Great British Territorials Cheese Tasting Experience
Great British Territorials Cheese Tasting Experience
Great British Territorials Cheese Tasting Experience

Great British Territorials Cheese Tasting Experience

£25.00 each

Order by 12-midday for delivery or collection 2-days later | No delivery on Sundays

We’ve put together a selection of cheeses that we’re particularly excited about at the moment. These cheeses are widely representative of British cheesemaking heritage – taking you on a journey from age-old territorial recipes such as Stilton & Red Leicester 

  • Kirkham's 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.

  • Gorwydd Caerphilly (Minimum 200G)

Caerphilly cheese is a mould-ripened, aged cow’s milk cheese typically sold at three to four months. The style takes its name from a small town in the South of Wales. Former Neal’s Yard Dairy cheesemonger Todd Trethowan built a cheesemaking facility on his parents’ land and began to make cheese with locally sourced milk. He was later joined in the business by his brother Maugan and sister-in-law Kim. With the intention of improving the quality of their cheese, and after a lengthy search for ‘the best possible milk’, in mid-2014 the Trethowans moved to Somerset. Partnering with a farm whose milk supply showed great potential enabled them to have more control over the raw material and as a consequence, on the final cheese.

  • Colton Basset Stilton (Minimum 200g)
Billy Kevan is just the fourth cheesemaker since 1913 to make Stilton in the village of Colston Bassett, Nottinghamshire. Over this time, little has changed. Every day, milk from a small cooperative of dairy farmers within 1.5 miles of the creamery is traditionally hand ladled to create the most intense rich and creamy cheese with a velvety texture and well-balanced flavour. We source this cheese from Neal’s Yard Dairy, for whom Billy makes an exclusive ancient recipe. This particular cheese is made with an animal rennet, which naturally coagulates the milk and has a resounding effect on its texture. It is also pierced later and less, allowing the flavour of the milk to overcome the intricate blue veining. If you haven’t had Colston Bassett, you haven’t had Stilton.
  • 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. 

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