Modern British Cheese
This selection of farmhouse cheeses highlights the very best cheese that Britain can produce: pungent ‘washed-rind’, buttery-rich Cheddar, creamy and gooey Brie and, of course, a brilliant British blue. Full details below.
Rollright. Pasteurised cows’ milk. 250g.
A mellow, buttery, ‘washed-rind’ cheese that expresses the rich and diverse clover pasture of Chedworth’s Manor Farm. It is based on the classic French cheese ‘Reblochon’ and encircled in a spruce band that helps hold it together and adds a pine-y note to the cheese.
Hafod Cheddar. Unpasteurised cows’ milk, organic. 250g.
With only 65 Ayrshire cows providing the milk, this clothbound Cheddar is made to a very traditional recipe, giving a cheese that is buttery and smooth, with that special Cheddar 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…
Young Buck. Unpasteurised cows’ milk. 250g.
An outstanding raw-milk blue cheese from Northern Ireland. Using old-fashioned British blue cheese recipes from the turn of the 19th century, Young Buck cheese is traditionally made and hand-ladled to produce a rich, lingering flavour. An impressive debut cheese..
This product will have two weeks’ shelf life from the date of delivery.