Victoria's Cheese

02/06/2026

CHEESEMAKERS SPECIAL…

Special by name and special by nature , this mature cheese from certainly gets the juices flowing !

Hard and crystalline and packing a punch, it is made with pasteurised cows milk and vegetarian rennet.

Aged for at least 10 months , but often longer it has caramel undertones and a creamy notes with the bite of a mature cheese !

Back in the counter alongside its sister, Mayfield.

a little less ordinary …

29/05/2026

We are so lucky to have Wilton Farm Norfolk and your cheese making knowledge Becky . And the customers are loving chatting to you ! Another fabulous collab and women supporting women ❤️X###

Huge appreciation post for 🧀❤️

Today was only my third shift, and I already feel so incredibly welcomed and appreciated. The customers who come into the shop are some of the kindest, warmest, most thoughtful people I’ve met.

One lovely customer even gave me a card today to congratulate me on receiving a Bronze and Silver at the Artisan Cheese Awards — which honestly meant so much, especially as I’ve only just started working there. It was such a thoughtful gesture and completely made my day.

Every person who comes through the door is so friendly, chatty, caring, and genuinely lovely to be around. There’s such a special atmosphere in the shop — it feels like home. Every shift fills my cup back up, and I leave smiling every time.

So I just wanted to say a huge thank you to all of our wonderful customers, and of course to Victoria, for creating such an amazing, welcoming little community. I already feel very lucky to be part of it 🧀

29/05/2026

ONE WHOLE YEAR OF

This weekend marks a whole year of our cheesy scone collab with Karen at Sassy Scone..

You know I love a number …. ( it’s the accountant in me ) …..

1 year
3 cheeses
4 Specials
2200 scones sold !!!
£220 donated to charities …

You guys rock for continuing to come and buy, what we think are the cheesiest scones in town .

So, today and tomorrow , Sassy is also donating 10p per scone so , every scone bought this weekend means , 20p to ( our current charity ) .

One year of Collab
One year of small biz supporting small biz

THANK YOU to our fabulous supporters and scone eaters ! Let’s keep going , supporting each other, supporting good causes .

a little less ordinary …
a little more cheesy ….

27/05/2026

EGGLESTON RESERVE ….

Launched this week is the Eggleston Reserve Edition, older and punchier than its sister, this is a rather special cheese …..

Let’s call it the ‘Limited Edition’ because that’s what it is , aged for longer and only available while the cows are out to pasture , every batch will be different as work with the rhythm of nature rather than striving for uniformity and consistency .

I was lucky enough to be sent a couple of samples last week and I thought Eggleston couldn’t get better or be improved ……. This is a truly special little cheese , it’s a total cheese experience as each batch has its own ‘report card’ of make conditions.

We have a limited number coming in this week , I don’t even know how many yet , but if you’ve tried Eggleston and fallen in love , then this needs to be on your wish list for this weekends cheese board.

I was able to finally meet Jake in person at the weekend and the feedback he gave to me about how much of his fabulous cheeses you lot are eating was eye opening !

We obviously will have Lindley and Eggleston as normal in the counter and Lindley will be on the tasting boards again this weekend if you want to come and try it , maybe with a glass or two or Rosè ?

a little less ordinary …..

26/05/2026

STITHIANS….

Growing up in Cornwall I know the village of Stithians quite well, but last week was my first tasting of this cheese . Another sister of Yarg, this is a best described as a young version of Kern. Sweet and nutty with a slight crunch and a little sharp note , but not quite as hard as its older Sister. It flew out last week so more arriving today ! I think this could become a regular or even a permanent resident in the counter.

Both Stithians and Kern are made with Alpine starter cultures and traditional rennet which is why you may think you are eating a classic continental mountain cheese ( but better ) 😉

a little less ordinary……

23/05/2026

HOMEWRECKER…..

Not normally here for the blended cheeses but this needs to be on your BBQ burgers this weekend …. Or your Graze board or even late night snack .. 🧀🔥

Rich and spicy it’s a little bit addictive …

We know it’s going to be a hot one so turn yours up another notch !

a little less ordinary ….

22/05/2026

HEADS UP ! CLOSED SUNDAY !

Heads up Cheesies ! We will be closed on Sunday so the team can attend the .

We are looking forward to meeting some of the countries best artisan cheesemakers and catching up with cheese friends old and new !

We can’t wait to see ..



judecheese





to name but a few !!

Enduring a few hours in the , with no air con, in super high temps is something we will happily do, to bring you new cheese and strengthen our ties with some of the UK’s best indies..

We can’t wait to see what we will find and tell you all about it !

So, if you want BH Cheese , we will see you tomorrow ( Saturday 23rd) .

Whatever you have planned for the heatwave , enjoy, include cheese , and remember the sunscreen.

a little less ordinary …

22/05/2026

TOGGENBURGER ZEIGE

This beautifully smooth and sweet, Swiss mountain Goats’ cheese has landed this week and it’s one for the goat fans and non goatees alike to try . Full bodied, sweet and nutty with a slight ‘tang’ on the end, we think it will become one of our popular regulars in the counter.

It is made entirely by hand with the milk from the pure bred Toggenburg Goat and aged for a minimum of 120 days .

Why not try a slice this long sunny weekend and enjoy in the garden with a glass of something …..

a little less ordinary ….

21/05/2026

EASTGATE LARDER…

What makes a great cheese companion ?
It starts with great ingredients …

The medlar is one of Europe’s oldest cultivated fruits: a small brown fruit from the tree species Mespilus germanica, related to apples, pears and quinces. It was widely eaten in Roman and medieval Britain but almost disappeared from modern kitchens in the 20th century.

One of the main people behind the revival in Britain is Jane Steward. She runs Eastgate Larder in Norfolk and is known as a specialist medlar grower and preserve maker. She curates the UK’s National Collection of medlar trees and has helped reintroduce the fruit to modern British cooking.

We’ve stocked Jane’s beautiful preserves since opening and last week I was able to visit Eastgate and see the orchards for myself, What a treat !

Medlar Jelly and chutney will be making an appearance on our boards this week so we hope you enjoy!

a little less ordinary…

19/05/2026

You know the drill ….

DM or E mail to book !

5 cheeses
5 pairings
4 wines ( full measures here , no sniffing the bottle )

Breads, crackers and palate cleansers …

£47.50 per seat !

a little less ordinary ..