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A perfect partner for any Bray Cured charcuterie selection, this trio of Nettlebed Creamery cheeses will beautifully turn any cured meat box into a fantastic grazing platter or bon viveur's ultimate gift.
To balance out our charcuterie selections, we've curated a perfectly portioned trio of local cheese, with Nettlebed Creamery sitting just a few miles from our charcuterie factory. It's another example of combining the fantastic local produce of our region to amazing effect.
All three of the cheeses are pasteurised, and will be supplied with as long a shelf life as possible, and at least one week.
The cheeses:
Witheridge in Hay
The only British cheese aged in hay, was recently awarded champion cheese at the Virtual Cheese Awards, and is a serial Great Taste Award winner, most recently winning 2 stars in 2024.
The strength of a mature cheddar, the sweetness of an Alpine and grassy notes from the hay. This notable cocktail of flavours makes Witheridge a winner with charcuterie, especially bresaolas, where its oomph makes it a good parmesan alternative, and the grassy notes pick up beautifully on the herbaceous-ness of our Flower Meadow Hogget Bresaola particularly.
Highmoor
A washed rind melter, savoury, plump and unctuous. Another serial Great Taste Award winner. Its affinity for red wine or IPA is matched by a similar fittingness alongside cured meats. Bake it with chunks of pancetta for a foretaste of heaven.
Bix
A little triple cream classic which won Best Soft White at the British Cheese Awards. Pleasing salt levels and alluring complexity, it is never not devoured. Wrap chunks of it in our air-dried ham, or smear it on crusty bread with our coppa.
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