Traditional British Selection
Classic British cheeses at their best
Four classic British cheeses. These particular cheeses are still made on the farm, traditionally cloth-bound and aged to perfection: supreme examples of historic British cheeses. Including lactic-fresh, dales-style Fellstone, buttery tangy Hafod Cheddar, Sparkenhoe Red Leicester, and savoury Sparkenhoe Blue. Britain at its best.
Full details below.
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This cheese box includes:
Fellstone. Unpasteurised cows’ milk. 250g.
Tom and Clare Noblet started to make cheese in 2015 on their dairy farm on the edge of the Lake District. Based on a traditional old ‘Dales’ recipe of the north of England, Fellstone is aged for three months by which time it has the fresh lemony-lactic flavours of a good Wensleydale, with a supple, firmer texture.
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 this age the cheese retains its buttery flavours and develops a very special tang.
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.
Sparkenhoe Blue. Unpasteurised cows’ milk. 250g.
Famous for their Red Leicester, the Clarke family diversified further into blue-cheese production when their son Will returned to the farm. Using milk from their 150 cows he developed a classic British ‘rinded’ blue, akin to the classic British blue cheeses. The end result is a cheese of its own: mellow blue, with dense-fudgy texture, and a savoury finish.
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: Milk, salt, cheese cultures (annatto – a natural colourant – in Sparkenhoe Vintage) and rennet.