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Mrs Kirkham’s truckle

£37.00
A fabulous centrepiece of Mrs Kirkham's Lancashire.

Stichelton 250g

£10.25
Produced by Joe Schneider this cheese is first class, tasting deep and rich and savoury.  If you like a blue, you will love this cheese!

Biggar Blue 250g

£8.50
Biggar Blue – Made by Selina Cairnes in Scotland Rich goats’ milk complemented by a strong blue veining. Biggar Blue

Sparkenhoe Blue Shropshire 250g

£8.00
Sparkenhoe Shropshire BlueMade by Will Clark in LeicestershireJo and David Clarke have built an enviable reputation for making the only raw milk, clothbound, farmhouse Red Leicester in the UK.  Now their son, Will, has returned to the family farm to take up the challenge of making the UK’s only raw milk Shropshire Blue. Will makes this to the same recipe as his Sparkenhoe Blue, but adds annatto to the milk, just as they do for their Sparkenhoe Red Leicester. This gives the cheese its glorious colour. The paste ranges from a blush, peach tone to a deeper hue next to the blue veins, as the curd begins to break down. The taste is buttery and mellow with a gentle spice to finish.

Mrs Kirkham’s Lancashire 250g

£8.00
 Mrs KirkhamsMade by Graham Kirkham in Goosner, Lancashire                                                   A lactic style cheese with a wrinkled, mould ripened rind & a smooth paste. Usually eaten between 2-5 weeks old. St. Jude develops from a young, fresh & creamy cheese to more complex flavour leaning towards a buttery, vegetal & grassy profile in the winter when the cows are out to pasture.Mrs Kirkham's Lancashire is a fantastic, a buttery finish and a flaky texture cows' milk cheese, with delightfully lactic flavour.  Made on the Beesley Farm in Lancashire to the same recipe Mrs Kirkham first made it in 1978, though the cheese today is now made by Graham Kirkham, her son.  This is the only Lancashire still made with unpasteurised cows' milk and hence the only Lancashire you should ever buy. 

Gorwydd Caerphilly 250g

£7.25
Gorwydd Caerphilly  – Made by Trethowen Brothers near Weston Super Mare, SomersetIs really three cheeses in one; The rind has a mushroomy flavour, below that, you will find a creamy breakdown while the centre is lactic and lemony with a delicate, crumbly texture. The three characteristics together make for a great depth of flavour and are what makes Gorwydd one of a kind.