The history of soft cheese

Showing all 12 results

St James

Produced in the stunning region of Cumbria, this cheese is like no other.  A rind washed sheep milk cheese with a savoury and brothy flavour.  This is perfect for a cheese board or why not give it a try in a fancy toastie!Sheep, unpasteurised.Sold in 250g, if you wish to buy larger quantities please add multiples at checkout ie 500 is 2 x 250g and pop a note in at checkout.

Highmoor whole cheese

Highmoor – Made by Rose Grimmond in Oxfordshire

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.


Ingot – Made by Martin & Nicola Gott in Cumbria This is a great example of a fresh lactic goats

Sinodun Hill

Sinodun Hill – Made by Frazer Norton & Rachel Yarrow in Oxfordshire The initial make process takes place over 4 days after which it is ripened for up to 21 days to develop the rind and bring out complexity in the  flavour and texture. The rennet is vegetarian, derived from the cardoon thistle. The result is a flavoursome cheese with a fresh, citrus flavour which deepens as it ages to reveal almond and red fruit notes. Its rind is a stunning ivory colour and seasonally develops a dusting of blue and grey moulds as it ages, which add to the flavour and character of the cheese.


A perfect goat's milk cheese, produced in Somerset by Whitelakes Cheese.Unpasteurised, vegetarian.

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.

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.

Aveline 150g

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.

St Cera

St CeraMade 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.

St Jude


St JudeMade 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.


Bix – Made by Rose Grimmond in Oxfordshire Superb soft cheese made with an extra helping of cream. It is


Organic cow's milk brie with a silky and gooey texture - what is not to love with this baby cheese!