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OUR CHEESE

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. 

We have a selection of cheeses that we hand make and they are listed below.

You can find our cheese at many local Stockists and to order some for home delivery, you can order via our Online Shop. 

SHEEP'S MILK CHEESE

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Sheep's Milk

Shakespeare

To Brie or not to Brie? Shakespeare is our World Cheese Gold winning Sheep milk Brie.

The velvety texture and deep complexity of flavour makes this cheese stand out from the rest.

The perfect introduction to sheep milk cheese, that will become your go to cheese for every special occasion.

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Sheep's Milk

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.

We love to pair this cheese with warm crusty bread.

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Sheep's Milk

Burns

A traditional 'squeaky' cheese which has an amazing depth of flavour and creates perfect caramelisation when cooked. 

This cheese is made by warming the milk and adding (vegetarian) rennet, which helps separate the milk into curds and whey. Once this has happened, the curds are moulded and the whey is heated further. The moulded curds are then returned to the hot whey to cook. Once ready, the cheese then floats to the top and can be removed and cooled before being salted in brine. It is the cooking process that gives cheese the distinctive squeaky texture.

A limited edition cheese and currently sold out. 

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Sheep's Milk

Austen

Our take on a traditional Feta.

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.

It can also be baked with a little olive oil, vine tomatoes and fresh herbs to make the perfect Summer’s dish.

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Sheep's Milk

Orwell with Edible Flowers

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.

We love to pair this cheese with warm crusty bread.

We finish the cheese with stunning edible dried flower petals from Polly's Petals. 

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Sheep's Milk

Smokey Burns

Our Dorset Oak Smoked 'squeaky' cheese.

The Burns 'squeaky' cheese is cold smoked for 15 hours over oak chips that are dampened down with scrumpy cider. The aroma when this cheese is cooking is to die for!

 

Smokey Burns works well in vegetarian dishes as a replacement for smoked bacon.

As featured on Channel 4's 'Sunday Brunch'. 

A limited edition cheese and currently sold out. 

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Sheep's Milk

Hardy's

Our Signature Dorset Hard Cheese.

This cheese was the first cheese we developed, and as such holds a special place at the Book and Bucket.

This Manchego inspired cheese, has a depth and complexity that develops a wonderful, sweet, nutty, almost fudge like taste as it ages.

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.

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Sheep's Milk

Orwell with Pink Peppercorns

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.

We love to pair this cheese with warm crusty bread.

We finish the cheese with beautiful pink peppercorns for a fiery kick. 

COW'S MILK CHEESE

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Cow's Milk

Cranborne Blue

The new Blue on the block.

When developing our blue cheese, we wanted to offer something very different to the usual blue that’s found on the shelf.

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.

This also helps to make the most of the wonderful, rich, buttery, local cow’s milk. 

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Cow's Milk

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. 

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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Cow's Milk

Huxley Fire

Bringing the heat to your BBQ.

Originally made as a one-off for the Dorset Chilli Festival, our lovely ‘squeaky’ cheese has an added kick of Naga chilli added during the making process.

Perfect for that vegetarian friend that likes some spice, or double stack on your burger of choice to be the envy of the party.

 

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Cow's Milk

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.

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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Cow's Milk

Smoked Blyton

A rich creamy Brie, with wonderful mushroomy notes, using 100% Dorset cow’s milk.

Once the brie has been made and given some time to ripen, we then smoke it over apple wood chips to give a light and sweet smokey finish.

Something very special and a talking point on any cheeseboard.

Our favourite is to wrap the cheese in foil and place on the BBQ for a short time until it oozes, then dip in some crusty bread.

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Cow's Milk

Smoked Huxley

What could be better than a rich golden slice of ‘squeaky’ cheese? 

Well you take that cheese, smoke it 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.

It smells and tastes so alike, and a perfect substitute to be used in vegetarian dishes.

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Cow's Milk

Wordsworth

A striking yellow, rich, buttery Gouda style cheese, with the sweet nutty notes typical for this alpine cheese.

We also allow the natural rind to develop adding more complexity to the flavour profile.

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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Cow's Milk

Huxley

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. 

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.

LIMITED EDITION CHEESE

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Cow's Milk

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.

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.

Cranborne Dark Sky is the ultimate decadent must have cheese for this Christmas.

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Cow's Milk

Truffle Wordsworth

A decadent and luxurious addition to our range, we have taken the rich, buttery Gouda and embellished it with decadent Black truffle to produce a show stopper of a cheese for your celebration cheeseboard. 

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Sheep's Milk

Truffle Golding

This cheese is made exclusively for The Pig - Restaurants with Rooms.

This cheese is made in the same way as our Golding, but with fresh truffle added for some extra wow. 

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Cow's Milk

Truffle Potter

A lovely, soft, curd style cheese, with the added ‘wow’ factor provided by the heady Black Truffle.

This cheese is so versatile that it would work on a cheese board, a perfect canape with smoked salmon, or folded through your soft fluffy mashed potato to serve along side a selection of cold meats and pickles

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Cow's Milk

Wilde

Made with our soft rich and creamy cow’s milk curd, with added wild garlic that we forage on the Cranborne estate.

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.

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Cow's Milk

Smoked Wordsworth

A mellow smooth Dorset Oak smoked Gouda.

The cheese is smoked locally over oak which brings out the deep richness and nutty notes without being too over powering, whilst providing a visually stunning contrast to the deep yellow paste.

This cheese melts easily, so works well in cheese toasties, as well as on a cheese board.

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Sheep's Milk

Golding

This ricotta salata cheese is made exclusively for The Pig - Restaurants with Rooms. This cheese has also been featured on Channel 4's Sunday Brunch. 

Feedback from Great Taste 2021 Judges:

"This is a crumbly and moreish cheese. There is discernible sheep's milk character with a touch of sweetness, but also a peppery finish, particularly close to the rind. There is a bit of bluing in the body of the cheese, which adds a touch of heat, though the flavour, while intense, never becomes acrid. The salting is well judged. "

 

"This rich and tangy cheese has a multitude of uses...complex lingering flavours, a clean mouthfeel, lovely salt levels. Fabulous."

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