Save British Cheese Selection

The ‘Save British Cheese’ selection includes:

Westcombe Cheddar.  Unpasteurised cows’ milk.
This one-year-old Cheddar is tangy, savoury and full-flavoured.  It’s been made on this farm in the heart of Somerset for over 100 years.  The Calver family still follow age-old Cheddar making techniques which include using traditional cultures, ‘Cheddaring’ by hand, and cloth-binding before ageing for over a year.

Rollright.  Pasteurised cows’ cheese.
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’.  Made by David Jowett at Chedworth Farm, Gloucestershire, England.

Sparkenhoe Blue.  Unpasteurised cows’ milk.
Famous for their vintage 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 decided to develop a classic British ‘rinded’ blue akin to the Stilton made in the region. The end result is Sparkenhoe Blue – a cheese of its own: mellow blue, with dense-fudgy texture, and a savoury finish.

Minimum weight 950g.

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.