For blue cheese lovers – a fine selection of the very best blues*
200g – Roquefort
Roquefort dates back as far as 79 A.D. when Pliny the Elder mentioned its rich aroma. It was the favourite cheese of Charlemagne. Roquefort is made exclusively from the milk of the red Lacaune ewes that graze on the huge plateau of Rouergue, Causses in the Aveyron. Roquefort cheese has to be matured in the caves around the village of Roquefort for a minimum of 4 months. This Roquefort which is creamy and sharp comes from one of the smallest producers, Berger and, in our opinion is the finest. Made with unpasteurised ewes milk and traditional rennet.
200g – Ribblesdale Blue Goat
Originally made in Ribblesdale in the North Yorkshire Dales by Iain Hill, but now made in Wensleydale by Iain’s niece Iona Hill. Iona uses goats milk from Lancashire to make the award-winning range of goats cheese as there are no longer any sizable goat herds in N Yorkshire. Ribblesdale blue goat is crumbly, tangy with just enough blue to add depth of flavour and a sweet aftertaste. Made with pasteurised milk and vegetarian rennet.
200g – Colston Bassett Stilton
Stilton was first recognised as a type of cheese at the beginning of the eighteenth century. It was given its name by the village of Stilton, just south of Peterborough on the Great North Road, where it was first traded. Stilton now has protection by a certification trademark which means that today the world famous cheese can only be made in the three adjacent counties of Nottinghamshire, Derbyshire and Leicestershire. Colston Bassett Stilton is the only stilton still made completely by hand, it has a smooth creamy texture with a complex blue taste. Made with pasteurised milk and vegetarian rennet.
200g – Picos Blue
From the Picos De Europa mountains in Northern Spain a very strong, dry, salty blue cheese originally introduced to the area by French Pilgrims travelling in the mountains. It is matured in mountain caves for at least three months and wrapped in maple or chestnut leaves. Local people mix the cheese to a paste with cider Made with unpasteurised milk and animal rennet.
200g – Montagnolo Affine
From Bavaria, Germany’s first award-winning cheese. This is a triple cream soft cheese that is surface-ripened and is marbled with blue veins, with a grey natural crust. It combines the texture and rich tastes of a triple-crème brie, with the distinct and lightly biting flavour of a blue cheese. Rich and decadent, Montagnolo has a buttery slightly piquant taste. Montagnolo Affine won the Supreme Champion award at the 2013 International Cheese Awards, also taking the second prize as well, beating more than 3900 other cheeses in the process and has deservedly won numerous other prizes and medals. Made with pasteurised milk and vegetarian rennet.
one pack of biscuits