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British 3 Cheese Selection £25.50
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Cake of Cheese taster box~ Bacombe £20.00

Cake of Cheese ~ Haddington

£299.95

This stunning cake of cheese celebrates a fabulous local producer alongside some Great British classics

Bix ~ organic, triple cream delight
Highmoor ~ organic, rind washed cow’s milk cheese
Keen’s Mature Cheddar ~ clothbound vibrant cow’s milk cheddar
Witheridge ~ superb rind washed organic cow’s milk aged in hay for fully fruity flavour
Cropwell Bishop Organic Stilton ~ rich and mellow blue cow’s milk cheese

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)
Additional cheese for guests to share

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Highmoor whole cheese

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£14.50
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.

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English Pecorino 250g

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English Pecorino – Made by Roger Longman in Whitelake, SomersetThis 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
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Witheridge (organic) 250g

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£12.25
Witherage in Hay – Made by Rose Grimmond in Oxfordshire An alpine style hard cheese made at Nettlebed Creamery near
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Sparkenhoe Blue Shropshire 250g

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Sparkenhoe Shropshire Blue – Made by Will Clark in LeicestershireJo and David Clarke have built an enviable reputation for making the only raw milk, clothbound, farmhouse Red Leicester in the UK.  Now their son, Will, has returned to the family farm to take up the challenge of making the UK’s only raw milk Shropshire Blue. Will makes this to the same recipe as his Sparkenhoe Blue, but adds annatto to the milk, just as they do for their Sparkenhoe Red Leicester. This gives the cheese its glorious colour. The paste ranges from a blush, peach tone to a deeper hue next to the blue veins, as the curd begins to break down. The taste is buttery and mellow with a gentle spice to finish.
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Beauvale 250g

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Beauvale – Made by Robin Skales in NottinghamshireA 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.
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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.
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Montgomery Cheddar 250g

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Montgomery – Made by Jamie Montgomery in North Cadbury, SomersetMontgomery 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.
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Ogleshield 250g

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Ogleshield – Made by Jamie Montgomery in North Cadbury, SomersetBritish 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.
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