What was in your box?
the large box of Christmas
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. (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)
Admiral Collingwood is a semi-soft raw milk cheese made by Maggie Maxwell at Doddington Dairy in the beautiful Cheviot Hills in Northumberland. It is matured for 6 months to allow its flavour to develop before its rind is washed in another Northumbrian icon, Newcastle Brown Ale. This confers extra flavours as its characteristically pink rind develops. The texture is firm, almost cheddar-like and there is also a cheddary bite to the flavour with a beery yeastiness in the finish. Admiral Collingwood is a cheese of great distinction, befitting of its namesake, the heroic Northumbrian who was Nelson’s right-hand man at the Battle of Trafalgar. (Unpasteurised, Cows’ milk)
Please note, this has replaced the advertised cheese, Minger,, which is unfortunately unavailable. We are very sorry if you were hoping for this cheese, but Admiral Collingwood is a fitting substitute.
The Cheddar Gorge Truffle Cheddar is a luxurious, modern take on a classic British cheese, produced by the Cheddar Gorge Cheese Company, which holds the unique distinction of being the only company that makes cheddar cheese in the village of Cheddar, Somerset, where the cheese originated. This artisan cheddar is smooth and creamy with a deep, savoury character that is beautifully balanced by the intense, earthy, and garlicky aroma and flavour of the Black Summer Truffle flecks blended into the paste. This wonderful cheddar pairs fabulously with a sparkling wine; try a great British fizz from one of Hampshire’s amazing vineyards or pop open a crisp, dry Brut Champagne. It is Christmas, after all!! (Vegetarian, Unpasteurised, Cows’ milk)
You will get a minimum of 1000g of cheese in this box.
The cheese needs to be stored in an air-tight box at the bottom of your fridge (this stops your cheese from drying out and becoming tainted by other fridge smells!). Hard cheeses will last for up to 2 weeks, soft cheeses will last for a week. For more information please see our FAQ's page.
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