Wine Tastings
Gift Hamper – Sparkling English Wine & Sweet Treats
British 5 Cheese Selection
Baron Bigod 250g – Made by Jonny Crickmore in Bungay SuffolkMade in small batches to a Brie de Meaux style passed on by a French cheesemaker, it is the only traditional Brie-style cheese currently being produced in the UK. In fact, it is arguably more authentic than the majority of French Brie in that it's made on a farm as opposed to a creamery, using the very freshest milk from Jonny's own herd of Montbéliarde cowsWestcombe Cheddar 250g - Made by Tom Carver in Westcombe, SomersetWestcombe Cheddar has a deep complex flavour with a mellow lactic tang and long notes of citrus, hazelnut and caramel. The texture is structured and firm, with a smooth breakdown that keeps the flavours lingering on your palate.Cropwell Blue Stilton 250g - Made by Robin Skailes in NottinghamshireCropwell Bishop Organic Stilton is the ‘king’ of blue cheese and surprisingly Cropwell Bishop is still the only Stilton maker to produce a certified organic Stilton. The organic cows’ milk gives a mellow flavour with the same strong blue veins expected in any Stilton. It is rich and masterful, what is not to love! Like all Cropwell Bishop Stiltons their organic Stilton is matured for 12 weeks.Mrs Kirkhams 250g – Made by Graham Kirkham in Goosnargh, LancashireWinner of a 3 Star Great Taste Award 2019, Mrs Kirkham's is top of its game for a traditional British Territorial cheese. It’s the last remaining raw milk Lancashire made in Britain, so it really is a slice of history. It is made with a recipe passed down through generations that produces an amazing depth of flavour. It has all the classic milky, lactic yogurt notes, accompanied with the trademark Lancashire crumble. However, the artisan nature of the production brings in a lovely deep buttery angle that you don't usually get with Lancashire.St Helena 250g – Made by Blake Bowden in Bungay, SuffolkSt. Helena is washed with brine to encourage the native flora from the raw milk and the beautiful pink rind. Supple and fudgey, with a delicate texture. You will notice a buttery paste with subtle soured milk flavours and earthy/farmyard flavours on the edible rind.
Gift Hamper – Cheese & Beer
The Raw Milk Club
Four incredible unpasteurised cheese's coining all that healthy bacteriaMrs Kirkhams 250g – Made by Graham Kirkham in Goosnargh, LancashireWinner of a 3 Star Great Taste Award 2019, Mrs Kirkham’s is top of its game for a traditional British Territorial cheese. It’s the last remaining raw milk Lancashire made in Britain, so it really is a slice of history. It is made with a recipe passed down through generations that produces an amazing depth of flavour. It has all the classic milky, lactic yogurt notes, accompanied with the trademark Lancashire crumble. However, the artisan nature of the production brings in a lovely deep buttery angle that you don’t usually get with Lancashire.St Helena 250g – Made by Blake Bowden in Bungay, SuffolkSt. Helena is washed with brine to encourage the native flora from the raw milk and the beautiful pink rind. Supple and fudgey, with a delicate texture. You will notice a buttery paste with subtle soured milk flavours and earthy/farmyard flavours on the edible rind.Saval Made by Robert Savage in Ceredigion, WalesA rich, pungent and tangy raw-milk cheese, washed in cider, which gives it its gorgeously strong aroma and creamy but dense and savoury taste. Saval has won a truly impressive range of awards over the years, including Golds at the World Cheese Awards, and the James Aldridge Memorial Trophy for the Best British Raw Milk Cheese.Stichelton Made by Joe Schneider in The Welbeck Estate, NottinghamshireJuicy acidity and toasty, biscuity notes towards the rind are the hallmarks of Stichelton. This soft, creamy raw milk blue cheese provides a range of flavours from crisp green apple through to beef stock umami. The name comes from a form of the name of Stilton village in the 1086 Domesday book (Stichiltone/Sticiltone), as the name Stilton cannot legally be used for the cheese.
Organic lifestyle
For British cheese all involved in true organic farming.Cropwell Blue Stilton 250g – Made by Robin Skailes in NottinghamshireCropwell Bishop Organic Stilton is the ‘king’ of blue cheese and surprisingly Cropwell Bishop is still the only Stilton maker to produce a certified organic Stilton. The organic cows’ milk gives a mellow flavour with the same strong blue veins expected in any Stilton. It is rich and masterful, what is not to love! Like all Cropwell Bishop Stiltons their organic Stilton is matured for 12 weeks.Pitchfork 250g – Made by Trethowen Brothers near Weston Super Mare, SomersetThis 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.Pexommier Brie – Made by Sandra & Carl Warburton in Todmorden, Yorkshire Sandra’s grandfather Garnet Sutcliffe started dairy farming at Pextenement in 1924. His two sons Ronald and Norman later took over and in 1998, Sandra left her job to work on the farm too. In 2008, Sandra’s partner Carl left his career in IT to help set up the Pextenement Cheese Company. The ‘pex’ part of the name is thought to refer to pig farming and ‘tenement’ derives from a time when the farm housed 10 families who worked the land, according to the 1901 census.Highmoor – Made by Rose Grimmond in Nettlebed, Oxfordshire 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.
British Territorial Cheese
Four of Cheese's packed with British History!Mrs Kirkhams 250g – Made by Graham Kirkham in Goosnargh, LancashireWinner of a 3 Star Great Taste Award 2019, Mrs Kirkham’s is top of its game for a traditional British Territorial cheese. It’s the last remaining raw milk Lancashire made in Britain, so it really is a slice of history. It is made with a recipe passed down through generations that produces an amazing depth of flavour. It has all the classic milky, lactic yogurt notes, accompanied with the trademark Lancashire crumble. However, the artisan nature of the production brings in a lovely deep buttery angle that you don’t usually get with Lancashire.Cropwell Blue Stilton 250g – Made by Robin Skailes in NottinghamshireCropwell Bishop Organic Stilton is the ‘king’ of blue cheese and surprisingly Cropwell Bishop is still the only Stilton maker to produce a certified organic Stilton. The organic cows’ milk gives a mellow flavour with the same strong blue veins expected in any Stilton. It is rich and masterful, what is not to love! Like all Cropwell Bishop Stiltons their organic Stilton is matured for 12 weeks.Sparkenhoe Vintage 250g – Made by Jo & David ClarkeThe only unpasteurised farmhouse red Leicester made in the world. This version of Sparkenhoe red Leicester is the vintage profile; aged for 18 months, which gives it a strong, powerful flavour.
Jo and David Clarke revived farmhouse red Leicester in 2005 by creating Sparkenhoe cheese. Before that there had been no farmhouse red Leicester made for 50 years. From a three-generation farming family, David had been bemoaning the lack of good quality red Leicester, when his friends challenged him to use his own milk to make one!Old Roan Wensleydale 250g – Made by Ben Spence in Aysgarth, Wensleydale In 1957 the single last farmer producing Wensleydale cheese in the Yorkshire Dales gave up. Over 50 years later in July 2019, Ben and Sam Spence re-started that tradition on their farm in the heart of Wensleydale. Using fresh milk from their own cows, they make an old-fashioned Wensleydale cheese, not quite as crumbly as its modern relations, with a fresh, sharp yet light flavour and supple creamy texture.
Gift Hamper £29.95
A great all-round gift, guaranteed to put a smile on people's faces!A lovely bottle of wine and some delicious foodie delights.This will come fully gift-wrapped in a cardboard hamper. Please add a gift message at check-out if needed.Exact products in picture may be substituted for similar, also excellent products of equivalent value and style.
Somerset Terroir
Four beautiful cheddars all from the same county. What a great way to experience the flavour profile of each cheese and see how different they are considering how they are all neighbours!Pitchfork 250g – Made by Trethowen Brothers near Weston Super Mare, SomersetThis 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.Westcombe 250g – Made by Tom Carver in Westcombe, SomersetWestcombe Cheddar has a deep complex flavour with a mellow lactic tang and long notes of citrus, hazelnut and caramel. The texture is structured and firm, with a smooth breakdown that keeps the flavours lingering on your palate.Montgomery 250g – 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.Keens Mature 250g – Made by George Keen in Wincanton, SomersetIt is made from unpasteurized cow's milk from their own herd of grass-fed cows living on the farm. The cheddar uses a traditional recipe passed down by preceding generations. It is pressed and bathed for three days and matured for 16 to 18 months. The resulting cheese is dense with a rich and creamy texture. It has savoury, mustardy, juicy and a sharp sting at the end. Another version called 'extra mature unpasteurised cheddar' is matured for at least an extra six months.
Bottle of Wine, Cheese & Crackers
British 3 Cheese Selection
Baron Bigod 250g – Made by Jonny Crickmore in Bungay Suffolk Made in small batches to a Brie de Meaux style passed on by a French cheesemaker, it is the only traditional Brie-style cheese currently being produced in the UK. In fact, it is arguably more authentic than the majority of French Brie in that it's made on a farm as opposed to a creamery, using the very freshest milk from Jonny's own herd of Montbéliarde cowsWestcombe Cheddar 250g - Made by Tom Carver in Westcombe, SomersetWestcombe Cheddar has a deep complex flavour with a mellow lactic tang and long notes of citrus, hazelnut and caramel. The texture is structured and firm, with a smooth breakdown that keeps the flavours lingering on your palate.Cropwell Blue Stilton 250g - Made by Robin Skailes in Nottinghamshire Cropwell Bishop Organic Stilton is the ‘king’ of blue cheese and surprisingly Cropwell Bishop is still the only Stilton maker to produce a certified organic Stilton. The organic cows’ milk gives a mellow flavour with the same strong blue veins expected in any Stilton. It is rich and masterful, what is not to love! Like all Cropwell Bishop Stiltons their organic Stilton is matured for 12 weeks.
Large Hamper with Bow
