Great British Cheese Awards 2018 Hamper

Great British Cheese Awards 2018 Hamper

Treat yourself or a loved one with this fantastic cheese selection.  A selection of cheeses from the winners and runners-up of The Great British Cheese Awards 2018.  Each selection comes 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.

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 and 2018.

Edmund Tew (unpasteurised, cow)
Made by Blackwoods Cheese using milk from the Common Work Organic Farm in Kent. Founded in 2013, Dave Holton and Tim Jarvis produce handmade, unpasteurised cow’s milk cheeses. Edmund Tew is their first cheese in a range named after British convicts who were transported to Australia (he was convicted of stealing bread, cheese and beer in 1829). Edmund Tew is a smooth textured, savoury and malty flavoured cheese, with a wrinkled rind.  Blackwoods Cheese won the Best New Artisan Producer category at the 2018 Great British Cheese Awards.

Mrs Kirkham's Lancashire (unpasteurised, cow)
Ruth Kirkham (Mrs Kirkham) passed on her recipe to son Graham who makes the cheese made today at the family farm near Goosnargh, Lancs. Using milk from their own herd of Holstein Friesian cows, the cheese is made to the 2 day curd recipe, using the curds from the evening milking and the following mornings milking. The cheese is still handmade using very traditional methods and equipment. It is then ‘buttered up’ and cloth bound, then aged for at least 3 months. This slow maturing process lends itself to pale yellow, crumbly cheese which is both rich and buttery, with a slight yoghurt tanginess. Mrs Kirkham’s Lancashire was Runner Up in the Best Hard Cheese catgeory at the 2018 Great British Cheese Awards.

Hebden Goat (unpasteurised, goat)
Gillian Clough started Tenacres Cheese in Hebden Bridge, Yorkshire, in 2014, after looking for something to do with the milk from her small herd of 8 goats. She started making Hebden Goat in 2016. Aged for 2-3 weeks, the cheese has a rich, herby, goaty flavour, and a soft texture. Tenacres Cheese won the Best Artisan Producer categeory at the 2018 Great British Cheese Awards.

Dorset Blue Vinny (vegetarian, pasteurised, cow)
Made at Woodbridge Farm, Dorset. In 1980 Mike Davies resurrected a 300 year old recipe for Dorset Blue Vinny, and his family have been producing it ever since. Historically it was made in most Dorset farmhouses, until production died out during the Second World War. Made with skimmed milk, the cheese has a crumbly, dry texture. In 1988 they were awarded Protected Geographical Indication (PDI) status and are the only producers of Dorset Blue Vinny.  It won the Best Blue category at the 2018 Great British Cheese Awards.

Free UK delivery included.

 CHRISTMAS ORDERS - please note that our last date for orders to be sent before Christmas is midnight on Tuesday 18th of December.  Subscription orders placed after this date will be sent out in January.