THE FINE CHEESE CO. CAVE-AGED CHEDDAR TRUCKLE
600g - Cow, Pasteurised
Three individual sizes of cloth-wrapped hand-made Dorset Cheddars, cave-aged in Somerset for a depth of flavour and a moist texture. Fruity and tangy. Selected by The Fine Cheese Co.
BABY BURT'S BLUE
180g - Cow, Pasteurised
The cheeses are handpierced to allow small pockets of blue to form in the creamy paste, and tiny blue veins to appear through the spaces between the curds.
Claire’s skill in creating a flavoursome blue cheese is not easily matched.
200g - Cow, Pasteurised, Vegetarian
Smooth and supple, Golden Cenarth cheese is washed in cider to develop its characteristic rind and savoury, full flavour
WESTCOMBE VEAL AND FENNEL SAUCISSON
250g-300g - Veal
A well-balanced saucisson, made with a blend of lean veal from Westcombe Dairy’s own dairy herd and the pearly white fat from the nearby Gothelney Farm’s Tamworth pigs.Seasoned with aromatic fennel seeds, it offers a subtle and rich flavour.
THE FINE CHEESE CO. TOAST FOR CHEESE DATES, HAZELNUTS & PUMPKIN SEEDS
Thin, light and crisp toast (baked twice like biscotti) and uniquely studded with fruits, nuts and seeds.
ARTISAN DU CHOCOLATE DARK CHOCOLATE COATED SALTED CARAMEL BISCUITS
Pure decadence. All-butter biscuits with salted caramel pieces dunked in milk chocolate.
WILDING CIDER - DITCHEAT HILL 2019
75cl, 4.7% ABV
A pure, elegant and fresh cider, with lots of fruit, a tickle of sharpness and plenty of residual sugar to make it very drinkable.
Please note, we have replaced the cider shown in the image with Ditcheat Hill Cider.
*Artisan cheesemakers, charcuterie producers and much much more, the team at Westcombe goes to admirable lengths to provide a healthy and wholesome life for their animals. Led by Tom Calver, who believes a happy herd must be the starting point of any endeavour on their farm, Westcombe’s approach is an integrated and unified one. Equal attention is paid to the animals’ pastures, diets and bedding, as to Westcombe’s own curing and cheesemaking techniques. This respect for their animals means very little goes to waste, and their cheesemaking expertise often overlaps with their charcuterie production, making for greater sustainability all round. This fact is neatly illustrated by the fact the veal in this saucisson comes from the dairy bull calves from Westcombe’s herd.
|Brand||The Fine Cheese Co.|