We firmly believe that raw milk procduces some of the best and most flavoursome cheeses available, with that in mind we've created this box to showcase the best British examples of the power of raw milk. A real treat for a cheese connoisseur or a great introduction to the world of raw milk cheeses for a raw milk virgin.
Baron Bigod 200g - Made in suffolk at the Fen Farm Dairy this white bloomed, raw milk Brie de Meaux style cheese is the only cheese of its kind produced in the UK. Using raw milk from their herd of Montbeliarde cows they have achieved a stunning cheese with a smooth texture, golden curd and well rounded, lasting earthy flavours of Mushroom
Sparkenhoe Red Leicester 200g - A true revival of the fabulous Red Leicester, made to a traditional reciepe by David & Jo Clarke, it is the only raw milk Red Leicester in production today. The milk used comes from their own herd, Annato, a natural dye from the annato tree is added to give it its distincitive red colouring. The cheese is matured for 6 months resulting in a superb, sweet & nutty flavour with real earthy undertones
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.
Westcombe Cheddar 200g - One of the big three Somerset Cheddars, Westcombe is possibly the best of the bunch. Made by Tom Calver of Westcombe Dairy using raw milk from their herd of Friesian Cows, and a lot of love and attention, this is a truly artisan Cheddar. It has deep & complex flavours with notes of citrus & caramel and a mellow lactic tang, sometimes referred to as the 5 Mile Cheddar as you're still able to taste it 5 miles down the road