A handpicked selection of 4 Artisan and Farmhouse cheeses with descriptions and a box of crackers.
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Our monthly selection is ready in the first full week of each month.
Each selection can be picked up in the shop or next day chilled delivery is available throughout the UK.
Our Cheese Selection is packaged in our white boxes for delivery with paper straw for protection and frozen ice-gel packs to preserve the cheeses temperatures.
CHEESE SELECTION – DECEMBER 2019
MONTGOMERY CHEDDAR - ENGLAND – COW’S MILK – UNPASTEURISED - VEGETARIAN. Montgomery's Cheddar is aged in cloth & stripped after a long maturing process. It's golden and glorious, with a nutty, complex, real depth of flavour and the slightly crumbly texture that is characteristic of a properly developed, cloth-bound cheese. Matured for around 14 months. The Montgomery family has farmed in South Somerset for 3 generations. Cheeses are made in small batches, seven days a week. They also use an old slow peg mill that gives the cheese its characteristic texture. Unlike the very smooth & almost creamy texture of more mass-produced cheddars, Montgomery’s texture is almost brittle, with small fissures throughout the cheese.
COULIMMIERS - FRANCE – COW’S MILK - UNPASTEURISED. Coulommiers cheese is named after 'Coulommiers' commune in the Seine-et-Marne department from France, as this is the place where it was produced for the first time! Though the cheese is very similar to Brie and has every characteristic of Brie, it is not as popular as Brie. Coulommiers is smaller but thicker than Brie and is made from cow's milk. It has a bloomy edible rind. Its flavours will be gentler, and less overtly mushroomy. Careful ripening in high humidity and high carbon dioxide produces cheeses of good, earthy depths, with a rusty blush peeping through on the rind.
JURRASIC D’ETE - FRANCE – COW’S MILK – UNPASTEURISED. Exceptionally unusual for a renowned French cheese: Jurassic cheese is not even 40 years old. However, its origins go back to the 15th century. This apparent contradiction is explained by the fact that Jurassic cheese is a small Comté cheese, the history of which began over 500 years ago. This hard cheese is exclusively made from summer raw milk, when the cows graze on the lush pastures in the Jura mountains (between May and October). The cheese ripens in cold natural cellars for at least 10-14 months. Jurassic has a rich aroma and a fruity flavour.
DOL - LAS - WALES – SHEEP’S MILK - PASTEURISED – VEGETARIAN. Dol Las is a creamy blue cheese which is similar in style to Cenarth’s famous Perl Las cheese, but made with ewe’s milk rather than cow’s milk. The ewe’s milk gives Dol Las a more delicate texture and a cleaner, crisper taste. This soft blue has a creamy flavour, a delicate texture with a clean taste that will appeal to a vast audience of cheese lovers. Dol Las, meaning “Blue Meadow” in Welsh, is already a favourite of many of Wales’ finest restaurants and hotels.
MILLER’S ELEMENTS – ALE CRACKERS. Real Ale in a cracker.
The cracker that beer lovers have been waiting for....A deeply savoury and tweedy-textured, square cracker for cheese. Made from de-constructed beer ingredients: hops, roasted wheat, barley and malt, plus a generous splash of English Ale. The perfect cracker to partner a Ploughman's Lunch. The miller's best idea yet.