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
£8.50
Bix isn’t just another British soft cheese; it’s a real triumph of modern cheesemaking, firmly rooted in its Oxfordshire home. With its organic pedigree, triple-cream richness and layers of flavour, it brings a bit of French flair to the British cheeseboard while still feeling unmistakably local. Whether you’re celebrating with bubbles, sharing with friends, or just treating yourself, Bix is a cheese that’s well worth exploring.
Bix is a soft cheese made with organic cow’s milk and a dash of extra cream. It comes from Nettlebed Creamery in Oxfordshire, just up the road from its namesake village. Rose Grimond and her team created it, quickly earning awards like Best Soft White at the British Cheese Awards and several Great Taste stars.
While many British cheeses stick to farmhouse styles, Bix draws from classic French white-rind cheeses like Chaource and Brillat-Savarin. Still, its Oxfordshire roots shine through. Its texture is rich and creamy, but restrained, appealing to both newcomers and devoted cheese fans.
Nettlebed Creamery sits south of Henley-on-Thames. The farm has been in Rose Grimond’s family since 1901, with cows milked since 1950. They switched to organic in 2001, prioritising animal welfare and good pasture.
Cheesemaking began at Nettlebed in 2015, when Rose returned from London, intent on reviving the dairy by making artisan cheese rather than just selling milk. Bix arrived in 2016 and quickly caught people’s attention. By 2018, it had won Best Soft White at the British Cheese Awards, a notable achievement among tough competition. Since then, it’s appeared on cheeseboards and in shops across the country.
Once the milk forms curds, they’re gently ladled into moulds and left to drain. The cheeses mature for three to six weeks, developing a delicate French-style white rind that softens the creamy interior. The result is a cheese that’s creamy yet balanced. The thin, edible rind gives a hint of earthiness to the rich, buttery interior.
Bix’s flavour evolves as it matures, making it more enjoyable to taste. Each wheel is about 100g, with a pale ivory centre under a snowy, wrinkled rind. Inside, it’s thick and velvety, almost spoonable at room temperature. The aroma hints at mushrooms from the rind, fresh cream, and meadow grass, plus a subtle, yeasty complexity beyond its buttery notes.
The first bite is creamy and buttery, coating the mouth. Under the richness, you’ll find lactic tangs (like crème fraîche), grassy sweetness, and yoghurt-like brightness. Let it linger to discover deeper savoury and toasty notes, creating indulgence and balance.
Jen’s note: We often take our Academy of Cheese Level 2 students to visit Nettlebed Creamery. The team at the Creamery are amazing and I learn something new each time I visit!
Sizes and Prices
Storage Advice
Delivery and Collection
Ingredients (Allergens are listed in capitals)
MILK, double cream (MILK), salt, starter cultures, rennet, mould cultures
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.
