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
|YORKSHIRE PECORINO FRESCO, SHEEP’S MILK, PASTEURISED
Yorkshire Pecorino Fresco (‘young Pecorino’) is only 30 days old, and like all classic Italian young cheeses is smooth, yogurty and sweet. You could easily over-indulge…
Made by Italian-cum-Yorkshireman Mario Olianas in Adel, near
Made by Italian-cum-Yorkshireman Mario Olianas in Adel, near Leeds, West Yorkshire.
|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