Colston Bassett Blue Stilton (400-450g)
Quite simply the best blue Stilton we’ve come across. Handmade the traditional way, using pasteurised cow’s milk sourced from local farms within two miles of the dairy, it’s rich and gorgeously creamy, with the ideal balance of fruity blue veining and rich, buttery paste. Suitable for vegetarians.
Yorkshire Wensleydale & Cranberries (250-300g)
We love the light, lemony tang of proper Yorkshire Wensleydale, and while we’re purists at heart, this genius pairing of creamy, crumbly cheese with succulent fruity cranberries has convinced us that it deserves a place on the festive cheeseboard. Lush! Suitable for vegetarians.
Stinking Bishop (400-450g)
A famously pongy cheese with a deliciously mild flavour and soft, creamy texture. It’s handmade in Gloucestershire by Charles Martell & Son, using pasteurised milk from their herd of rare pedigree Gloucestershire cows. The pungent aroma comes from the rind, which is washed in perry made from the Stinking Bishop variety of pear. The pear, in turn, was named after a mid 19th-century local farmer – Frederick Bishop – whose riotous benders earned him the nickname “Stinking Bishop”. Suitable for vegetarians.
Barber’s 1833 Vintage Reserve Cheddar (400-500g)
Matured for at least 24 months, Barber’s 1833 is a creamy West Country Farmhouse Cheddar, laced with naturally occurring crystals that give it a distinctive crunch. Complex and savoury, with refined sweet notes balancing out its tangy sharpness. Suitable for vegetarians.
