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For these Christmas boxes we’ve used our knowledge and contacts to put together beautiful selections of artisan cheeses from ‘off the beaten track’: something delicious and just a little different this Christmas.
We like to give our business to a number of dairies, so there’s a few different cheeses we'll be using, but the balance of cheese types will be maintained, producing a satisfying cheeseboard. Your box will have one each of these four different cheese types:
a hard cows’ milk cheese
Devon Oke is made by Rachel Stephens in north Devon. This creamy, full-flavoured cheese, based on a C17 recipe, is matured for about six months. The alternative here is Ford Farm Cave-Aged Cheddar, made in Dorset but matured in the Wookey Hole caves of neighbouring Somerset.
Devon Blue is made very locally to us - a great favourite of ours - whilst the milder Cornish Blue is milder and drier but equally wonderful.
a soft, brie-style cheese
The cheese used here will be Sharpham, from probably the country’s most experienced makers of ‘brie’ style cheese, or Bath Soft Cheese, a lovely organic brie from Graham Padfield, based just outside Bath.
a contrasting firm cows' milk cheese
Sharpham Rustic is a long-time favourite of ours. Made with rich unpasteurised Jersey milk, there is no other cheese like it that we know! Little Wheal is from Bude-based Sue Proudfoot and is a 'mini' version of her Cornish Crumbly.
The Christmas Four will contain 1.3-1.4kg cheese in total.