Baron Bigod is a soft white-rinded brie-style cheese with a silky texture and golden curd. It is distinctly layered - the centre is delicate with yoghurty acidity, becoming more unctuous and creamy towards the rind. Baron Bigod has aromas of earth, farmyard and mushroom with a long finish.
It is the only traditional raw milk Brie-de-Meaux style cheese produced in the UK. We are lucky to be able to claim it as a local cheese since it is made by the Crickmore family at their farm near Bungay. The Crickmores named their cheese after the 12th Century Earl of Norfolk who owned the land on which their cows now graze.
Baron Bigod is widely acclaimed to be one of the best cheeses being made in the UK, we highly recommend it. Read More
Sinodun Hill is a lactic goat’s cheese, with a sweet almond flavour and smooth texture. It is a beautiful fresh cheese, perfect for summer.
A relatively new cheese, young cheesemakers Fraser Norton & Rachel Yarrow, have been making it in Oxfordshire since 2016. Sinodun Hill won Best New Cheese at the British Cheese Awards in 2017.
Sinodun Hill has the truncated pyramid shape of classic French goat’s cheeses, and a wrinkly golden rind. It is matured over three to four weeks to develop a rich flavour and creamy consistency. Read More
A much-loved continental cheese, Le Gruyère AOP has been made for centuries with unpasteurised cow’s milk in the western cantons of the Swiss Alps.
A relatively young cheese, aged for six to nine months, its flavour is mildly toasty and sometimes nutty. It has a firm smooth texture and melts quickly on the tongue. Famed for its leading role in fondu, Le Gruyère is a brilliant cheese in the kitchen as well as on the cheeseboard. Read More
St Jude is a lactic cows’ milk cheese made from unpasteurised milk. It is produced by award-winning cheesemaker, Julie Cheyney, just outside Bungay on the Suffolk and Norfolk border. It has a delicate rind with complex milky flavours of butter and fresh grass and a dense and creamy texture.
It is a true artisan cheese, handmade, with flavours varying through the seasons due to changes in the milk.
Julie Cheyney will be at Lawson's on Monday 29 May happy to chat to you about St Jude and share her enthusiasm for cheesemaking. Read More
Appleby’s Cheshire is one of the best territorial farmhouse cheeses to be made in this country. It is tasting particularly good this month.
Appleby’s has a balance of rich mineral flavours and acidity with clean, mellow notes. It is open-textured, crumbly but not overly dry. As it matures the flavour becomes more savoury and herbal with a long mouth-watering finish. Our Appleby's Cheshire comes to us from Neal's Yard Dairy and is about four months old by the time it reaches us.
Read on to find out more about what is so special about it. Read More
Our April Cheese of the Month is Dorstone, an unpasteurised goat’s milk cheese, made in Herefordshire by Neals Yard Creamery. It has a light, smooth texture which becomes firmer as it matures, with a soft citrusy tang and yeasty notes. Read More
Our new range of charcuterie of rustic dry-cured pork Saucisson, from Lugdunum near Lyon, come in a range of delicious flavours including wild boar, ceps, black pepper and roquefort. We also have some mini "buchettes", a perfect snack to nibble on the go! Read More
Stichelton is a blue cheese made with unpasteurised (raw) milk on the Welbeck Estate in Nottinghamshire. Taste it alongside Stilton and you will notice a difference, although it looks very similar. Read More
Pump Street Bakery Chocolate will be holding tastings at Lawson's on Saturday 18 March and Saturday 8 April - just in time for Easter! Call in to taste the chocolate and learn more about how it is produced. Read More
Can we save you time in the kitchen with our delicious meals, prepared in the kitchen here at Lawson's.
Our February cheese of the month is the perenially popular Lincolnshire Poacher. A fine example of a traditional cheddar style cheese. Read More
Pop in for a Monmouth Coffee to take-away and drink on the beach, or buy freshly ground beans to use at home. Read More