Our Christmas orders are now closed. You can still buy our Cheese Subscriptions to start in January, as well as book our courses and tasting events. If you want to purchase vouchers you can do so until the 20th December but please note that it can take up to 48 hours for the vouchers to be emailed to you as we process these manually.
We have a full counter of cheese in our shop in Pangbourne so you can still come in and purchase items in store
Price range: £5.00 through £30.00
Witheridge is a hard organic cheese which is uniquely matured in hay. This makes it really stand out on a cheeseboard and gives it sweet tones of floral meadows. You can eat the rind, including the hay, it’s all part of the experience!
Witheridge is an organic, hard cheese from Nettlebed Creamery, crafted by the family with hands-on care. They’re celebrated for their deep-rooted, seasonal traditions, cultivating the land with respect and passion.
Witheridge isn’t your standard cheese; it really does taste of where it comes from. Nettlebed Creamery sits in the village of Nettlebed, not far from Henley-on-Thames. The farm has been in the same family since 1901, and Rose Grimond started making cheese there in 2015, continuing the family tradition of caring for the land and making good food.
The name ‘Witheridge’ comes from a nearby hill, tying the cheese to its patch of Oxfordshire. Instead of mimicking French or Swiss styles, this cheese expresses its local landscape. The hay used to mature it is grown on the farm’s wildflower meadows, imparting a true sense of place in every bite.
They use organic milk from their own cows, and after production, the cheese is wrapped in hay from the farm’s fields, shaping the aroma and flavour of the rind as it matures.
Maturing cheese in hay is rare in the UK, making Witheridge distinct. Over six to eight months, the rind absorbs an array of wild, meadowy notes from the hay; imagine a late summer field, alive with floral and sun-warmed grass fragrances.
It’s a cheese that brings together old-fashioned cheesemaking, hand-turning and natural rinds, with a real care for the land and the cows. That mix of craft and care for the environment is what makes Witheridge special and so rooted in its home turf.
As it evolves, the cheese naturally develops a unique appearance and a distinctive flavour. Inside, the cheese glows pale gold. Its texture is firm to the touch, yet yields softly under gentle pressure. It is a hard cheese, but if you leave it out for a while, it softens up nicely, becoming smooth and creamy.
I always find that the rind releases a rush of grassy, floral aromas, freshened by the hay’s sweet, herbaceous scent. Then comes a gentle earthiness, evoking the Oxfordshire countryside.
The very first bite delivers a creamy sweetness, quickly layered with nutty richness and a subtle, savoury depth. It’s got some strength, a bit like a mature cheddar, but without the bite; more of a gentle, alpine-style sweetness. As it matures, the savoury flavours deepen, and those herby, hay notes become more noticeable.
Jen’s note: If you are ever in the area, our friends at Nettlebed Creamery have highlighted lots of local walks and they have a wonderful cafe where you can enjoy their famous cheese toasties afterwards!
Sizes and Prices
Storage Advice
Delivery and Collection
Ingredients (Allergens are listed in capitals)
MILK, salt, starter cultures, rennet, rind: hay
Normal opening Monday – Saturday 9am – 4pm until:
Sunday 22nd 9am – 4pm
Monday 23rd 9am – 4pm
Christmas Eve 9am – 12pm
Christmas Day Closed
Boxing Day Closed
Friday 27th Closed
Saturday 28th 9am – 4pm
Sunday 29th Closed
Monday 30th 9am – 2pm
Tuesday 31st 9am – 2pm
New Year’s Day Closed
Thursday 2nd January Closed
Friday 3rd 9am – 4pm then open as normal
After Christmas our courier delivery slots start from 8th January.
