Spring Cheese Selection

£35.00 each

Hand cut weighed items | please allow 5% variation

Enjoy three carefully selected artisan cheeses paired with a delicious, handmade damson paste.

Your Spring Cheese Selection will include: 

St James - Raw Ewe's Milk & Natural Rennet

Made by Martin Gott at Holker Farm in Cumbria; St James was given its name as a tribute to the late James Aldridge, one of the great pioneers of British cheesemaking – and it is a cheese of which James would doubtless approve. St James is a washed-rind sheep's cheese, made from the raw milk of the farm's flock of Lacaune ewes. It is strongly influenced by seasonality; as the milk changes throughout the lactation, so does the character, flavour and texture of the cheese. St James is iconic during the springtime, when it has a smooth paste texture with a creamy, rich sweetness and salty, savoury flavour. 

Hay-on-Wye Pasteurised Goat's Milk & Natural Rennet

Charlie Westhead is one of Britain’s pioneering cheesemakers, leading the way in the renaissance of farmhouse production. After working as a cheesemonger & affineur in London in the 1980s, Charlie evolved to cheese maker. He only makes 100 Hay-on-Wye cheeses each week. Using goat’s milk from a neighbouring farm he hand ladles the curds directly into the moulds to settle. This gives the cheese it’s fine, smooth texture and its geotrichum & ash ride gives it a characteristic grey fuzzy appearance. 

Devon Oke - Pasteurised Cow's Milk & Natural Rennet

Devon Oke is made by Rachel Stephens on Stockbeare Farm on the edge of Dartmoor where the climate is perfect for growing rich, lush grass. Using milk from a community of local dairy farmers, it’s made to a seventeenth century recipe that Rachel found in her attic. Over the 6 months that it is matured, it develops into a mellow, rich and nutty hard cheese with a natural rind and open texture.

England Preserves Damson Paste -  A lovely tart accompaniment to cheese, handmade in Bermondsey. 


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