BRITISH ISLES CHEESE BOARD

We have handpicked 5 fabulous cheeses that showcase cheesemaking in the British Isles at its best.

• Elrick Log | Lanark, Scotland. Unpasteurised Goat's Milk. 1 unit (190g). Named after the nearby village of Esrickle, this goat's cheese has a wonderful creaminess, that is both rich and herbaceous with a salty tang to the end taste.
• Tunworth | Hampshire, Pasteurised Cow's Milk (1 unit). Whilst the almost melting edges cling to the fudgy centre with the rind giving a non-invasive taste or aroma, this is a great leap forward for British cheesemaking, taking on French styles of cheesemaking but with a distinctly English edge.
• Lincolnshire Poacher | Lincolnshire, Unpasteurised Cow's Milk (200g). The chalky soil where the cattle graze gives the Poacher a distinctive savoury acidity, but with a richness from the Holstein breed milk which lends itself to French style Cantal cheeses.
• Rollright | Oxfordshire, Pasteurised Cow's Milk (1 unit - 300g). This washed rind has a tender pink/apricot rind with a gentle gamey aroma. The rich buttery cheese has the nutty boskiness of styles like Reblochon or a mild Munster.
• Colston Bassett Stilton |  Nottingham, Pasteurised Cow's Milk (200g).  Deep & richly textured pasteurised cow’s milk blue. Introducing the blue at a slightly later stage in order that the cheese itself can have a little kick-start in maturing before the veins thread their way through imparts a delightful spicy blue tang which is nutty & rich.

ACCOMPANIMENTS

• Box of Cheese Biscuits
• Tasting Notes

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

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