The Cheesemonger's Christmas Tasting Selection

A well-balanced raw milk cheese boasting rich mineral flavours upfront, a juicy acidity and the succulent yet crumbly texture that is so characteristic of a classic Cheshire.

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.

Berkswell is a hard ewe’s milk cheese with a complex sweetness. Its gentle tang and slightly granular texture often draw comparisons with the Spanish cheese Manchego.

Based in the harbour town of Stromness, Stockan’s Oatcakes have been baking in Orkney for over 100 years. Orkney Thick oatcakes are made with coarse oatmeal for a rough and crunchy texture. They are also ever-so-slightly sweeter than the thin oatcakes.

Based in the harbour town of Stromness, Stockan’s Oatcakes have been baking in Orkney for over 100 years. Orkney Thin Oatcakes are made with fine milled oats, for a more refined texture.

A full bodied, dense and nutty Cheddar from Trethowan’s Dairy in Somerset, with a juicy bite and creamy texture that rolls around the mouth.

Clothbound with lard.

A small, soft, wrinkly cow’s milk cheese from Suffolk. Inspired by the French cheese St Marcellin, its savoury, rich and buttery flavour belies its luxuriously light, almost mousse-like paste.

**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. **

Made with raw cow's milk and animal rennet.
Minimum: 90g.