Cheese make |
Semi-Hard |
---|---|
Milk type |
Sheep |
Strength |
3 |
County |
Somerset |
Pasteurisation |
Thermised, Unpasteurised |
Vegetarian |
Yes |
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English Pecorino 200g
£9.60
English Pecorino – Made by Roger Longman in Whitelake, Somerset
This 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
2 in stock
Categories: Cheese, Hard Cheese, Sheep's Milk
Tags: sheep, Somerset, vegetarian
Additional information
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St James
£12.50
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.
Peter’s Yard Sourdough Crispbreads 200g
£4.75
Perfect with all the deli produce we sell.
Created by local couple Ian & Christina this is one of the fastest growing and successful brands in the UK fine food industry.
These crispbreads are inspired by a love of Sweden the home of crispbread. They select simple, natural ingredients including organic fresh milk, organic flour and the precious sourdough which is allowed to ferment for 16hours before each batch is made. Baked until crisp & golden, they are the natural choice for smoked salmon, cheese or pate.
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Baby Baron Bigod
£10.95
Baron Bigod - Made by Jonny & Dulcie Cricklemore in Bungay, Sulfolk
The 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.
Baron Bigod 250g
£8.75
Baron Bigod - Made by Jonny & Dulcie Cricklemore in Bungay, Sulfolk
The 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.
Bungay Butter
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Smoked Lincolnshire Poacher wedge av. 220g
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Keen’s Mature Cheddar 250g
£6.50
Keen's have been producing cheddar in Somerset for five generations. Their mature cheddar is rich and buttery with a good strength. Maturation for at least 12months allows the flavour to develop into a stunning all round champion of British Cheese.
Keen's mature cheddar is made with unpasteurised cows' milk from grass-fed cows and has a sweet, strong flavour.
Available in 250g and multiples thereof. If you would like a bigger wedge for example 500g, please select 2 x 250g into the shopping basket and make a comment at checkout. Please note the later photographs in the gallery are of a 500g wedge; first photos show a 250g wedge
Ogleshield 250g
£6.25
Ogleshield – Made by Jamie Montgomery in North Cadbury, Somerset
British raclette made using beautifully rich raw Jersey milk by Jamie Montgomery & Wayne Mitchell of Montgomery's cheese-making family. The cheese is washed in special brine every three days to attain a slightly pungent sticky rind, which softens the cheese paste and significantly intensifies its flavour. Excellent when it comes to cooking as it melts brilliantly.
West Country Buffalo Mozzarella
£5.25
Raw Milk Water Buffalo Mozzarella, traditionally hand made in Somerset using the pasta filata method.
The buffalo are reared on the farm by Jonathan Corpe and his amazing team.
After the early morning milking the buffalo milk is gently added to the vat. Starter cultures are added. A little later a vegetarian rennet is added. After the curd has set, it is cut. When the curd is ready it is taken from the vat and placed on the curd table. When ready the fresh curd is added to 90 degrees of hot water in a large round drum. The curd is then spun by and stretched by hand, a little like making dough. The method used here is of course Pasta Filata. Once the curd has formed the right stretchy, glossy consistency it is placed in to the baller. The balls of freshly made mozzarella are hand brined for roughly 90 minutes. Then they are taken out and placed into a storing solution ready to be served.
Jonathan’s mozzarella tastes citrusy and creamy with sour cream and grassy somewhat yogurty notes. It is quite frankly sublime.
We collect the mozzarella directly sometimes waiting for it to be finished! That’s how fresh No2’s mozzarella is. To find mozzarella this good you would have to travel to Italy. Our Italian customers also agree with this which is surely testimony to Jonathan Corpe’s hard work in producing proper raw milk buffalo mozzarella on his farm.