Nettlebed Creamery makes two cheeses, Bix and St. Bartholomew, using certified organic milk from Merrimoles Farm which spans the Oxfordshire villages of Nettlebed and Bix. The farm has been organic since 2001 and its healthy, robust herd of cows graze on grass and clover leys with additional herbs such as chicory, plantain and yarrow. The quality of the milk and the terroir of the farm is expressed wonderfully in the cheeses.
Bix is a soft, pasteurised, triple cream cheese, named after the village where the herd grazes. The recipe is loosely based on that of a Chaource, a luxuriant white-rind cheese from Champagne country in northern France.
St Bartholomew is a semi-hard, unpasteurised cheese, named after Nettlebed village church. It is made with organic milk and is made to a recipe which is similar to many alpine cheeses. It has a deep, nutty flavour with fruity, caramel overtones and a smooth texture. The cheese is matured for 5-6 months. St Barts is certified organic by the Soil Association.
I would certainly say Pub in the Park is up there with one of best things I have ever done, the atmosphere and buzz over those 3 days was just electric and I felt so lucky to be a part of it all. All in all, we served around 4000 dishes over the 3 days, the most popular being the Mackerel Taco which sold out on each session, I couldn’t have asked for a better crowd though as they were all willing to try the other dishes we had to offer. One of my favourite moments had to be that I got to celebrate my birthday which was on the Sunday In such an incredible way, meeting a huge amount of kind and wonderful people as well as watching The Milk who are one of my favourite bands.
Wow - what an incredible, amazing weekend! The vibe was fantastic; the food was stunning, the music outstanding, but above all else, the people of Marlow made the whole event feel very special. It showed off our lovely town to all our visitors and the chefs from all over the country and did us proud.