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.
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.
If multiples of one cheese are ordered they will be sent as one large block unless otherwise specified.
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
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 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.
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
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 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.
Meats sent sliced in 50g portions.
If multiples of one meat are ordered they will be packaged together.
Weights are approximates
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.
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.
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.
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.
