Scholar Cheese Tower
Sinodun Hill 200gm x 3
Oxford | Unpasteurised | British Toggenburg. Anglo Nubian Goats | Soft
Made by Fraser Norton & Rachel Yarrow, Sinodun Hill is a ripened goats' cheese pyramid, similar in style to a Pouligny and other French goats' cheeses. Sinodun is made using the traditional method of slow lactic coagulation and is then matured for up to 21 days to develop the flavour and texture. The result is a more flavoursome cheese with mellow citrus notes, light nutty edge, and a smooth mousse-like texture.
Cornish Yarg baby x 1kg
Cornwall| Pasteurised | Cow | Hard
Cornish Yarg is made by Catherine Mead (OBE) using a traditional 17th Century
recipe discovered and recreated by Alan Gray. Gray spelt backwards has a Cornish
ring to it, so Yarg it became. The natural rind is covered in fresh nettles to help the
cheese develop a delicate, Mushroomy taste and a bloomy white appearance. Six
weeks from field to finish, Yarg is fresh and creamy under its pretty rind with an
irresistible crumble in the core.
Cropwell Bishop baby stilton x 1kg
Nottinghamshire I Pasteurised I Cow I Blue
Cropwell Bishop's creamy ivory interior, has meandering blue tributaries flowing out to the rind like cracked porcelain and its' rich, buttery, caramel, velvety-soft creamy texture, melts in the mouth, with an exquisite spicy tang and a superb long-lasting finish. This extraordinary Blue Stilton is truly one of the King of Cheeses!
Baron Bigod x 1kg
Suffolk I Unpasteurised I Cow I
The only raw milk Brie de Meaux style cheese made in the UK. An unctuous cheese, the taste is complex and beautifully balanced. Traditional Artisan Brie flavours, such as rich cream butter and earthy button mushrooms remain prominent, as well as accentuated hints of pan roasted parsnips.
These items are pre order only
we will need 2 weeks notice to ensure your cheese stack is ready for your special occasion.
Decoration is for image purposes only they are not included in the sale of the cheese Tower