Cheese and Charcuterie

Cheese and Meat Boards

10 Board

Package | Arch 13

10 Board

Cheese portions weigh between 50g-60g. Meat portions weigh between 20g-25g. Comes with crackers, pickles and chutney. Please make us aware of any dietary requirements in checkout.

Allergens: Milk. Sulphites.  May contain traces of nuts.

7 Board

Package | Arch 13

7 Board

Cheese portions weigh between 50g-60g. Meat portions weigh between 20g-25g. Comes with crackers, pickles and chutney. Please make us aware of any dietary requirements in checkout.

Allergens: Milk. Sulphites.  May contain traces of nuts.

5 Board

Package | Arch 13

5 Board

Cheese portions weigh between 50g-60g. Meat portions weigh between 20g-25g. Comes with crackers, pickles and chutney. Please make us aware of any dietary requirements in checkout.

Allergens: Milk. Sulphites.  May contain traces of nuts.

3 Board

Package | Arch 13

3 Board

Cheese portions weigh between 50g-60g. Meat portions weigh between 20g-25g. Comes with crackers, pickles and chutney. Please make us aware of any dietary requirements in checkout.

Allergens: Milk. Sulphites.  May contain traces of nuts.

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Zoom Cheese Pairing - John Leech

On the 23rd April, Connolly's and Arch 13 are joined by John Leecg from Agricola Araldica.

Accompany your evening with a selection of 6 cheeses to pair with the wines.

You can buy your tasting pack from our sister site here.

Cheeses

Cheeses in 100g weight unless otherwise stated.
If multiples of one cheese are ordered they will be sent as one large block unless otherwise specified.
Baron Bigod

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Baron Bigod

A creamy, white bloomy-rind cheese handmade, from raw Montbeliarde cows milk. It has a smooth silky texture and a golden curd, with long lasting warm earth, farmyard and mushroom flavour.  It is the only traditional raw milk Brie-de-Meaux style cheese produced in the UK. Using a traditional recipe passed on by a French cheese maker, it produces a beautifully stunning gooey cheese.  

Made with raw cow's milk and animal rennet.

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Berkswell

Berkswell is a hard ewe’s milk cheese with a complex sweetness. Its gentle tang and slightly granular texture often draw comparisons with the Spanish cheese Manchego.

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Cotswold Brie

A beautiful organic Brie from Simon Weaver. Light and grassy in style and ideal for classic cheese lovers.
Driftwood

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Driftwood

Driftwood cheese's texture is mousse-like when young, but, as it develops, it becomes intensely rich and creamy. The flavour starts out light and delicate, but a fuller flavour soon emerges as the coat begins to break down the paste of the cheese underneath.


Silver winner at the 2017 Mondial du Fromage

Durrus

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Durrus

A smooth, soft washed-rind cheese; flavours range from milky and buttery at the paste, to vegetal with a cocoa-like bitterness at the rind. The aftertaste is sweet and reminiscent of caramel, even chocolate.

Made with pasteurised cow's milk and animal rennet.

Merry Wyfe

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Merry Wyfe

An award-winning washed-rind cheese made with Wyfe of Bath curds which are pressed and then washed in cider every other day for four weeks (hence the name ‘Merry’ Wyfe!). 

Pasturised and Vegetarian

Rollright

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Rollright

A mellow, buttery, ‘washed-rind’ cheese that expresses the rich and diverse clover pasture of Chedworth’s Manor Farm. It is based on the classic French cheese ‘Reblochon’ and encircled in a spruce band that helps hold it together and adds a pine-y note to the cheese.

Made with pasteurised cow's milk and animal rennet.

Sparkenhoe Shropshire Blue

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Sparkenhoe Shropshire Blue

A unique cheese, hand-made by Will Clarke, from the family's own pedigree Holstein-Friesian cows. It has a beautiful, peachy coloured paste, shot through with meandering blue veins, and a mellow rich and buttery taste.

Made with traditional rennet and pasturised milk

Ticklemore

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Ticklemore

A goat’s milk cheese that doesn’t taste remotely ‘goaty’, the Ticklemore combines light and gently lemony flavours with herbaceous notes that deepen with age, and reveals a firm, chalky texture beneath its stark white rind.

Made with pasteurised goat's milk and vegetarian coagulant.

Tunworth

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Tunworth

Tunworth is made by Charlotte Spruce on the Herriard Park Estate in Hampshire. A modern British classic with a creamy, long, savoury flavour. It is made from British pasteurised cow’s milk.

 Sold as whole (250g) or halves (125g)

Contains animal rennet. Not suitable for vegetarians.

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Westcombe Cheddar

12 Months of aging give this cheddar a beautiful tang and a fruity characteristic. A really good example of a British favourite.

Meats

Meats sent sliced in 50g portions.

If multiples of one meat are ordered they will be packaged together. 

 

Weights are approximates

Cornish Chilli Chorizo

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Cornish Chilli Chorizo

Cornish Charcuterie chilli chorizo sticks are made using prime cuts from their home-reared Cornish Lop herd.

Prepared in the traditional way, they spice and enhance the rare breed meat with classic additions of pepper, paprika and crush chillies. The sausages are then lightly smoked and left to mature.

The spicing is subtle at first and builds to a noticeable kick without masking the flavour of the pork.

Seaweed and Cider Salami

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Seaweed and Cider Salami

Cornish Charcuterie is an award-winning artisan producer of British Charcuterie founded by Richard and Fionagh Harding. Originally planning to move to a small farm with a few acres, they ended up falling in love with 350-acre farm Norton Barton, which needed a business to make it work. Cornish Charcuterie was born in 2011 and supplies an award-winning range of both soft and hard British Charcuterie.

The unique recipe of their Seaweed & Cider Salami was created to evoke the flavours of Cornwall. 

It is made to an Italian recipe with home reared Cornish Lop pork. The meat is enhanced with hand-foraged Sea Spaghetti by the Cornish Seaweed Company and their own cider. The sausages are then left to mature for 10 days to 8 weeks, depending on size.

Venison Salami with Green Peppercorns

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Venison Salami with Green Peppercorns

This salami is made with pure venison and gently spiced with added green peppercorns for the right balance. It was awarded 3 Gold Stars and Best Charcuterie product of the UK at the Great Taste Awards in 2013. It won another 3 gold stars at the Great Taste Awards in 2017 and was awarded Best Game Product in The British Charcuterie Awards 2019
South Downs Bresaola

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South Downs Bresaola

A family run business based in West Sussex run by David Jesse. David and his small band aim to and succeed in delivering local, good quality cured meats at a reasonable price.

Cured with Juniper to give a distinctive taste.

 

Fennel Salami

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Fennel Salami

Cobble Lane Cured make modern British charcuterie using the highest welfare British meats. Their products are all cut, cured, smoked and hung by them, at their butchery in Islington.

A take on a classic Italian finocchiona, has a fresh and clean fennel fragrance rounded out with a little red wine and garlic.  

 

South Downs Ham

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South Downs Ham

From Calcott farm in Sussex, this ham has a delicate flavour with a beautiful salty finish.