Your Piece Baking Company Handmade Oatmeal Oatcakes - Ingredients: Stoneground oatmeal, wheat flour (wheat flour with calcium carbonate, iron, niacin, thiamin), water, vegetable shortening (sustainably sourced RSPO palm oil, rapeseed oil, emulsifier E471), sugar, salt, baking soda (sodium bicarbonate E500i), cream powder (raising agents (sodium acid pyrophosphate), wheat flour with calcium carbonate, iron, niacin, thiamin).
May contain celery, eggs, lupin, milk, mustard, tree nuts, peanuts, sesame seeds, soybeans, sulphur dioxide and sulphites.
- Ingredients: Wine (sulphites
Allergen advice: For allergens, see ingredients in bold.
- Soft and silky, we simply scoop our Gorgonzola Dolce from its rind shell and serve it in a tub. Its pale ivory paste is sublimely sweet and creamy while blue veins deliver rich, salty flavours with mushroom notes. One of our mildest blue cheeses, it is aged for between two and three months. Unpasteurised cow's milk / Traditional rennet.
Sparkenhoe Blue - Made by the Clarke family in Leicestershire, best known for their Sparkenhoe Red Leicester, this Stilton-inspired cheese exhibits a dense texture and delicate blue veining. Deeply savoury, it is creamy with mellow blueing and has a flavoursome natural rind. Matured for 14 weeks, this cheese is pierced with rods at around six weeks to trigger blue mould development. Unpasteurised cow's milk / Traditional rennet.
Roquefort - A semi-hard French cheese made from the raw milk of Lacaune sheep and Penicillium Roqueforti mould from the natural caves of Roquefort-sure-Soulzon. With no rind and an open texture, it is moist and crumbly with mould that is greener than other blue cheeses. Made to strict PDO guidelines this distinctive cheese has a piquant salty profile that matches well with honey or a glass of Sauternes. Unpasteurised sheep's milk / Traditional rennet.
Beacon Down Riesling
||East Sussex, England
|Organic / Biodynamic