Cropwell Bishop Organic Stilton 250g
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. Delicious at Christmas, but in our view a stunning Stilton for any time of the year.
Enjoy with a delicious port, see recommendations below.
Sold in 250g. If you would like a larger wedge please use multiples of this (ie 500g = 2 x 250g) and leave a note at checkout.
More information below...
Cow, Organic, Pasteurised, Vegetarian
Keen’s Mature Cheddar 250g
Rachel 250g
Mrs Kirkham’s Lancashire 250g
Mrs Kirkhams – Made by Graham Kirkham in Goosnargh, Lancashire
Mrs Kirkham's Lancashire is a fantastic, a buttery finish and a flaky texture cows' milk cheese, with delightfully lactic flavour. Made on the Beesley Farm in Lancashire to the same recipe Mrs Kirkham first made it in 1978, though the cheese today is now made by Graham Kirkham, her son. This is the only Lancashire still made with unpasteurised cows' milk and hence the only Lancashire you should ever buy.
Gift Voucher
Beauvale 250g
Beauvale – Made by Robin Skales in Nottinghamshire
A soft, smooth blue cheese matured for 7 weeks and during this time it becomes similar in texture to a Gorgonzola Dulce but with the fabulous blue pedigree from its older blue stilton also made by Robin. Beauvale takes its name from Vale of Belvoir where it is made and its logo was designed by children at the local Montessori School. This cheese is rich in flavour with savoury tones and a gentle hint of spiciness.
Old Winchester 250g
Old Winchester – Made Mike and Judie Smales in Wiltshire
A cross between Gouda, Parmesan and Cheddar. Old Winchester offers a deep fudgy, Umami richness with strong crystallisation making this cheese a No2 Favourite. Old Winchester works incredibly well as a vegetarian Parmesan replacement, as it is made without animal rennet, and you will find a few of our local restaurants using it for vegetarian dishes.
Strong, crunchy cheese with an attitude.
Cow, pasteurised, vegetarian.
Sold in 250g. If you would like a larger wedge please use multiples of this (ie 500g = 2 x 250g) and leave a note at checkout.
Ogleshield 250g
Ogleshield – Made by Jamie Montgomery in North Cadbury, Somerset
British raclette made using beautifully rich raw Jersey milk by Jamie Montgomery & Wayne Mitchell of Montgomery's cheese-making family. The cheese is washed in special brine every three days to attain a slightly pungent sticky rind, which softens the cheese paste and significantly intensifies its flavour. Excellent when it comes to cooking as it melts brilliantly.
Gift Hamper – Wine & Cheese £77
The ultimate cheese & wine hamper.
Two great bottles of wine paired with three awesome British cheeses, our Pound Street Pickle and the very best sourdough crispbreads!
Hamper will be wrapped and finished with a bow. If it's a gift, please leave a gift message in the notes section.
Exact products in picture may be substituted for similar, also excellent products!
Baby Baron Bigod
Baron Bigod - Made by Jonny & Dulcie Cricklemore in Bungay, Sulfolk
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.
St Jude
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.
Chutneys, Pickles & Jams
Crackers & Savoury Biscuits
Platters to Impress
Hampers