The Best English Cheeses
Four of England’s best cheeses!
A selection of four brilliant cheeses all still made on the farm. They do England proud; the very best of English cheese.
A soft rich washed-rind; the buttery, lactic Kirkham’s Lancashire; the tangy, powerful hard cheese Old Winchester; and the soft creamy blue-Brie: Cote Hill.
Full details below.
Awarded:
This cheese selection includes:
Rollright. Pasteurised cows’ milk. 250g.
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’.
Kirkham’s Lancashire. Unpasteurised cows’ milk. 250g.
Third-generation Lancashire-maker Graham (Mrs Kirkham’s son!) still follows the traditional two-day curd method, giving a buttery, yoghurty flavour with a fluffy and light texture that melts in the mouth. The Courtyard Dairy is one of only two shops which still have Kirkham’s Lancashire made for them in a traditional 25kg (56lb) wheel. This size ages slower, producing a better, longer-lasting flavour.
Old Winchester. Pasteurised cows’ milk, vegetarian. 250g.
Needing an outlet for their milk, Mike and Judie developed Old Winchester. This Gouda-style cheese is aged for 18 months; caramelised, smoky and with crystalline crunches.
Cote Hill Blue. Unpasteurised 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. 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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