A selection of larger sized pieces of some of the tastiest artisan cheeses from England.
A delicious, artisanal English cheese course with larger cuts of cheese to serve 14-18 people - or serve fewer people with plenty of leftovers to keep & enjoy.
This English cheese board selection contains:
Montgomery's Cheddar 500g: Cheesemaking at the Montgomery's farm in North Cadbury, near Yeovil, is one of the very few remaining examples of how Cheddar was made in the 19th century. You should find the cheese to be full flavoured, and at 18 months of age or thereabouts, to have developed a depth and complexity of flavour which has few rivals.
Stichelton 500g: Joe Schneider makes this cheese on the impressive Welbeck Estate in Nottinghamshire to a recipe similar to Stilton, although it cannot use this name due to being made with unpasteurised milk. The flavour is immensely buttery with a nutty mellowness.
Baronet 280g: A washed rind cheese from Wiltshire that rivals its Alpine cousins, with a full bodied, rich, rounded flavour.
Tunworth 250g: A hand ladled, soft and creamy cows milk cheese from Hampshire with a distinct nutty, mushroomy flavour.
Sparkenhoe Red Leicester 500g: The only traditional farmhouse Red Leicester made in Leicestershire. An attractive orange coloured cheese with complex nutty flavours.
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