Westcombe – Made by Tom Carver in Westcombe, Somerset
Westcombe Cheddar has a deep complex flavour with a mellow lactic tang and long notes of citrus, hazelnut and caramel. The texture is structured and firm, with a smooth breakdown that keeps the flavours lingering on your palate.
Bix – Made by Rose Grimmond in Oxfordshire
Superb soft cheese made with an extra helping of cream. It is based on the famous French cheese Chaource and has a similar buttery paste with a dense, rich flavour. As the cheese matures it develops an earthy aroma and a deeper, fuller taste. The cheese itself is named after a village in South Oxfordshire which is very close to the Nettlebed Creamery where it is made. It has won various accolades including Best Organic Cheese and Best Soft Cheese at the British Cheese Awards.
Cropwell Organic Stilton – Made by Robin Skales in Nottinghamshire
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.
Driftwood – Made by Roger Longman in Whitelake, Somerset
As it’s age increases, Driftwood develops more intense & tangy flavours and can be enjoyed both young and mature. Driftwood is just one of a number of goats milk cheese made by Roger who is an expert in this field
St Sunday’s – Made by Martin Gott x James Robinson in Cumbria
We have always considered Martin & Nicola Gott as Phenomenal Goat & Sheep milk producers, however this amazing collaboration of two inspirational Cumbria farmers: Martin Gott & James Robinsons of Strickley Farm of whom nurtures his 240 herd of Pedigree Organic Dairy Shorthorns. Using inspiration from France this cheese has strong characteristics of Reblochon and Vacherin. The cheeses are then washed everyday for a week to give it the pinky-orange-hue on the rind and a complex flavour. If Left for a further two weeks more funky molds appear creating a more delicious complex flavour
