Carefully selected, and generously portioned, this is the perfect cheeseboard after dinner feasting!
The perfect cheese course for 6 people includes:
Montgomery Cheddar - Montgomery is a traditional unpasteurised Cheddar which has a deep complex flavour with gorgeous nutty and earthy characteristics. Made with unpasteurised milk and traditional animal rennet.
Sparkenhoe Blue - A raw milk Stilton, handmade by Will Clarke in Upton, Leicestershire. A beautiful take on the classic territorial we all know and love!
Pennard Vale - A lovely dense, compact, slightly nutty and moreish hard goats cheese. Made by Philip Rainbow in Ditchet in Somerset using a local goat milk. The Pennard Vale is vegetarian.
Baron Bigod - A Brie de Meaux-style recipe made at Fen Farm in Sussex, it’s creamy, rich and has a wonderful mushroom-like aroma and flavour. Made using the farm's own pasteurised milk and a traditional animal rennet.
Yarlington - Based on a reblochon recipe, this cheese is made on Manor Farm by David Jowett at King Stone Dairy. The addition of Yarlington cider from Tom encourages the bacteria on the rind to fully express themselves whilst the alcohol rounds off any rogue elements giving the cheese a complex, robust but above all sophisticated finish. Made from pasteurised cows milk and traditional animal rennet. Contains Sulphates
Minimum weight is 1.9kg. A generously perfect amount for 6.
Cheeses can vary slightly in size and quantity compared to the photograph.
Carefully selected, and generously portioned, this is the perfect cheeseboard after dinner feasting!
The perfect cheese course for 6 people includes:
Montgomery Cheddar - Montgomery is a traditional unpasteurised Cheddar which has a deep complex flavour with gorgeous nutty and earthy characteristics. Made with unpasteurised milk and traditional animal rennet.
Sparkenhoe Blue - A raw milk Stilton, handmade by Will Clarke in Upton, Leicestershire. A beautiful take on the classic territorial we all know and love!
Pennard Vale - A lovely dense, compact, slightly nutty and moreish hard goats cheese. Made by Philip Rainbow in Ditchet in Somerset using a local goat milk. The Pennard Vale is vegetarian.
Baron Bigod - A Brie de Meaux-style recipe made at Fen Farm in Sussex, it’s creamy, rich and has a wonderful mushroom-like aroma and flavour. Made using the farm's own pasteurised milk and a traditional animal rennet.
Yarlington - Based on a reblochon recipe, this cheese is made on Manor Farm by David Jowett at King Stone Dairy. The addition of Yarlington cider from Tom encourages the bacteria on the rind to fully express themselves whilst the alcohol rounds off any rogue elements giving the cheese a complex, robust but above all sophisticated finish. Made from pasteurised cows milk and traditional animal rennet. Contains Sulphates
Minimum weight is 1.9kg. A generously perfect amount for 6.
Cheeses can vary slightly in size and quantity compared to the photograph.
