A Classic Cheeseboard: Brie, Cheddar & Blue
The perfect, classic cheese selection: Brie, Cheddar and Blue. This is that classic combination, but with their modern day British counterparts.
250g wedges of each of the tangy 15-month old, clothbound Hafod Cheddar, velvety mushroomy Baron Bigod Brie, and the savoury gentle blue Sparkenhoe Blue ‘Stilton-style’. Complete with crisp water crackers.
A classic cheeseboard combination that will never go out of fashion.
Hafod Cheddar. Unpasteurised cows’ milk, organic. 250g.
With only 65 Ayrshire cows, this clothbound Cheddar is made to a very traditional recipe, producing a cheese that is buttery and smooth, with that special Cheddar tang. At The Courtyard Dairy the best Hafod truckles are selected and further aged to 14-months. At 14-months old the cheese retains its buttery flavours and develops that special tang.
Baron Bigod Brie. Unpasteurised cows’ milk. 250g.
Sold only when perfectly ripe, this modern creation is Britain’s first unpasteurised Brie to be made on the farm in traditional large (3 kg) form and ladled only by hand. The French will be jealous…
Sparkenhoe Blue. Unpasteurised cows’ milk. 250g.
Famous for their red Leicester, the Clarke family diversified further into blue-cheese production when their son Will returned to the farm. Using milk from their 150 cows he decided to develop a classic a British 'rinded' blue akin to Stilton's made in the region. The end result in Sparkenhoe Blue is a cheese of its own: a mellow blue, with dense- fudgey texture, and a savoury finish.
Water Crackers. 100g
A neutral water cracker, made in Yorkshire, that is deliciously crisp and toasty. A perfect accompaniment to any cheese.
This product will have two weeks shelf life from the date of delivery.