30 Days to Save British Cheese
Mainland UK Delivery | Not Sundays
This box contains a selection of world class British cheeses from farmhouse producers that really need our help. As cheese lovers, we must work together and unite our cheese making, selling, and eating community to secure a future for British farmhouse cheese. Whilst restaurants, farmers markets and delis closed their doors overnight - cows, sheep and goats are still being milked, cheese is still maturing and our buying decisions will make an impact.
NOTE - To ensure that we are able to help as many of our incredible farm house cheese producers as possible, the contents within this box will change on a weekly basis.
- Devon Blue (Minimum 200G)
Our friend Ben Harris from Ticklemore Dairy near Totnes uses milk from dairy cows farmed within 10-miles of him. He follows a traditional Roquefort recipe; however, the resulting cheese has a style of its own. Devon Blue is renowned for it’s creamy, rich and buttery taste and often has delicate blue veining throughout and a crumbly texture. Ben regularly joins us at Darts Farm to share his passion and talk all things cheese.
- Cornish Blue (Minimum 200G)
From their farm on Bodmin Moor near Liskard, Phillip and Carol Stansfield hand craft a blue cheese like none other. Cornish Blue differs in characteristics to more traditional English blues such as Stilton or Dorset Vinny. Designed to be eaten as a young cheese, it is mild and creamy with a dense, sticky texture – attributes that earned it the accolade of ‘Supreme Champion’ at the World Cheese Awards in 2010. Once the milk from their Holstein-Friesian cows has been dry salted and set into moulds, it is pieced to allow naturally occurring moulds to work their magic and break down the interior of the cheese and then matured for 12 to 14 weeks – resulting in a unique flavour. We most enjoy talking cheese with Phillip up at Sandy Park whilst watching the Exeter Chiefs play his former club Sale Sharks.
- Cornish Kern (Minimum 200G)
From their small rural dairy in near Truro, Cornwall, Catherine Mead and the team at Lynher Dairies handcraft their incredible Kern using the rich and creamy milk from their own herd of Ayrshires; bringing seasonal flavour at different times of the year. It is gently heated at low-pasteurisation temperature and Alpine cultures—savoury, buttery, grassy nutty—are added to develop its character and burnt caramelised notes are created through scalding of the curds. Once the moulds are in presses, pressure is gradually increased to force out the whey and fifty hours in a briny bath adds the salty taste. The cheese is then painted in a breathable black wax coating and left to mature for 16 - 18 months. The result is an amazing hard farmhouse cheese with a rich buttery taste and caramel notes - it is no wonder that Kern was crowned Supreme Champion at the World Cheese Awards 2017.
- Quicke's Mature Cheddar (Minimum 200G)
If there’s any cheese that truly represents the taste of Devon it’s Quickes. The Quicke family have been stewards of ‘Home Farm’ in Crediton for almost 500 years, with Mary Quicke now holding the mantle and pioneering the way in farmhouse cheddar production. Mary’s cheese is metaphorical of her ethos ‘farm as if you’re going to live forever’, and with generations of experience and craftmanship behind her, she is able to capture the best expression of the grass, soil and seasons. Each day, once their unique herd of dairy cows have been milked, the cheese is ‘started’ with a live-culture that has remained unchanged for years and encompasses the biodiversity of the farm. A natural rennet is then added to separate the curds from the whey and the cheddaring process begins. The cheeses are then matured for up to two years in their ‘Cathedral of Cheese’, where they are carefully monitored and turned every 10 days. Our relationship with Quickes goes back to when Mary used to sell cheese to our mother, Enid, many decades ago!
For the ultimate tasting board, add some Hillside Crackers and Hillside Quince Paste - both are available to purchase on our website.