cheese club
Our Cheese club is one of the most popular purchases. Each month around the 20th of the month we dispatch a little box containing 5 cheeses which form a well balanced cheeseboard along with biscuits, a recipe and full tasting notes.
To give you an idea, here are the tasting notes for January 2011:
Comte St. Antoine
This Comte is very special among all other Comte's – the best selling cheese in France.. It is made in small batches using the traditional methods of Marcel Petit and the finest cheeses are selected for maturation the caves of Fort St. Antoines. It is aged a minimum 14 months for an incredible fudgey, nutty flavour with a long finish. Made with unpasteurised milk and traditional rennet.
Lanark Blue
Lanark Blue is the famous Scottish mould ripened cheese, sometimes described as ‘Scotland’s Roquefort’. It is hand made in a farm-house creamery by Humphrey Errington in Strathclyde using unpasteurised ewes’ milk. from sheep which graze hillsides a thousand feet above sea level, overlooking the valley of the upper Clyde. It has the sweet nutty flavour associated with ewes’ milk and a strong intense blue taste over the top. Made with vegetarian rennet.
Cooleeney
Cooleeney is produced on the Maher farm in the heart of Tipperary where the pastures are rich and are surrounded by damp boggy land - an environment which allows the Mahers to produce this soft, ripe, runny camembert style cheese with a good mushroomy flavour and pleasing after taste. Made with Un-pasteurised milk and vegetarian rennet.
Old Lochnagar
From Cambus O’May in Royal Deeside comes this new cheese named after the local peaks, (made famous by Prince Charles)! Lochnagar has delicious savoury flavour with some complexity and pleasant aftertaste. Old Lochnagar is aged for 12 months for a good rich earthy taste. Made with unpasteurised milk and vegetarian rennet. Creamy Lancashire With a beautiful buttery smell and taste, this mild and milky cheese from park Head farm near Inglewhite is not to be missed. A favourite with adults and children alike, creamy Lancashire is less citrusy than its crumbly cousin but certainly not lacking in flavour. Made with pasteurised milk and vegetarian rennet.
