Food Diversity Day Cheese Selection
Farm cheese at it's best
- Cows' Milk
Three cheeses curated to celebrate Food Diversity Day. Celebrating new, old and re-created cheeses, this cheese pack includes three of Britain’s most outstanding farm cheeses: Kirkham’s Lancashire, Sparkenhoe red Leicester and Stonebeck.
Matched to go along with Patrick McGuigan and Andy Swinscoe’s live tasting on 13th Jan at 5pm: One of a Kind: British Cheesemakers Saving the Traditional styles and recipes.
Each cheesemaker will also join us live to chat through their cheese.
Includes free delivery.
More about this
This cheese selection includes:
Stonebeck. Unpasteurised cows’ milk. 250g.
Stonebeck cheese offers a glimpse into the historic cheese past of the Yorkshire Dales. It is made seasonally (only spring-autumn when cows are out at pasture) with milk from the Northern Dairy Shorthorn, a native breed of cow, fed on the diverse pasture and wildflower hay meadows. The end result at three-months old is gentle cheese that has a rich, long, complex and multi-layered flavour, with pliant-yet-crumbly texture.
Sparkenhoe red Leicester. 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.
Kirkham’s Lancashire. Unpasteurised cows’ milk. 250g.
Third-generation Lancashire-maker Graham still follows the traditional two-day curd method, giving a buttery, yoghurty flavour with a fluffy and light texture that melts in the mouth.
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. (annatto in red Leicester).