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
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
Strong Vintage Cheddar
Allergens in bold
Region/Country Somerset, England Pasteurised/Unpasteurised pasteurised Rennet vegetarian Milk Cow Weight 250g approx
Flavour-Buttery and spicy
Type of Milk-Cow
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
Goat's Milk, salt, culture, vegetarian rennet