'The Famous Three' Cheese Tasting Experience
Order by 12-midday for delivery or collection 2-days later | No delivery on Sundays
The Famous Three! These 3 cheeses are simply incredible. A world-class selection that's hard to beat.
- Baron Bigod (Minimum 200G)
Something truly special. Johnny Crickmore and his team at Fen Farm Dairy make the only traditional raw milk Brie-de-Meaux style cheese in the UK. In fact, there are only a handful of its type in the world, where the cheese is made on the farm by the farmer – even the French are jealous! The cheese is made by hand in small batches, very early in the morning so that they can use the raw milk still warm, straight from the cow at the perfect temperature for cheesemaking. The mould cultures are added to the warm morning’s milk and it is gently gravity fed into small vats just a few metres from the milking parlour, where the rennet is added. The curds are carefully hand-ladled into large moulds, using traditional pelle-a-brie ladles and the young cheeses are hand salted and then aged for up to 8 weeks in a cave-like environment. Baron Bigod is truly unique to Johnny’s farm. Its flavours, aromas and characteristics are influenced by the Montbeliarde cow’s milk and the rich variety of grasses and herbs that grow on the grazing land of Stow Fen.
- 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.
- 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.
For the ultimate tasting board, add some Hillside Crackers and Hillside Quince Paste - both are available to purchase on our website.