Thank you so much for playing your part in the effort to Save British Cheese. By buying this box, you have not only given yourself the comfort and joy provided by these delicious cheeses, but you have also helped to secure the future of three great British cheesemakers.
Minimum weight 950g
Baby Rollright 200g
Made by David Jowett, from the organic milk of Manor Farm, Chedworth, 800 feet up in the Cotswolds. David uses the milk of this mixed herd of British Friesians and Dairy Shorthorns to produce his stunning cheese. Wrapped in spruce bands, the cheeses ripen to glorious maturity. When ready, the paste is glossy, rich and voluptuous, and the taste is buttery, complex and resinous.
Westcombe Cheddar 500g
Cow, Raw Milk
A truly artisan cheddar from Somerset with a deep and complex flavour. Cheese has been made at Westcombe since the 1890s and they now remain as one of the last three traditional producers of Somerset Cheddar. The cheese has a wonderfully full and savoury flavour, with a slightly tangy finish.
Sparkenhoe Shropshire Blue 275g
Cow, Raw Milk
Will Clarke makes this cheese to the same recipe as his Sparkenhoe Blue, but adds annatto to the milk, just as his family does for their Sparkenhoe Red Leicester. This gives the cheese its glorious colour. The paste ranges from a blush, peach tone to a deeper hue next to the blue veins, as the curd begins to break down. The taste is buttery and mellow with a gentle spice to finish.
|Brand||The Fine Cheese Co.|
|Country of Origin||British Isles|