We have been stocking Cornish Gouda for over a year, but a few of our customers have been asking if they can get hold of the Gouda with Cumin that they occasionally produce, so Tom has delivered. Made by a Dutch family, the Spierings, on their dairy farm in Cornwall, … Read More
Baron Bigod Brie is such a great cheese – with the awards to prove it. They always come in perfect condition, meltingly soft to cut, and a smooth, silky golden texture, with a nutty, mushroom rind, the taste and texture are testament to the fantastic production methods. The Baron Bigod … Read More
We have a lovely range of new cheeses from the Bath Soft Cheese company on the counter this week. These multi-award-winning cheeses are all made on the Padfield Family Farm, 50 yards from where their small herd of 160 mainly Holstein Friesian cows is milked. They are grazed on organic, … Read More
Burns Night is a chance to gather friends for a good supper and celebrate Robert Burns. We will be stocking haggis and a fine selection of Scottish Cheese. Please make sure to pre-order cheese or haggis to make sure we have enough available. BLACK CROWDIE Dense, dry curd cheese rolled in … Read More
There’s a great lineup of Christmas blues, starting with our Stiltons: Cropwell Bishop and Colston Bassett with the similarly made, creamier and orange Shropshire Blue, also made by Colston Bassett. We have several local blues, including the great Isle of Wight Blue, Barkham Blue (Hampshire/Berkshre border), Blue Clouds (Balcombe) Pevensey … Read More
Autumn is most definitely here, and if you walk in the woods with the leaves falling, that unmistakable earthy, mushroom smell pervades every footstep. I find myself yearning to eat mushrooms at this time of year, they satisfy my autumn cravings. If you know where to look, there are wild … Read More
If you grow chard in the garden, it’s suddenly got to that stage when you need some chard inspiration, as it appears to be shooting up everywhere. It’s such a spectacular-looking leaf, so you can enjoy it’s beauty as much as it’s taste. This recipe combines the earthy flavours and … Read More
Most Wensleydale is mass-produced, but we’ve sourced a lovely cloth-bound Wensleydale called King Richard III and made by Andy Ridley from Fortmayne Dairy is one of the few artisan Wensleydale cheesemakers left. This cheese is zesty, fresh and slightly crumbly, similar to farmhouse cheeses that would have been made for … Read More
Francis is a collaborative cheese effort, with the base cheese being Stoney Cross which is made by Lyburn in the New Forest. James McCall then transports them to Doset and rind-washes the cheese for 8-10 weeks, giving it a richly flavoured, supple texture with a pink, sticky exterior and a … Read More
Our local cheese sales have never been stronger, and leading the pack at the moment is Lyburn’s Old Winchester. It’s a superb cheese for the board, but is also a great cooking ingredient, being a natural alternative to Parmesan Cheese. Lyburn Cheese has been run by the Smales family for … Read More
Heckfield is a semi-hard washed rind Guernsey cow’s milk cheese made with vegetarian rennet. It’s matured for 8-9 months and is named after Heckfield Park Farm where the milk is produced, down the road from cheesemakers Village Maid Cheese. Heckfield displays a rich umami flavour with savoury notes of Marmite … Read More
Brie is the ultimate summer cheese, a soft, white cheese that is creamy, rich, and melts in the mouth. We have several to choose from, including from our most local cheesemaker: Goodwood Home Farm. Levin Down is a deliciously rich and creamy soft white cheese that melts in the mouth. … Read More