Each month we create a selection just a few days before we ship the cheese. Our intention is to use the subscription to guide you through what is tasting exceptionally delicious seasonally. We also introduce you to new cheeses or cheese which are the result of our experiments in maturation techniques.
Each selection forms a balanced cheeseboard and contains a minimum of 1.2kg of cheese. The selection comes with an information note that explains why we have chosen each cheese as well as giving a little of its background.
"I think cheese is the perfect present. There are few people who don’t love it, it lasts well and good cheese is a real treat. It is the ultimate spoiling."
We visit the Applebys every month on our ‘Northern Run’ when we taste through every batch that has been made since our last visit. We select the batches we want to sell, and get a taste of what’s to come next time! It’s a treat to visit the farm, with its make room accessible through a door in the kitchen, as all dairies would have once been, allowing the cheesemaking to easily fit into the daily routine and flow of family life. This week’s batches have a soft and succulent texture with brightly lactic flavours and a warm mineral finish.
Made by The Appleby family near Shrewsbury, Shropshire.
Raw cow’s milk, animal rennet.
Chris Duckett, the original producer of this cheese, became the last traditional maker of raw milk farmhouse Caerphilly in England. In the late 90s, Chris became ill forcing production to move to Westcombe Dairy in Somerset, where it remains today. Chris taught Tom Calver to make the cheese, and Tom adopted the recipe and continues to produce the cheese. The brine that is used to salt the cheese is from Chris Duckett’s original tank, making it around 20 years old. Its microbial community is unique to the rind of Duckett’s Caerphilly.
Made by Tom Calver and team near Evercreech, Somerset.
Raw cow’s milk, animal rennet.
The batch of Keen’s we include here is a rare and special batch. After attending one of our Cheddar Maker's Forums, James Keen was interested in the idea of using microbes from his farm to make the starter culture used in his cheese, a technique that predates the commercial starter cultures popular today. This involved James taking milk from his bulk tank and leaving it to sour on its own in a warm environment. Every day for a few weeks he’d do this, smelling and tasting the soured milk to choose his favourite ferment. He then ‘bulked’ the soured milk up to a large volume in a churn of sterile milk to use as his starter. He made a batch of cheese this way (that’s 20 cheeses) in December 2017, and we are delighted with the results. A wonderfully creamy textured cheese, this batch has a full, brothy flavour with a bright juiciness.
Made by The Keen family near Wincanton, Somerset.
Raw cow’s milk, animal rennet.
Charlie Westhead has been making Dorstone at his creamery since 2004. The Dorstone we include here is specially selected for us by Charlie based on taste and texture. It arrives with us in Bermondsey at 7 days old and is further dried and matured by our soft cheese specialists. Flavours are citrussy with a light and fluffy texture. Charlie’s son, Conan, heads our packing team, and leads a team of people who work to ensure your cheese reaches you in excellent condition.
Made by Charlie Westhead and team, near Dorstone, Herefordshire.
Pasteurised goat’s milk, animal rennet.
When will the first order be sent?
If you choose ‘Immediate' start we’ll dispatch it on the next available dispatch date after the purchase date. We dispatch Monday through Thursday for delivery Tuesday through Friday. If you opt for delivery in a future month, we'll dispatch on the next available dispatch date from the initial purchase date. For example if on the 10th of December 2019 you order a subscription to begin in February, the first order will leave us on the 10th of February 2020.
When will subsequent orders be delivered?
Subsequent orders will be dispatched on the next available dispatch date according to the frequency you have selected. For example, if a "once a month for three months" subscription is purchased on the 10th of December 2019 to begin immediately, we will dispatch on the 11th of December 2019 , the 13th of January 2020 and the 10th of February 2020.
Can I choose specific delivery days?
Yes, you are welcome to choose specific delivery days, simply contact us to specify. We need 48 hours notice to make changes to delivery dates.
Are delivery days/times guaranteed?
As with all our deliveries, we use an external courier. In the vast majority of cases they do a wonderful job with deliveries arriving in the right place at the right time. As we are outsourcing the delivery, we cannot guarantee arrival times. If there are any issues or if you have any questions regarding your delivery, please contact us directly. We will be happy to liaise with the couriers on your behalf.
Can we swap a cheese in the selection?
Our cheese of the month subscription is intended for the truly adventurous cheese lovers. Unfortunately, we cannot accommodate substitutions.
What if there is no-one in for the delivery?
The person receiving the delivery email/text notifications will have access to the 'leave in a safe place' option that the courier provides, and they can make an arrangement directly with the courier. We strongly advise against choosing the redelivery option as the cheese will already have been picked up by the couriers then and will remain in transit for an extended period. More information relating to deliveries can be found here.
What about holidays? Can we skip an order?
If you need to postpone a delivery then just give us a call at least 48 hours before dispatch and we can amend the orders to skip that month.
I’m giving a subscription as a gift, can I have something to hand over to the receiver?
When you order as a gift we send you a gift email that you can print or forward to your recipient with all the relevant information on it. Just make sure you select the ‘gift’ option above to let us know.