Four incredible unpasteurised cheese's coining all that healthy bacteriaMrs Kirkhams 250g – Made by Graham Kirkham in Goosnargh, LancashireWinner of a 3 Star Great Taste Award 2019, Mrs Kirkham’s is top of its game for a traditional British Territorial cheese. It’s the last remaining raw milk Lancashire made in Britain, so it really is a slice of history. It is made with a recipe passed down through generations that produces an amazing depth of flavour. It has all the classic milky, lactic yogurt notes, accompanied with the trademark Lancashire crumble. However, the artisan nature of the production brings in a lovely deep buttery angle that you don’t usually get with Lancashire.St Helena 250g – Made by Blake Bowden in Bungay, SuffolkSt. Helena is washed with brine to encourage the native flora from the raw milk and the beautiful pink rind. Supple and fudgey, with a delicate texture. You will notice a buttery paste with subtle soured milk flavours and earthy/farmyard flavours on the edible rind.Saval Made by Robert Savage in Ceredigion, WalesA rich, pungent and tangy raw-milk cheese, washed in cider, which gives it its gorgeously strong aroma and creamy but dense and savoury taste. Saval has won a truly impressive range of awards over the years, including Golds at the World Cheese Awards, and the James Aldridge Memorial Trophy for the Best British Raw Milk Cheese.Stichelton Made by Joe Schneider in The Welbeck Estate, NottinghamshireJuicy acidity and toasty, biscuity notes towards the rind are the hallmarks of Stichelton. This soft, creamy raw milk blue cheese provides a range of flavours from crisp green apple through to beef stock umami. The name comes from a form of the name of Stilton village in the 1086 Domesday book (Stichiltone/Sticiltone), as the name Stilton cannot legally be used for the cheese.

For British cheese all involved in true organic farming.Cropwell Blue Stilton 250g – Made by Robin Skailes in NottinghamshireCropwell 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, SomersetThis 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.