BRITISH AND IRISH SPRING CHEESE BOARD

We have curated a fantastic selection of British and Irish cheeses, that taste particularly great in Spring:

CHEESES

• Elrick Log | Selina Cairns | Lanarkshire, Unpasteurised Goat's Milk - 1 unit (190g).  The milk is slowly acidified overnight giving a wonderful creaminess, that is both rich and herbaceous with  salty tang to the end. 
  
• St Jude | Suffolk, Unpasteurised Cow's Milk - 1 unit (90g). Made by Julie Cheyney in Suffolk, the milk is slowly and gently turned into curds with little intervention. Simply lifting the curds and ladling into moulds, turning daily until ready for sale. The flavours of the pasture are intact giving the cheese an earthy richness becoming more evident as it ages.
  
• Temple Gall | County Cork. Unpasteurised Cow's Milk - 200g.  Sweet, nutty flavours mingled with fruit giving a delicate richness to the cheese, which pairs beautifully with white wines. ALLERGEN: Protein Lysozyme. EGG is part of the rind.
  
• Gubbeen | County Cork, Pasteurised Cow's Milk (200g) - The micro climate of this region produces some fine examples of washed rind cheeses, & this one is no exception. Giana Ferguson’s cheese is made with pasteurised cow’s milk now using vegetable rennet, but still has the supple springy texture, with the wrinkled washed rind quite firm to the touch.
  
• Lanark Blue | Lanarkshire, Unpasteurised Sheep's Milk (200g) - Humphrey Errington’s powerful blue cheese is not for the faint hearted, but then not many cheeses would be a worthy partner to whisky. The sharp acidity & meaty vegetal flavours are truly Scottish in every way, & this cheese is best eaten right at the end of the meal as its flavours are quite overpowering.
  

ACCOMPANIMENTS

• Cheese Biscuits
• Tasting Notes

To add gift packaging please purchase a LA FROMAGERIE gift box here.

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