Cheese & Wine

Packages

Cheese and meat Boards served with bread, biscuits, pickles and accompaniments, paired with bottles of wine.

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5 Board and Wine

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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7 Board and Wine

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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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.

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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.

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Quarantine Party Package

10 Board with 2 Bottles of Wine

Cheese portions weigh between 50-60g. Meat portions weigh between 20-25g. 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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3 Board and Wine

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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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.

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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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Taittinger Comtes de Champagne with 7 Cheese

A stunning champagne from the team at Taittinger, alongside 7 British Cheeses, crackers and chutney. All presented in a wooden gift box. Cheese weights 40 - 50g per serving. Please alert the team of any dietary requirements at checkout.

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

Title: Taittinger Comtes de Champagne with 7 Cheese

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Taittinger Vintage with 5 Cheese

A rich and buttery vintage champagne gift wrapped, alongside a 5 cheese board. Served with Crackers and Chutneys. Cheese weights 40 - 50g per serving. Please alert the team of any dietary requirements at checkout.

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

Title: Taittinger Vintage with 5 Cheese

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Taittinger Rose with 5 Cheese

Taittinger Rose champagne gift wrapped, alongside a 5 cheese board. Served with Crackers and Chutneys. Cheese weights 40 - 50g per serving. Please alert the team of any dietary requirements at checkout.

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

Title: Taittinger Rose with 5 Cheese

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Taittinger Brut with 5 Cheese

One of our favourite champagnes gift wrapped, alongside a 5 cheese board. Served with Crackers and Chutneys. Cheese weights 40 - 50g per serving. Please alert the team of any dietary requirements at checkout.

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

Title: Taittinger Brut with 5 Cheese

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.
St James

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St James

An unusual find: a washed-rind sheep’s cheese.  The flavoursome milk of the Lacaune breed of sheep produces an incredible cheese as St James breaks down, varying from soft with a savoury, meaty flavours to firmer with a creamy, rich sweetness.

Made with unpasturised sheep's milk and traditional rennet.

Durrus

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Durrus

Durrus is a washed rind cow's milk cheese from Ireland. It was developed by Jeffa Gill in 1979, and is made by traditional methods. Durrus is produced in the valley of Coomkeen, near the village of Durrus on the Sheep's Head Peninsula in County Cork Ireland, where local herds provide the raw milk needed to make it.
Flavours range from milky and buttery at the paste, to vegetal with a cocoa-like bitterness at the rind.

Made with pasteurised cow's milk and animal rennet.

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.

Ticklemore

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Ticklemore

Flavours are delicate and milkily acidic when young, developing sweet notes of hazelnut with maturity. The Innes Brick is light and smooth textured with a silky breakdown and a delicate rind. 

Sold whole only (150 - 180g)

Made with raw goat's milk and animal rennet.

Dorstone

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Dorstone

Dorstone is an English pasteurized goat's milk cheese made with animal rennet at Neal's Yard Creamery. It is named after the beautiful village of Dorstone, overlooking the River Wye in Herefordshire. It may contain a very little amount of cow's milk. The cheese comes in a turret shape, with zesty, fresh flavour.
Sold whole only (150 - 180g)

Made with pasturised goat's milk and animal rennet.

Devon Blue

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Devon Blue

An excellent blue cows' 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 pasturised cow's milk and vegetarian rennet

Sparkenhoe Blue

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Sparkenhoe Blue

With a taste reminiscent of the old Leicestershire blue cheese, this is an unpasteurised blue cheese with a creamy texture and subtle flavour. They use the milk produced from their own cows and this is pumped straight from the parlour directly into the cheese vat ready to make the cheese.

Made with raw cow's milk and animal rennet

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Tunworth

An English Camembert good enough to make a Frenchman weep: vegetal, porcini-flavoured and intense.
In 2004, after falling in love with cheese whilst working for cheesemongers in Australia, Stacey Hedges started making cheese at home.  Eventually her husband gave her an ultimatum: get serious or stop making cheese. 
Consequently she set up Hampshire Cheeses, and Tunworth was born.

Available in 100g or whole (250g).

Made with pasturised cow's milk and animal rennet.
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.
Appleby's Cheshire

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Appleby's Cheshire

A traditional cloth-bound unpasteurised Cheshire cheese, made by the Appleby family since 1952.

Made with raw cow's milk and animal rennet.
Duckett's Caerphilly

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Duckett's Caerphilly

It has a lovely fresh taste with a clean lactic tang, followed by bright flavours of fresh grass, raw mushroom and citrus. Firm, but soft and springy, it has a lightness and delicacy

Made with raw cow's milk and animal rennet.

Meats

Meats sent sliced in 50g portions.

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

 

Weights are approximates

Coppa

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Coppa

Pork neck fillet from free-range pigs from the West Country is dry cured with pepper, coriander, juniper and mace and then air dried for many weeks. 
Beef Pastrami

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Beef Pastrami

The beef is cured in a highly flavoured brine and then air-dried before being cold-smoked over beech wood chips. The meat is gently, and slowly, cooked and makes the most incredible sandwich.

Smoked Mutton

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Smoked Mutton

Leg of mutton from free range sheep bred and raised in the British Isles is cured with rosemary, juniper, garlic, black pepper, and port. It is then fermented and air-dried before being smoked over beech wood.  A most wonderful, robust and unexpected flavour for this ready-to-eat soft, supple and extremely delicious sliced meat.  This wins awards every year!

 

Pork Loin

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Pork Loin

The loins from free-range pigs from the West Country are cured with pepper, fennel, juniper and mace before being air-dried in our maturing room for many weeks. 

The meat resembles air-dried ham and cut wafer thin it almost melts in the mouth. In Italy it would be known as Lozano and in Spain as Lomo.

Air Dried Beef

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Air Dried Beef

The cure for this wonderfully sweet-scented air-dried beef sounds almost good enough to eat on its own.

Black pepper, rosemary, thyme and juniper berries are blended with dark muscovado sugar and Port to cure whole pieces of silverside beef from grassfed West Country cattle. The meat is then cured and air dried for up to 10 weeks.

 

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.  

 

Suffolk Salami with Red Wine

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Suffolk Salami with Red Wine

Woodbridge-based Lane Farm has been at the forefront of British cured meats for more than 10 years after owners Ian and Sue Whitehead fell in love with salami during a family holiday to Italy. Taking inspiration from their trip and using pork from their own high-welfare, outdoor-bred pigs, the couple created their own salami with locally grown herbs.

This particular salami is flavoured with red wine and has a beautiful richness in its flavour but a melt in the mouth texture.