Celebration Cheeseboard
We have put together a special cheeseboard for those who want to celebrate in style. It includes some of our favorites here at The Bristol Cheesemonger.
Westcombe Cheddar
Westcombe unpasteurised Cheddar has a deep complex flavour with a mellow lactic tang and long notes suggesting citrus, hazelnut and caramel. It is made using the dairies own milk from their farms and a traditional animal rennet. Westcombe are one of the many farmhouse dairies throughout the UK who are championing pasture and its health and variation. Great grass = great milk
Sparkenhoe Blue
A complex, raw milk blue cheese made by Will Clarke and his assistant, Agnes, on the Clarke family farm in Leicestershire. Will developed this cheese a little over four years ago based on a traditional Stilton recipe.
Pennard Red
Pennard Red goats cheese, has a smooth, close texture with the traditional golden appearance of Red Leicester. The flavour is full, being initially sweet and nutty with a slight sharp edge to finish. This is a wonderfully, distinctive hard cheese made in Ditcheat, Somerset. It’s made using a local pasteurised goat milk and a vegetarian rennet.
Rollright
Made by David Jowett on King Stone Farm in Oxfordshire. This is a rich delicious wash rind cheese wrapped in spruce, giving the cheese a distinctive flavour. Made using pasteurised cow milk and a traditional animal rennet. Comparable to a Reblochon and Vacherin.
We have put together a special cheeseboard for those who want to celebrate in style. It includes some of our favorites here at The Bristol Cheesemonger.
Westcombe Cheddar
Westcombe unpasteurised Cheddar has a deep complex flavour with a mellow lactic tang and long notes suggesting citrus, hazelnut and caramel. It is made using the dairies own milk from their farms and a traditional animal rennet. Westcombe are one of the many farmhouse dairies throughout the UK who are championing pasture and its health and variation. Great grass = great milk
Sparkenhoe Blue
A complex, raw milk blue cheese made by Will Clarke and his assistant, Agnes, on the Clarke family farm in Leicestershire. Will developed this cheese a little over four years ago based on a traditional Stilton recipe.
Pennard Red
Pennard Red goats cheese, has a smooth, close texture with the traditional golden appearance of Red Leicester. The flavour is full, being initially sweet and nutty with a slight sharp edge to finish. This is a wonderfully, distinctive hard cheese made in Ditcheat, Somerset. It’s made using a local pasteurised goat milk and a vegetarian rennet.
Rollright
Made by David Jowett on King Stone Farm in Oxfordshire. This is a rich delicious wash rind cheese wrapped in spruce, giving the cheese a distinctive flavour. Made using pasteurised cow milk and a traditional animal rennet. Comparable to a Reblochon and Vacherin.
We have put together a special cheeseboard for those who want to celebrate in style. It includes some of our favorites here at The Bristol Cheesemonger.
Westcombe Cheddar
Westcombe unpasteurised Cheddar has a deep complex flavour with a mellow lactic tang and long notes suggesting citrus, hazelnut and caramel. It is made using the dairies own milk from their farms and a traditional animal rennet. Westcombe are one of the many farmhouse dairies throughout the UK who are championing pasture and its health and variation. Great grass = great milk
Sparkenhoe Blue
A complex, raw milk blue cheese made by Will Clarke and his assistant, Agnes, on the Clarke family farm in Leicestershire. Will developed this cheese a little over four years ago based on a traditional Stilton recipe.
Pennard Red
Pennard Red goats cheese, has a smooth, close texture with the traditional golden appearance of Red Leicester. The flavour is full, being initially sweet and nutty with a slight sharp edge to finish. This is a wonderfully, distinctive hard cheese made in Ditcheat, Somerset. It’s made using a local pasteurised goat milk and a vegetarian rennet.
Rollright
Made by David Jowett on King Stone Farm in Oxfordshire. This is a rich delicious wash rind cheese wrapped in spruce, giving the cheese a distinctive flavour. Made using pasteurised cow milk and a traditional animal rennet. Comparable to a Reblochon and Vacherin.