REBLOCHON FERMIER MISSILIER
500g - Cow, Raw Milk
A supple-textured, washed-rind cheese from the Haut Savoie. It has a creamy delicacy of flavour that intensifies as the cheese ripens.
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.
200g - Goat, Pasteurised
Made by Charlie Westhead and inspired by the classic goat logs of Frnace. Ragstone was one ofhis earliest creations and is named after the Ragstone Ridge, which ran close by his original dairy. The curd is set overnight, before being hand-ladled into log-shaped moulds. After two to three weeks, the cheese has developed its coat, a creamy texture and a lemony flavour.
250g - Cow, Raw Milk
A superbly soft and rich cheese, based on a Persian Feta recipe, and made by David Holton and Tim Jarvis at Blackwoods Cheese Company in Kent. Adding black truffles to the Graceburn marinade results in a decadent combinations of luscious, creamy cheese and heady truffles.
COLSTON BASSETT BABY STILTON
1.1kg - Cow, Pasteurised, Vegetarian
A smooth, velvety paste with a full, well-balanced flavour. A slightly sweet blue cheese, with a ‘mineral-y’ tang.
TEMPUS KING PETER AIR-DRIED HAM
75g - Pork
Cold-smoked over chestnut wood, and spiced with black pepper and juniper, resulting in a sweet and nutty taste.The smoke and spices enhance the already fabulous flavour of the ham.
250g-300g - Pork
Charcutier, Paul Burton,sources ‘gli aromi’, aromatic spices from a small farm in Sicily for this Peperoncino to lend a complex flavour. Eat it on its own or sliced on a pizza.
BURREN SMOKEHOUSE ORGANIC IRISH SALMON
The Burren Smokehouse is a family run business located in Lisdoonvarna, Co. Clare. Here Birgitta & Peter Curtin have been smoking only the finest salmon since 1989. Their organic salmon are sourced from the turbulent waters off the west of Ireland. The salmon live in waters with strong tidal currents and high waves. This means that they are lean and healthy with firm muscle texture. Once filleted, salted and dried, the salmon are cold smoked over oak. The low fat content and firm muscle make for a truly mouth-watering traditional smoked salmon. Approx. 4 slices
NEAL'S YARD CREAMERY ORGANIC CRÈME FRAÎCHE
Charlie Westhead makes this crème fraîche from organic double cream that has been lightly soured with a live buttermilk culture. The texture is rich and velvety and the flavour has a refreshing acidity. Lush and delicious.
MØR HJERTER BAKERI RYE AND BUTTERMILK SNAP CRACKERS
From MØR HJERTE BAKERI, exquisite topped with smoked salmon and pickled herring.
THE FINE CHEESE CO. ALL-BUTTER CRACKERS' SELECTION BOX
Subtle and delightful partners for cheese. Contains individual packs of All-Butter Wholemeal crackers, All-Butter Spelt cracker and All-Butter Wheat crackers.
THE FINE CHEESE CO. FIG CHUTNEY FOR CHEESE
Sweet and fruity. Serve with soft cheeses such as Vacherin Mont d'Or.
THE FINE CHEESE CO. PICKLED PEARS
These pears belong on a plate with soft cheese.
THE FINE CHEESE CO. GRUYÈRE & PISTACHIO SAVOURIES
All-butter savouries, made with freshly grated cheese, superior nuts, butter, eggs and clotted cream.
Soft-eating and delicately-flavoured ‘cakes’ made from almonds, orange, honey and egg white, and presented in the traditional lozenge shape.
VALDOBBIADENE PROSECCO SUPERIORE DOCG
75cl, 11% ABV
This rare, Ultra-Premium ‘Millesimato’ Vintage Prosecco is bright straw yellow. Fragrant and elegant, with a hint of wild flowers, yet pleasantly fruity with a touch of apple, pear and peach. It’s also full, balanced, with just a hint of sweet-ness balanced by a fresh note of lemon curd and finishing with an intense fruity elegance.
|Brand||The Fine Cheese Co.|