❤️ Valentine's Special! ❤️
Nothing says “You make me melt” like a dreamy pairing of artisan cheese and a fine wine!
Brie mine this Valentine’s and indulge in our limited-time offer – Order now before it’s too cheesy! ❤️
£40.00
The majestic Keen’s truckle. Keen’s is awesome, this is doubly awesome because it is tightly wrapped in cloth and allowed to age beautifully. When you unwrap this cheese you will feel it come alive.
Real cheese, made with love in Somerset.
Cow, unpasteurised,
Out of stock
Cheese make | Hard |
---|---|
County | Somerset |
Strength | 5 |
Milk type | Cow |
Pasteurisation | Unpasteurised |
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 Jude – Made by Julie Cheyney in Bungay, Sulfolk
A lactic style cheese with a wrinkled, mould ripened rind & a smooth paste. Usually eaten between 2-5 weeks old. St. Jude develops from a young, fresh & creamy cheese to more complex flavour leaning towards a buttery, vegetal & grassy profile in the winter when the cows are out to pasture.
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