Father and Son Cheesemakers
Four fabulous cheeses perfect for Father’s Day
Celebrating the best ‘Father and Son’ on partnerships in the British cheese industry.
This Father’s Day celebrate all that is great about lads and dads with this special box showcasing four great father and son family cheesemaking businesses.
Featuring:
- A cream-enriched Brie-style made by Charlie Westhead and his son Conan;
- A vintage, strong, red Leicester where dad David milks the animals whilst son Will makes the cheese;
- Farmer Mike and son Jono’s modern classic that is the powerful two-year old, crystalline Cheddar/Gouda cross – Old Winchester;
- Joe and Michael Davenport’s recent creation of a soft, creamy blue brie – Cote Hill.
Amazing cheeses, amazing farmers, amazing flavour.
And if you want to really treat your dad, order a ‘beer-matching pack’ here >
Awarded:
This Father’s Day cheese selection box includes:
Finn. Pasteurised cows’ milk, vegetarian. 200g.
A triple-cream cheese, a classic of the French Parisian style. Extra cream is added to the milk before making the cheese, ensuring it has a rich, delectable flavour and smooth texture. The Courtyard Dairy sells Finn at three-weeks old, when it still has a fresh lemony flavour to temper the richness.
Old Winchester. Pasteurised cows’ milk, vegetarian. 250g.
Needing an outlet for the farm’s milk, Mike developed Old Winchester. This Gouda-style cheese, aged for 18 months, is caramelised, smoky and with crystalline crunches.
Sparkenhoe Vintage. Unpasteurised cows’ milk. 250g.
The only unpasteurised farmhouse Red Leicester made in the world. This Sparkenhoe Vintage is aged for 14 months which gives it a strong, powerful flavour.
Cote Hill Blue. Pasteurised cows’ milk, vegetarian. 290g.
With the price of wholesale milk falling, the Davenports took a short course in cheese making and invented Britain’s first unpasteurised soft blue: Cote Hill Blue.
This product will have two weeks’ shelf life from the date of delivery.
