Vegetarian Cheese Selection

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Our vegetarian cheese selection contains five of our favourite artisan cheeses made with vegetarian rennet. To contrast the richness of these outstanding cheeses, we have included Miller's Elements Earth crackers. Potatoes and earthy sweet beetroot and spinach give these crackers their distinctive crunch.

Extra mature Shipcord is a delectable Cheddar-style cheese made here in Suffolk with a unique nutty flavour and long complex finish. From the other side of England, Cornish Yarg is a beautiful, nettle-wrapped cheese with a fresh, lemony flavour and a delicate mushroom taste. Complementing these we have Ticklemore, a wonderfully milky and grassy goat’s cheese, plus Wigmore, a Brie-style cheese made from unpasteurised ewe’s milk. This lovely cheese is fruity, complex and sweet. To complete our selection, we have included Ireland’s premier blue cheese, Cashel Blue. This fine blue is characterful but not strong, with a balanced and creamy flavour. Read more

This selection includes:

  • 5 cheeses (weighing approximately 250g each)
  • Miller's Elements Earth crackers (70g)

Tasting notes

Extra mature Shipcord is a Cheddar-style cheese made here in Suffolk from the unpasteurised milk of Rodwell Farm’s dairy cows.
Cornish Yarg is a nettle-wrapped pasteurised cow's milk cheese originally created by Alan Gray. It is now made at Lynher Dairies in Ponsanooth.
Ticklemore is a semi-hard goat’s cheese made on the Sharpham Estate in Devon using pasteurised milk from a local goat herd.
Wigmore is an unpasteurised Brie-style sheep’s milk cheese made by Anne Wigmore of Village Maid Cheese in Berkshire.
Cashel Blue is the original Irish farmhouse blue cheese. Made using pastuerised milk, it was created by Jane and Louis Grubb in County Tipperary.

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