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: £7.50 through £14.00
Highmoor really shows off what modern British cheesemaking can do. It’s rooted in Oxfordshire, made with care and organic milk, and brings a bit of European washed-rind magic to our countryside. Whether you’re enjoying it on its own, with a good drink, or melted into something delicious, Highmoor’s creamy texture and savoury depth make it a cheese worth seeking out if you fancy something a little different.
Highmoor is one of those cheeses that always catches my eye in the Nettlebed Creamery range. Made just up the road in Oxfordshire, it’s an organic, washed-rind cow’s milk cheese that sits alongside their other stars like Bix and Witheridge. What makes Highmoor special is its golden washed rind and that lovely savoury flavour; it’s got a bit of English charm but with a nod to those classic European washed-rind cheeses.
Nettlebed Creamery is situated near Henley-on-Thames, within the rolling countryside of South Oxfordshire. The farm has been in Rose Grimond’s family since 1901, with dairy farming established in the mid-20th century. In 2015, after the farm converted to organic production, shepherding milk into artisan cheese became a new focus. Highmoor is one of the three core cheeses created after cheesemaking began.
Highmoor takes its name from a nearby village, a little nod to the way Nettlebed Creamery likes to root its cheeses in the local landscape. They set out to make a cheese that really shows off the quality of their organic milk, using a washed-rind style inspired by European traditions but with a distinctly Oxfordshire twist.
It might not have the centuries-old history of some French or Italian washed-rind cheeses, but Highmoor has already picked up Gold medals at the British Cheese Awards, not bad for a relative newcomer!
Highmoor starts with organic, pasteurised milk from the farm’s own cows, who spend their days grazing on lush Oxfordshire pastures. Once the curds are set and drained, the cheeses are matured for about five weeks, with each little square getting a regular brine wash. This helps the rind develop its gorgeous golden-orange colour and that unmistakable aroma that washed-rind fans will recognise straight away.
Washed-rind cheeses are famous for their bold aromas and soft, rich textures, and Highmoor is no exception. It’s got that classic washed-rind character, but the creaminess of the English milk really shines through. The cheese is supple and smooth; softer than a traditional farmhouse cheddar, but with more depth than a fresh cheese. Let it come up to room temperature, and it turns beautifully gooey and indulgent. The rind brings a fragrant, earthy aroma, with just a hint of the farm and plenty of milky sweetness underneath.
As Highmoor matures, it picks up lovely savoury, brothy flavours, sometimes I even get a whiff of bacon or a gentle umami note. There’s a nice balance between savoury depth and a touch of sweetness, but it never gets too strong or overpowering. It’s a great cheese if you like a bit of character but don’t want anything too punchy, perfect for anyone curious about washed-rind styles.
Jen’s note: Our friends at Nettlebed Creamery offer cheesemaking courses. I’ve been on one and it was absolutely brilliant. I thoroughly recommend them if you’re looking to learn about cheesemaking or want an unusual gift
Sizes and Prices
Storage Advice
Delivery and Collection
Ingredients (Allergens are listed in capitals)
MILK, salt, starter cultures, rennet
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.
