The August Selection
“Three amazing cheeses, from three amazing cheesemakers, very diverse in flavour and culinary use, brilliant, absolutely brillant” Jamie Oliver
Best known for its inimitable crumbly-yet-creamy texture – a texture the Kirkham family call a ‘buttery crumble’ – this raw milk farmhouse Lancashire boasts a bright, full flavour finished off by a light, yoghurty tang.
Made with raw cow's milk and animal rennet.
A camembert-style cheese characterised by truffley, garlicky and vegetal flavours and a creamy and unctuous paste.
Made with pasteurised cow's milk and animal rennet.
A hearty, full-flavoured Scottish Cheddar. Isle of Mull is toothsome in texture; firm but gently yielding, with flavours that are upfront, richly savoury and boozy.
Made with raw cow's milk and animal rennet. Clothbound with lard.
Sheridan’s crackers are produced in Dumanway, a small town in West Cork. The production process is very simple, the dough is mixed, then rolled, then cut by hand. It is then baked in an oven, then packed ready to be eaten with some delicious cheese!
The minimum weight of the August selection of cheeses and crackers is 935g.