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 – MAY 2019
WESTCOMBE CHEDDAR - ENGLAND – COWS’ MILK – UNPASTEURISED - VEGETARIAN. Westcombe Cheddar is made from unadulterated fresh cows' milk, which reaches the dairy soon after milking and hits the vat still warm from the cows. Once heated, only traditional starter cultures and rennets are added to transform the milk into cheese. After they're cut and drained, everything is done solely by hand. It has a deep complex flavour with a mellow lactic tang and long notes of citrus, hazelnut and caramel. The texture is structured and firm, with a smooth breakdown that keeps the flavours lingering on your palate. This cheese is often called a 'five mile Cheddar', as you’re still tasting it five miles down the road.
BUFFALO BLUE - ENGLAND – BUFFALO’ MILK – PASTEURISED - VEGETARIAN. Buffalo Blue, another Shepherd's Purse cheese, is the first blue cheese to be made with buffalo milk. An interesting, mild flavoured blue cheese which is creamy and the end product is rich, creamy and moist. Its source is a 130-strong herd of water buffalo owned by Northallerton farmer Paul Langthorne who began breeding the animals when he discovered that while his children were allergic to ordinary dairy products they could drink water buffalo milk with impunity.
TOMME D’ESTAING - FRANCE – SHEEP MILK – UNPASTEURISED. This is a semi hard organic French cheese that is produced in the south west of France, named Larzac. It is a new cheese from the wonderful rich ewe's milk of this region. A pressed, uncooked cheese with natural moulds on the crust; the soft texture has a subtle creamy rich flavour and sweet earthiness of the milk. It is matured for 2-6 months in stone cellars with good humidity where it matures and develops its subtle and fragrant taste of sheep's cheese. A subtle ewe milk cheese for delicate tastebuds.
TALEGGIO - ITALY– COW’S MILK – PASTEURISED. Taleggio is a smear-ripened Italian cheese named after the caves of Val Taleggio. It’s one of the oldest soft cheeses produced in every autumn and winter. During cheese making, the acidic milk is brought to the lab and kept on the wood shelves in the chambers as well in caves according to tradition. In order to prevent it from mould infestation, the cheese is washed with seawater once a week. The maturation takes 6 - 10 weeks forming a thin crust. This cheese has been granted a PDO designation. The cheese has a strong smell, but its taste is relatively mild with an unusual fruity tang.
- MOR WHOLEMEAL SPELT & SOURDOUGH SNAP CRACKERS