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A round wheel of cheese with a pink label showing a chandelier and a small cheese illustration, labeled "Lindley," sits on a marble surface with a green wooden background.
A round wheel of soft, white-rinded cheese sits on a marble surface with a green wooden background.
Two halves of a creamy cheese with a white rind are stacked on a marble surface in front of a green wooden wall. The inside of the cheese appears smooth and pale yellow.
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A round wheel of cheese with a pink label showing a chandelier and a small cheese illustration, labeled "Lindley," sits on a marble surface with a green wooden background.
A round wheel of soft, white-rinded cheese sits on a marble surface with a green wooden background.
Two halves of a creamy cheese with a white rind are stacked on a marble surface in front of a green wooden wall. The inside of the cheese appears smooth and pale yellow.
A wheel of Quicke's Goat's Milk Clothbound Cheese with a white and marbled rind, wrapped in cloth, sits on a white surface with a green wood background. The label features a black illustration and gold accents.
Quickes Goat 250g £12.25
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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

Lindley

£10.50

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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 250g wedge of Beauvale cheese with a soft, creamy pale yellow interior and a bloomy, slightly wrinkled rind sits on a wooden surface against a dark background.
A wedge of Beauvale 250g blue cheese with a soft rind and visible blue veins stands upright on a wooden surface against a dark background.
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Beauvale 250g

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Beauvale – Made by Robin Skales in Nottinghamshire A soft, smooth blue cheese matured for 7 weeks and during this time it becomes similar in texture to a Gorgonzola Dulce but with the fabouls blue pedigree from its older blue stilton also made by Robin. Beauvale takes its name from Vale of Belboir where it is made and its logo was designed by children at the local Montessori School. This cheese is rich in flavour with savoury tones and a gentle hiny of spiciness.
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A wedge of English Pecorino 250g, a semi-hard white cheese with a natural rind and creamy interior dotted with small holes, sits on a wooden board in front of a wooden wall.
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English Pecorino 250g

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English Pecorino – Made by Roger Longman in Whitelake, Somerset This creamy textured, semi-hard ewe's milk cheese has a beautifully well-rounded and nutty but relatively subtle flavour - and an eye-catching yellow rind. English Pecorino is a multi-award-winning cheese that is most definitely a crowd favourite. Matured for 5 months. The curds are washed leaving a lovely natural sweetness
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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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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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A wedge of Mrs Kirkham's Lancashire 250g cheese stands upright on a wooden surface with a dark background.
A wedge of Mrs Kirkham's Lancashire 250g cheese stands upright on a wooden surface against a dark, solid background.
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Mrs Kirkham’s Lancashire 250g

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£8.75
  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.  
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