Selection of Cheddars
Cheddar is Britain’s ubiquitous cheese. With this selection you’ll be able to compare some of Britain’s finest farmhouse producers, and be astonished by the difference between these Cheddar styles. From buttery, rich Hafod to tangy St Andrew’s, all four are outstanding, all four are distinctly different.
This Cheddar cheese selection box includes:
Hafod Cheddar. Unpasteurised cows’ milk, organic. 250g.
With milk from just 65 Ayrshire cows, this clothbound Cheddar is made to a very traditional recipe, producing a cheese that is buttery and smooth with that special Cheddar tang. The best Hafod truckles are selected by The Courtyard Dairy and further aged to 14-months. At 14-months old the cheese retains its buttery flavours and develops that special tang.
Old Winchester. Pasteurised cows’ milk, vegetarian. 250g.
Needing an outlet for their milk, Mike and Judie Smales developed Old Winchester. This Cheddar cheese is aged for 18 months until it is caramelised, smoky and with crystalline crunches.
Berwick Edge Cheddar. Unpasteurised cows’ milk. 250g.
Berwick Edge is Northumberland’s version of aged Gouda/Cheddar. It is made by hand by the Maxwell family, following traditional Dutch methodology combined with Cheddar making techniques, using fresh raw milk from their own herd of cows. Aged for a full year, Berwick Edge develops a strong, sharp flavour, offset by a caramel sweetness and crystalline texture.
St Andrew’s Cheddar. Unpasteurised cows’ milk. 250g.
Jane makes cheese with rich, unpasteurised milk from her husband’s cattle. This Cheddar is classically Scottish in style: aged for 14 months, it is powerful, strong and tangy – a real sharp traditional Cheddar.
This product will have two weeks shelf life from the date of delivery.