Papa Figos, Ferreirinha Original price was: £15.95.£14.35Current price is: £14.35.
Black Truffle Oil 55ml £13.99
Golden Cenarth
£10.95
Golden Cenarth is an organic cows’ milk delicious and punchy cheese with an elegant style, made at the Caws Cenarth dairy by the Adams family in Wales. Great on a cheeseboard or why not warm through with a clove of garlic and rosemary – delish! Golden Cenarth is made with pasteurised milk, with the cheese washed in cider, and has a vegetarian rennet, so is suitable for vegetarians.
2 in stock
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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.
St Cera
St Cera – Made by Julie Cheyney in Bungay, Sulfolk A washed rind version of St.Jude made in small batches this cheese is hand-made by Julie using fresh, raw cows’ milk from her family’s single herd of Montbéliarde cows. This is a strong, oozy cheese best eaten with a spoon or scoped out with a bit of bread. It is regularly washed in brine during its maturation which brings out strong, pungent, farmyard flavours – a brilliant farmhouse cheese reminiscent of a great French Époisses. A pinky/orange blush to the rind is usual and the cheese flavour varies between seasons depending on which season the cows were milked in.
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English Pecorino 250g
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
Pitchfork Cheddar 250g
Pitchfork – Made by Trethowen Brothers near Weston Super Mare, SomersetThis 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.
Perl Las baby 200g
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.
Keen’s Mature Cheddar 250g
Keen's have been producing cheddar in Somerset for five generations. Their mature cheddar is rich and buttery with a good strength. Maturation for at least 12months allows the flavour to develop into a stunning all round champion of British Cheese.Keen's mature cheddar is made with unpasteurised cows' milk from grass-fed cows and has a sweet, strong flavour.Available in 250g and multiples thereof. If you would like a bigger wedge for example 500g, please select 2 x 250g into the shopping basket and make a comment at checkout. Please note the later photographs in the gallery are of a 500g wedge; first photos show a 250g wedge
Yorkshire Blue 180g
Yorkshire Blue - Made by Shepherds Purse in YorkshireAn ideal blue cheese for those who don't usually go for a blue cheese. Creamy, sweet and mild, the flavour will develop the older the cheese gets. Made in Yorkshire at Shepherd's Purse led by the infamous Mrs Bell, Judy, is now joined by her two daughters making this an all-female cheesemaker. Yorkshire Blue is made from pasteurised cows' milk Yorkshire Blue was the first blue cheese to be made in Yorkshire for 30 years in 1995. Since then its won a cluster of awards and it's easy to see why. This handmade cheese is turned every week during its 8-week maturation which makes for a smooth texture and even blueing. As Yorkshire Blue is made with vegetarian rennet it is suitable for vegetarians.
West Country Buffalo Mozzarella
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.