Autumn Cheese Selection 1/2 kg (vegetarian)

Garstang Blue (100g)

Creamy and mellow blue from Garstang, Lancashire with a velvety open texture and medium strength. Garstang Blue is made by one of Lancashire’s largest producers, Dewlay which was founded in 1957 by George Kenyon a Lancastrian dairyman. Some fifty years on, the dairy is still family owned and run and has stayed true to its roots. Made with pasteurised milk and vegetarian rennet

Bowland (100g)

Creamy Lancashire cheese blended with raisins and cinnamon. Named after the beautiful Trough of Bowland in the North of the county. Made with pasteurised milk and vegetarian rennet.

Quickes mature cheddar (100g)

The Quicke family of Devon has been dairy farming on the same farm just north of Exeter for over 450 years. all their cheddar is matured slowly on wooden shelves (this one for around 24 months), wrapped in muslin cloth, giving a real depth and complexity of flavour. the old fashioned rind that develops using this method is the hallmark of a well-matured traditional cheddar. Made with pasteurised milk and vegetarian rennet.

Oak Smoked Lancashire (100g)

Delicious creamy Lancashire from Greenfields dairy, lightly smoked for 3 days over old oak whisky barrel chippings for a wonderful silky texture and gentle smoked flavour. Made with pasteurised milk and vegetarian rennet.

Rosary Goat log with ash (100g)

A creamy, moist and soft cheese with a light and fluffy texture like mousse made from goat’s milk. Rosary Goat’s Cheese is produced at The Rosary in Landford on the Hampshire and Wiltshire border where the small goat herd are hand milked. The cheese is lightly rolled in vegetable ash and is suitable for vegetarians.