NCC NETTLE
Northumberland Nettle is a mild, smooth, creamy cheddar combined with the subtle fresh flavour of real nettles. This cheese is made locally on the Blagdon Estate and is particularly popular with children. Suitable for vegetarians and pasteurised.
CLAWSON 1912 BLUE STILTON
1912 is a Stilton like no other. We take you on a journey from pure creaminess to intense tanginess, with layers of flavour in every glorious crumbling bite. Lose yourself in a taste exploration you'll want to take again and again.
RED FOX
Red Fox is handcrafted at Belton Farm where our cheesemakers use a unique recipe developed over many years. Our starter cultures have been carefully selected to produce a cheese with an intense and complex blend of sweet, savoury and distinctively nutty flavours.
BARBERS 1833 CHEDDAR
Barbers 1833 Vintage cheddar is made using traditional starting cultures and the best west county milk. Each cheese is matured for 24 months giving it a bold flavour and it is not allowed to leave the farm until one of the barber family judges it to be outstanding. This cheese brings both complexity and depth with a creamy texture and smooth finish, perfect on any cheeseboard!
GILLOT CAMEMBERT
A raw milk handmade Camembert matured for slightly longer to allow it to develop rich flavours and a creamy texture.
GOAT LOG WITH HONEY
This cheese is a speciality elaborated by Jacquin. Cylindrical shaped, this cheese has a fresh and rich "natural" taste. Specially created for the family, the Bûchette propose several tastes :nature, ashed or flavoured with herbs or spices. Reflect of our passion and respect for traditional taste, the Bûchette pleases both amateurs and connoisseurs and can be served at the end of any kind of meal. Our very unique and qualified hand-made process is the starting point of both our know-how and reputation.
BISCUITS
CHUTNEY
*CHEESEBOARD INCLUDED IN BOX*
Please note - cheese will have a minimum 7 days life on delivery. If ordering for a special occassion like Christmas please order for no earlier than a week before to ensure your cheese is at its best on delivery.