Wine Tastings
Westcombe Cheddar 250g
Old Winchester 250g
Montgomery Cheddar 250g
Montgomery – Made by Jamie Montgomery in North Cadbury, SomersetMontgomery cheese has been made within the Montgomery family for over 70 years and great pains are made to ensure that the recipe and quality of the cheese remain the same. So committed to the original production methods, Montgomery Cheddar still uses the traditional source of enzymes used to start the curd, calf rennet – which is one of the reasons why the Montgomery Cheddar Cheese has such character.
Westcombe Smoked Cheddar 250g
Lanark Blue 200g
Lanark Blue is a classic unpasteurised sheeps' milk blue cheese, with fudge, cream and mineral notes from the bolts of blue running through it. Sadly the original Lanarkshire Blue cheese recipes were lost post-Second World War, so when Selina and Andrew Cairns decided to revive cheese making in Lanarkshire, they had to go to France to learn from Roquefort cheese makers - bringing back blue cheese recipes and creating their own Scottish or Lanarkshire take on blue cheese.
St Cera
St Cera – Made by Julie Cheyney in Bungay, Sulfolk A washed rind version of St.Jude made in small batches this cheese is hand-made by Julie using fresh, raw cows’ milk from her family’s single herd of Montbéliarde cows. This is a strong, oozy cheese best eaten with a spoon or scoped out with a bit of bread. It is regularly washed in brine during its maturation which brings out strong, pungent, farmyard flavours – a brilliant farmhouse cheese reminiscent of a great French Époisses. A pinky/orange blush to the rind is usual and the cheese flavour varies between seasons depending on which season the cows were milked in.
St Jude
St Jude – Made by Julie Cheyney in Bungay, Sulfolk
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.
Bix
Sparkenhoe Vintage 250g
Blue Monday 180g
Blue Monday – Made by Alex James in YorkshireThis is a rich pasteurised, sophisticated blue cows milk cheese created by Alex James, former band member of Blur, turned cheesemaker. Blue Monday has a faintly sweet, intensely savoury, spicy and rich complex flavour. The cheese has bold cracks and blue streaks with a thin natural rind.
Ogleshield 250g
Ogleshield – Made by Jamie Montgomery in North Cadbury, SomersetBritish raclette made using beautifully rich raw Jersey milk by Jamie Montgomery & Wayne Mitchell of Montgomery's cheese-making family. The cheese is washed in special brine every three days to attain a slightly pungent sticky rind, which softens the cheese paste and significantly intensifies its flavour. Excellent when it comes to cooking as it melts brilliantly.
