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![]() | ReblochonPrice: £18.00Reblochon is unlike most cheeses from the mountains of the Savoie region, it is small and soft and enjoyed whilst still young. The name is derived from the French verb 'reblocher' which means 'to pinch the cow's udder ... more info | |
![]() | BeaufortPrice: £11.50Our Beaufort is selected and matured by Hervé Mons. With each order we ask for whichever cheese they are most enthusiastic about. This means that sometimes we have Beaufort d'Ete and sometimes we have Beaufort d'Alpage, if you ... more info | |
![]() | Keen's CheddarPrice: £6.00The Keen family has farmed at Moorhayes since 1899 and is recognised as an Artisan Somerset Cheesemaker by the Slow Food movement. Keen's traditional cloth-bound Cheddar has a heavier texture than other Cheddars with a spicy, deep, almost ... more info | |
![]() | Cornish YargPrice: £8.25This is a modern cheese made from a 17th century recipe which calls for the cheese to be wrapped in nettle leaves, adding drama to a cheese board. The name is the backwards spelling of the makers' surname: Gray. It has a fresh, creamy ... more info | |
![]() | Membrillo pastePrice: £5.00From quince grown in Catalunya, this membrillo is a traditional accompaniment to hard cheeses. The natural sweetness of the fruit is complimented by a little lemon juice, cinnamon and apple pectin. | |
![]() | MorbierPrice: £6.50Originally made in the homes of the same dairy farmers who made Comté. During the winter the farmers needed to make a smaller cheese which would sustain them until spring, so they created Morbier. Both morning and evening milk was used, with ... more info | |