Here is a miraculous selection that will make a believer out of anybody. The cheese industry is a broad church, boasting an angelic host of different styles, textures and flavours. This is wonderfully demonstrated by this angelic quartet, featuring a pungent washed-rind, a rich and delicate softy, a complex and light goats’ log and a saintly Comté. Truly, Blessed Are The Cheesemakers.
Renegade Monk 220g
Cow, Pasteurised, Vegetarian
Bathed in ale, this rind washed cheese is made with blue cultures to create a truly unique cheese. It is bold and assertive, but the pungency is balanced by a pleasant sweetness, a slightly more floral taste than other washed rind cheeses, and a very subtle blue undertone.
St. Jude 90g
Cow, Raw Milk
A delicate, rich and complex cheese. Hand-made by Julie Cheyney in Suffolk from the milk of Montbeliarde cows, this tiny cheese is full of flavour. The thin, wrinkled coat encases a dense, lactic core, and the flavour is refined but deep and lingering.
Golden Cross 225g
Goat, Raw Milk, Vegetarian
Kevin and Alison Blunt make Golden Cross from the milk of their own goats, which are fed only on pasture or hay (no silage for them!). This ripened goats' milk cheese is first rolled in ash, then matured to develop a complex, yet subtle flavour. The texture is like ice-cream.
Comté St. Antoine 250g
Cow, Raw Milk
An unpasteurised French cheese from the Jura mountain region: smooth, mellow, nutty, and with a long finish
|Brand||The Fine Cheese Co.|