Traditional British Cheese Selection
Four classic British cheeses. These versions are still made on the farm, traditionally cloth-bound and aged to perfection: supreme examples of the historic British cheeses.
The lemony, fresh Richard III Wensleydale, buttery tangy Hafod Cheddar, the strong and powerful vintage red Leicester and the savoury Sparkenhoe Blue. Britain at its best.
This cheese gift box includes:
Fellstone. Unpasteurised cows’ milk. 250g.
Tom and Clare Noblet started to make cheese in 2015 on their dairy farm on the edge of the Lake District. Based on a traditional old ‘dales’ recipe of the north of England, Fellstone is aged for three months by which time it has the fresh lemony-lactic flavours of a good Wensleydale, with a supple, firmer texture.
Hafod Cheddar. Unpasteurised cows’ milk, organic. 250g.
With only 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. At The Courtyard Dairy the best Hafod truckles are selected and further aged to 14-months. At 14-months old the cheese retains its buttery flavours and develops that special tang.
Sparkenhoe Vintage. Unpasteurised cows’ milk. 250g.
The only unpasteurised farmhouse red Leicester made in the world. This Sparkenhoe vintage version is aged for 18 months, which gives it a strong, powerful flavour.
Sparkenhoe Blue. Unpasteurised cows’ milk. 250g.
Famous for their red Leicester, the Clarke family diversified further into blue-cheese production when their son Will returned to the farm. Using milk from their 150 cows he decided to develop a classic a British ‘rinded’ blue, akin to Stilton’s made in the region. The end result in Sparkenhoe Blue is a cheese of its own: a mellow blue, with dense- fudgey texture, and a savoury finish.
This product will have two weeks shelf life from the date of delivery.
Ingredients: Milk, salt, cheese cultures (annatto (a natural colourant) in Sparkenhoe Vintage) and rennet.