Old Winchester 250g
Old Winchester – Made Mike and Judie Smales in Wiltshire
A cross between Gouda, Parmesan and Cheddar. Old Winchester offers a deep fudgy, Umami richness with strong crystallisation making this cheese a No2 Favourite. Old Winchester works incredibly well as a vegetarian Parmesan replacement, as it is made without animal rennet, and you will find a few of our local restaurants using it for vegetarian dishes.
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 Jude
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.
Witheridge (organic) 250g
Blue Monday 180g
Blue Monday – Made by Alex James in Yorkshire
This is a rich pasteurised, sophisticated blue cows milk cheese created by Alex James, former band member of Blur, turned cheesemaker. Blue Monday has a faintly sweet, intensely savoury, spicy and rich complex flavour. The cheese has bold cracks and blue streaks with a thin natural rind.
Vintage Lincolnshire Poacher av. 220g
Yorkshire Blue 180g
Yorkshire Blue - Made by Shepherds Purse in Yorkshire
An ideal blue cheese for those who don't usually go for a blue cheese. Creamy, sweet and mild, the flavour will develop the older the cheese gets. Made in Yorkshire at Shepherd's Purse led by the infamous Mrs Bell, Judy, is now joined by her two daughters making this an all-female cheesemaker. Yorkshire Blue is made from pasteurised cows' milk Yorkshire Blue was the first blue cheese to be made in Yorkshire for 30 years in 1995. Since then its won a cluster of awards and it's easy to see why. This handmade cheese is turned every week during its 8-week maturation which makes for a smooth texture and even blueing. As Yorkshire Blue is made with vegetarian rennet it is suitable for vegetarians.
Westcombe Cheddar 250g
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.
Smoked Lincolnshire Poacher wedge av. 220g
Duckett’s Caerphillly 250g
Duckett’s Caerphilly – Cow’s Milk – Raw – Animal Rennet (Evercreech, Somerset)
With its fresh character and clean lactic tang, Duckett’s Aged Caerphilly is the perfect foil to our Cheddar. Summer grass and raw mushroom flavours meld into a long savoury/umami finish. The real beauty of our Aged Caerphilly, however, is the contrast between the crumbly interior and the softer area under the rind, essentially giving you two cheeses in one.
Chutneys, Pickles & Jams
Crackers & Savoury Biscuits
Platters to Impress
Hampers