Pitchfork Somerset Cheddar 250g – cow, raw milk
A brand new Artisan Somerset Cheddar made by Todd and Maugan Trethowan, just seven miles from Cheddar Gorge. Moist and succulent in texture, it is full-flavoured with a hint of tropical fruit.
Brightwell Ash 150g – goat, raw milk
An ashed disc with a beautifully thin, wrinkled coat and a dense paste, with a texture reminiscent of the finest ganache. The flavour is every bit as good: nutty, complex and lingering.
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.
Washbourne 200g – sheep, pasteurised
Washbourne is a washed curd cheese, which means that hot water is added during the make to reduce acidity, creating a supple, silky texture and a delicate honeyed taste. This method of cheesemaking allows the light and delicate nature of sheep’s milk to shine.
Fourme D’Ambert 250g – cows, pasteurised
A succulent and classic blue from the Auvergne. The cheese is aged for ten weeks by affineur Xavier Morin, to create the richest creamiest texture. Fourme d'Ambert has a delicate blue flavour, and is soft and smooth.
The Fine Cheese Co. Fig Chutney for Cheese
Sweet and fruity, serve with Brie de Meaux or St Jude
Toast For Cheese Cherries, Almonds and Linseeds
Thin, light and crisp toast (baked twice like biscotti) and uniquely studded with fruits, nuts and seeds. For rich blue Cheeses such as Fourme D'Ambert, Stilton and Gorgonzola Dolce.