Eat British Cheese Tasting Experience
Mainland UK Delivery | Not Sundays
This box contains a selection of world class British cheeses from farmhouse producers.
- 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.
- Rollright (minimum 200g)
Inspired by the famous soft Alpine cheeses such as Vacherin and Reblochon, David Jowett makes this spruce bound oozing cow’s milk cheese on his farm in Gloucester. His herd of traditional dairy cows, including breeds such as shorthorns, graze pastures laced with clover and herbal leys nestled among a dozen native grass species. It is this along with the spruce that gives the cheese bright floral and peanut flavours. The cheeses ripen at around three months old after being washed regularly in brine to develop the orangy-red rind and butter interior. Much of David’s cheese is eaten in top restaurants, meaning he now has a surfeit of superbly ripe cheese..
- Kirkhams Lancashire (minimum 200g)
As the last remaining producer of traditional Lancashire in Britain - Graham Kirkham is the third generation to make cheese from his family’s small herd of Frisian cows in Goosnargh. Using raw milk, they practice a traditional two-day curd method which originates from a time when farmers couldn’t produce enough milk to fill a cheese mould in one day. The cheese is then wrapped in muslin cloth and traditionally buttered. We source this cheese from Neal’s Yard Dairy, who visit Graham regularly to carefully select each 6-week-old cheese. Neal’s Yard then mature the cheese for 10 months in their Borough Market shop.
- Sparkenhoe Red Leicester (minimum 200g)
After 50 years of extinction, David and Jo Clarke set out to restore one of the jewels in the crown of British cheesemaking heritage. The couple use raw milk from their herd of pedigree cattle in Nuneaton, Warwickshire to craft this long, deep flavoured cheese. It is traditionally coloured with Annatto seed, a historical way of distinguishing between territorial cheeses introduced by explorers returning from the central Americas in 1700s. Our friends at Neal’s Yard Dairy visit David and Jo each month to select the cheeses with nutty, rich and long-lasting flavours. The cheeses are then turned and brushed once a week for 12 months before finding their way into this box.
For the ultimate tasting board, add some Hillside Crackers and Hillside Quince Paste - both are available to purchase on our website.