French Recipes, British Expertise

This ‘Fromage Franglais’ cheese selection box includes:

Amalthea.  Unpasteurised goats’ milk.  180g.
Fresh, light and delicate, like the best young French chèvre cheeses.  Haydn Roberts uses unpasteurised goats’ milk to make this zesty, clean goats’ cheese that is the perfect start to a tasty cheese course.

Baron Bigod Brie.  Unpasteurised cows’ milk.  250g.
Jonny and Dulcie Crickmore only started making cheese in 2012, but with the help of a French dairy professional, white-bloomy moulds and yeasts imported from France, and delicious unpasteurised milk from their Montbeliarde cows (a French dairy breed), they’ve created a traditional 3kg Brie that can beat Brie de Meaux for flavour and texture.

Summer Field.  Unpasteurised cows’ milk, organic, vegetarian.  250g.
Alastair Pearson learnt his cheese-making trade abroad, and has brought to Yorkshire a little touch of the Alps.  Following an Alpine recipe, Summer Field tastes like a 12-month-old Comté, with toffee and butterscotch flavours and a nutty finish.  The milk comes from Botton Village’s 46 biodynamically-farmed Dairy Shorthorn cows.

Beenleigh Blue.  Pasteurised sheep’s cheese, vegetarian.  210g
Beenleigh Blue was one of the first modern British blue cheeses, created by Robin Congdon in the 1970s.  Unpressed, French-style, orignally based on Roquefort, it is sold by The Courtyard Dairy at four months old, when it is flinty, minerally and light with a subtle blue taste.

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.