Cake of Cheese ~ Boddington
Truly adorable celebration cake made with sheep's milk cheeseAveline ~ soft sheep's milk elegant and sweet with a cute holeLanark Blue ~ sheep's milk blue reminiscent of RoquefortEnglish Pecorino ~ Supreme champion in the British Cheese awards this cheese is outstanding, sweet and nutty!Options available include and we will follow up your purchase to see which you might likeLabels for your cheese
Cheese menu
Hand made cheese board, with or without engraving
Crackers
Chutney
Delivery
Set up and decoration (within local area)
Extra cheese for your guests to enjoy.
Cake of Cheese taster box ~ Boddington
Before you decide, why not treat yourselves to a taster box featuring these cheeses, ideal for 2 people.Truly adorable celebration cake made with sheep's milk cheeseAveline ~ soft sheep's milk elegant and sweet with a cute holeLanark Blue ~ sheep's milk blue reminiscent of RoquefortEnglish Pecorino ~ Supreme champion in the British Cheese awards this cheese is outstanding, sweet and nutty!Options available include and we will follow up your purchase to see which you might likeLabels for your cheese
Cheese menu
Hand made cheese board, with or without engraving
Crackers
Chutney
Delivery
Set up and decoration (within local area)
Extra cheese for your guests to enjoy.
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.
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.
Baby Baron Bigod
Baron Bigod - Made by Jonny & Dulcie Cricklemore in Bungay, SulfolkThe 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.
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.
Pitchfork Cheddar 250g
Pitchfork – 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.
Mrs Kirkham’s Lancashire 250g
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.
Old Winchester 250g
St Cera
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
Montgomery – 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.