A selection of larger sized pieces of some of the tastiest artisan cheeses from England.
A delicious, artisanal English cheese course including larger cuts of cheese to serve 14-16 people - or serve fewer people with plenty of leftovers to keep & enjoy.
This English Cheese Selection Contains:
Yoredale 400g: Yoredale has all the lemon, yogurt acidity you would expect from a Wensleydale, with mineral, earthy tones closer to the rind. Unlike crumbly Wensleydale, Curlew Dairy use a traditional slow recipe which gives the cheese a much softer, creamier texture. It has an open texture and melts exceedingly well on cheese on toast.
Stichelton 400g: Joe Schneider makes this award-winning blue cheese on the Welbeck Estate in Nottinghamshire using unpasteurised milk. The flavour is immensely buttery with a nutty mellowness.
Sinodun Hill 200g: A ripened goats' milk cheese pyramid with a mellow tangy flavour and citrus undertones. Made by Fraser Norton and Rachel Yarrow in Oxfordshire.
Mini Maida Vale 180g: A semi-soft; washed rind cheese made from thermised Channel Island cow's milk. Tangy and punchy with flavour, with a buttery texture.
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