Throwing a party? Having an event? What better way to feed a crowd than with an opulent cheeseboard such as this? This selection weighs approximately 5Kg and would feed 35-50 people.

*Please note pictured is Innes Logs, but this selection now containts Ragstone.

Minimum weight: 4.5 kg

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Sparkenhoe Red Leicester

At once complex and balanced, savoury and mellow, this farmhouse revival of a classic British cheese is full of flavour without any aggressive acidity. The texture is firm, chewy, and pleasantly moist.

Made with raw cow's milk and animal rennet.

Gorwydd Caerphilly

This cheese presents flavours which are fresh and richly lactic at the centre; closer to the rind the flavour becomes more mushroomy, savoury, and earthy.

Made with raw cow's milk and animal rennet.

Ragstone

A lactic goat's cheese, with a bright acidity reminiscent of creme fraiche. The texture is smooth yet dense.

Made with pasteurised goat'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.

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.

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 pasteurised cow's milk and animal rennet.

Berkswell

The complex flavours of this cheese range from fresh and herbal to brothy and savoury, while the texture is pleasantly dry and often slightly grainy, not dissimilar to a Manchego.

Made with raw sheep's milk and animal rennet.

Little Rollright

A washed rind soft and oozing cow's milk cheese, wrapped in a spruce band, the texture is soft and glossy and the flavour milky, with substantial woody notes and a hint of peanut.

Made with pasteurised 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. It's 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.

Stichelton

Stichelton can exhibit a multitude of long lasting flavours ranging from green apples to beef stock. It has a juicy acidity and toasty, biscuity notes towards the rind. The texture tends to be soft and creamy.

Made with raw cow's milk and animal rennet.

Kirkham's Lancashire

Kirkham's Lancashire is known for its succulent-yet-crumbly texture (referred to by the Kirkham family as a ‘buttery crumble’) and its tangy, bright, full flavour.

Made with raw cow's milk and animal rennet.

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