Baron Bigod (Cow, Unpasteurised)
Made by Jonny and Dulcie Crickmore at Fen Farm in Bungay, Suffolk, creamy, white bloomy-rind cheese handmade on the farm by Jonny and the team, from their own raw Montbeliarde cows milk. It has a smooth silky texture and a golden curd, with long lasting warm earth, farmyard and mushroom flavours.
Cornish Yarg (Cows, Pasteurised, Vegetarian)
The Cornish Yarg cheese is pressed, brined and then wrapped in frozen nettle leaves. As the cheese matures, these edible nettles impart a delicate, slightly mushroomy taste. The final product has an attractive, lacy pattern of leaves in blue and green, giving the finished cheese a very unique appearance.
Barkham Blue (Cow, Pasteurised, Vegetarian)
Blue has a very distinctive appearance, with an attractive natural mould ripened rustic rind. The deep yellow moist interior is spread with dark blue & green veins which have a rich blue yet buttery taste. It's our favourite blue.
Little Rollright (Cow, Pasteurised)
Rollright cheese is a mild washed rind soft cheese, based on a Reblochon and produced locally here in the Cotswolds at King Stone Farm by David Jowett.
Katherine (Unpasteurised, Goat's Milk)
A raw milk version of Rachel, made with animal rennet and washed in Somerset Cider Brandy. Katherine is an artisan goat cheese with a slightly softer texture than Rachel. She has a stronger, more complex flavour and ‘farmy’ undertones.