6 cracking cheeses to cover all aspects of a perfect Christmas cheeseboard!
Cerney Ash - This is our fantastic soft goat's cheese. It is hand-coated with an oak ash/sea salt mix. It has a subtle flavour with a hint of a lemony tang. The flavour deepens with age (goat's milk, unpasteurised, vegetarian).
Schlossberger - This raw cow ‘s milk cheese is produced next to the ruins of Schlossberg Castle in the Emmental Valley, Switzerland. The milk comes twice a day from farmers whose herds graze within 5 miles of the dairy and the wheels are matured for 18-23 months. The finished cheese is moderately salty with pronounced hazelnut flavours and a buttery finish. A sweet and milky cheese, with an interesting minerality and a nutty finish (cow's milk, unpasteurised).
Oxford Baby Blue - Baron Robert Pouget has made a superb blue cheese in the style of the cheeses of his native France. A medium strength, soft blue with a creamy texture. Rich, aromatic with a hint of dark chocolate and white wine with a distinct tarragon flavour towards the end (cow's milk, pasteurised, vegetarian).
Godminster Organic Black Truffle Cheddar - Is an indulgent, richly flavoured new addition to the Godminster range. It combines the smooth creaminess of their well-known Vintage Organic Cheddar, matured for up to twelve months, with generous flecks of black truffle authentically sourced using a truffle hunter and hound (cow's milk, pasteurised, vegetarian).
Golden Cenarth - A rind washed semi-soft cheese, washed in cider to produce quite a mild taste when young, but developing a stronger pungency with maturity. Golden Cenarth has a nutty flavour and a unique savouriness. This semi-soft organic cheese comes ready to eat, but if you prefer things a little gooier, pop it in the oven and bake it for 20 mins at 200°C (cow's milk, pasteurised, vegetarian).
Waterloo mini - A semi-soft cheese made from unpasteurised Guernsey cow’s milk with a vegetarian rennet. It has a rich creamy flavour emanating from its naturally golden centre and is made using a washed curd method which dilutes the acidity to achieve a gentle, mellow flavour. Its distinctive yellow colour is due to the natural carotene in the unpasteurised Guernsey milk which comes from a single herd of pedigree Guernsey cows (cow's milk, unpasteurised, vegetarian).