Summer Cheese Selection
Mainland UK Delivery | Not Sundays
To create the ultimate tasting board, just add some Hillside Crackers and Hillside Quince Paste!
- Dorstone (minimum 200g)
Charlie Westhead is one of Britain’s pioneering cheesemakers, leading the way in the renaissance of farmhouse production. After working for Neal’s Yard Dairy in the 1980’s, Charlie evolved from cheesemonger to cheesemaker. This particular cheese, Dorstone, is named after the picturesque village that overlooks the River Wye in Hereford. It is made with pasteurised goat’s milk and takes the shape of a turret. Charlie tastes and selects each batch that ends up in our cheese counter, after being carefully matured by Neal’s Yard Dairy in Bermondsey.
- Beenleigh Blue (minimum 200g)
Our friend Ben Harris from Ticklemore Dairy near Totnes uses milk from sheep farmed by Tom and Helen Garland to make Beenleigh Blue, a cheese first made in 1978. He follows a traditional Roquefort recipe; however, the resulting cheese has a style of its own. Beenleigh Blue has yoghurty, clean flavours, tending towards floral and aromatic. It 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.
- St Jude (minimum 200g)
Inspired by the French cheese St Marcellin, Julie Cheyney makes this delicate, mousse-like soft cheese at Fen Farm Dairy in Suffolk. Raw milk from the families herd of Montbeliarde cows is taken daily and the cheesemaking process begins whilst the milk is still warm. The nature of this cheese means its flavour evolves with the seasons, largely depending on what the cows are eating. The Stow Fen, where the cattle graze, is an unusual wildlife-rich basin marsh that is home to a variety of grasses and herbs. From milking to eating, the maturation process only takes two to four weeks and a very thin mould rind develops on the surface. Because of this, green and grey wild moulds can often spring up. These are perfectly safe to eat and don’t effect the flavour of the cheese whatsoever.
- Whin Yeats Wensleydale (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.