KEEN’S EXTRA MATURE CHEDDAR
500g - Cow, Raw Milk
Made by George Keen and his family, Keen’s Cheddar is moist, tangy and powerful. At least an extra six months spent in the family’s maturing rooms gives this Cheddar even more stunning complexity and richness.
500g Cow, Raw Milk
A traditional, crumbly, raw milk Lancashire, with a wonderfully moist, pressed texture, and a mellow tang.The last Lancashire made to the traditional two-day curd method, it has the desired “buttery crumble” and is clean and lactic in flavour.
250g - Cow, Pasteurised
Made with organic milk from the cheesemaker’s, family-run farm, Bath Blue cheese is produced by following a traditional Stilton recipe. It is creamy, with even blueing throughout, and a persistent, satisfying tang.
BABY BARON BIGOD
250g - Cow, Raw Milk
A fabulously full-flavoured Brie-style cheese, hand-made in Suffolk by Jonny Crickmore from the milk of his own herd of Montbeliarde cows. A stunning cheese, with a rich, full, earthy flavour and a lingering finish.
200g - Goat, Pasteurised
Made by Charlie Westhead and inspired by the classic goat logs of France. When ready, the cheese has developed its white coat and has a lemony flavour with a creamy texture. The cheese is smooth, rich and complex.
|Brand||The Fine Cheese Co.|