Wine Tastings
Picture is for illustrative purposes only, cheese, crackers and chutney will vary based on availability. If you have any dietary requirements please specify them in comments.
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The Soft Box
£34.95
Surely everyone has a soft-spot? So do these cheeses.
Four of our best soft cheeses, expect mould-ripened, rind-washed, ash-dusted, maybe even… spoon-required!
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Description
Additional information
| Cheese make | Selections |
|---|---|
| Cheese post make | Mould Ripened, Rind Washed |
| Milk type | Cow, Goat, Sheep |
| County | UK |
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Sinodun Hill
Sinodun Hill – Made by Frazer Norton & Rachel Yarrow in Oxfordshire The initial make process takes place over 4 days after which it is ripened for up to 21 days to develop the rind and bring out complexity in the flavour and texture. The rennet is vegetarian, derived from the cardoon thistle. The result is a flavoursome cheese with a fresh, citrus flavour which deepens as it ages to reveal almond and red fruit notes. Its rind is a stunning ivory colour and seasonally develops a dusting of blue and grey moulds as it ages, which add to the flavour and character of the cheese.
British 5 Cheese Selection
Baron Bigod 250g – Made by Jonny Crickmore in Bungay SuffolkMade in small batches to a Brie de Meaux style passed on by a French cheesemaker, it is the only traditional Brie-style cheese currently being produced in the UK. In fact, it is arguably more authentic than the majority of French Brie in that it's made on a farm as opposed to a creamery, using the very freshest milk from Jonny's own herd of Montbéliarde cowsWestcombe Cheddar 250g - Made by Tom Carver in Westcombe, SomersetWestcombe Cheddar has a deep complex flavour with a mellow lactic tang and long notes of citrus, hazelnut and caramel. The texture is structured and firm, with a smooth breakdown that keeps the flavours lingering on your palate.Cropwell Blue Stilton 250g - Made by Robin Skailes in NottinghamshireCropwell Bishop Organic Stilton is the ‘king’ of blue cheese and surprisingly Cropwell Bishop is still the only Stilton maker to produce a certified organic Stilton. The organic cows’ milk gives a mellow flavour with the same strong blue veins expected in any Stilton. It is rich and masterful, what is not to love! Like all Cropwell Bishop Stiltons their organic Stilton is matured for 12 weeks.Mrs Kirkhams 250g – Made by Graham Kirkham in Goosnargh, LancashireWinner of a 3 Star Great Taste Award 2019, Mrs Kirkham's is top of its game for a traditional British Territorial cheese. It’s the last remaining raw milk Lancashire made in Britain, so it really is a slice of history. It is made with a recipe passed down through generations that produces an amazing depth of flavour. It has all the classic milky, lactic yogurt notes, accompanied with the trademark Lancashire crumble. However, the artisan nature of the production brings in a lovely deep buttery angle that you don't usually get with Lancashire.St Helena 250g – Made by Blake Bowden in Bungay, SuffolkSt. Helena is washed with brine to encourage the native flora from the raw milk and the beautiful pink rind. Supple and fudgey, with a delicate texture. You will notice a buttery paste with subtle soured milk flavours and earthy/farmyard flavours on the edible rind.
Beauvale 250g
Beauvale – Made by Robin Skales in NottinghamshireA soft, smooth blue cheese matured for 7 weeks and during this time it becomes similar in texture to a Gorgonzola Dulce but with the fabouls blue pedigree from its older blue stilton also made by Robin. Beauvale takes its name from Vale of Belboir where it is made and its logo was designed by children at the local Montessori School. This cheese is rich in flavour with savoury tones and a gentle hiny of spiciness.
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.
Organic lifestyle
For British cheese all involved in true organic farming.Cropwell Blue Stilton 250g – Made by Robin Skailes in NottinghamshireCropwell Bishop Organic Stilton is the ‘king’ of blue cheese and surprisingly Cropwell Bishop is still the only Stilton maker to produce a certified organic Stilton. The organic cows’ milk gives a mellow flavour with the same strong blue veins expected in any Stilton. It is rich and masterful, what is not to love! Like all Cropwell Bishop Stiltons their organic Stilton is matured for 12 weeks.Pitchfork 250g – Made by Trethowen Brothers near Weston Super Mare, SomersetThis cheese is first class picked by our Head of Cheese, James (World Cheese Judge) at the World Cheese Awards in Bergamo. It went on to become Englands best cheese 2019. As a result It is often in short supply, so, get it while you can! It’s flavour has savoury tones, is well balanced by bright acidity and hints of tropical fruit. It has a long lasting tangy finish. This works well with our handmade chutney and a good cider.Pexommier Brie – Made by Sandra & Carl Warburton in Todmorden, Yorkshire Sandra’s grandfather Garnet Sutcliffe started dairy farming at Pextenement in 1924. His two sons Ronald and Norman later took over and in 1998, Sandra left her job to work on the farm too. In 2008, Sandra’s partner Carl left his career in IT to help set up the Pextenement Cheese Company. The ‘pex’ part of the name is thought to refer to pig farming and ‘tenement’ derives from a time when the farm housed 10 families who worked the land, according to the 1901 census.Highmoor – Made by Rose Grimmond in Nettlebed, Oxfordshire Highmoor is a semi-soft, washed rind cheese with brothy and bacony notes from the rind made at the Nettlebed Creamery near Henley by Rose Grimmond. Rose’s family are dairy farmers and the family farm, located 1 mile down the road, provides all the beautiful organic cows’ milk used to make the Nettledbed cheeses. Shape, taste and texture all make Highmoor an interesting addition to any cheese board and given the closeness of the cow to creamery to No2 this is also a great cheese to eat to reduce your food miles and support two local businesses.
