Noble Cheese Selection

Richard III - A traditional clothbound Wensleydale with a gentle milky flavour, fresh and lactic with honeyed notes. It is younger, more moist and less crumbly than typical of a modern Wensleydale. Now made at Fortmayne Dairy in Lancashire, this cheese takes its name from the childhood home of King Richard III at Middleham Castle in North Yorkshire, four miles from the original maker of this cheese. We recommend Richard III with the acidity of Slate pickles or, in true Yorkshire tradition, accompanied by a slice of fruit cake and a cup of tea. Unpasteurised cow’s milk / Traditional rennet.

  

Baron Bigod -  An exquisite soft brie-style cheese made in Suffolk at Fen Farm Dairy near Bungay. Jonny and Dulcie Crickmore use the raw protein-rich milk from their Montbéliarde cows to handmake this multi-award winning cheese to a traditional French recipe. The taste is delicate at its centre with yoghurt acidity. Towards its white bloomy rind, which develops over eight weeks of salting and ageing, the flavour becomes creamier and richer with aromas of earth and mushroom. Unpasteurised cow’s milk / Traditional rennet.

 
The Duke - Enjoy creamy complexity reminiscent of Gorgonzola with The Duke, a cultured blue cheese created by Cheese + in Cambridge. Alongside its washed rind Alpine-style partner, The Duchess, this cheese honours William and Catherine, Duke and Duchess of Cambridge. The Duke is made on Cote Hill Farm in Lincolnshire and then matured for twelve weeks in Cambridge by Perry Wakeman. Perry recently won the accolade of ‘Affineur of the Year 2022’. Under its natural rind, The Duke gives mellow sweetness and restrained salty flavours, finishing with peppery spice. A royal treat on an oatcake with a glass of dessert wine. Pasteurised cow’s milk / Vegetarian rennet.