160g - Cow/Goat/Sheep, Pasteurised
A delicate, ashed, mixed milk cheese. Creamy, with just a hint of ‘goatiness’ and a yielding texture.
300g - Cow, Pasteurised
Proudly made by Julianna Sedli, this is an English take on the French Classic Reblochon. Julianna has been making cheese for just over 8 years. She trained with the American cheese maker Judy Schadi who was so impressed with Julianna, that she named a cheese after her. Made with organic Jersey milk, this English cheese may soon rival the French classic Reblochon from which it draws inspiration.
250g - Cow, Thermised
The cheese may look like a hefty brick, but the paste is sweetness itself. It is smooth and dense, with the satisfying crunch of crystals formed by long maturing. The cheeses are turned, brushed and washed for at least sixteen months to develop their deep, rich flavours of caramel and butterscotch.
PASSITO BIANCO IGT VENETO 2014
50cl - 13%
Aromas of ripe fruits, banana, apricot with raisins and notes of almonds. This wine is sweet yet savoury on the palate, aromatic and velvety. It’s a perfect wine to serve with any powerful cheese, from aged West Country Cheddars, to punchy blues like Roquefort. Sweet and balanced.
SERRATS WHITE TUNA LOIN - 210g
The finest part of the loin, hand-packed into a glass jar.
Moist and delicious, it exemplifies the quality of the Serrats family’s fish.
MØR SNAP CRACKERS - MØR HJERTE BAKERI
CORNMEAL AND POPPY SEED - 115g
Knekkebrød, or snap crackers, have few, simple, natural ingredients, and are enjoyed for their crisp, snappable texture.
An ideal neutral carrier for cheeses.
VENCHI PISTACHIO CREMINI (x 3)
Alternating layers of lightly salted pistachio Gianduja with a milk-chocolate Gianduja centre.
VENCHI EXTRA DARK CREMINI (x 3)
Two layers of dark chocolate Gianduja with a soft, dark chocolate and almond centre.
VENCHI 1878 CREMINI (x 3)
The classic Cremino. Two layers of the finest Gianduja made from Piedmont hazelnuts with a white chocolate and almond centre.
|Brand||The Fine Cheese Co.|