Cheese make |
Hard |
---|---|
Milk type |
Cow |
Strength |
3 |
County |
Leicestershire |
Pasteurisation |
Raw Milk, Unpasteurised |
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Sparkenhoe Vintage 250g
£7.25
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.
8 in stock
Categories: Cheese, Cow's Milk, Hard Cheese
Tags: cheese, raw milk, red Leicester, vintage
Additional information
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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
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.
Rhubarb, Apple & Fig Chutney
£4.50
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Driftwood
£10.50
Pitchfork Cheddar 250g
£8.00
Pitchfork – Made by Trethowen Brothers near Weston Super Mare, Somerset
This 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.
Old Winchester 250g
£7.75
St Jude
£7.50
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.
Westcombe Cheddar 250g
£7.50
Beauvale 250g
£7.25
Beauvale – Made by Robin Skales in Nottinghamshire
A soft, smooth blue cheese matured for 7 weeks and during this time it becomes similar in texture to a Gorgonzola Dulce but with the fabouls blue pedigree from its older blue stilton also made by Robin. Beauvale takes its name from Vale of Belboir where it is made and its logo was designed by children at the local Montessori School. This cheese is rich in flavour with savoury tones and a gentle hiny of spiciness.
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.