Call in on a weekday and we have more time to chat than we do during the busy weekend. To give you an extra reason to start your weekend shopping early, if you buy two or more cheeses on a Wednesday we will give you 15% off your cheese.
When food and travel blogger, Roots and Toots, paid a visit to Aldeburgh we sent her a Lawson's Hamper of goodies including some of our home-made treats as well as some East Anglian cheese. We were delighted to read her review:
Medlars are a long-forgotten fruit in British kitchens but Jane Steward of Norfolk's Eastgate Larder has an orchard of over 100 trees and turns the fruit into delicious preserves. We met Jane to find out more about the mysterious medlar.
Tucked away behind the picturesque church in Sudbourne, Clare went to discover meet Anna McCreadie of B Chocolates. Read about her visit >
Clare went on a behind-the-scenes tour of Pump Street Bakery's craft chocolate making. Read about her visit.
John Ormerod, our co-owner, and Nico de Villiers, our manager, took part in the Guild of Fine Food's Cheese retailing training in February. John tells us a bit more about the experience.
Like wine, good cheese deserves thoughtful tasting. If you can resist the urge to just tuck in, here are tips on being a more discerning cheese lover.
Cheese of the Month
Each month we celebrate a different cheese of the month - here's a recap of cheeses we've featured before.
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.
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.
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.
Our February cheese of the month is the perenially popular Lincolnshire Poacher. A fine example of a traditional cheddar style cheese.