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: 1.2 kg

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Here is the Cheese of the Month selection for April:

Appleby's Cheshire

Appleby's Cheshire is a cheese with a balance of rich, mineral flavours, juicy acidity, and a sumptuous yet crumbly texture.

Made with raw cow's milk and animal rennet.

Sinodun Hill

The yoghurty flavour of this cheese is complemented by a delicate, almost red-fruit flavour from the rind. Its rind is wrinkly with a golden colour; the texture of the paste is pleasantly light, almost whipped.

Made with raw goat's milk and vegetarian coagulant.

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Lincolnshire Poacher

This cheese typically has long, sweet pineapple flavours, but it can also be rich and savoury. Generally the texture is smooth, close, and densely creamy, almost like a Comté.

Made with raw cow's milk and animal rennet.

Baron Bigod

A Brie-style cheese with a crumbly texture at the core, and a silky breakdown at the rind. The flavour balances a clean lactic brightness with mushroomy, vegetal notes.

Made with raw cow's milk and animal rennet.

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