A well-balanced cheeseboard for the long Easter weekend
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.
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.
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.
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.
Unbleached wheat flour, water, butter, linseeds (2%) poppy seeds (2%) sesame seeds (2%), sea salt (may also contain traces of nuts). 120g
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.