Sold out
Shilling - Image 1
Click to enlarge
Ashcombe 250g
Ashcombe 250g £10.75
Back to products
Muscadet Sur Lie, Philippe Guerin, Muscadet Sèvre et Main
Muscadet Sur Lie, Philippe Guerin, Muscadet Sèvre et Main £13.95

Shilling

£3.95

Shilling – Made by Roger Longman in Whitelake, Somerset

It is inspired by the French Crottin, and similar to that, this cheese can be eaten at both a young age and matured on to firm up and develop more savoury flavours. The paste is dense owing to the pre-draining of the curd and a sweet goats milk flavour gives the high acid cheese a joyful lift. Flavours of macadamia, almond & mushroom come through.

Out of stock

Add to compare
Add to wishlist
Categories: , ,

Related products

Add to compare

Keen’s Cheddar Truckle

, ,
£42.00
The majestic Keen's truckle.  Keen's is awesome, this is doubly awesome because it is tightly wrapped in cloth and allowed to age beautifully.  When you unwrap this cheese you will feel it come alive. Real cheese, made with love in Somerset. Cow, unpasteurised,
Add to wishlist
Add to basket
Quick view
Add to compare

Vintage Lincolnshire Poacher av. 220g

, ,
£8.95
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
Add to wishlist
Add to basket
Quick view
Sold out
Add to compare

Perl Las baby 200g

, , ,
£8.50
Baby Perl Las is a champion cheese, with everything you want in a blue! Strong, tangy, salty and organic ~ delicious! Made by the Adams family at the Caws Cenarth Dairy in Wales. Perl Las differs from other blue cheeses because the first taste is of rich creaminess, followed by the saltiness and the blue tones. As the cheese matures it develops a fudgy-like texture which melts on the tongue.   Perl Las is also available as a full-size cheese, for extra party wow factor - see separate listing or call the shop to order. As Perl Las is made with vegetarian rennet it is suitable for vegetarians. Cows' milk, pasteurised, vegetarian.
Add to wishlist
Read more
Quick view
Add to compare

Yorkshire Blue 180g

, ,
£6.50
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.  
Add to wishlist
Add to basket
Quick view
A wedge of Sparkenhoe Vintage 250g, an aged orange cheese with a rough rind, sits on a wooden surface against a wooden background.
Add to compare

Sparkenhoe Vintage 250g

, ,
£7.75
Sparkenhoe Vintage – Made by Jo & David Clark in Leicestershire A truly wow cheese with a completely unique taste. It is matured for 18 months by which time the salt crystals have started to re- form. The caramel flavours are more exaggerated and the overall flavour is strong without being acidic.
Add to wishlist
Add to basket
Quick view
A 250g wedge of Baron Bigod cheese with a soft, creamy texture and edible rind rests on a wooden surface against a dark background.
A 250g wedge of Baron Bigod cheese, featuring a soft, creamy texture and white rippled rind, rests on a wooden surface with a dark backdrop.
Add to compare

Baron Bigod 250g

, ,
£10.50
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.
Add to wishlist
Add to basket
Quick view
Sold out
A round of St Jude soft white cheese rests in a wooden container on a wooden surface, set against a dark background.
St Jude unwrapped
Add to compare

St Jude

, ,
£8.25

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.

Add to wishlist
Read more
Quick view
Two thick wedges of Montgomery Cheddar 250g, with a crumbly texture and yellow hue, are placed on a wooden board in front of a wooden wall background.
Add to compare

Montgomery Cheddar 250g

, ,
£8.00
Montgomery – Made by Jamie Montgomery in North Cadbury, Somerset Montgomery 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.
Add to wishlist
Add to basket
Quick view