What is in your box?
The regular box of christmas
Tasting notes and descriptions of your cheeses
Isle of Mull Cheddar is made by the Reade family on their Sgriob-Ruadh Farm at Tobermory on the beautiful Isle of Mull, where they have been making cheese forty years, and are the last remaining dairy farm on the Hebridean Islands. Cheesemaking is very important to the island and is a way to preserve the rich and plentiful milk of spring and summer. Soft cheeses do not last so long, so a tradition of hard cheese making evolved naturally. The Tobermory Distillery provides the cows with whisky grains. Whether you can say that you’re enjoying your ‘wee dram’ while you’re eating your cheese is a bit of a stretch – after all, why not just enjoy it in liquid form? – but the cows love it. (In case you’re wondering, the cows do eat grass, too…). Isle of Mull Cheddar is a thrilling cheese, which carries with it the tradition and history of a whole island. Rich, creamy and crumbly with flavours of mustard and a slightly boozy tang! (Unpasteurised, Cows milk)
Brinkworth Blue is made on the farm by Ceri Cryer, a 5th generation cheesemaker at Brinkworth Dairy in North Wiltshire. It is made using the milk from her small herd of pedigree Friesians, the oldest pedigree Friesian herd in the country. It is Stilton-esque, sweet, creamy and nutty with a lovely mushroomy rind and perfect blue/green veins. An ideal alternative to the regular blue cheese at Christmas from a small independent producer. (Vegetarian, Pasteurised, Cows milk)
Cornish Brie has a delicious mild and creamy flavour and lovely melt-in-the-mouth, smooth texture using the finest natural ingredients. It is made by Philip and Carol Stansfield on their farm on the edge of Bodmin Moor. Cornish Brie is made using full fat, pasteurised cow’s milk sourced from farms across Cornwall. Cornish milk is rich and creamy and gives the Brie its characteristic yellow, buttery colour. The Stansfields began their cheesemaking journey in 2001 but stopped making their brie to focus on their popular Cornish Blue. However, they felt that the brie needed to be revived and so in 2021 with a new brand-new dairy, Cornish Brie returned. And what a return!! (Vegetarian, Pasteurised, Cows’ milk)
Inspired by the classic French cheese Morbier, but made in the rolling hills of the Cotswolds, Ashcombe is a smooth and supple cheese, with a striking line of wood ash running through the centre of the cheese. It is handmade at King Stone Dairy in Chedworth, Gloucestershire using cows’ milk from a single organic herd situated on Manor Farm which is a mile away from King Stone Dairy. The cheese is washed in brine daily for 5 weeks to develop a bright terracotta rind. The paste brings rich notes of hazelnuts, while the rind can offer more savoury tones. Devilishly and deceptively moreish, it is an Anglo-French fusion with real je ne sais quoi. (Pasteurised, Cows’ milk)