| Cheese make | Soft |
|---|---|
| Cheese post make | Mould Ripened |
| Milk type | Cow |
| Strength | 2 |
| County | Suffolk |
| Pasteurisation | Raw Milk, Unpasteurised |
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.
Additional information
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Highmoor whole cheese
Highmoor – Made by Rose Grimmond in Oxfordshire
A semi-soft, washed rind cheese with brothy and bacony notes from the rind made at the Nettlebed Creamery near Henley by Rose Grimmond. Rose's family are dairy farmers and the family farm, located 1 mile down the road, provides all the beautiful organic cows' milk used to make the Nettledbed cheeses. Shape, taste and texture all make Highmoor an interesting addition to any cheese board and given the closeness of the cow to creamery to No2 this is also a great cheese to eat to reduce your food miles and support two local businesses.
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.
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.
