VACHERIN MONT D'OR
450g - Cow, Raw Milk
Washed for about three weeks, Vacherin Mont d’Or is wrapped in spruce bark, and crammed into a box that creates the rippled top. The cheese is aged for a further two to three weeks, allowing various natural moulds and the slightly velvety, sometimes mottled coat to form. It is rich and voluptuous, with a resinous flavour from the spruce bark that encircles it.
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.
SAINTE MAURE DE TOURAINE
110g - Goat, Raw Milk
A classic from the Loire, a region knee-deep in great goats' milk cheeses. The fresh cheese is ashed, and then ripened to produce a log that is both creamy and full-flavoured. To protect the provenance, the dairies have to have their farm's name or code laser engraved on the straw - pull it out and look!
250g - Cow/Sheep, Pasteurised
Alta Langa's version of the classic, mixed milk Italian Robiola has a bloomy rind, a soft and supple texture, and a silky smooth interior. The blend of milks makes this characteristic Italian cheese so special. The flavour is delicate, fruity and buttery.
250g - Cow, Raw Milk
Burgundy's most pungent cheese and its most famous. Epoisses Gaugry has a soft, oozy, luscious texture and a rich, savoury and powerful flavour.
250g - Goat, Raw Milk
Katherine is washed in Somerset Cider Brandy and the resulting cheese has a more complex flavour, with a lingering finish. The cheese is still mellow with the characteristic hint of sweet almonds.
500g - Cow, Pasteurised, Vegetarian
A delicious, creamy-textured, blue cheese from Carmarthenshire, Wales. When young, Perl Las (which translates as blue pearl in English) has a delicate blue taste. When mature, it becomes golden in colour and fuller in flavour.
BUNGAY RAW BUTTER
200g - Cow, Raw Milk
Raw milk pioneer, Jonny Crickmore takes the raw, still warm cream, from his Montbeliarde cows, and adds lactic cultures to developed rich and complex flavours, before churning and paddling to create rich, sunshine yellow pats of delicious butter.
THE FINE CHEESE CO. FLAVOURED CRACKERS' SELECTION BOX
The perfect partners cheese. Contains individual packs of Extra-Virgin Olive Oil ad Sea Salt, Fig, Honey and Extra-Virgin Olive Oil, and Rosemary and Extra-Virgin Olive Oil crackers.
THE FINE CHEESE CO. TOAST FOR CHEESE CHERRIES, ALMONDS AND LINSEEDS
Thin, light and crisp toast (baked twice like biscotti) and uniquely studded with fruits, nuts and seeds.
THE FINE CHEESE CO. FIG FRUIT FOR CHEESE
A sweet accompaniment for mild, delicate cheeses. Perfect with goats' milk, or young ewes' milk cheeses.
THE FINE CHEESE CO. PICKLED ONIONS
Hot and crunchy. Can be eatern with anything but especially good with hard cheese.
|Brand||The Fine Cheese Co.|