The Cheese Buff knows their curds - they're a curd nerd - curds are their enthusiasm. Five great English cheeses fit to grace any fine cheeseboard.

 

What's in the box?

 

  • Keen's Mature unpasteurised cloth-bound Cheddar 200g approx
  • Barkham Blue 175g approx
  • Tunworth Hampshire Camembert 250g
  • Kaltbach Swiss Gruyere 200g approx
  • New Forest Goat Button

 

Notes

 

Strong Somerset Vintage Cheddar is a deliciously rich and creamy mature cheese with a crystalline texture - aged for 24 months.

 

Barkham Blue is a relatively mellow blue, with a peppery tang to the blue and rind. Barkham Blue has a wonderful creaminess due to its rich milk. When young it is firm and dense with wonderful grassy notes. As it matures it softens and the buttery quality of the milk is more evident. The cheese melts in the mouth and never leaves the harsh metallic taste sometimes associated with blue cheeses.

 

A unique, artisan blue which has a distinctive appearance. The whole mould ripened cheese is just under 1kg in weight, ammonite shaped and covered in an attractive, natural, rustic rind. The deep yellow moist interior is spread with dark bluey green veins. Barkham Blue is hand made by the artisan cheese makers Sandy and Andy Rose of Two Hoots - a small family business located in the village of Barkham on the Hampshire/Berkshire border, which make handmade cheeses in the traditional way using the pasteurised milk from Channel Island breeds of cows.

 

Kaltbach Swiss Gruyere - cave-aged, sweetly nutty and complex

 

Tunworth -  Hampshire's very own, very British, Camembert – a soft, white-rinded cheese wonderfully reminiscent of its French cousin. Tunworth is made markedly different thanks to the rounded green hills and lush grazing of its rural Hampshire terroir. Despite being refined and perfected over the years Tunworth is still made entirely by hand – from the first ladle of pasteurised whole cow’s milk to the waxed paper wrap and poplar box packaging.

 

The finished 250g cheese has a soft, thin and wrinkled rind, a rich and earthy mushroom fragrance, and a long-lasting sweet and nutty flavour.

 

New Forest Fresh Goat - Garlic & Herb 100g

 

Rosary is a lovely, fresh, soft goat's cheese.

It has an inherent natural acidity and a creamy texture.

Coated with fresh parsely & galic, this cheese is rather like a more delicious, artisan produced Boursin.

 

Pasteurised and made with vegetarian rennet.

 

 

'The Cheese Buff' 5 cheeses

£29.95Price
  • Strong Vintage Cheddar

    Allergens in bold

    Region/Country Somerset, England
    Pasteurised/Unpasteurised pasteurised
    Rennet vegetarian
    Milk Cow
    Weight 250g approx

    Barkham Blue

    Country-England

    Region-Berkshire

    Flavour-Buttery and spicy

    Type of Milk-Cow

    Pasteurisation-Pasteurised

    Vegetarian Rennet-Yes

    Organic-NoWeight

    175g-Weight approx

    Francis

    Cheese Type

    washed 

    Milk Type

    Cow

    Strength

    medium

    County

    Wiltshire

    Pasteurisation

    Pasteurised

    Vegetarian

    Yes

    Tunworth

    MILK TYPE- Cow milk

    COAGULANT- Animal Rennet

    MILK TREATMENT- Pasteurised

    LOCATION- Basingstoke, Hampshire

    SEASON- All year

    AVERAGE AGE- 6 Weeks

    CHEESEMAKERS- Stacey Hedges; Charlotte Spruce

    Rosary Goat's

    Goat's Milk, salt, culture, vegetarian rennet