Modern British Cheese
The very best of British cheese
This selection of farmhouse cheeses highlights the very best cheese that Britain can produce: pungent ‘washed-rind’, buttery-rich Cheddar, creamy and gooey Brie and, of course, a brilliant blue.
Full details below.
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This ‘Modern British Cheese’ selection includes:
Rollright. Pasteurised cows’ milk. 250g.
A mellow, buttery, ‘washed-rind’ cheese that expresses the rich and diverse clover pasture of Chedworth’s Manor Farm. It is based on the classic French cheese ‘Reblochon’ and encircled in a spruce band that helps hold it together and adds a pine-y note to the cheese.
Hafod Cheddar. Unpasteurised cows’ milk, organic. 250g.
With only 65 Ayrshire cows providing the milk, this clothbound Cheddar is made to a very traditional recipe, giving a cheese that is buttery and smooth, with that special Cheddar tang.
Baron Bigod Brie. Unpasteurised cows’ milk. 250g.
Sold only when perfectly ripe, this modern creation is Britain’s first unpasteurised Brie to be made on the farm in traditional large (3 kg) form and ladled only by hand. The French will be jealous…
Young Buck. Unpasteurised cows’ milk. 250g.
Based on an old text on Stilton that Mike found. Different from modern-day Stilton, it is made outside the region with unpasteurised milk, a slow-gentle acidification of the curd and hand-ladling, but it retains some similarities – rubbing up, hastening (to encourage a ruby-red yeast rind) and piercing late to encourage blueing. It is then aged for 12-15 weeks before being split and sold by The Courtyard Dairy only at its peak.
This product will have two weeks’ shelf life from the date of delivery. Conveniently, at checkout you can choose a delivery date even well in the future if you would like your cheese delivering for a specific event.
Ingredients in cheeses: Milk, salt, cheese cultures and rennet.