What is in your box?
The box of the month
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Tasting notes and descriptions of your cheeses

Westcombe Mature is a truly artisan cheddar from Somerset with a deep and complex flavour. Cheese has been made at Westcombe since the 1890s and the Calver family, who now run the farm, remain as one of the last three traditional producers of Somerset Cheddar. The cheese is made using the unpasteurised milk from the farm’s herd of 400 cows and is cloth-bound before being matured for at least one year. It has a deep, brothy flavour and mellow tang with notes of hazelnut, caramel and citrus coming through on the long, smooth breakdown. Locally, it is known as the ‘five-mile cheddar’ as you’re still tasting it five miles down the road! Westcombe Dairy is also the home of ‘Tina the Turner’, the UK’s first cheddar turning robot, who patrols the rows of cheddar, and flips each 24kg cheese over to ensure even maturation. (Unpasteurised, Cows’ milk)

Cotswold Blue is a delicious white, soft moulded cheese with a blue vein running through the centre, produced from using organic milk by Simon Weaver at Greystones Farm in the Cotswolds. His family have been farming in the south-west since the sixteenth century, proudly following traditional organic methods, whilst placing great store in caring for the land and animal welfare. The cheese combines the creaminess of a soft cheese with the piquancy of a blue. Cotswold Blue is ideal served with fresh crusty bread and sliced pears, and also great melted with wild mushrooms or steak. (Vegetarian, Pasteurised, Organic Cows' milk)

Cricket St Thomas Camembert is lovingly made in the Somerset village of the same name. It is rich and creamy with a soft, edible white rind. A British alternative to the famous French classic, with a notable flavour difference which is the result of using local, Somerset milk. As the cheese matures, the curd softens and the cheese develops a fuller flavour. So, if you like a stronger camembert taste, let it ripen slowly in the fridge. This is a superb cheese that pairs incredibly well with soft fruits and chilled white wine. (Vegetarian, Pasteurised, Cows’ milk)

Lyburn Lightly Oak Smoked is made at Lyburn Farm on the northern edge of the New Forest, using the milk from the farm's 170 Holstein-Friesian herd. It is naturally smoked when just a couple of days old and is matured for up to 3 months. Therefore, it is a young, hard cheese with a light, subtle smoky flavour. (Vegetarian, Pasteurised, Cows' milk, (contains egg))