Cheese made on the farms where the animals are milked, by people who have given their working lives to it. Cut, wrapped and sent chilled from our shelves in Devon.
Three cheeses, a jar of quince jelly and a box of sourdough crackers: the counter in miniature, ready to serve. The raw milk brie, the ash-coated goat’s log, and the chilli cheddar for contrast.
The whole counter on one board. Five cheeses spanning brie to chilli cheddar, Rosebud’s two preserves, and toasts from Bath studded with fruit, nuts and seeds.
Made by Jonny and Dulcie Crickmore on the Waveney marshes with raw milk from their own Montbéliarde herd, one of very few farmhouse raw milk bries made anywhere in England. Silky beneath the rind, mushroomy and deep, with a long savoury finish. A 250g wheel, sent chilled.
A small lactic cheese made by hand by Julie Cheyney near Beccles, with morning milk from a single family farm on the edge of the Norfolk Broads. Delicate, buttery and mousse-like when young, growing softer and fuller as it ripens. A 100g round, sent chilled.
An ash-coated log made at Bagborough Farm in Somerset with milk from White Lake's own goats. Clean and lemony with a gentle goat tang, firming and deepening under its wrinkled rind as it ages. A 215g log, sent chilled.
Godminster's organic vintage cheddar, made in Bruton and blended with red chilli for a warmth that builds slowly rather than shouting. Smooth, creamy and full, sealed in its burgundy wax. A 200g waxed round, sent chilled.
Soft curds broken by hand and steeped in oil with herbs, in the style of a Persian feta, made by Blackwoods in the Kent countryside. Rich, gently salted and spoonable, with the marinade doing half the work on warm bread or roast vegetables. A 250g jar, sent chilled.
The classic partner for a soft, bloomy cheese: amber, fragrant and just sharp enough to cut through cream. Made in small pans in Masham. A 227g jar.
Dark cherries and a measure of amaretto, for the sweeter end of the board. Try it against the Driftwood, or spooned over the St Jude. A 227g jar.
Crackers, pickles and preserves already on our shelves, chosen because they earn their place beside these cheeses. All travel in the same box.
Three packs, each pitched to a different kind of cheese, in a 375g box.
Thin slices studded with fruit, nuts and seeds, 300g across three varieties.
Crispbread baked to a sixteenth-century Swedish tradition, a 280g selection.
Recipe No. 40, made by hand since 1970. The cheddar's oldest friend, in a 245g jar.
Bright, sharp and mustardy, with vegetables that still snap. A 230g jar.
One chilli, one jar. Warming rather than fiery, 225g, made for soft cheese.
Raw English honey infused with habanero, 227g. Made for the Driftwood.
Clothbound cheddar and the great English territorials join the counter soon. Sign up to the newsletter and we'll tell you the day they arrive.
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