What is in your box?
The REGULAR box of CHRISTMAS
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Tasting notes and descriptions of your cheeses
Cornish Kern is an award-winning cheese made by Lynher Dairies in Cornwall who are better known for their Cornish Yarg but the Kern is a very different style of cheese. For a start it has a breathable wax rind and it is very hard. So hard in fact that we sometimes struggle to cut it! Kern is also more mature than the Yarg, it comes into us at 16-18 months. The added age allows the cheese to develop its full flavours. This is an alpine style cheese made in the heart of Cornwall. Full of rich, buttery flavours with a long lingering finish, this cheese is one to be savoured. (Vegetarian, Pasteurised, Cows’ milk)
Long Clawson Dairy has been making English cheeses for over a century, including their award-winning Blue Stilton and this, their orange Blue Shropshire. This mature, rich and mellow blue cheese from Melton Mowbray in Leicestershire is somewhat distinct from other blues, with a firmer, more crumbly texture. It is a great introduction to blue cheeses. Enjoy with an English ale or like Stilton, with a rich Port. (Vegetarian, Pasteurised, Cows’ milk)
Richard Hodgson started making cheese in Queen Bower, on the Isle of Wight, in 2006, with the aim to create a variety of small scale, handmade cheeses for the island. Shortly afterwards, he started winning awards, and now takes just about every drop of milk the farmer can give him. The Isle of Wight Soft is a soft white surface mould ripened pasteurised cheese. It fits nicely in between the brie and camembert brackets. Aged for just 2-3 weeks, it has a fresh and lactic flavour when young and becomes creamier, softer and more akin to a camembert when older. Serve with a Pinot Noir or a dry sparkling white such as Champagne, this truly marvellous cheese melts in your mouth. (Vegetarian, Pasteurised, Cows’ milk)
King Of The Castle is a semi-hard goat's milk cheese crafted by White Lake Cheese in Shepton Mallet, Somerset, England. This award-winning cheese is made with unpasteurised milk and is typically aged for just one month, giving it a characteristic dry, crumbly texture and a youthful, vibrant zesty tang and bright acidity. Try it with a drizzle of floral honey and a glass of New Zealand Sauvignon Blanc. (Vegetarian, Unpasteurised, Goats’ milk)