Description
Selection includes:
Cropwell Bishop Stilton - A classic, hand-crafted stilton with a rich, tangy, flavour and velvety texture.
Camembert - The rind is creamy-white and the paste is plump and pale-golden with a full flavour.
Vintage Poacher - Matured for between 18 and 24 months to develop a deep, complex flavour with a smooth, lingering aftertaste and a hint of sweetness.
Valencay - A truncated-pyramid shape with a blue-grey surface covered with wood ash. Ripened for about a month, its paste is smooth and white with a delicate goaty flavour.
Petit Langres - A strong, spicy, orange-brown cheese shaped like a sunken drum. Its paste is rich and smooth and has a pungent aroma. Champagne can be poured into the hollow allowing the cheese to be savoured as one might enjoy Stilton with port.
Cave Aged Gruyere - Matured for a minimum of 14 months in natural sandstone caves, this Gruyère yields a fabulously deep, sweet, nutty flavour.
Tomme de Marc - Made since ancient times, this cheese is marinated for at least a month in the residue of the grape pressing, the marc, which imparts a distinct flavour and perfume.
