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.
Rachel 250g
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.
English Pecorino 200g
English Pecorino – Made by Roger Longman in Whitelake, SomersetThis creamy textured, semi-hard ewe's milk cheese has a beautifully well-rounded and nutty but relatively subtle flavour - and an eye-catching yellow rind. English Pecorino is a multi-award-winning cheese that is most definitely a crowd favourite. Matured for 5 months. The curds are washed leaving a lovely natural sweetness
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.
Old Winchester 250g
Cropwell Bishop Organic Stilton 200g
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. Delicious at Christmas, but in our view a stunning Stilton for any time of the year.Enjoy with a delicious port, see recommendations below.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.Cow, Organic, Pasteurised, Vegetarian
Yorkshire Blue 180g
Yorkshire Blue - Made by Shepherds Purse in YorkshireAn 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.