Great British Cheese Awards 2017 Hamper
A great gift for the cheese fan – the six winners of The Great British Cheese Awards 2017 - www.greatbritishcheeseawards.com , along with a box of Peter's Yard crispbread and tasting notes giving you lots of interesting facts and background about each cheese.
The hamper comes in two versions - with either 100g or 200g (approx) of each cheese.
Lincolnshire Poacher (vegetarian, unpasteurised, cow)
Lincolnshire Poacher cheese is made in Louth, Lincolnshire, by Simon and Tim Jones. They are the fourth generation of the family to make cheese on their farm on the edge of the Lincolnshire Wolds. It won Best Hard Cheese in the Great British Cheese Awards 2017. Matured for between 14 and 16 months, the cheese is rounded and full flavoured.
Baron Bigod (unpasteurised, cow)
Made at the Fen Farm Dairy in Suffolk, winners of Best Artisan Cheese Producer in the Great British Cheese Awards 2017. The cheese uses milk from a single herd of French Montbeliarde cows. Launched in 2013, it is the only traditional handmade unpasteurised brie made in the UK. Baron Bigod (pronounced "By-god") was a 12th century Earl of Norfolk who owned the land on which Fen Farm now stands.
Barkham Blue (vegetarian, pasteurised, cow)
Made by Sandy and Andy Rose of Two Hoots Cheese in Barkham, which is on the Hampshire/Berkshire border. They've been making cheese since 2003, using milk from their heard of Channel Island breed of cows. The rich milk produces a distinctive blue cheese - winner of Best Blue Cheese in the Great British Cheese Awards 2017 - which is buttery in texture and does not have the harsh metallic taste often associated with blue cheese.
Tunworth (unpasteurised, cow)
Made by Hampshire Cheeses, near Basingstoke. Australian Stacey Hedges settled in Hampshire and decided to start making Tunworth after asking cheesemongers which cheese they thought were not being produced in the UK. Made using traditional Camembert recipes and techniques, it has an intense vegetal flavour. Tunworth has been described by Raymond Blanc as "the best Camembert in the world". It won Best Soft Cheese at the Great British Cheese Awards 2017.
Sinodun Hill (vegetarian, unpasteurised, goat)
Made by Rachel Yarrow and Fraser Norton of Nettlebed Creamery in Oxfordshire. They started making cheese in 2016, and in 2017 acquired their own small herd of Anglo-Nubian goats. Sinodun Hill is a light, fluffy textured lactic goat's cheese. It won Best New Cheese at the Great British Cheese Awards 2017.
Cornish Blue (pasteurised, cow)
Made by Carol and Philip Stansfield with milk from their won farm on the edge of Bodmin Moor in Cornwall. They started making cheese in 2001. Cornish Blue was winner of the People's Choice category in the Great British Cheese Awards 2017. It is creamier and sweeter than traditional British blue cheeses such as Stilton and has more in common with continental styles like Gorgonzola.
Free UK delivery included.