Tempting New Cheese Creations

Britain's newest cheeses innovations


Britain’s artisan cheese scene is blossoming, and what better way is there to champion British cheese than to taste four of its newest creations: fresh, creamy goats milk, a brand- new hard British – reminiscent of the Alpine cheeses, running and ripe Rollright, and brilliant, smooth blue with an amazing depth of flavour.
Full details below.

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This new cheese selection box includes:

Amalthea.  Unpasteurised goats’ milk.  150g.
Developed in partnership with The Courtyard Dairy, this new cheese is made to a typical French recipe, but with more delicate goat and yeasty flavours to counter the freshness.

Rollright.  Pasteurised cows’ milk.  160g.
A mellow, buttery-rich, ‘washed-rind’ cheese that expresses the rich and diverse clover pasture of King Stone Farm deep in the Cotswolds, based on the classic French cheese ‘Reblochon’.

Summer Field Alpine.  Unpasteurised cows’ milk.  250g.
Only made when the cows are at pasture during the summer months, this cheese is in extremely short supply.  Made to a Gruyère recipe but in Yorkshire, it has that sweet, supple nuttiness associated with the best Gruyères.  This cheese will be replaced with the brand new cheese: Fellstone when Summer Field is out of season (Dec – June); a supple hard cheese made in the Dales.

Leeds Blue.  Pasteurised sheep’s milk.  250g.
Mario Olianas moved to Yorkshire from Italy in 2001.  Hailing from a budding family of Italian gourmets and cheese-makers, Mario uses sheep’s milk from Harrogate to create this smooth, rich and creamy Leeds Blue.

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.

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