Our seasonal/topical winter cheese selection brings a little taste of glorious summer to cheer us all!
Colston Bassett stilton (100g)
The classic winter cheese, some believe it tastes best at this time of year because it is a cheese which is made with summer milk, matured during the autumn months. It is fair to say that the winter cheeses have a rich, sweet flavour and are smooth and creamy. In our opinion, this is the best stilton – creamy, mellow with distinct and complex blue veining. Made in Nottinghamshire using traditional methods, Colston Bassett is a superb example of the finest hand ladled stilton. Made with pasteurised milk and vegetarian rennet.
King Richard III Wensleydale (100g)
We had to include this one ! Made using a pre war recipe for Wensleydale, this cheese has beautiful lactic flavours, citrusy when young, more honeyed when a little older. The cheese is cloth bound and has earthy flavours at the rind, throw away any preconceptions you may have regarding Wensleydale cheese and enjoy this beauty with some left over Christmas cake. Made with pasteurised milk and vegetarian rennet.
Pitchfork cheddar (100g)
There is a history of Somerset Cheddar-makers producing Caerphilly, as it’s quicker-maturing and provides a faster turnaround. The Trethowans have gone about this the opposite way around, adding a long-maturing cheese to their Caerphilly production. Pitchfork has a balance of all the things you would expect from a West Country farmhouse cheddar, earthy, nutty and rich. Made with unpasteurised milk and traditional rennet.
Made by Jaffa Gill at her dairy in Coomkeen, in the far southwest corner of Ireland, from the raw milk of two local GMO-free herds of cattle. Mild and creamy with strong notes of butter, this semi-soft, washed-rind Saint-Nectaire-style cheese develops stronger, headier, fruitier flavours as it matures. Durrus’ rind is coral-coloured, developing grey, yellow, and pink moulds with age; and its creamy paste contains over 55% butterfat! Durrus has justifiably won many awards. It may be soft, it may be young but it has lots of lovely complex flavours. Perfect with Riesling or sparkling wine.
Snowdonia Amber Mist (100g)
How could we resist a young Welsh pretender, especially one as rich and powerful as this? This hugely popular, rich, creamy and sometimes crunchy cheddar is blended with Scotch whisky for sweetness, warmth and a peaty taste. Made with pasteurised milk and vegetarian rennet.
One packet of Mackenzies’ oatcakes
Traditional oatcakes from the heart of Aberdeenshire form the perfect accompaniment to any winter cheeseboard.
One jar of fruit paste in our opinion the perfect end to a winter’s tale……