The House Selection
A balanced selection of hard, soft, blue and goat’s milk cheeses
If you need a classic cheeseboard, look no further. Enough for a party of 4-6 people.
Minimum weight 850g.
Stichelton – made to a traditional recipe in Nottinghamshire, this is a blue cheese with character. Flavours can vary from bright, yoghurty and acidic to deep and savoury, but always complex and long lasting. Raw cow’s milk and animal rennet.
Hafod – a rich cheddar made using early 20th Century techniques on an organic farm in Wales. Flavours are earthy and savoury. Moreish. Raw cow’s milk and animal rennet.
Tunworth – an English take on a Normandy Camembert. Creamy texture. Reminds us of cauliflower-cheese laced with garlic. Pasteurised cow’s milk and animal rennet.
Innes Log – a lactic ashed log made in Staffordshire. Dense fudgy interior with a soft breakdown under the rind. Flavours of cream and hazelnuts. Raw goat’s milk and animal rennet.