Peter’s Yard Sourdough Crackers Selection Pack 265g
These sourdough crackers are made in small batches with Peter's Yard's signature sourdough starter, which slowly ferments for 16 hours. The crackers are crafted from natural ingredients including Shipton Mill flour and organic fresh milk. This selection is designed to accompany any cheeseboard and contains three individually wrapped trays.
The Original sourdough crackers pair well with any cheese, while Rye & Charcoal works beautifully with soft cheeses such as a goat’s or ripe Brie. Poppy Seed complements the flavour of a mild crumbly cheese like Caerphilly.
Westcombe Smoked Cheddar 250g
Westcombe Cheddar 250g
St Jude
St Jude – Made by Julie Cheyney in Bungay, Sulfolk                                                                                           Â
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.
Montgomery Cheddar 250g
Montgomery – Made by Jamie Montgomery in North Cadbury, Somerset
Montgomery 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.
Beauvale 250g
Beauvale – Made by Robin Skales in Nottinghamshire
A 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.
Traditional Pork Rillette
