Luxury Cheese Selection

Our Indulgent Luxury Cheeseboard. If you're wanting to impress, or if feel like treating your yourself. Then this board is for you.

Cheeses Left to Right

Cerney Ash | 250gm approx.
Made by hand in Gloucestershire using unpasturised goat's milk and vegetarian rennet, the Cerney Pyramid is a full fat Valencay-type cheese made from unique starter. Coated with an oak ash/sea salt mix locking in the subtle flavour with a hint of a lemony tang.

Baron Bigod | 250gm approx

An unctuous raw milk cheese. The taste is hugely complex and masterfully balanced. Traditional Artisan Brie flavours are prominent, such as rich cream and butter, but accented by the hint of earthy button mushrooms and pan roasted parsnips.

Cambridge Blue | 250GM

This distinctive blue cheese is very palatable and has been described as a mellow, creamy and incredibly moreish cheese. As it matures it acquires a beautiful blue vein, becoming soft, creamy and developing a familiar greyish-Blue rind. This cheese really comes into it's own at around 6-9 weeks old although it can be enjoyed throughout its development for up to 3 months.

The Duchess | 250gm approx.

This Majestic cheese is an alpine style cheese, bathed in English Sparkling Rosé from Chilford Hall in Cambridge to create a cheese full of buttery flavours with an elegant curtsy of sweet notes.

Hard | Hafod | 250gm approx.

Hafod is handmade by Sam and Rachel Holden on their organic dairy farm in Bwlchwernen Fawr. Made with Ayrshire milk which is rich in butterfat and widely regarded as being ideally suited to cheesemaking, its this unique combination of creamy organic Ayrshire milk and traditional cheesemaking techniques that gives Hafod its buttery, rich and nutty flavours. The name - Hafod (pronounced Havod) - is Welsh for summer place or pasture.
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