Great British Territorials Cheese Tasting Experience

£30.00 each

Hand cut weighed items | please allow 5% variation

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 

To create the ultimate British cheese tasting board, add some Hillside Crackers and Hillside Quince Paste - both are available to purchase on our website. 

  • 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.

  • 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.

  • Whin Yeats Wendsleydale (Minimum 200G)

In 2015, with milk prices at an all-time low, young dairy farmers Tom and Clare Noblett embarked on a journey to make exceptional farmhouse cheese from their herd of 90 Holstein Friesian cows. They applied a wensleydale recipe traditionally associated with the Yorkshire dales to their steep Cumbrian farm terroir to create a cheese that has challenged all preconceptions of what a wensleydale should be. Made with raw milk and animal rennet, the cheese can evolve from lactic and yoghurty through to mellow and buttery with a waxy, crumbly texture. Our friends at Neal’s Yard Dairy visit the Nobletts every month to offer feedback and carefully select the batches that end up in our Deli counter.   


*At times hamper contents may vary due to stock availability, but items will be replaced with products of the same or higher value and quality.


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