Organic lifestyle

For British cheese all involved in true organic farming.

Cropwell Blue Stilton 250g – Made by Robin Skailes in Nottinghamshire

Cropwell Bishop Organic Stilton is the ‘king’ of blue cheese and surprisingly Cropwell Bishop is still the only Stilton maker to produce a certified organic Stilton. The organic cows’ milk gives a mellow flavour with the same strong blue veins expected in any Stilton. It is rich and masterful, what is not to love! Like all Cropwell Bishop Stiltons their organic Stilton is matured for 12 weeks.

Pitchfork 250g – Made by Trethowen Brothers near Weston Super Mare, Somerset

This 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.

Pexommier Brie – Made by Sandra & Carl Warburton in Todmorden, Yorkshire 

Sandra’s grandfather Garnet Sutcliffe started dairy farming at Pextenement in 1924. His two sons Ronald and Norman later took over and in 1998, Sandra left her job to work on the farm too. In 2008, Sandra’s partner Carl left his career in IT to help set up the Pextenement Cheese Company. The ‘pex’ part of the name is thought to refer to pig farming and ‘tenement’ derives from a time when the farm housed 10 families who worked the land, according to the 1901 census.

Highmoor – Made by Rose Grimmond in Nettlebed, Oxfordshire  

Highmoor is 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.