Liverpool Cheese Company Favourites 1/2 kg Recycled card hamper

Each one of our staff has a favourite cheese and they make up a pretty good cheese board:

Yoredale (100g)- Traditional Wensleydale from Aysgarth, truly delicious sharp yet creamy cheese from the Spence family have farmed at Home Farm since 1953, starting out milking 20 Dairy Shorthorn cows. Three generations later, Ben still continues the family tradition, along with his wife Sam. Their current herd of 100 Friesian cows grazes outdoors from spring through to autumn and is milked every day. For many years the milk was ferried up to the factory at Wensleydale Creamery and was used by the Creamery to make a range of block and traditional cheeses. With fluctuations in the milk price, however, the Spence family decided to take their future into their own hands and start making cheese at Home Farm –which would be the first farm-produced Wensleydale made in the Dale since 1957. Made with unpasteurised milk and vegetarian rennet.

Delice de Cremiers 100g – One of our best sellers, Delice has the wow factor – probably because it is so luxurious. Made with Cream, Double cream and creme fraiche, Delice is essentially a Brillat-Savarin, soft, creamy with a slight sour edge. Very gorgeous, Wikipedia describes it as “what Dairylea tastes like in heaven”. This is definitely the best cheese to go with Champagne. Made with pasteurised milk and animal rennet.

Oxford Blue 100g – Developed by Baron Robert Pouget, Oxford Blue was created in 1993 as an alternative to Stilton. Oxford Blue is creamy with a distinct blue taste. It has a mellow creamy texture with a hint of dark chocolate and white wine, with tarragon on the finish. Affinage takes 14 – 16 weeks. Made with pasteurised milk and vegetarian rennet.

Harlech 100g – This creamy cheddar blended with horseradish and parsley is from Abergaveny in mid Wales and is named after the Welsh warriors who lent their name to the famous castle town in the North. The Horseradish makes the cheese taste very zesty with a nice edge of heat.  We recommend trying this lightly melted on a steak sandwich….  Made with pasteurised milk and vegetarian rennet  mustard, egg yolk powder, sodium metabisulphite.

Isle of Mull cheddar 100g – On the beautiful Isle of Mull at Sgriob-ruadh farm, the cows graze the peaty pasture close to the sea which lends Isle of Mull cheddar it’s distinctive salty, spicy flavour which makes this cheese a superb addition to any cheese board.  Made using traditional methods with un-pasteurised milk and animal rennet.

Presented in a recycled card hamper with one pack of biscuits and a jar of chutney selected to compliment the selection.