Winter Cheese Selection

£30.00 each

Mainland UK Delivery | Not Sundays

To create the ultimate tasting board, just add some Hillside Crackers and Hillside Quince Paste! 

  • Baron Bigod (minimum 200g) - Raw Cow's Milk & Natural Rennet

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) - Raw Cow's Milk & Natural Rennet

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 Bassett Stilton (minimum 200g) - Pasteurised Cow's Milk & Natural Rennet

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.

  • Quicke's Vintage (minimum 200g) - Pasteurised Cow's Milk & Natural Rennet

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!

 

*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.

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