The Cooking Cheese Selection
COLLECTION OR DELIVERY | TUESDAY - SATURDAY
Perfect for indulgent dishes; whether as a garnish, melted into sauces or to create a delicious soufflé.
- 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. Raw Cow's Milk & Natural Rennet.
- Colston Basset (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. Pasteurised Cow's Milk & Natural Rennet.
- Ogleshield (Minimum 200g)
Jamie Montgomery of Montgomery Cheddar and Tim Griffey make Ogleshield in Somerset exclusively from Jersey cow’s milk. Initially called Jerseyshield, the cheese spawned its new name from former senior affineur at Neal’s Yard Diary William Oglethorpe, who discovered a way to improve the cheese by washing it in a brine solution – changing the acidity levels on the rind. This cheese has an incredible soft pliant texture which makes it the perfect cooking cheese. Pasteurised Cow's Milk & Animal Rennet.
*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.