Cheese Selection Box
Our favourite seasonal cheeses, a perfect little cheese taster for Christmas or any occasion. Add to our Just Add Cheese hamper as an extra special gift or add a smaller snack selection with some Sheridan’s crackers, membrillo and salted Catalan almonds.
Each cut piece of cheese is approximately 150-200g
SPRING selection (can be subject to change due to availability):
Devon Blue: (cow’s milk, pasteurised, vegetarian coagulant)
A sweet and often punchy blue cheese from Devon, with a soy-sauce-like depth and a pleasingly dense, fudgy texture.
Elrick Log: (Raw Goat's MILK, Salt, Vegetarian Coagulant, Cheese Cultures, Vegetable Ash)
Elrick Log is a semi-firm, lactic goat's milk cheese that is rolled in ash before developing a mould rind. The flavour is bright, lemony and has a hint of spiciness that will increase with age.
Wigmore: (sheep’s cheese, thermised, vegetarian coagulant)
Flavours range from mild and milky to meaty and nutty depending on age. The paste is creamy and soft beneath the rind and chalky and firm in the centre.
Yarlington: (cow’s milk, pasteurised, animal rennet)
A bright and milky cheese from King Stone Dairy with a sticky cider-washed rind giving way to a silky and yielding centre. An English answer to Reblochon.
St. Jude: (cow’s milk. raw, animal rennet)
A small, soft, wrinkly cow’s milk cheese from Suffolk. Inspired by the French cheese St Marcellin, its savoury, rich and buttery flavour belies its luxuriously light, almost mousse-like paste.
**This cheese intentionally has a very thin mould rind. Because of this, wild moulds- spots of blue, green and grey moulds, often develop on the surface during maturation. They are perfectly safe to eat and do not negatively affect the flavour of the cheese. **
Ashcombe: (cow’s milk, pasteurised, animal rennet)
A rich yet subtle cheese. The mild and mushroomy rind gives way to golden paste shot through with a line of wood ash. The flavours are milky and mild, reminiscent of fresh hazelnuts, and the texture is bouncy, buttery and semi-firm.
Our favourite seasonal cheeses, a perfect little cheese taster for Christmas or any occasion. Add to our Just Add Cheese hamper as an extra special gift or add a smaller snack selection with some Sheridan’s crackers, membrillo and salted Catalan almonds.
Each cut piece of cheese is approximately 150-200g
SPRING selection (can be subject to change due to availability):
Devon Blue: (cow’s milk, pasteurised, vegetarian coagulant)
A sweet and often punchy blue cheese from Devon, with a soy-sauce-like depth and a pleasingly dense, fudgy texture.
Elrick Log: (Raw Goat's MILK, Salt, Vegetarian Coagulant, Cheese Cultures, Vegetable Ash)
Elrick Log is a semi-firm, lactic goat's milk cheese that is rolled in ash before developing a mould rind. The flavour is bright, lemony and has a hint of spiciness that will increase with age.
Wigmore: (sheep’s cheese, thermised, vegetarian coagulant)
Flavours range from mild and milky to meaty and nutty depending on age. The paste is creamy and soft beneath the rind and chalky and firm in the centre.
Yarlington: (cow’s milk, pasteurised, animal rennet)
A bright and milky cheese from King Stone Dairy with a sticky cider-washed rind giving way to a silky and yielding centre. An English answer to Reblochon.
St. Jude: (cow’s milk. raw, animal rennet)
A small, soft, wrinkly cow’s milk cheese from Suffolk. Inspired by the French cheese St Marcellin, its savoury, rich and buttery flavour belies its luxuriously light, almost mousse-like paste.
**This cheese intentionally has a very thin mould rind. Because of this, wild moulds- spots of blue, green and grey moulds, often develop on the surface during maturation. They are perfectly safe to eat and do not negatively affect the flavour of the cheese. **
Ashcombe: (cow’s milk, pasteurised, animal rennet)
A rich yet subtle cheese. The mild and mushroomy rind gives way to golden paste shot through with a line of wood ash. The flavours are milky and mild, reminiscent of fresh hazelnuts, and the texture is bouncy, buttery and semi-firm.
Our favourite seasonal cheeses, a perfect little cheese taster for Christmas or any occasion. Add to our Just Add Cheese hamper as an extra special gift or add a smaller snack selection with some Sheridan’s crackers, membrillo and salted Catalan almonds.
Each cut piece of cheese is approximately 150-200g
SPRING selection (can be subject to change due to availability):
Devon Blue: (cow’s milk, pasteurised, vegetarian coagulant)
A sweet and often punchy blue cheese from Devon, with a soy-sauce-like depth and a pleasingly dense, fudgy texture.
Elrick Log: (Raw Goat's MILK, Salt, Vegetarian Coagulant, Cheese Cultures, Vegetable Ash)
Elrick Log is a semi-firm, lactic goat's milk cheese that is rolled in ash before developing a mould rind. The flavour is bright, lemony and has a hint of spiciness that will increase with age.
Wigmore: (sheep’s cheese, thermised, vegetarian coagulant)
Flavours range from mild and milky to meaty and nutty depending on age. The paste is creamy and soft beneath the rind and chalky and firm in the centre.
Yarlington: (cow’s milk, pasteurised, animal rennet)
A bright and milky cheese from King Stone Dairy with a sticky cider-washed rind giving way to a silky and yielding centre. An English answer to Reblochon.
St. Jude: (cow’s milk. raw, animal rennet)
A small, soft, wrinkly cow’s milk cheese from Suffolk. Inspired by the French cheese St Marcellin, its savoury, rich and buttery flavour belies its luxuriously light, almost mousse-like paste.
**This cheese intentionally has a very thin mould rind. Because of this, wild moulds- spots of blue, green and grey moulds, often develop on the surface during maturation. They are perfectly safe to eat and do not negatively affect the flavour of the cheese. **
Ashcombe: (cow’s milk, pasteurised, animal rennet)
A rich yet subtle cheese. The mild and mushroomy rind gives way to golden paste shot through with a line of wood ash. The flavours are milky and mild, reminiscent of fresh hazelnuts, and the texture is bouncy, buttery and semi-firm.
