A round package of Village Maid Wigmore sheep’s milk cheese sits on a marble surface, with a green wooden wall in the background. The label features a blue illustration and a black World Cheese Awards sticker.
A round wheel of brie cheese with a white rind sits upright on a marble surface, with a rustic green wooden wall in the background.
Two halves of a creamy, white cheese with a soft rind stacked on a marble surface in front of a green wooden background.
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A round package of Village Maid Wigmore sheep’s milk cheese sits on a marble surface, with a green wooden wall in the background. The label features a blue illustration and a black World Cheese Awards sticker.
A round wheel of brie cheese with a white rind sits upright on a marble surface, with a rustic green wooden wall in the background.
Two halves of a creamy, white cheese with a soft rind stacked on a marble surface in front of a green wooden background.
A wedge of cheese with a dark, rustic rind and firm pale yellow interior sits upright on a marble surface in front of a green wooden wall.
Cornish Yarg 250g £8.75
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A wheel of Village Maid Waterloo Guernsey milk cheese in white wrapping with an orange label showing an illustration of people around a maypole, set against a green wooden background and a marble surface.
Waterloo £8.95

Wigmore

£9.75

9 in stock

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Smoked Lincolnshire Poacher wedge av. 220g

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A robust yet elegant smoke to the fabulous Lincolnshire Poacher cheese.Cow's milk, unpasteurised milk
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Perl Las baby 200g

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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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Witheridge (organic) 250g

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£12.50
Witherage in Hay – Made by Rose Grimmond in Oxfordshire An alpine style hard cheese made at Nettlebed Creamery near
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Highmoor whole cheese

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£14.95
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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A wedge of Hafod 250g yellow cheese with a few cracks sits on a marble surface in front of a rustic green wooden background.
A thick wedge of Hafod 250g yellow cheese stands upright on a marble surface, set against a rustic green wooden background.
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Hafod 250g

£9.50
Hafod  – Made by the Holden Family in WalesThe recipe for the cheese originated locally, from the late Dougal Campbell, a close friend of Patrick’s. Dougal learned to make cheese in the Swiss Alps before moving to West Wales in the early 1980s. Here he started making a cheese called T’yn Grug using milk from both his own herd and ours. Whilst doing so, Dougal trained a number of cheesemakers, including Simon Jones of Lincolnshire Poacher.
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A wheel of soft cheese, St Cera, sits on a wooden surface against a dark background, partially wrapped in clear plastic.
St Cera, a soft and creamy cheese with a wrinkled rind, rests on a wooden surface against a dark background.
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St Cera

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£8.75
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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A round of St Jude soft white cheese rests in a wooden container on a wooden surface, set against a dark background.
St Jude unwrapped
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St Jude

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£8.55

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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A tall, triangular wedge of Keen's Mature Cheddar 250g stands upright on a wooden surface against a dark background.
A wedge of Keen's Mature Cheddar 250g, a hard, pale yellow cheese, rests on a wooden surface against a dark background.
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Keen’s Mature Cheddar 250g

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£7.50
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
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