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The Best of British Cheeses for an unforgettable cheese board
£35.00

Britain is home to a stunning array of cheeses, this selection contains some of the best and will make a British cheese board to remeber 

Dorstone (approx-150g) - Simply one of the best British goats cheese available made by talented cheesemaker Charlie Westhead in Herefordshire. Made to a traditional French Reciepe Dorstone has a creamy mousse like texture when young that becomes firmer as the cheese matures, the flavour is citrusy and herbal with a satisfying lactic tang.

Isle of Avalon (200g) - A rind washed, port salut style cheese with a melting texture, fruity flavour and great edible rind from James Aldridge in Surrey. 

Sussex Farmhouse (200g)- A true farmhouse cheese from Alsop & Walker in Sussex. The rind is washed in whey and the cheese is aged for up to seven month. It has a fantastic butter like texture with a rich & creamy flavour, at home on any cheeseboard or makes a great fondue or raclette

Stichelton (200g)- The last raw milk stilton was produced in 1988 by Colston Basset & a change to the Stilton decree in the 90s meant Stilton could only be made from Pasteurised Milk. When Cheese make Joe Schnieder decided to try and recreate the unpasturised stiltons of old, Stichelton was born, all be it under a new name as the decree forbade it from being called Stilton as unpastuerised milk was used. What he has managed to create is a game changing blue and a true British classic, creamy & nutty flavours with a subtle blue note, that change with each part of the cheese

Tunworth (approx 250g)- A very British Camembert made by the fantastic Stacey Hedges & Charlotte Spruce in Hampshire, first made in Stacey's kitchen the cheese is still entirely hand-made to this day. The finished cheese has a thin white bloom with an earthy arouma and a long lasting sweet nutty flavour. A superb addition to any cheese board or stunning baked in it box & served with hunks of crusty bread for dipping

Britain is home to a stunning array of cheeses, this selection contains some of the best and will make a British cheese board to remeber 

Dorstone (approx-150g) - Simply one of the best British goats cheese available made by talented cheesemaker Charlie Westhead in Herefordshire. Made to a traditional French Reciepe Dorstone has a creamy mousse like texture when young that becomes firmer as the cheese matures, the flavour is citrusy and herbal with a satisfying lactic tang.

Isle of Avalon (200g) - A rind washed, port salut style cheese with a melting texture, fruity flavour and great edible rind from James Aldridge in Surrey. 

Sussex Farmhouse (200g)- A true farmhouse cheese from Alsop & Walker in Sussex. The rind is washed in whey and the cheese is aged for up to seven month. It has a fantastic butter like texture with a rich & creamy flavour, at home on any cheeseboard or makes a great fondue or raclette

Stichelton (200g)- The last raw milk stilton was produced in 1988 by Colston Basset & a change to the Stilton decree in the 90s meant Stilton could only be made from Pasteurised Milk. When Cheese make Joe Schnieder decided to try and recreate the unpasturised stiltons of old, Stichelton was born, all be it under a new name as the decree forbade it from being called Stilton as unpastuerised milk was used. What he has managed to create is a game changing blue and a true British classic, creamy & nutty flavours with a subtle blue note, that change with each part of the cheese

Tunworth (approx 250g)- A very British Camembert made by the fantastic Stacey Hedges & Charlotte Spruce in Hampshire, first made in Stacey's kitchen the cheese is still entirely hand-made to this day. The finished cheese has a thin white bloom with an earthy arouma and a long lasting sweet nutty flavour. A superb addition to any cheese board or stunning baked in it box & served with hunks of crusty bread for dipping

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