The Best Sellers Collection
These are the best selling cheeses for a reason – they’re really, really good. Powerful, pungent British Camembert, buttery rich Lancashire, strong powerful Cheddar and Young Buck Blue – rich, creamy and gently powerful.
Full details below.
The best-selling cheese selection includes:
Tunworth. Pasteurised cows’ milk. 250g.
An English Camembert good enough to make a Frenchman weep: vegetal, porcini-flavoured and intense. The Courtyard Dairy select only particular Tunworths that are extra-wrinkled, for a more intense flavour.
Kirkham’s Lancashire. Unpasteurised cows’ cheese. 250g.
Third-generation Lancashire-maker Graham still follows the traditional two-day curd method, giving a buttery, yoghurty flavour with a fluffy and light texture that melts in the mouth. These Kirkham’s are specially selected for The Courtyard Dairy for a greater depth of flavour.
St Andrew’s Cheddar. Unpasteurised cows’ milk. 250g.
Jane Stewart makes cheese using 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.
Young Buck. Unpasteurised cows’ milk. 250g.
An outstanding raw-milk blue cheese from Northern Ireland. An interesting take on a Stilton recipe, Young Buck cheese is traditionally made and hand-ladled to produce a rich, lingering flavour. An impressive debut cheese.
This product will have two weeks’ shelf life from the date of delivery.