The Ultimate Cheese Tasting Experience
Mainland UK Delivery | Not Sundays
We have handpicked a selection of world-class farmhouse cheeses from across the country to give you the 'ultimate' cheese tasting experience.
- Quickes Mature Cheddar (Minimum 200G)
If there’s any cheese that truly represents the taste of Devon it’s Quickes. The Quicke family have been stewards of ‘Home Farm’ in Crediton for almost 500 years, with Mary Quicke now holding the mantle and pioneering the way in farmhouse cheddar production. Mary’s cheese is metaphorical of her ethos ‘farm as if you’re going to live forever’, and with generations of experience and craftmanship behind her, she is able to capture the best expression of the grass, soil and seasons. Each day, once their unique herd of dairy cows have been milked, the cheese is ‘started’ with a live-culture that has remained unchanged for years and encompasses the biodiversity of the farm. A natural rennet is then added to separate the curds from the whey and the cheddaring process begins. The cheeses are then matured for up to two years in their ‘Cathedral of Cheese’, where they are carefully monitored and turned every 10 days. Our relationship with Quickes goes back to when Mary used to sell cheese to our mother, Enid, many decades ago!
- 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.
- Stichelton (Minimum 200g)
- 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.
For the ultimate tasting board, add some Hillside Crackers and Hillside Quince Paste - both are available to purchase on our website.