Four fabulous cheeses in perfect condition
Unfortunately, this cheese selection is currently unavailable, as an alternative you be interested in The Best Sellers Collection
The perfect end to a long Easter weekend – a fabulous in-season cheeseboard to grace your table.
Here is what head-cheesemonger Andy thinks is ‘on-point’ this Easter as to what would make your Easter cheeseboard truly special: a tangy Cheddar, rich supple sheep’s milk, delicate blue and runny British Brie.
More details below.
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This selection box includes:
Baron Bigod Brie. Pasteurised cows’ milk. 250g.
Sold only when perfectly ripe, this modern creation is Britain’s first Brie to be made on the farm in traditional large (3 kg) form and ladled only by hand. The French will be jealous…
St James. Unpasteurised sheep milk. 250g.
An unusual find: a washed-rind sheep’s cheese. The flavoursome milk of the Lacaune breed of sheep produces an incredible cheese as St James breaks down, varying from soft with savoury, meaty flavours to firmer with a creamy, rich sweetness.
Hafod Cheddar. Unpasteurised cows’ milk, organic. 250g.
With only 65 Ayrshire cows, this clothbound Cheddar is made to a very traditional recipe, producing a cheese that is buttery and smooth, with that special Cheddar tang. At The Courtyard Dairy the best Hafod truckles are selected and further aged to 14-months. At 14-months old the cheese retains its buttery flavours and develops that special tang.
Devon Blue. Pasteurised cows’ milk, organic. 210g.
Devon Blue was one of the first modern British blue cheeses, created by Robin Congdon in the 1970s. Unpressed, French-style, it is sold by The Courtyard Dairy at four months’ old, when it is flinty, minerally and light with a subtle blue taste.
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.