Artisan English Cheese Board Selection

A delicious selection of English cheeses; featuring a hard, soft, blue and goats' milk cheese. A delicious, artisanal cheese course with larger cuts of cheese to serve 14-18 people - or serve fewer people with plenty of leftovers to keep & enjoy.

This cheese board selection contains:

Montgomery's Cheddar 500g (Unpasteurised Cows' Milk, Traditional). 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. There are variations of taste from one day's production to the next depending mainly on the pastures the cows have been grazing and the starter culture used.

Stichelton 500g (Unpasteurised Cows' Milk, Traditional). 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. This is due, amongst other things, to the high quality of the milk which comes from an organic farm on the same estate.

Aldwych Goat 215g (Thermised Goats' Milk, Vegetarian). A firm textured goats' milk log with a characterful flavour. Perfect for cooking as well as enjoying as part of a cheese board. Made by Pete Humphries of Whitelake Cheese in Somerset.

Tunworth 250g (Pasteurised Cows' Milk, Traditional). A hand ladled, soft and creamy cows milk cheese from Hampshire with a distinct nutty, mushroomy flavour.

Sparkenhoe Red Leicester 500g (Unpasteurised Cows' Milk, Traditional). The only traditional farmhouse Red Leicester made in Leicestershire. An attractive orange coloured cheese with complex nutty flavours.

The Essentially English Cut Cheese Collection fits in a Medium Gift box. Purchase the board and knives separately to complete the look.