Monday: We are open from 8.30am - 5.30pm

Traditional Quality Beef and Pork straight from the heart of Hertfordshire

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  • Cheese of the month

    Every month we will bring you Cheese news from Foxholes Farm with some special Cheeses from our deli counter, offering advice, special offers and tastings to all our customers.. This month brings us early Autumn flavours with creamy cheddar and a cheese with a hint of lemon. These cheeses are perfect for every day consumption and a great accompaniment for any cheese board.

    Tiered Cheese Cakes now available to order.. 

    We offer an impressive selection of multi-tiered cheese cakes for weddings or any special occasion. Layers of delicious premium quality artisan cheese from Cornish yarg, to Somerset brie, creamy Stilton’s to traditional cheddars. We also have a good range of ‘off the peg’ cakes in various sizes so the choice is yours. Make your occasion extra special and impress your guests by creating your very own cheese cake and make it the centre of attention on any table or buffet. For all cheese cake orders please call our farm shop or email: shop@foxholesfarm.com

    Our selected cheeses of the month are :

    Wensleydale

    Creamy, crumbly and full of flavour, Yorkshire Wensleydale cheese is handcrafted by master cheese-makers using milk from local farms.

    Young, Wensleydale has a milky freshness and hint of lemon, as it matures the flavours become more comples with a slightly sweet honey flavoured background. Wensleydale is a crumbly cheese that becomes firmer as it ages making this cheese perfect for any cheese board.

    Quickes Cheddar

    An intensely buttery, smooth rich and creamy cheddar, matured for 3 months, made from grass fed cows. The Quicke family of Devon have been on the same farm just north of Exeter for over 450 years! All their cheddar is matured slowly on wooden shelves, wrapped in muslin cloth giving a real depth and complexity of flavour. The old fashioned rind that develops using this method is the hallmark of a well-matured traditional cheddar. Pasteurised and used as a vegetarian alternative to rennet, but maturing cheeses are wrapped in muslin coated with lard.

     

     

     

     

     

     

     

     

     

     

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