225g - 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 Schad who was so impressed with Julianna, that she named a cheese after her. Made with pasteurised organic Jersey milk, this English cheese may soon rival the French classic Reblochon from which it draws inspiration.
WYFE OF BATH
300g - Cow, Pasteurised, Vegetarian
Wyfe of Bath is made with organic cows' milk, from a recipe inspired by Gouda, by Hugh and Graham Padfield at Park Farm on the outskirts of Bath. As a hand-made, single-herd cheese, Wyfe of Bath’s taste changes slightly according to the season, but it is always sweet and rich, and redolent of buttercup meadows!
200g - Sheep, Thermised, Vegetarian
This lactic sheep's milk cheese is delicately hand-ladled before being salted, “charcoaled”, and then matured for around three weeks to form a wrinkly rind, which protects the light mousse-like core. The cheese is named in celebration of the Spring classic bike races on the cobbled roads in Belgium and northern France, the winner of which receives an actual cobble as a prize. These roads are called pavés. Hence the name of the cheese.
THE FINE CHEESE CO. HERITAGE RANGE BATH SQUARES
All-butter Bath Oliver-style crackers. Crisp, unsweetened and made with the finest British butter, they are sublime carriers for cheese.
|Brand||The Fine Cheese Co.|