Red, White and Blue
Three fabulous cheeses to celebrate with
Celebrating all that is great about British cheese with a fresh Wensleydale, powerful Lanark Blue and oozy St Sunday, served with Yorkshire malted barley crackers.
Full details below.
More about this
St Sunday. Pasteurised cows’ milk. 220g.
Based on the famous soft cheeses of the Alps, Reblochon and Vacherin, St Sunday has buttery-crème-fraiche richness and soft, glossy-texture. Using fabulous quality organic milk from James Robinson’s family farm in south Cumbria, local cheese-maker Martin Gott uses years’ worth of expertise to transform this rich milk into a supple cheese that rivals its French counterparts but has a hint of English terroir to it.
Yoredale Old Roan Wensledyale. Unpasteurised cows’ milk. 250g.
In 1957 the single last farmer producing Wensleydale cheese in the Yorkshire Dales gave up. Over 50 years later in July 2019, third-generation dairy farmers, Ben and Sam Spence re-started that tradition in the heart of Wensleydale. Using fresh milk from local cows, they make an old-fashioned Wensleydale cheese, not quite as crumbly as its modern relations, with a fresh, sharp yet light flavour and supple creamy texture.
Lanark Blue. Unpasteurised sheep’s milk, vegetarian. 250g.
An iconic farmhouse British cheese, this is Scotland’s answer to Roquefort; the rich sheep’s milk complemented by a strong, powerful blue veining. Lanark Blue was created in the 1980s and has become a modern classic.
Malted Barley Crackers. 100g.
Made by ‘Made in Oldstead’ these barley crackers have a rich flavour and crisp bite. Ingredients: Rye Wheat Flour, Plain Wheat Flour, Yorkshire Rapeseed Oil, Sesame Seeds, Malted Barley Wheat Grist 9%, Baking Powder, Salt.
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 different event.
(Board not included.)