Recommended for all cheese, prolongs the life of your cheese, individually sealed.
Made using fresh, pasteurized sheep’s milk, this Manchego develops a rich nuttiness and pleasant gaminess (think toasted almonds and broiled lamb chops) after over a year of aging. The patterned rind is a nod to the grass baskets previously used to form the cheese. Firm enough to grate for any culinary application, highlight its sharp, caramelly flavor anywhere you would use Parmigiano. Yearning for a perfect pairing is anything but quixotic- raise a glass of herbaceous Rioja alongside fruity membrillo (quince) paste for tapas perfección.
Brie de Meaux, named after the town of Meaux, is a French cheese produced in the region of Brie, located 50 kilometers to the east of Paris. Evidence in the chronicles of Charlemagne suggests the tasting of Brie by the Emperor in the year 774.
This is a raw, soft unpasteurised cow’s milk cheese covered with a bloomy rind, a result of inoculation with Penicillium Candidum molds. As the cheese ages, the rind develops red or brown patches. When nearly half of the straw coloured pate is ripe and soft, it indicates Brie de Meaux is ready for consumption.
Brie has a milk and rich taste underlined by sweet and buttery flavours of mushrooms or truffles and almonds. The cheese pairs perfectly with Champagne, a red Bordeaux or Bourgogne (Burgundy).
The Basque region is in the south west of France and encompasses the Pyrénées Mountains bordering Spain. The people of Basque Country insist their brebis cheeses have remained true to the traditional style for over 4000 years.
Petit Basque Basquitou is a smaller, younger version of the equally delectable Ossau Iraty, with some subtle differences in texture and flavour. The texture is slightly firmer with less elasticity; the flavour is described as oily, olive like, nutty, slightly meaty and fruity.
The story of Old Amsterdam is a tale of passion and dedication. This characteristic cheese has its origins at the end of the nineteenth century, when a quest for the rich, authentic flavour of yore would lead to one of the best-loved cheese products ever made. A mature cheese with a strong character. The rich, intense flavour is the final outcome of a long search for an authentic recipe.
Maybe it was another one of those farmhouse accidents: a little too much vino, a wheel of cheese rolls off the table into barrel, two days later somebody finds themselves decanting the first wheel of Cabra al Vino! Literally meaning ”goat with wine” this semi-firm pasteurized goat from Spain’s Mediterranean coast is cured for 48-72 hours in Doble Pasta red wine. The paste remains nearly pure white and the rind absorbs a lovely violet hue. The paste is sweet and smooth, delicately grapey, with a gentle, pliable texture and mild fruity flavor. A D.O.P cheese, it pairs well with medium fruity reds.
A commonly used synonym of Gjetost is Gudbrandsdalsost; the Gudbrand valley being its area of origin. The name derives from the Norwegian for goat – Gjet.
Norway’s mountainous landscape, in which only about 3% of the land can be cultivated, made goat’s cheese the more common in the past, but now the milk is often mixed with cow’s to give a more varied taste. The result is a semi-hard cheese with a fat content lower than most (about 30%). However, it can be made with goat’s milk alone, which is known as Ekte or genuine Gjetost.
It is made by boiling the leftover whey of cow’s and goat’s milk until the lactose caramelises (which gives it it’s light brown appearance). The cheese is then poured into rectangular moulds and left to cool. The outer surface is similar to that of a decorated cake.
The taste resembles a slightly sweet caramel with a smooth texture similar to fudge.
It can be shaven into thin slices and eaten with coffee for breakfast. At Christmas it is a favourite with spiced fruit cake. It is also considered ideal as a sweet fondue or a sauce for game. Mariners traditionally took this cheese with them on long voyages. £2.90/100g
Delice De Cremier is a soft, ripe, bloomy rind cheese. A triple unpasteurised cream cheese produced in the Champagne, Burgundy region of France. It has a distinctive bloomy white skin and an intensely creamy with a slight sharpness of fruity hazelnut flavour. It is absolutely stunning at this time of year when cows’ milk is coming to its best. It is so refreshing on the palette, it is classed as a pudding cheese.
Wild Garlic Yarg is wrapped in the pungent Ramson leaves that arrive in Cornwall’s woodlands each spring. They impart a gentle garlicky flavour and their moisture gives the cheese a slightly firm texture. The curd is pressed and brined before being covered with wild garlic leaves, the end result being reminiscent of a parcel wrapped with green silk ribbons.
Approx. 2kg round
Two lumps of coal – what a great gift idea!
They are black in and out.
The FIRST & ONLY all-black charcoal cheddar cheese. Deliciously creamy, mature cheddar blended with charcoal. Winner of the BEST NEW IDEA at the Farm Shop & Deli show 2014!
2 individual cheeses – each charcoal cheese weighs 200g, shapes vary slightly.