Each month we put together a carefully selected trio of cheeses with some complementary crackers. This selection includes our Cheese of the Month as well as two other cheeses expertly chosen to balance or harmonise. Selections may be seasonal to showcase cheeses in their prime. Sometimes we 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:
In celebration of St George's Day on 23rd April we have chosen a trio of England's finest cheeses, accompanied by classic water biscuits.
Dorset Blue Vinny - A multi-award winning English blue cheese, little known outside the West Country. It is handmade at Woodbridge Farm in north Dorset to 300-year-old recipe using hand-skimmed milk from the farm's Holstein-Friesian cows. Dorset Blue Vinny is a crumbly cheese veined with blue. It is creamy in flavour with a mellow blue taste and edible rind. Pasteurised cow's milk / Vegetarian rennet.
Double Barrel Poacher - A small number of Lincolnshire Poacher cheeses are specially selected for extended maturing. These become known as 'Double Barrel', perfect for those who enjoy really big flavours. Matured between two and three years, this cheese is rich, strong and savoury. Deep pungent flavours are offset by bright and fruity notes. Unpasteurised cow's milk / Traditional rennet.
Cornish Kern - From the makers of Cornish Yarg, a Gouda-style hard cheese with Alpine nuttiness. Coated in distinctive black wax, Kern takes its name from the Cornish word for 'round'. It was crowned Supreme Champion at the World Cheese Awards in London in 2017. Pasteurised cow's milk / Vegetarian rennet.