Showing 1–12 of 30 results

Cake of Cheese ~ Boddington

£99.95
Truly adorable celebration cake made with sheep's milk cheese Aveline ~ soft sheep's milk elegant and sweet with a cute hole Lanark Blue ~ sheep's milk blue reminiscent of Roquefort English Pecorino ~ Supreme champion in the British Cheese awards this cheese is outstanding, sweet and nutty! Options available include and we will follow up your purchase to see which you might like Labels for your cheese Cheese menu Hand made cheese board, with or without engraving Crackers Chutney Delivery Set up and decoration (within local area) Extra cheese for your guests to enjoy.

Baron Bigod 1kg round

£35.00
Baron Bigod - Made by Jonny & Dulcie Cricklemore in Bungay, Sulfolk Treat 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.

Cake of Cheese taster box ~ Boddington

£20.00
Before you decide, why not treat yourselves to a taster box featuring these cheeses, ideal for 2 people. Truly adorable celebration cake made with sheep's milk cheese Aveline ~ soft sheep's milk elegant and sweet with a cute hole Lanark Blue ~ sheep's milk blue reminiscent of Roquefort English Pecorino ~ Supreme champion in the British Cheese awards this cheese is outstanding, sweet and nutty! Options available include and we will follow up your purchase to see which you might like Labels for your cheese Cheese menu Hand made cheese board, with or without engraving Crackers Chutney Delivery Set up and decoration (within local area) Extra cheese for your guests to enjoy.

Baby Baron Bigod

£10.95
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 Helena 300g

£9.90
St Helena is a delicious rind washed, semi-soft cheese made by Julie Cheyney in Bungay Suffolk, using fresh, raw cows milk from her family's single herd of Montbéliarde cows.   Made to a St Nectaire recipe and aged on rye straw mats, St. Helena is a sweet, dairy-first cheese with a hint of nuttiness and often a farmyard tang on the after-taste. Comparable to a French Tomme and brilliant for melting.

Lanark Blue 200g

£9.75
Lanark Blue is a classic unpasteurised sheeps' milk blue cheese, with fudge, cream and mineral notes from the bolts of blue running through it. Sadly the original Lanarkshire Blue cheese recipes were lost post-Second World War, so when Selina and Andrew Cairns decided to revive cheese making in Lanarkshire, they had to go to France to learn from Roquefort cheese makers - bringing back blue cheese recipes and creating their own Scottish or Lanarkshire take on blue cheese.

Baron Bigod 250g

£8.50
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.

Pitchfork Cheddar 250g

£8.00
Pitchfork  – 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.

Mrs Kirkham’s Lancashire 250g

£8.00
  Mrs Kirkhams – Made by Graham Kirkham in Goosner, 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.  

Old Winchester 250g

£7.75
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.

St Cera

£7.50
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.

Montgomery Cheddar 250g

£7.50
Montgomery – Made by Jamie Montgomery in North Cadbury, Somerset Montgomery cheese has been made within the Montgomery family for over 70 years and great pains are made to ensure that the recipe and quality of the cheese remain the same. So committed to the original production methods, Montgomery Cheddar still uses the traditional source of enzymes used to start the curd, calf rennet – which is one of the reasons why the Montgomery Cheddar Cheese has such character.