Cheese and Charcuterie
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.
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.
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.
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.
If multiples of one cheese are ordered they will be sent as one large block unless otherwise specified.
A traditional cloth-bound unpasteurised Cheshire cheese, made by the Appleby family since 1952.
Appleby's Cheshire cheese is a unique, complex Cheshire, with a crumbly texture and a zesty, full-bodied and tangy flavour.
Traditional Rennet and Unpasturised Milk
A full-flavoured, creamy, organic, Brie-style cheese made to an original 19th century recipe. Notes of mushroom mingle with a slight citrus twist.
Sold as whole (250g) or halves (125g)
Contains animal rennet.
An excellent blue sheeps' cheese with a moist, slightly crumbly texture. Made by Robin Congdon, of Ticklemore Cheese, on his farm by the banks of the River Dart. He's a real blue cheese specialist!
Made with sheep's milk and vegetarian rennet
Made using traditional rennet
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.
A traditional, creamy, unpasteurised Lancashire cheese, with a wonderfully moist, pressed texture, and a mellow tang.
Made with traditional rennet.
Rachel is not your typical Goat’s cheese. It is a semi hard washed rind cheese with a delicate yet moreish sweet medium flavour.
The cheese is named after a friend of Pete's (like the cheese she is sweet, curvy and slightly nutty).
Unpasturised Goat's milk, Vegetarian Coagulant
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
Stichelton is a raw milk traditional English blue cheese made on the Welbeck Estate in Nottinghamshire by Joe Schneider.
Joe uses only milk from the morning milking. The curds are hand ladled, which gives a more delicate texture. Similar care is taken with maturing. Perhaps most importantly, each cheese is tested for ripeness before it leaves the maturing room.
Traditional Rennet, Unpasturised Cows Milk
Meats sent sliced in 50g portions.
If multiples of one meat are ordered they will be packaged together.
Weights are approximates
The Mangalitsa pig is one of the oldest established animals in husbandry, having been domesticated some 8,000 years ago in Asia, from where it was brought to Europe.
Known variously as the Mangalitsa, this Old World breed pig is indigenous to Hungary. Its name means 'hog with a lot of lard' and is pronounced mahn-ga-leets-ah. Not only does the Mangalitsa pig have a lot of lard, it has a lot of curly hair which makes it resemble a sheep. The Mangalitsa is the last pig in existence to sport this unusual and colourful fleece.
Coppa uses the whole neck muscle, which is a darker meat, and when dry cured in an aromatic blend of herbs and spices, the clove and cinnamon flavours infuse and come through with subtlety. It is air dried for three to four months resulting in marbled texture which leaves a creamy melting taste in the mouth.
Woodside's Kentish Air-Dried Oak Smoked Lamb has a sweet distinctive flavour and is best served thinly sliced. Delicious as a starter or main course, it can be served as a dried meat platter, antipasti or on a bed of peppery rocket accompanied by a good quality balsamic dressing. It is also appetizing as a canapé on crusty bread with sliced gherkins.
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.
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.
The Mangalitsa pig is one of the oldest established animals in husbandry, having been domesticated some 8,000 years ago in Asia, from where it was brought to Europe.
Known variously as the Mangalitsa, this Old World breed pig is indigenous to Hungary. Its name means 'hog with a lot of lard' and is pronounced mahn-ga-leets-ah. Not only does the Mangalitsa pig have a lot of lard, it has a lot of curly hair which makes it resemble a sheep. The Mangalitsa is the last pig in existence to sport this unusual and colourful fleece.
Whole marbled loin muscle is cured with paprika and garlic to produce this melt in the mouth Ham from Phil and Melissa at Beal’s farm in Chailey in Sussex.
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.
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.
