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Though these are not your traditional cheeses, each one is stunning. Selected as an alternative (or even supplement) to a more traditional cheeseboard.
This selection is perfectly portioned for 6 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 ewes’ 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 cows’ 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.
Wigmore
An exquisite, soft bloomed-rind ewe’s cheese crafted by the Wigmore family at Village Maid Cheese Co in Berkshire. Smooth, sweet, milky, and luscious with subtle fruity overtones, developing into savoury, nutty, and more mushroomy notes as it ages. Made with raw ewe’s milk and vegetarian rennet.
Redlap
Made by Martin & Helen Boyd, Redlap is a beautiful hard goats' cheese, inspired by the alpine classics. It’s big, bold and nutty, with a Pecorino quality to it and a slightly salty aftertaste, which comes from the rind, which is brushed in a brine twice a week. Made with unpasteurised goat’s milk, salt, vegetarian rennet, starter cultures.
Minimum total weight: 1.7kg
Though these are not your traditional cheeses, each one is stunning. Selected as an alternative (or even supplement) to a more traditional cheeseboard.
This selection is perfectly portioned for 6 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 ewes’ 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 cows’ 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.
Wigmore
An exquisite, soft bloomed-rind ewe’s cheese crafted by the Wigmore family at Village Maid Cheese Co in Berkshire. Smooth, sweet, milky, and luscious with subtle fruity overtones, developing into savoury, nutty, and more mushroomy notes as it ages. Made with raw ewe’s milk and vegetarian rennet.
Redlap
Made by Martin & Helen Boyd, Redlap is a beautiful hard goats' cheese, inspired by the alpine classics. It’s big, bold and nutty, with a Pecorino quality to it and a slightly salty aftertaste, which comes from the rind, which is brushed in a brine twice a week. Made with unpasteurised goat’s milk, salt, vegetarian rennet, starter cultures.
Minimum total weight: 1.7kg
