250g - Cow, Pasteurised, Vegetarian
Made in the Gouda-style (with more than a hint of Parmesan about it), Old Winchester is aged for around 18 months. It has a full flavour, an underlying sweetness, and a wonderful crystalline finish that crunches on the tongue.
250g – Cow, Pasteurised, Vegetarian
Made by Carwyn Adams. When young, Perl Las (which translates as ‘blue pearl’ in English) has a delicate blue taste. With more maturity, it becomes golden in colour
and stronger in taste, yet still with a luscious, creamy paste.
275g - Cow, Raw Milk
A crumbly Lancashire with a wonderfully moist texture, and a mellow tang. The last Lancashire made to the traditional two-day curd method, it has a 'buttery crumble' and is clean and lactic in flavour.
150g - Cow, Raw Milk
Cheesemakers Dave Holton and Tim Jarvis took inspiration from a Langres, to create this stunning cheese. Its washed, wrinkly coat pools in the centre, encasing a lactic
core of real character.
THE FINE CHEESE CO. SOUR CHERRY, CRANBERRY & STAR ANISE COMPÔTE FOR CHEESE
A unique savoury compôte, dense with cherries and cranberries. Enjoy its tangy, zesty, fruitiness with hard, mature cheeses.
THE FINE CHEESE CO. DAMSONS IN GIN FOR CHEESE
Another unique concept, with whole damsons (with stones) macerated in gin, to create a condiment that is at once tart yet sweet, with a delightfully boozy flavour and aroma.
THE FINE CHEESE CO. PORT, BLOOD ORANGE & POMEGRANTE JELLY WITH GOLD LEAF FOR CHEESE
A refined, rich and fragrant jelly that catches the light with its flecks of gold leaf. The flavours don’t shout out, but combine to make a sweet and subtle whole that is intensely flattering to blue cheese.
THE FINE CHEESE CO. FESTIVE TOAST FOR CHEESE
A generous helping of pecan nuts, with warm spices added to create the taste of Christmas cake, but with a Toast for Cheese crunch.
|Brand||The Fine Cheese Co.|