Autumn Cheese Selection

Blue Murder (100g)

This cheese originally started life as a collaboration between Alex James of Blur fame and renowned cheese expert Julia Harbutt. It was called Blue Monday after the famous song by Blur. Time has moved on and Blue Monday has become 2 cheeses! Blue Monday is now made by Judy Bell in Yorkshire and Blue Murder is made by Highland Fine Cheeses in Tain. It is made from cow’s milk, and it matures for up to 8 weeks during which time it develops a mellow, soft, creamy texture. The flavors are savory, slightly sweet, buttery, spicy, and rich. It has a kick of chocolate and malt. Made with pasteurised milk and vegetarian rennet.

Appledore (100g)

Originally from Ormskirk in West Lancashire, this cheese was first produced as an attempt to make use of leftover crumbly Lancashire cheese! Now made in Garstang, Lancashire, Appledore is a blend of Lancashire cheese and apple flakes rolled in cinnamon for a cheese which tastes like apple pie. Made with pasteurised milk and vegetarian rennet.

Vintage Lincolnshire Poacher (100g)

The marriage of a traditional cheddar style cheese and Swiss cheesemaking techniques lead to a cheese which is full-bodied and fruity in flavour. When Simon Jones first started to make this very fruity cheddar type cheese on the lush, chalky pastures of Lincolnshire, demand for it was so high that customers of the local delicatessen were limited to ¼ lb each! Vintage Poacher is matured for up to 20months which gives a wonderful, deep malty edge to the cheese and a lingering aftertaste. Made with un-pasteurised milk and vegetarian rennet.

Oak Smoked Wnsleydale  (100g)

From the Hawes dairy in Wensleydale, traditional white crumbly cheese lightly smoked over oak chippings for 3 days.  Made with pasteurised milk and vegetarian rennet

Rosary Goat log with ash (100g)

A creamy, moist and soft cheese with a light and fluffy texture like mousse made from goat’s milk. Rosary Goat’s Cheese is produced at The Rosary in Landford on the Hampshire and Wiltshire border where the small goat herd are hand milked. The cheese is lightly rolled in vegetable ash and is suitable for vegetarians.