Cheese of the Month Selection


Each month we choose four of the cheeses which we think are tasting best. We particularly like to feature cheeses which are in season, as well as batches of cheese which are tasting especially delicious in a particular month. Frequently we have limited quantities of new or experimental cheeses which we introduce to our customers through this selection. You will receive approximately 1.2 kg of cheese. The selection you receive will vary depending on the month you choose for the selection to arrive.

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Our February selection features four cheeses that we are in love with right now. Spring is in the air and we are in the mood for bright, fresh flavours, from the sweet hazelnutty notes of Innes Brick, to the succulent minerally acidity of our Appleby’s Cheshire. Despite the slight lengthening of the days, we are clearly seeking comfort in old favourites! With that in mind we thought it would be fun to contrast with two relatively newer cheeses. We’ve found you a particularly, oozy, unctuous batch of Baron Bigod as well as a wonderfully earthy, rounded batch of Spa Blue.

Made by Garry Gray and the Appleby family in North Shropshire.
Raw cow’s milk, animal rennet.

This batch of Appleby’s Cheshire has an open, succulent texture and a lactic, warm, savoury flavour. Get this piece out of the fridge a few hours before you plan to eat it. The flavours of this cheese really open up when warm. Savour it, sit with it, you’ll find yourself coming back for more.

Made by Ben Harris in Devon.
Pasteurised cow’s milk, vegetarian coagulant.

A collaboration between our cheese maturing team and cheesemaker Ben, we have now been developing Spa Blue for almost two years. We have finessed our approach and they have their own maturation area in our facility. The development of the natural rind is encouraged and the flavour is unique amongst the blue cheeses that we sell. We moved site to our new maturing rooms in Bermondsey Spa this month so it seems apt to celebrate this cheese now!

Made by Johnny and Dulcie Crickmore in Suffolk.
Raw cow’s milk, animal rennet.

This is the only raw milk Brie-de-Meaux style cheese made in the UK, and is one of only a handful of cheeses of this style worldwide to still be made by the farmer, on the farm. The team at Fen Farm Dairy have a wonderful website and social media presence- check it out or give them a follow to learn more about their farm, cows and cheesemaking process.

Made by Joe Bennett in Staffordshire.
Raw goat’s milk, animal rennet.

Joe has a crossed breed herd of 350 British Saanen, British Toggenburg, British Alpine and Golden Guernsey goats. He milks around 200 nannies twice a day. He spreads his kidding season from January to July, ensuring we have his cheeses in stock pretty much all year round. Joe delivers the fresh young cheeses each Friday morning, at which point they have only the faintest hint of a rind and taste like smooth goat’s curd. Friday morning breakfast with Joe is a special treat at the end of our cheese maturers’ week!

It can sometimes be hard to know how much cheese to buy. If you are at all unsure please give us a call for some advice. As a general rule of thumb, we would recommend roughly between 100 and 150 grams per person for after dinner, and a bit more if cheese is the focus of the meal.

If you are buying cheese to serve over a couple of days or as part of a buffet, it is advisable to buy a few larger pieces. This will both look better and keep better than many small bits.

To help visualise weights, a good tip is to consider that a regular supermarket pat of butter weighs between 200 and 250 grams.

Farmhouse cheese is handmade and thus varies with each day’s production and changes as it matures. As such it is necessary to apply a common sense approach to cheese care and respond to the cheese you have in front of you, as opposed to following rigid guidelines. Here are some pointers which will help you to ensure you eat your cheese at its best.

We sell our cheese wrapped in waxed cheese paper, which achieves the best possible balance between maintaining humidity around the cheese and allowing it to breathe. We are happy to provide some extra cheese paper, you can add some to your basket by visiting “accompaniments“. If you wrap your cheese in cling film or foil, it can cause the cheese to sweat which will negatively affect the flavour.

Cut pieces of cheese should be kept in the refrigerator to slow the growth of mould on their cut surfaces. However, it is important to be aware that refrigerated cheese is more likely to dry out, particularly if it is not wrapped. The best option is to keep the cheese wrapped in its waxed paper within a box in the fridge. The container will help to prevent the cheese from drying out and prevent the cheese from absorbing flavours.

It is very important not to serve your cheese when it’s too cold as cold cheese can taste bland and inert. As a general rule of thumb you should bring it out of the fridge a few hours before you plan to serve it. You should keep your cheese wrapped whilst it is coming up to room temperature, to avoid any risk of it drying out. If it is especially warm you should reduce the amount of time the cheese is out of the fridge accordingly.

Weight 1200 g