This is a pre-order and will be ready to collect/for delivery in the two weeks leading up to Christmas.
You can pick up your order in store from Thursday 17/12 up until 24/12 (Please specify)
FREE Local deliveries (10 mile radius from the shop) will be made on 21/12.
Nationwide mainland shipping available. Please note we will ship this on Wed 16/12
For a custom selection please see our full Christmas list here
The ultimate selection - Some of our absolute favourites. These are all real farmhouse cheeses from across the UK, handmade using raw milk and traditional methods. 5 cheeses - at least 1kg total.
Lincolnshire Poacher (Approx. 200g)- This is the invention of dairy farmer Simon Jones. We love this cheese! A cross between a traditional West Country cheddar and a continental alpine cheese such as a comte, it's both fruity, savoury and nutty.
Mature Sparkenhoe (Approx 200g) - David and Jo Clarke brought traditional farmhouse Red Leicester back from extinction in 2005. It is clothbound with lard & matured for 6 months traditionally. This version is matured for a further 12 months, developing deep caramel & umami flavours
Stichelton (Approx. 200g)- Made to a traditional Stilton recipe, only using raw milk instead, the way Stilton used to be made. Cheese maker Joe Schneider is passionate about making cheese this way, which adds a complexity of flavour. Creamy and rich, with biscuity notes towards the rind.
Baby Baron Bigod - (Whole cheese - approx. 250g) Made at Fen Farm in Suffolk using raw milk from their herd of Montebeliarde cows, to a traditional Brie de Meaux recipe. When perfectly ripe it is silky & smooth with characteristic earthy & mushroomy flavours. This small version of the cheese will look great on a cheese board!
Photo by Neal's Yard Dairy
Elrick Log (Whole cheese - approx. 180g) This cheese is made by Selina Errington in Lanark, Scotland. Made with raw milk from her mixed herd of sheep using a French recipe, it is ash-coated and then matured to form a wrinkly natural rind. Fresh & bright with lemony & herbacious flavours and a moussey - creamy texture.
Sheridans brown bread crackers (optional) - Made simply with four ingredients from small producers sourced locally to Sheridan's bakery in County Cork. The use of buttermilk gives it that distinctive Irish Brown Bread taste.
Large Cheese Selection - Christmas pre-order
Lincolnshire Poacher Alford, Lincolnshire Hard cheese Raw cows milk Traditional animal rennet Smooth + Savoury + Nutty Sparkenhoe Mature Nuneaton, Warwickshire Aged Hard Cheese Raw cows milk Traditional animal rennet, clothbound with lard Caramel + Nutty + Umami Stichelton Cuckney, Nottinghamshire Blue cheese Raw cows milk Traditional animal rennet Rich + Complex + Biscuity Baron Bigod Bungay, Suffolk Brie style soft cheese Raw cow's milk Traditional animal rennet Silky + Mushroomy + Earthy Elrick Log Lanark, Scotland Ash coated soft cheese Raw goat's milk Traditional animal rennet Bright + Lemony + Herbacious