Cake of Cheese taster box ~ Boddington
£20.00
Before you decide, why not treat yourselves to a taster box featuring these cheeses, ideal for 2 people.
Truly adorable celebration cake made with sheep’s milk cheese
Aveline ~ soft sheep’s milk elegant and sweet with a cute hole
Lanark Blue ~ sheep’s milk blue reminiscent of Roquefort
English Pecorino ~ Supreme champion in the British Cheese awards this cheese is outstanding, sweet and nutty!
Options available include and we will follow up your purchase to see which you might like
Labels for your cheese
Cheese menu
Hand made cheese board, with or without engraving
Crackers
Chutney
Delivery
Set up and decoration (within local area)
Extra cheese for your guests to enjoy.
Related products
Hafod 250g
Pitchfork Cheddar 250g
Golden Cenarth
Highmoor whole cheese
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.
Isle of Wight Blue
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.
