Why not add a glass of Port priced from £3.60
|AMALTHEA GOATS’, PASTEURISED & VEGETARIAN
Developed in partnership with The Courtyard Dairy, this new cheese is made to a typical French recipe, but with more delicate goat & yeasty flavour to counter the freshness.
Made by Haydn Roberts, Upper Broadheath, Worcester.
|BARON BIGOD BRIE, COW’S MILK, UNPASTEURISED
Aged to prefect ripeness, Baron Brie is Britain’s first unpasteurised Brie to be made on the farm in traditional large wheels & ladled by hand.
Made By Jonathan & Dulcie Crickmore, Bungay, Suffolk
|KIRKHAM’S LANCASHIRE. COW’S, UNPASTEURISED
The very last farmhouse producer of raw-milk Lancashire cheese, still very much a family farm. Three generations of the family – Graham, his mum and his sons – produce superb cheese every day with the milk from their 70 cows. Following the traditional two-day curd method of making Lancashire cheese, giving a buttery, yoghurty flavour with a fluffy and light texture.
|ST.ANDREW’S CHEDDAR, COW’S MILK, UNPASTEURISED
This Scottish Cheddar was created using the traditional handmade method resulting in a powerful, strong & tangy flavour. From Holstein-Fresian cows in Scotland.
Made by Jane & Robert Stewart, Anstrurther, Fife, Ayrshire, Scotland
|COTE HILL LINDON. COW’S, UNPASTURISED - VEGETARIAN
Mary and Michael Davenport are small tenancy farmers in Lincolnshire, with only 63 cows’. Their son Joe uses this milk to make – a washed-rind cheese that has a fruity note to the rind. The rind is washed over 4-6-months in beers from the local Tom Woods Brewery.
Made by Mary and Michael Davenport in Market Rasen
|LEEDS BLUE, PASTEURISED & VEGETARIAN
Pasteurised Sheep’s milk made outside Leeds by Mario who moved from Italy to Yorkshire. Made from Sheep’s milk from Harrogate and with an adapted Gorgonzola recipe.
Made by Mario Olianas in Adel, near Leeds, West Yorkshire