Classic Christmas Board for 8
Carefully selected, and generously portioned, this is the perfect cheeseboard for the festive period.
The perfect cheese course for 8 people includes:
Westcombe Cheddar - Westcombe is a traditional unpasteurised Cheddar which has a deep complex flavour with a mellow lactic tang and long notes suggesting citrus, hazelnut and caramel. Made with unpasteurised milk and traditional animal rennet.
Bath Blue - A Stilton inspired cheese, handmade on Kelston Park farm just outside Bath on the Padfield family farm using milk from their own herd. Former winner of the World Cheese Awards. It has a semi-soft texture with flavour of butter and bold blueing.
Bath Soft - An organic brie made by the Bath Soft Cheese Company. Rich, creamy and with a wonderful mushroom-like aroma and flavour. Made using the farm's own organic, pasteurised milk and a traditional animal rennet.
Yarlington - Based on a reblochon recipe, this cheese is made on Manor Farm by David Jowett at King Stone Dairy. The addition of Yarlington cider from Tom encourages the bacteria on the rind to fully express themselves whilst the alcohol rounds off any rogue elements giving the cheese a complex, robust but above all sophisticated finish. Made from pasteurised cows milk and traditional animal rennet. Contains Sulphates
Pennard Vale - A lovely dense, compact, slightly nutty and moreish hard goats cheese. Made by Philip Rainbow in Ditchet in Somerset using a local goat milk. The Pennard Vale is vegetarian.
Fosseway Fleece - A hard, ewes' milk cheese made by Phil Rainbow at the Somerset Cheese Company. The cheese is a pearly white, with a wonderfully silky smooth texture and clean taste reminiscent of young Manchego. Made using pasteurised ewe’s milk and a vegetarian rennet.
Minimum weight is 2.4kg. A generously perfect amount for 8.
Cheeses are handcut so will vary is size and shape compared to the photograph.
Carefully selected, and generously portioned, this is the perfect cheeseboard for the festive period.
The perfect cheese course for 8 people includes:
Westcombe Cheddar - Westcombe is a traditional unpasteurised Cheddar which has a deep complex flavour with a mellow lactic tang and long notes suggesting citrus, hazelnut and caramel. Made with unpasteurised milk and traditional animal rennet.
Bath Blue - A Stilton inspired cheese, handmade on Kelston Park farm just outside Bath on the Padfield family farm using milk from their own herd. Former winner of the World Cheese Awards. It has a semi-soft texture with flavour of butter and bold blueing.
Bath Soft - An organic brie made by the Bath Soft Cheese Company. Rich, creamy and with a wonderful mushroom-like aroma and flavour. Made using the farm's own organic, pasteurised milk and a traditional animal rennet.
Yarlington - Based on a reblochon recipe, this cheese is made on Manor Farm by David Jowett at King Stone Dairy. The addition of Yarlington cider from Tom encourages the bacteria on the rind to fully express themselves whilst the alcohol rounds off any rogue elements giving the cheese a complex, robust but above all sophisticated finish. Made from pasteurised cows milk and traditional animal rennet. Contains Sulphates
Pennard Vale - A lovely dense, compact, slightly nutty and moreish hard goats cheese. Made by Philip Rainbow in Ditchet in Somerset using a local goat milk. The Pennard Vale is vegetarian.
Fosseway Fleece - A hard, ewes' milk cheese made by Phil Rainbow at the Somerset Cheese Company. The cheese is a pearly white, with a wonderfully silky smooth texture and clean taste reminiscent of young Manchego. Made using pasteurised ewe’s milk and a vegetarian rennet.
Minimum weight is 2.4kg. A generously perfect amount for 8.
Cheeses are handcut so will vary is size and shape compared to the photograph.
Carefully selected, and generously portioned, this is the perfect cheeseboard for the festive period.
The perfect cheese course for 8 people includes:
Westcombe Cheddar - Westcombe is a traditional unpasteurised Cheddar which has a deep complex flavour with a mellow lactic tang and long notes suggesting citrus, hazelnut and caramel. Made with unpasteurised milk and traditional animal rennet.
Bath Blue - A Stilton inspired cheese, handmade on Kelston Park farm just outside Bath on the Padfield family farm using milk from their own herd. Former winner of the World Cheese Awards. It has a semi-soft texture with flavour of butter and bold blueing.
Bath Soft - An organic brie made by the Bath Soft Cheese Company. Rich, creamy and with a wonderful mushroom-like aroma and flavour. Made using the farm's own organic, pasteurised milk and a traditional animal rennet.
Yarlington - Based on a reblochon recipe, this cheese is made on Manor Farm by David Jowett at King Stone Dairy. The addition of Yarlington cider from Tom encourages the bacteria on the rind to fully express themselves whilst the alcohol rounds off any rogue elements giving the cheese a complex, robust but above all sophisticated finish. Made from pasteurised cows milk and traditional animal rennet. Contains Sulphates
Pennard Vale - A lovely dense, compact, slightly nutty and moreish hard goats cheese. Made by Philip Rainbow in Ditchet in Somerset using a local goat milk. The Pennard Vale is vegetarian.
Fosseway Fleece - A hard, ewes' milk cheese made by Phil Rainbow at the Somerset Cheese Company. The cheese is a pearly white, with a wonderfully silky smooth texture and clean taste reminiscent of young Manchego. Made using pasteurised ewe’s milk and a vegetarian rennet.
Minimum weight is 2.4kg. A generously perfect amount for 8.
Cheeses are handcut so will vary is size and shape compared to the photograph.
