Cheese Counter
We have an ever changing wide range of Speciality Cheeses, bought direct from the suppliers
– come in to The Bakery to taste.
A few of our current favourites:
BARKHAM BLUE
Barkham Blue is a semi-soft blue cheese made using pasteurised Guernsey milk and vegetarian rennet. Moulded into a distinctive ammonite-shaped round, it is salted in brine before being pierced to introduce oxygen, a crucial step in its maturation. Over the next 4–5 weeks, this oxygen allows the blue mould cultures to flourish. As a result, Penicillium roqueforti spreads through the pierced “veins”, giving the cheese its signature blue marbling.
ASHCOMBE
Ashcombe features a striking line of wood ash running through the centre of the cheese. Conceived over Easter Lunch in 2020, Ashcombe was initially the solution to a problem presented by lock down – How to use the millk from Manor Farm with no market to sell cheese to?
David Jowett decided to use the milk to produce a longer aging, larger cheese. Since then Ashcombe has become a stalwart of the modern British Cheese board.
Named for the ash that runs through the middle of the cheese and for the “Coombes”, steep sided valleys that dot the Cotswold landscape around King Stone Dairy.
COMTÉ D’ESTIVE
UNPASTEURISED COW’S MILK
TRADITIONAL RENNET
Ivory-coloured pate, with a rich, nutty flavour and a golden brown rind. In the style of a distinct Gruyère, with a hint of caramel sweetness. We select mountain-aged cheeses stored in traditional cellars close to where they are made. The cheeses we choose are from June, July, August and September, and are available in three ages: the classic d’Estive, aged 12 – 24 months; the Reserve, aged 24+ months.
TALEGGIO DI VAL BREMBANA
BERGAMO
PASTEURISED COWS MILK
A Taleggio from the hills surrounding Bergamo. The texture is creamy, with a rich, melting quality that is not too salty, but has a lovely sappy floral flavour. In aged versions the rind develops a slight grit and the pate becomes almost runny, with a satisfying fresh-baked-bread depth – marrying well with firm, juicy cherries from Vignola near Modena, which have a tart, slightly sharp taste.
Deli Range
We also stock a wide range of local & independent produce including local free range Eggs, Flour, Hot Sauces, Relishes, Chutneys, Jams, Marmalade & Honey, Artisan Pate & Balsamic glazes.
And a new exciting range – Two & One Olive Oils …
