OUR CHEESE
About
The Book and Bucket Cheese Company hand make artisan cheese in the heart of Dorset from sheep and cow's milk. All our milk is sourced locally, collected within 24hrs of being milked and is made into cheese that day.
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We have a selection of cheeses that we hand make and they are listed below.
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You can find our cheese at many local Stockists and to order some for home delivery, you can order via our Online Shop.
Cheese made from Sheep's Milk
Shakespeare
To Brie or not to Brie? Shakespeare is our World Cheese Gold winning Sheep milk Brie.
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The velvety texture and deep complexity of flavour makes this cheese stand out from the rest.
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The perfect introduction to sheep milk cheese, that will become your go to cheese for every special occasion.
Austen
Our take on a traditional Feta.
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This creamy salad cheese is packed full of flavour. It has the perfect balance of acidity to cut through the salt, making it great to pair with a traditional Greek Salad.
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It can also be baked with a little olive oil, vine tomatoes and fresh herbs to make the perfect Summer’s dish.
Hardy's
Our Signature Dorset Hard Cheese.
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This cheese was the first cheese we developed, and as such holds a special place at the Book and Bucket.
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This Manchego inspired cheese, has a depth and complexity that develops a wonderful, sweet, nutty, almost fudge like taste as it ages.
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The natural rind changes as it matures, depending on the season and the changing landscape around us in Cranborne, adding to its special quality and terroir of this cheese.
Orwell
A softer cheese made slightly different to most. This cheese is started with a high culture level so that it can mature in the fridge whilst still being served relatively young. This gives the cheese a lemony freshness but with complexity and depth.
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We love to pair this cheese with warm crusty bread.
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We also offer this cheese topped with edible dried flowers or pink peppercorns.
Cheese made from Cow's Milk
Cranborne Blue
The new Blue on the block.
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When developing our blue cheese, we wanted to offer something very different to the usual blue that’s found on the shelf.
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For us it started by making a great cheese that was blue rather than a cheese that was just about the blue. Once we were happy with the base cheese, we then developed the shards of blue veins.
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The secret is also the incredible Jersey Cows milk we use from a small herd of just 20 Jersey cows on a farm just a couple of milks away from our dairy.
Potter &
Truffle Potter
A bit of a hybrid cross between a soft cream cheese and a curd. The thought behind this was to keep the smooth, rich creaminess of the soft cheese, whilst keeping the lactic, lemony notes and depth of flavour a curd cheese gives you. We finish the cheese with the amazing Blackthorn Sea Salt, which gives the cheese that added luxury.
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Originally developed for The Pig Hotel Group for their cheesecakes but is just as delicious with savoury dishes as well as sweet.
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Truffle Potter includes delicious black truffle for an extra 'wow' factor.
Blyton &
Smoked Blyton
The Dorset Brie, with its white coat and rich yellow paste. This brie is often sold younger than its sheep milk counterpart and it offers a smooth clean taste that works well on a cheeseboard and can be baked too.
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Stored in your fridge for a couple of weeks, the cheese will continue to mature for those that like their brie to have a stronger flavour. It will also ‘ooze’ when brought to room temperature for serving.
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To make Smoked Blyton we allow the cheese some time to ripen, then smoke it over apple wood chips to give a light and sweet smokey finish.
Huxley,
Smoked Huxley
& Huxley Fire
The first of three cheeses fondly known as ‘squeaky’ cheese. This cheese has a great depth of flavour thanks to the quality and freshness of the milk we use. The process involves the curd being cooked in the whey to denature the proteins.
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This process gives the cheese the famous ‘squeak’ and is best cooked in a dry pan, grilled or on the BBQ giving the perfect caramelisation and soft mallow texture.
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Smoked Huxley is smoked over Oak and what you get is the most incredible base for so many dishes. We are often asked to describe Smoked Huxley and our answer is... imagine smoked bacon as a cheese.
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Wordsworth,
Smoked Wordsworth & Truffle Wordsworth
A striking yellow, rich, buttery Gouda style cheese, with the sweet nutty notes typical for this alpine cheese.
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We also allow the natural rind to develop adding more complexity to the flavour profile.
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This cheese is the perfect starting point as you build your cheese board. This versatile cheese also melts wonderfully, to make the most incredible cheese toastie or to bubble away on top of your favourite dish as it comes out of the oven.
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Smoked Wordsworth is cold smoked over Oak chips and Truffle Wordsworth includes delicious black truffle for an extra 'wow' factor.
Cranborne Dark Sky
Cranborne Dark Sky is a cow’s milk brie style cheese that has a layer of Black truffle added during the making process, running deliciously through the centre allowing the flavour to develop throughout the cheese.
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This style of cheese has been requested often by customers and chefs alike and has been in various stages of testing for over a year before the team were 100% happy with the final cheese.
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Cranborne Dark Sky is the ultimate decadent must have cheese for this Christmas.
Wilde
Made with our soft rich and creamy cow’s milk curd, with added wild garlic that we forage on the Cranborne estate.
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This seasonal cheese is something special, with the vibrant green flecks of wild garlic adding both a wonderful aroma and colour to any cheeseboard. It also works so well in many dishes, from a pizza topping to a spring alternative in cheese scones.
