A well-balanced cheeseboard comprising four carefully selected British cheeses.
milk type
Cow
ingredients
MILK, salt, rennet
coagulant
Animal Rennet
Silky at its rind but crumbly at its core, this Suffolk-born, traditional Brie-style cheese balances a clean lactic brightness with mushroomy, vegetal notes.
milk type
Sheep
ingredients
MILK, salt, rennet
coagulant
Vegetarian Coagulant
The texture of this soft sheep’s milk cheese is moussy, light and fluffy, often with a silky breakdown at the rind. Flavours are delicate and bright with a warm finish reminiscent of fresh cream.
**This cheese intentionally has a very thin mould rind. Because of this, wild moulds- spots of blue, green and grey moulds often develop on the surface during maturation.These are especially noticeable at present. They are perfectly safe to eat and do not negatively affect the flavour of the cheese. **
Minimum: 130g.
milk type
Cow
ingredients
MILK, salt, rennet
coagulant
Animal Rennet
A Welsh-made Cheddar cheese with rich, layered flavours and a supple texture, Hafod is generally found to be less acidic than our other Cheddars. Rather than being clothbound, as it previously was, the cheese is now allowed to develop a natural rind; its inside 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.
milk type
Cow
ingredients
MILK, salt, rennet
coagulant
Animal Rennet
Creamy, fresh and herbaceous while young, with the flavour deepening as it matures into something satisfyingly warm and buttery.