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Traditional British Cheeseboard
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This Traditional British Cheeseboard brings together a mouthwatering range of Traditional English cheeses that won’t disappoint your family and friends and covers the traditional cheese board classics, with the finest versions….a soft, a hard, a blue and something fruity – we’ve got it covered and in fine style. Enjoy these cheeses with the perfect cracker, a fruit for cheese or a chutney
From the Sharpham Dairy – Sharpham Brie (200g) Starting in 1981 the 18th century coachyard of Sharpham House was home to their creamery where their range of hand made cheeses were produced. Using the rich milk from their Jersey cattle and vegetarian rennet, their unpasteurised cheeses have been so well received that demand now far exceeds supply. Sharpham’ is an unpasteurised Coulommiers type Cheese which has been handmade in the Creamery to their own recipe. Salt, starter cultures and vegetarian rennet are the only additions to fresh Jersey cow milk.
Montgomery Cheddar (200g) The same ingredients and traditional handmade methods are still being used since 1912 on the Montgomery farm. The Cheddars are bound in muslin bandages and left to mature for over 12 months. They are still also one of the very few farms using unpasteurised milk which gives this cheddar its unique taste.
Colston Bassett Stilton ( 200g) Colston Bassett is one of the smallest Stilton Dairies in the country. They buy milk from 5 farms surrounding the dairy and have been buying from the same farms since the 1920s. Their Stilton is more traditional than any other. The curd is hand-ladled before draining. This treats the curd more gently and preserves its structure, which results in a luscious, creamy texture when the cheeses are mature.
Wensleydale & Cranberry (200g) Creamy white Real Yorkshire Wensleydale cheese, carefully combined with the delicate fruity succulence of pure, sweet cranberries. Don’t diss cheese with fruits, it’s always a great favourite with the ladies!
Hoe Red Leicester (200g) This aged Leicestershire Red is traditionally made in the heart of the Vale of Belvoir, where it is buttered, cloth bound, and matured for approximately 6 months which produces a flaky open texture and a slightly sweet, nutty caramelised flavour reminiscent of the varieties produced in the County from where it originated centuries ago. It will leave you wanting more and makes a great “Posh” Welsh Rarebit…if you dare to waste using it in this way, but the kids will love you for it!
For a special treat add either our half or full bottle of the fabulous Niepoort Ruby Dum Port. Great value for a superbly smooth Port