Finest cheeses and charcuterie from Franche-Comté.
Florent and Fabien, both from the French Jura Mountains, handpicked the very best with a passion for food, wine and the artisan traditions of their region. They come from a long line of farmers, butchers and craftsmen who have been producing their foods and running market stalls for generations.
Since 2011, they bring the flavours of their mountains to the UK. From the famous Comté cheese, available in 4 different ages, to the well kept secret delicacies as the Val de Loue or the Cancoillotte, or their surprising range of saucisson (Pistachios, Walnuts, Comté or even Olives and tomatoes!), they aim to give you what is simply the MOST important thing: “the perfect quality you deserve.”
Emilia has been based at the famous London Borough Market for over 6 years! Their shop – Bianca e Mora specialises in food from Northern Italy, in particular the region of Emilia Romagna, the heart of gastronomic Italy.
Their range can broadly be split into three types; cheese, charcuterie and balsamic vinegar. Emilia’s speciality is Parmesan, and it not only stocks multiple ages, but also the hyper rare brown and red cow varieties. The charcuterie comes from the very smallest producers, with a particular emphasis on Slow Food Ark of Taste and Slow Food Presidia.
In short it is a shop run by people who believe that food should be available for all, a shop that is run to the values of Slow Food – good, clean and fair. It is therefore no surprise that Bianca e Mora have won best cheese, best deli/grocer and best individual product (red cow Parmesan) at the Slow Food Awards for the last three years..
Handmade pies, scotch eggs and more! All made using local meat and game.
Nut Knowle Farm was established in 1979, and now produces a comprehensive range of Vegetarian, Pasteurised Goats Milk Cheeses to suit all palates. The cheeses are lovingly made by hand in our own dairy.
Over the past decade Goats Cheese has enjoyed an upsurge in popularity because of its exceptional flavour, its health benefits, its lower fat content and its versatility. It can be served on the Cheeseboard and can be used with great success in cooking.
Pedigree British Toggenburg and British Saanen goats produce the quality delicate flavoured milk necessary to make our famous cheeses. The goats are fed a natural diet of cereals and lush meadow hay and are milked twice daily, they respond to kindness, each one is known by name and number, they enjoy a good life and give us much pleasure.
Batch Farm is in a lovely spot. We’re situated on the picturesque Pennard ridge with views of the Glastonbury Tor and the Mendips. The Gould’s have farmed here for 70 years and the cheesemaking has been a family concern for the last 40. The dairy is adjacent to the thatched farmhouse where my brother Fred and I run the farm and cheesemaking business with the help our head cheesemaker Richard Honeybun. My son, John, runs our farm shop and does most of the packing.
We bring the milk from our 260 Friesian cows about ¾ of a mile to the dairy each day. Our cows drink the whey that is left over from the cheesemaking process. This gives them a lovely coat – a good coat means a healthy cow and a healthy cow produces better milk and better cheese. Their wonderful milk goes into making about 150 rounds each week, each of which is pressed for a full two days before we wrap and lard them. Our Cheddar has a distinctive flavour – strong but smooth, with a hint of nutty woodiness which comes with the aging process.
We’ve have a farm shop next to the dairy and it’s lovely to have people drop by and pick up a wedge of our real Cheddar and see where it’s made.