The Ultimate Summer Selection
- Unit price
- / per
The Ultimate Summer Selection
- Unit price
- / per
Old Winchester 250g
A hard, washed-curd cheese, made by Mike Smales, on Lyburn Farm, Wiltshire. Aged for around 18 months, a drier, hard cheese, similar to an aged Gouda, or Parmesan, and often used as a "vegetarian Parmesan", as it uses vegetarian rennet, instead of traditional. Caramel flavours are clear, with a crystalline crunch, and sweet tangy notes.
Yorkshire Blue 350g
Produced by Yorkshire cheesemakers, Judy Bell and her daughters, Katie and Caroline. Making a range of blues, including Buffalo and Harrogate. Shepherd's Purse started in the 1980s, with a mission to create quality dairy alternatives for those with a cow's milk allergy. They started by producing only sheep's milk cheeses, then expanded into cow, and buffalo milk. It has a little sweetness with no sharp acidity, with a buttery, crumbly texture.
Ashcombe Organic 250g
A semi-soft cheese, inspired by Morbier, the French cheese from the Alps. The cheese has a striking line of vegetable ash running through the middle. It is a washed-rind cheese, meaning it is washed in a brine solution, developing a beautiful orange coloured exterior. The rind is meaty and savoury, while the paste has aromas of rich milk, butter, and hazelnuts.
Appleby's Cheshire 250g
The fresh, raw milk, comes from the Appleby family's own grass-fed herd, whom graze on the salt-plains of the Cheshire Basin. Crumbly, clean, slightly buttery, and naturally salty, a British Classic.
Yorkshire Pecorino Fiore 200g
Mario Olianas, is an Italian with a big personality, and fantastic cheesemaking skills. He was born in Vienna, and brought up on the island of Sardinia. His Papa is a fisherman, and it was he who encouraged Mario's love of good, fresh produce. Aged for only 30 days; young, fresh, and semi-soft in texture, with lemony yoghurt notes.
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