Applebys Cheshire£6.40 – £25.50
A moist and crumbly hard cheese made with unpasteurised and unadulterated cows milk, from the Appleby’s dairy herd, and a vegetarian rennet.
The Appleby family work closely with Garry Gray, a dedicated artisan cheesemaker, who is highly experienced and skilled in the art of cheesemaking, to create this Cheshire of distinction.
Appleby’s Cheshire goes particularly well with fruit cake, figs or dates, as the acidity complements the sweetness of the fruit.
Comté (30-36 Months)£13.25 – £52.95
Comté is a classic French cheese that’s made from unpasteurised cow’s milk in the Franche-Comté region of Eastern France. The rugged landscape of the Jura mountains, with its lush green valleys and crystal clear rivers, imparts a rich and distinctive character to the cheese.
Comté is aged in special aging cellars for at least 4 months, and often 12-18 months or even longer.
Coolea£9.00 – £36.00
Coolea is an award-winning cheese made from a very old Dutch Gouda recipe. Using high quality pasteurised cows milk, Coolea is ripened for a minimum of two months. Its texture is semi-hard to hard, and when matured up to 18 months its taste becomes sweet, almost like toffee!
Coolea is made from full cream cows milk. Nothing is taken out and nothing is added.
Montgomery’s Extra Mature Cheddar£7.00 – £27.95
Montgomery’s Extra Mature Cheddar is one of the few truly traditional, handmade unpasteurised types of cheddar produced by Jamie Montgomery in Somerset, England.
This Extra Mature Cheddar reveals deep, rich, nuttier, spicier and peppery flavour to the palate. As with ageing the cheese is also a little drier but melts in the mouth with an almost crystalline texture.
Mrs Kirkhams Lancashire (Smoked)£6.65 – £26.50
This traditional Lancashire cheese is produced using unpasteurised milk and has the characteristic moist yet crumbly texture. It has been made by Ruth (Mrs) Kirkham and her family on their farm near Goosnargh village since 1978.
This variety of the famous cheese has been slowly cold smoked over wild hickory branches, for a deeper more savoury flavour.