Each month we choose four cheeses that we think are tasting particularly good. We like to feature cheeses that are in season, as well as batches of cheese that are tasting especially delicious in a particular month. Frequently we have limited quantities of new or experimental cheeses which we introduce to our customers through this selection. This makes the selection a good choice if you want to keep up to date with the latest developments in British cheese making.

As the cheeses in this selection change every month you will receive the cheeses that are included in the month in which your order is delivered.

Minimum weight: 1.195 kg

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The Cheeses included in the selection for March delivery are:

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Close up of a cross-section of Doddington raw cow’s milk cheese showing the firm, cream-coloured, smooth paste

Doddington

A cheese with bright and grassy flavours through to savoury, brothy, and almost Parmesan-like, depending on the batch. It has a firm and smooth texture, similar to that of Cheddar.

Made with raw cow's milk and animal rennet.

Winslade

A small, soft and oozing cheese with a quiet floral earthiness. It is superbly rich and gentle on the palate. Its spruce band imparts a distinctive piney note.

Made with pasteurised cow's milk and vegetarian coagulant.

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Close up of a cut quarter clothbound Corra Linn sheep’s milk cheese with creamy, succulent paste

Corra Linn

Flavours are lightly floral and brothy, with savoury notes of roast lamb. Corra Linn has feathery, slightly grainy textured paste. When chewed the texture is creamy and succulent.

Made with raw sheep's milk and animal rennet.

Ashcombe

Ashcombe is a new pasteurised cheese made to a Morbier recipe. Once the milk has been heated and starter culture and traditional rennet have been added, the curds are cut and then washed. This washing of the curds aids in developing the soft, pliant texture that David is looking for. Cheeses are then cut in half and a layer of ash is added before a light pressing. The cheeses are washed at various intervals until a healthy, pinkish orange rind develops.

Made with pasteurised cow's milk and animal rennet.

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