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Highmoor whole cheese

£12.95
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.

Vintage Lincolnshire Poacher av. 220g

£8.50
Strong, with a hint of sweet nuttiness, close your eyes and think of a Comte, this cheese is sublime.  We have it on very good authority that is makes a first class cheese sauce ~ the perfect partner to a smoked haddock!Cow's milk, Unpasteurised

Smoked Lincolnshire Poacher wedge av. 220g

£8.50
A robust yet elegant smoke to the fabulous Lincolnshire Poacher cheese.Cow's milk, unpasteurised milk

Pitchfork Cheddar 250g

£8.00
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.

Westcombe Cheddar 250g

£7.50
Westcombe  250g – Made by Tom Carver in Westcombe, Somerset Westcombe Cheddar has a deep complex flavour with a mellow lactic

St Jude

£7.50

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.