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A tutored tasting of 3 cheeses with accompanying notes. It is a class rather than a club, because you may buy one month's master class a year, all twelve, or simply dip in and dip out whenever you choose. The aim is to offer the cheese lover the opportunity to be surprised and enticed by both the familiar and the unusual - from a West Country raw milk Cheddar to a Corsican herbed ewes' milk cheese. Every selection contains around 700g of freshly cut and individual cheeses (enough for 6-8 people) chosen for condition and seasonality. We also include a pack of Fine Cheese Co crackers designed to complement specific cheeses.
A monthly cheese class costs £32.50 including overnight delivery to UK mainland.
6 classes cost £175 delivered - if paid for in advance.
12 classes cost £330 delivered - if paid for in advance.
For more information, call us on 01225 448748 or email sales@finecheese.co.uk
Chabichou
A natural rind, farmhouse cheese made from unpasteurised goats milk and originating from Poitou in the eighteenth century. Chabi is cylindrical in shape, developing a blueish-grey mould as it ripens with the taste becoming sharper. Pale in colour, with a firm texture and velvety smooth finish, its name comes
from the local dialect meaning "chevre" or goat.
Fourme d'Ambert
Legend says that Fourme d'Ambert was already made at the time of the Druids and the Gauls. It is certainly one of the oldest cheeses in France along with Roquefort. Fourme d'Ambert is made in the Monts de Forez of Auvergne. Since 2002, Fourme d'Ambert has had the AOC accreditation which is an indication of quality. Fourme d'Ambert is one of the mildest of the French blue cheeses. It is a creamy cheese with a delicate fruity flavor and mushroom overtones.
Montgomery's Cheddar
This is an unpasteurised cheddar, cloth-wrapped and matured for over a year, made by Jamie Montgomery and his family at North Cadbury in Somerset.
The Fine Cheese Co. Chilli Crackers
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