A richly rewarding selection that contains a nutty precursor to Cheddar, a creamy Stilton, a traditional Caerphilly, a delicate softy, and a smooth and complex goats’ milk cheese. See why these cheeses have stood the test (and taste) of time.
DEVON OKE - 17th Century
500g - Cow, Pasteurised
Devon Oke dates back to the 17th century, and is thought to be even older than Cheddar. Rachel Stephens, the cheesemaker, discovered the recipe only 25 years ago, and was delighted to be able to recreate a lost tradition. This cows’ milk cheese has a smooth yet firm texture, and a mellow, creamy flavour.
COLSTON BASSETT STILTON - 18th Century
250g - Cow, Pasteurised, Vegetarian
Made by Billy Kevan and his team in Nottinghamshire, Colston Bassett is one of the only hand-ladled Stiltons. Hand-ladling produces an intensely rich and creamy cheese; and the Colston Bassett flavour is deep, lingering and complex.
DUCKETT'S CAERPHILLY - 19th Century
250g - Cow, Raw milk
Duckett's Caerphilly is one of the last standing traditional Caerphillies. Made by Tom Calver at Westcombe Dairy. Lactic, crumbly and fresh.
WATERLOO - 20th Century
180g - Cow, Thermised, Vegetarian
Made by the Wigmores in Berkshire, Waterloo is soft, rich and buttery like a hollandaise sauce, but with a lactic finish emanating from its centre.
SINODUN HILL - 21st Century
200g - Goat, Raw milk, Vegetarian
Sinodun Hill is made by Fraser Norton and Rachel Yarrow, who only decided to become cheesemakers in 2014. Sinodun Hill is sweet, almondy and complex, with a thin, beautifully wrinkly coat. Over time, the rind can develop natural spots of blue, grey and green.
|Brand||The Fine Cheese Co.|
|Country of Origin||British Isles|