Three Beers Three Cheeses
A diverse balance of three brilliant cheeses: the light and fresh Anster; tangy and strong St Andrew's Cheddar; and the rich Young Buck Blue. These have been carefully matched with three individual craft beers from Ilkley Brewery: their Pale Ale; Rombald amber bitter; and Hanging Stone – an oatmeal stout.
More about the cheeses:
Anster. Unpasteurised cows’ milk. 250g.
Farmers for over 50 years, the Stewart family started making cheese in 2008 and soon created Anster. This milky, crumbly, fresh tasting cheese is aged for 8 weeks. Jane Stewart supplies The Courtyard Dairy with special cheese made only using a ‘starter bacteria’ specified by The Courtyard Dairy, which gives the cheese a particularly milky, fresh flavour. Matched with Naylor’s IPA. 500ml 4.2% abv. A golden hoppy pale ale.
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.
Matched with Naylor’s Yorkshire Ale. 500ml 4.0% abv. A nutty classic Bitter.
Young Buck Blue. Unpasteurised cows’ milk. 250g.
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. Matched with Naylor’s Black ‘n’ Tan. 500ml 4.6% abv. A traditional Yorkshire bitter mixed with a rich porter.
This product will have two weeks shelf life from the date of delivery.