Though these are not your traditional Christmas cheeses, each one is stunning. Selected as an alternative (or even supplement) to a more traditional cheeseboard.
This selection is perfectly portioned for 4 people, and includes:
Beenleigh Blue
A blue sheep cheese, made by Ticklemore Cheeses in Totnes. At times comparable to Roquefort; with a rich, bright, fresh and zesty tang. You will see significant changes in flavour and texture of this cheese throughout the year, which reflects the seasonality of this cheese. Made using pasteurised ewe milk, salt and a vegetarian rennet.
Wyfe of Bath
Made on Park Farm in Kelston by the folks at Bath Soft Cheese Co., this semi-hard gouda-style cheese is a local showstopper! Aged for 4-6 months, it’s buttery and nutty, with a gently salty aftertaste. Made with pasteurised milk and vegetarian rennet.
Sinodun Hill
An award winning fresh goats cheese from Norton and Yarrow, Sinodun Hill is a rich, moussey and packed full of lemony, fresh flavors with a hint of red fruits. This unpasteurised farmhouse cheese, is made with vegetarian rennet from the milk of Anglo-Nubian goats which are known for their rich, high fat milk.
Smoked Pendragon Buffalo
This cheese is delicious and distinctive. Made in Ditcheat in Somerset and collected by ourselves on a bi-weeky basis, this is a hard oak smoked cheese made using a local, organic buffalo milk. Incredibly smooth consistency and distinct flavour. Made with pasteurised buffalo milk and vegetarian rennet.
Minimum total weight: 1.2kg
Though these are not your traditional Christmas cheeses, each one is stunning. Selected as an alternative (or even supplement) to a more traditional cheeseboard.
This selection is perfectly portioned for 4 people, and includes:
Beenleigh Blue
A blue sheep cheese, made by Ticklemore Cheeses in Totnes. At times comparable to Roquefort; with a rich, bright, fresh and zesty tang. You will see significant changes in flavour and texture of this cheese throughout the year, which reflects the seasonality of this cheese. Made using pasteurised ewe milk, salt and a vegetarian rennet.
Wyfe of Bath
Made on Park Farm in Kelston by the folks at Bath Soft Cheese Co., this semi-hard gouda-style cheese is a local showstopper! Aged for 4-6 months, it’s buttery and nutty, with a gently salty aftertaste. Made with pasteurised milk and vegetarian rennet.
Sinodun Hill
An award winning fresh goats cheese from Norton and Yarrow, Sinodun Hill is a rich, moussey and packed full of lemony, fresh flavors with a hint of red fruits. This unpasteurised farmhouse cheese, is made with vegetarian rennet from the milk of Anglo-Nubian goats which are known for their rich, high fat milk.
Smoked Pendragon Buffalo
This cheese is delicious and distinctive. Made in Ditcheat in Somerset and collected by ourselves on a bi-weeky basis, this is a hard oak smoked cheese made using a local, organic buffalo milk. Incredibly smooth consistency and distinct flavour. Made with pasteurised buffalo milk and vegetarian rennet.
Minimum total weight: 1.2kg
