Bix (200g) - An organic Oxfordshire triple cream cheese named after the village of its creation, Bix is an organic soft cheese made in the Parisian tradition at the Nettlebed Creamery. Thick and luxurious for having extra double cream added to the milk before production, Bix is a stunning example of local production. Winner of Gold and Best Organic Cheese at the British Cheese Awards 2019.
Highmore (200g) - Produced locally at the Nettlebed Creamery Oxfordshire, Highmoor is the British answer to the French washed-rind cheeses. Washed in brine produces a blushed, rosey rind, and aley, meaty undertones. Firm and elastic, and made from the milk of Montbeliarde cows (as used for French cheeses such as Comte and Vacherin Mont d'Or) this organic cheese is a local gem. Pasteurised and suitable for vegetarians.
Wigmore (200g) - Made by Anne and Andy Wigmore in Berkshire, Wigmore is very much a local cheese. Voluptuous and delicious ewes' milk cheese. Gloriously velvetty, it is one of our favourite cheeses. Awarded gold at 2008 and 'Best soft cheese' in 2009 at the British Cheese Awards. Made with unpasteurised milk and vegetable rennet.
Barkham Blue (200g) - Channel Island cows' milk is used to make this fine cheese. Silver award winning blue cheese at 2010 British Cheese Awards, also awarded highest accolade of 'Supreme Champion' in 2009. Well deserved, it's a fantastic cheese. Awarded 3 stars to gold in 2010 Great Taste Awards, which is well worth it. Big flavour creamy blue cheese with great depth, a lovely texture, colour and a great taste. Consistently in our top selling 10 cheeses. Made in Wokingham, Berkshire, Barkham Blue is a combination of pasteurised Guernsey and Jersey cows' milk.
Spenwood (200g) - From the Wellington estate, Berkshire, Spenwood is a firm cheese with natural crust and fruity flavour. A stand alone, 'eating' cheese, fantastic texture and flavour. Awarded gold at 2008 and again at 2011 British Cheese Awards. Made with unpasteurised milk and vegetable rennet. One of the cheeses that is always on our cheese board.