Flavour | Fruity |
---|---|
Great with | Blue Cheese |
Rhubarb, Apple & Fig Chutney
£4.50
We love this light, fruity and sticky chutney in a sandwich, and it goes really well with most cheeses.
Rhubarb, Fig & Apple Chutney is made exclusively for No2 Pound Street by the lovely Jim & Jules, based just up the road in Tring.
Category: Chutneys, Pickles & Jams Tags: cheese, chutney, deli, store cupboard
Additional information
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St Jude
£7.50
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.
Peter’s Yard Sourdough Crispbreads 200g
£4.75
Perfect with all the deli produce we sell.Created by local couple Ian & Christina this is one of the fastest growing and successful brands in the UK fine food industry.These crispbreads are inspired by a love of Sweden the home of crispbread. They select simple, natural ingredients including organic fresh milk, organic flour and the precious sourdough which is allowed to ferment for 16hours before each batch is made. Baked until crisp & golden, they are the natural choice for smoked salmon, cheese or pate.
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£35.00
Baron Bigod - Made by Jonny & Dulcie Cricklemore in Bungay, SulfolkTreat yourself to a whole, full-sized Baron Bigod. The only traditionally made, Brie-de-Meaux style cheese produced in the UK. Small batches are made in the early morning using fresh, warm cows’ milk from Fen Farm’s own herd of Montbéliarde cows in Suffolk. All the curds are hand-ladled into large brie moulds and then salted by hand and aged for up to 8 weeks.The flavour of the cheese changes with the seasons, with mushroomy and farmyard notes under the rind and occasional hints of citrus or truffle flavours. With full provenance from cow to cheese, this is a true artisan cheese and the raw milk provides for exceptional taste and quality.
Sinodun Hill
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Sinodun Hill – Made by Frazer Norton & Rachel Yarrow in Oxfordshire The initial make process takes place over 4 days after which it is ripened for up to 21 days to develop the rind and bring out complexity in the flavour and texture. The rennet is vegetarian, derived from the cardoon thistle. The result is a flavoursome cheese with a fresh, citrus flavour which deepens as it ages to reveal almond and red fruit notes. Its rind is a stunning ivory colour and seasonally develops a dusting of blue and grey moulds as it ages, which add to the flavour and character of the cheese.
Baby Baron Bigod
£10.95
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Mrs Kirkham’s Lancashire 250g
£8.00
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£6.25
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