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A wedge-shaped piece of black cheese sits on a white marble surface with a green wooden background.
A wedge of hard yellow cheese with a textured black rind sits on a marble surface, with a green wooden background behind it.
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A wedge-shaped piece of black cheese sits on a white marble surface with a green wooden background.
A wedge of hard yellow cheese with a textured black rind sits on a marble surface, with a green wooden background behind it.
A close-up of a wheel of blue cheese, showing its creamy texture and blue-green veins, set against a green wooden background and resting on a marble surface.
Young Buck 250g £9.50
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A wedge of yellow cheese with a firm texture sits on a marble surface in front of a green wooden background.
Yoredale 250g £10.00

Cornish Kern 250g

£10.00

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Golden Cenarth

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£10.95
Golden Cenarth is an organic cows' milk delicious and punchy cheese with an elegant style, made at the Caws Cenarth dairy by the Adams family in Wales.  Great on a cheeseboard or why not warm through with a clove of garlic and rosemary - delish! Golden Cenarth is made with pasteurised milk, with the cheese washed in cider, and has a vegetarian rennet, so is suitable for vegetarians.  
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Highmoor whole cheese

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£14.50
Highmoor – Made by Rose Grimmond in Oxfordshire

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.

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A large wheel of soft-ripened cheese with a white, textured rind sits on a wooden surface against a dark background.
A round wooden cheese box labeled "Baron Bigod" with an illustration of a cow, resting on a wooden surface against a dark background.
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Baron Bigod 1kg round

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£42.00
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.
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A 250g wedge of Baron Bigod cheese with a soft, creamy texture and edible rind rests on a wooden surface against a dark background.
A 250g wedge of Baron Bigod cheese, featuring a soft, creamy texture and white rippled rind, rests on a wooden surface with a dark backdrop.
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Baron Bigod 250g

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£10.50
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.
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A roll of Bungay Butter wrapped in gold foil with a white label featuring a building illustration, set on a wooden surface against a wooden background.
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Bungay Butter

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£9.00
Produced by the fabulous Cricklemore family in Bungay Suffolk, they are famous for their award winning Baron Bigod (recommended below). Butter is raw, cow's milk and is just as butter used to be.
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A wedge of Old Winchester 250g, a hard, pale yellow cheese with a crumbly texture, rests on a wooden surface against a dark background.
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Old Winchester 250g

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£9.00
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.
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A wheel of soft cheese, St Cera, sits on a wooden surface against a dark background, partially wrapped in clear plastic.
St Cera, a soft and creamy cheese with a wrinkled rind, rests on a wooden surface against a dark background.
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St Cera

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£8.50
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.
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A round of St Jude soft white cheese rests in a wooden container on a wooden surface, set against a dark background.
St Jude unwrapped
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St Jude

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£8.25

St Jude – Made by Julie Cheyney in Bungay, Sulfolk                                                                                            

A lactic style cheese with a wrinkled, mould ripened rind & a smooth paste. Usually eaten between 2-5 weeks old. St. Jude develops from a young, fresh & creamy cheese to more complex flavour leaning towards a buttery, vegetal & grassy profile in the winter when the cows are out to pasture.

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