SUPER GOLD - The Award-Winning Cheeseboard Selection

L'ANTOINE DE FRIBOURG 
Cow, Raw Milk - 250
Yielding, with occasional crystal. Creamy, with notes of stone fruit. Made by the Papaux family in Fribourg who also run a nearby tattoo parlour. The cheese is bathed in a 25-year-old brine and aged for three months, before affineur Walo von Muhlenen ages it for a further six.

SINODUN HILL 
Goat, Pasteurised, Vegetarian  - 200g
Sinodun Hill cheese is sweet, almondy and complex, with a thin, beautifully wrinkly coat that develops natural spots of blues, greys and greens over time.
Judged the eleventh best cheese in the world at the 2022 World Cheese Awards, and recipient of the Ann-Marie Dyas Award, sponsored by The Fine Cheese Co., for the World’s Best Artisan Cheese.

GORWYDD CAERPHILLY 
Cow, Raw Milk - 250g
Bright and lactic at the centre with a savoury note of mushrooms near the rind.  The family make this earthy Caerphilly from raw cows' milk and mature it for a minimum of two months. The result is a cheese with a complex flavour, and both a crumbly and creamy texture.

CROPWELL BISHOP STILTON
Cow, Pasteurised - 250g
Handcrafted the traditional way, using a recipe passed down through three generations of the Skailes family. Unlike the rest of their production, this traditional rennet Stilton is hand-ladled, producing a cheese that is richer and creamier, with a deep and complex flavour.