake of cheese.

Bagborough Brie

£6.10
Creamy and delicious brie.  A real crowd pleaser for any occasion.

Baron Bigod 1kg round

£33.00
Treat yourself to a whole, full-sized Baron Bigod, the only traditionally made, raw cows' milk (although currently being pasteurised) Brie-de-Meaux style cheese produced in the UK. Adds the wow factor to a cheese board or a celebration cheese cake, after all who doesn't love brie?Small batches of this brie-style cheese 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. Sold in a whole round here, but if you prefer a smaller piece you can order 250g portions (approx quarter of a whole Baron Bigod) or the baby version (also approx 250g) see cheese menu.

Baron Bigod 250g

£8.25
Baron Bigod is the only traditionally made, raw cows' (although currently being pasteurised) milk 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. Sold in 250g wedges and multiples thereof, if you would like a bigger wedge please select multiples (ie 500g = 2 x 250g, whole cheese = 4 x 250g) and to be sure, place a note in section at checkout.

Beauvale 250g

£7.00
A creamy, milder dolcelatte style style blue cheese made at the Cropwell Bishop Creamery on the Welbeck Estate in Nottinghamshire. Best served at room temperature and on a warm day this cheese made need to be eaten with a spoon. Made with pasteurised cows' milk and a vegetarian rennet.Sold in 250g wedges (as shown in the phones) and multiples thereof, if you would like a bigger wedge please select multiples (ie 500g = 2 x 250g) and to be sure, place a note in section at checkout.

Brightwell Ash

£7.95
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.

Edmund Tew

£7.95
This little beauty is soft, smelly and a must for any cheeseboard.

Elrick goat’s log

£8.75
Elrick Log is a perfectly balanced goats cheese rolled into a log made at Errington Farm in Lanarkshire, Scotland by Selina and Andrew Cairns.  A rich goats' cheese with an earthiness to the rind, quite simply No2's favourite goats' cheese log.

Golden Cenarth

£9.75
Golden Cenarth is an organic cows' milk delicious and punchy cheese with an elegant style, made at the Caws Cenarth dairy by the Adams family in Wales.  Great on a cheeseboard or why not warm through with a clove of garlic and rosemary - delish! Golden Cenarth is made with pasteurised milk, with the cheese washed in cider, and has a vegetarian rennet, so is suitable for vegetarians. 

Highmoor whole cheese

£9.95

Highmoor is 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.

Isle of Wight Blue

£6.75
Firm favourite with our customers, great to finish any cheeseboard - or even just on its own!

Nattercrop 250g

£7.50
Organic cow's milk brie, with a delightful flavour and mouth filling texture.