Sgt. Peppers Wedding Cake (Serves 30-40 people)August 17, 2018
Strong, Spicy and Hot Selection 1/2 kgAugust 17, 2018
Liverpool Cheese Company Favourites 1/2 kg
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.
Cenarth Brie(100g)– Made by Gwynfor and Thelma Adams in the heart of West Wales comes this soft, buttery hand made brie with more flavour than usual in a British brie. Made with pasteurised milk and vegetarian rennet.
Young Buck (100g)– Made by Mike Thompson of Mike’s Fancy cheeses in Belfast using unpasteurised cow’s milk from Newtownards and a stilton recipe from 1917! Aged for a minimum of12 weeks this cheese has lovely grassy, peppery flavours with a very pleasing lingering deep aftertaste. Made with unpasteurised milk and traditional rennet.
Open Air Dairy cheddar (100g)– In the beautiful Dorset countryside alongside the Jurassic coastline of English Channel graze 800 cows who never go indoors even for milking! The Open Air Dairy was born out of friendship. Tom and Neil met at the University of Plymouth and there began a lifelong friendship. Together with their families they began The Open Air Dairy with a vision for how dairy farming could be done differently. These cows are happier and healthier as a result of their stress-free life, vets bills are massively reduced and the cows live around 3 years longer than the average dairy cow and of course, happy cows make better cheese! Made with pasteurised milk and vegetarian rennet.
Connage Gouda (100g)– Could there be a place less like Holland than Inverness? Connage gouda is a creamy, well textured cheese that ranges from sweet and mild when young and matures to a stronger firmer texture full of flavour. Within the dairy Connage Gouda is known as Peter’s cheese, as he is the cheesemaker! The Cows eat a diet rich in clover to give the milk the sweet flavour and it is matured for 8 months for nutty flavours and good crystalisation. Made with pasteurised milk and vegetarian rennet.
one pack of biscuits and a limited edition eco tote bag