Easter Selection
Neal's Yard Dairy
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A well-balanced cheeseboard for the long Easter weekend
Beenleigh Blue
milk type
Sheep
ingredients
Pasteurised Sheep's MILK, Salt, Cheese Cultures, Vegetarian Coagulant, Penicillium roqueforti
coagulant
Vegetarian Coagulant
A delicately blue sheep’s milk cheese from Devon, with a lemony sweetness and moist, crumbly texture.
Cornish Yarg
milk type
Cow
ingredients
Pasteurised Cow's MILK, Salt, Nettle Leaves, Cheese Cultures, Animal Rennet, Calcium Chloride,
coagulant
Animal Rennet
A striking, nettle-wrapped cheese whose delicately earthy rind gives way a buttery breakdown and crumbly core, with notes of lemon and yoghurt.
Hafod
milk type
Cow
ingredients
Raw or Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet, Matured with Lard
coagulant
Animal Rennet
A Welsh-made Cheddar cheese with rich, layered flavours and a supple texture, its interior reveals a warmly golden paste and the occasional blue vein.
Natural larded rind.
*Please note that we sell both a pasteurised and a raw milk version of this cheese. The cheese you receive will be labelled with the appropriate milk treatment.
Mixed Seed Crackers
These mixed-seed crackers are handmade for Sheridans in West Cork and are the perfect accompaniment to any cheese board. Ingredients include unbleached wheat flour and butter from Bandon Co-op in Co Cork, with linseeds, sesame seeds and poppy seeds baked into the mix.
Ingredients:
Unbleached wheat flour, water, butter, linseeds (2%) poppy seeds (2%) sesame seeds (2%), sea salt (may also contain traces of nuts). 120g
Sinodun Hill
milk type
Goat
ingredients
Pasteurised Goat's MILK, Salt, Vegetarian Coagulant, Cheese Cultures
coagulant
Vegetarian Coagulant
The yoghurty flavour of this cheese is complemented by a delicate, almost red-fruit flavour from the wrinkly, golden coloured rind. The texture of the paste is pleasantly light, almost whipped.
Minimum: 160g.
FAQs
As a general rule of thumb, we would recommend roughly between 100 and 150 grams per person for after dinner, and a bit more if cheese is the focus of the meal. If you are buying cheese to serve over a couple of days or as part of a buffet, it is advisable to buy a few larger pieces. This will both look better and keep better than many small bits. To help visualise weights, a good tip is to consider that a regular supermarket pat of butter weighs between 200 and 250 grams. If you are at all unsure please give us a call for some advice.
The best option is to keep your cheese wrapped in its paper within a box in the fridge. This will prevent the cheese from drying out and absorbing other flavours. Your cheese will arrive wrapped in waxed cheese paper, which achieves the best possible balance between maintaining humidity around the cheese and allowing it to breathe. We are happy to provide some free extra cheese paper, just search for "cheese paper" and add it to your basket. We don't recommend cling film or foil as it can cause the cheese to sweat which will negatively affect the flavour.
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