Hard Cheese Selection
If you are a fan of hard cheeses, this collection showcases a range of Somerset classics that are house favourites.
Westcombe Cheddar
Westcombe 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 and pasteurised milk. Westcombe are one of the many farmhouse dairies throughout the UK who are championing pasture and its health and variation. Great grass = great milk
Duckett's Caerphilly
One of the UK's best Caerphilly's, its delicate, creamy and full of yoghurt notes, a real classic on any cheese board. Unpasteurised and using a traditional rennet.
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.
If you are a fan of hard cheeses, this collection showcases a range of Somerset classics that are house favourites.
Westcombe Cheddar
Westcombe 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 and pasteurised milk. Westcombe are one of the many farmhouse dairies throughout the UK who are championing pasture and its health and variation. Great grass = great milk
Duckett's Caerphilly
One of the UK's best Caerphilly's, its delicate, creamy and full of yoghurt notes, a real classic on any cheese board. Unpasteurised and using a traditional rennet.
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.
If you are a fan of hard cheeses, this collection showcases a range of Somerset classics that are house favourites.
Westcombe Cheddar
Westcombe 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 and pasteurised milk. Westcombe are one of the many farmhouse dairies throughout the UK who are championing pasture and its health and variation. Great grass = great milk
Duckett's Caerphilly
One of the UK's best Caerphilly's, its delicate, creamy and full of yoghurt notes, a real classic on any cheese board. Unpasteurised and using a traditional rennet.
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.
