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  • Cheesemonger's Special Selection
  • October Cheesemonger's Special Selection

Cheesemonger's Special Selection

Each month we put together a carefully selected trio of cheeses with some complementary crackers. This selection is expertly chosen to balance or harmonise on your cheeseboard. Selections may be seasonal to showcase cheeses in their prime or shine a spotlight on producers from one area. We may also be celebrating a new addition to our Wall of Cheese or an award-winning cheese. Whatever the focus, you can look forward to receiving three very fine cheeses and the ideal crackers to serve along with them. Read more

This selection includes:

  • 3 cheeses (weighing approximately 225g each) - for October: Sparkenhoe Red Leicester, Brie de Meaux, Picos de Europa, plus a box of Peter's Yard Sourdough Crispbreads Original. 

£25.00

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Tasting notes

With the change in weather and darker evenings, autumn is here. Our October trio celebrates the colours, tastes and sounds of this new season: pumpkin orange, mushroom flavours and crunchy leaves underfoot! So collect those conkers, carve a spooky face and get cosy to enjoy this selection of delicious artisan cheese.

Sparkenhoe Red Leicester - Bearing little resemblance to supermarket cheese of the same name, Sparkenhoe Red Leicester is made by David and Jo Clarke on their family farm in Upton, south west Leicestershire. Matured for six months on beech shelves, its texture is firm and slightly flaky; its flavour is mellow and nutty. The vibrant orange colour of this cheese comes from the addition of 'annatto' to the milk at the start of cheese making. This is a natural vegetable dye derived from the seeds of the Achiote tree, native to tropical areas of South America. Unpasteurised cow's milk / Traditional rennet.

 

Brie de Meaux - From the Meuse department of France, the original home of Brie, our raw milk Brie de Meaux is made in strict accordance with AOC regulations and ripened between six and eight week on reed mats. Soft and buttery, its creamy flavour is earthy with notes of autumn vegetables including mushrooms and truffle. It is perfect for eating when around half the velvety smooth paste has broken down under the rind to become silky and gooey. For a true taste of France, enjoy this cheese well warmed to room temperature alongside a crusty baguette! The sparkling texture of Champagne or Aspall's Draught cider is an excellent pairing. Unpasteurised cow’s milk / Traditional rennet.

Picos de Europa - also known as Queso de Valdeon, is a semi-soft blue-veined cheese with PGI (Protected Geographical Indication) status from the province of Leon in northern Spain. This unique cheese, made from a blend of cow’s and goat’s milk, is wrapped in maple and chestnut leaves after being matured for around six weeks. Similar in strength and saltiness to French Roquefort, we love its caramelised aroma and intense piquant flavour. The buttery paste of Picos is perfect for making a blue cheese sauce and it pairs well with fresh fruit, a handful of walnuts and some Oloroso sherry. Pasteurised cow and goat’s milk / Traditional rennet.

Customer Reviews

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T
T.A.
Fabulous pressie!
E
E.C.
Lockdown Father's Day Gift
C
C.M.
So good we went back for seconds
H
H.R.
A great gift for St Patrick's Day
M
M.
Great Present