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.

Lincolnshire Poacher (100g)

The marriage of a traditional cheddar style cheese and Swiss cheesemaking techniques lead to a cheese which is full-bodied and fruity in flavour. When Simon Jones first started to make this very fruity cheddar type cheese on the lush, chalky pastures of Lincolnshire, demand for it was so high that customers of the local delicatessen were limited to ¼ lb each! Vintage Poacher is matured for up to 20months which gives a wonderful, deep malty edge to the cheese and a lingering aftertaste. Made with un-pasteurised milk and vegetarian rennet.

Auld Reekie  (100g)

Edinburgh is still affectionately known as “Auld Reekie” (Scots for ‘Old Smokey’), a nickname originating from the days when smoke from open coal and peat fires hung over the city like a fog. It comes as no surprise then to learn that this lovely crumbly, unpasteurized cheese from Cambus O’May in Royal Deeside is lightly smoked over old whisky barrel chippings for a smoky, peaty flavour Made with unpasteurised 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.