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BUILD YOUR OWN CHEESEBOARD

If you have been buying our cheese board selections and are starting to find your taste style, now would
be the time to get more involved in your choice of cheeses; here is how to start defining your
selection. The Build Your Own Cheese Board allows you to start with the main hard cheese in much
the same way as we start our selections, and then we have listed below each hard cheese several
others that we think work harmoniously. However, and this is the fun part, you may wish to take a
cheese from one of the other lists to create your own personal cheese board. Remember to always
read the tasting notes to see if the cheese would work or not. This is a great way to experience the joy
of building your own board, but also you will be challenging your taste preferences as well as
expanding them. The Build Your Own Cheese Board is just the start of your voyage of discovery and
we hope you will find new and exciting cheeses along the way. We have also given you some alcohol
options too, and biscuits for the cheese together with other accompaniments you may like to include in
your order. We will be updating and expanding this new online cheese selection as we go through the
year so you can see how the seasons change the styles of cheese and your choices. As this is very
new to our repertoire we would be delighted to know how you get on and if you have any comments.

COMTÉ D’ESTIVEKEEN’S CHEDDARPECORINO SARDOALEXMANCHEGO

ACCOMPANIMENTS


 

comté d'estive

FRANCHE-COMTÉ
UNPASTEURISED COW’S MILK
TRADITIONAL RENNET

Ivory-coloured pate, with a rich, nutty flavour and a golden brown rind. In the style of a distinct Gruyère, with a hint of caramel sweetness. We select mountain-aged cheeses stored in traditional cellars close to where they are made. The cheeses we choose are from June, July, August and September, and are available in three ages: the classic d'Estive, aged 12 - 24 months; the Reserve, aged 24+ months; and the Grand Reserve – available for a limited time in the winter – aged 36+ months.

from 8.66
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SAINT MARCELLIN - each
5.30
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CHAROLAIS - each
9.70
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MORBIER - 300g
9.50
Quantity:
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EPOISSES - each
11.90
Quantity:
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BLEU DE GEX - 300g
7.20
Quantity:
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THE RYE BISCUIT
3.50
Quantity:
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KEEN'S CHEDDAR

SOMERSET
UNPASTEURISED COW’S MILK
TRADITIONAL RENNET

Farmhouse-made (meaning the milk used is solely from the cattle belonging to the farm, the cheesemaking is done on-site, and the cheeses are matured in their cellars) cloth-bound cheddar. Full-flavoured with a nutty fruity tang and a rich vigorous taste. Somewhat moister than other Somerset cheddars, we prefer the cheeses ripened for at least 12 months, when the depth of flavour broadens and becomes sharper.

from 6.69
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CHILCOTE - each
9.50
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ROLLRIGHT - 300g
11.75
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FINN - each
7.50
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CORRA LINN - 300g
12.00
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BEAUVALE - 300g
7.75
Quantity:
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THE OAT BISCUIT
3.50
Quantity:
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manchego

LA MANCHA
UNPASTEURISED EWE’S MILK
TRADITIONAL RENNET

Made with milk from the Manchega breed, this cheese has been aged between twelve and eighteen months, when the texture becomes grittier and fruiter and the colour of the pate darkens. Traditionally made in esparto grass baskets, today the moulds are printed with a similar zig-zag design. During the maturation process the cheeses are rubbed in olive oil, imbuing the pate with a delicate spiciness. Ideal to savour on its own, or perhaps with a dab of membrillo, this is a Spanish classic. A glass of dry red wine or Port marry perfectly with the full-bodied texture and flavours.

from 11.00
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LOS BALANCHARES TUNEL CENIZA - 275g
10.00
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IDIAZABAL - 300g
13.80
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GARROTXA - 300g
13.50
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PICOS DE EUROPA (VALDEON) - 300g
9.70
Quantity:
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THE CHARCOAL BISCUIT
3.50
Quantity:
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alex

ALLGÄU, GERMANY
UNPASTEURISED COW’S MILK
TRADITIONAL RENNET

Albert Kraus makes this semi-hard table cheese from his brother and neighbour’s herd of traditional Brown Swiss cows.  The cooked and pressed curd has its rind washed in a brine infused with local herbs at 5 months giving the bosky aroma on the rind and intensity to the taste of the cheese.  A perfect cheese for Beer and dry white wine. 

from 9.32
size:
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SAINT MARCELLIN - each
5.30
Quantity:
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TOMME FLEURETTE - each
9.30
Quantity:
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BERGFICHTE - half
27.50
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ALP BLOSSOM - 300g
11.20
Quantity:
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THE CARAWAY BISCUIT
3.50
Quantity:
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pecorino sardo

SARDINIA
PASTURISED EWE’S & GOAT’S MILK
TRADITIONAL RENNET

An umber-rinded, uncooked pressed cheese which has been oiled and rubbed, with earthy flavours ranging from mocha to tart berries. Produced with the milk of a local breed of sheep, it works very well in sauces or shaved over pasta or salad, or simply sliced alongside crusty bread.

from 11.25
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ROBIOLA ROCCHETTA - each
10.29
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PECORINO AL TARTUFO - 300g
16.95
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RAGUSANO - 300g
12.20
Quantity:
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TALEGGIO DI VAL BREMBANA - 300g
6.45
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GORGONZOLA NATURALE - 300g
10.50
Quantity:
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THE SPELT BISCUIT
3.50
Quantity:
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ACCOMPANIMENTS

SANCERRE
26.50
Quantity:
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RIOJA TEMPRANILLO BLANCO
15.50
Quantity:
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SAVIGNY-LES-BEAUNES
45.00
Quantity:
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THE KERNEL BREWERY TABLE BEER
3.25
Quantity:
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BOSKA CHEESE KNIFE
12.85
Quantity:
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DON QUICHOTTE
23.00
Quantity:
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RIOJA SANTIAGO RESERVA
17.00
Quantity:
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MONTHELIE ROUGE
34.45
Quantity:
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THE KERNEL BREWERY PALE ALE
3.25
Quantity:
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STRAW MATS - 5
10.00
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FALANGHINA
18.85
Quantity:
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CIDRE FERME BRUT
9.65
Quantity:
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MAS COUTELOU CLASSE
26.25
Quantity:
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KERNEL EXPORT INDIA PORTER
4.50
Quantity:
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LA FROMAGERIE SEASONAL CHUTNEY
7.95
Quantity:
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CHIANTI CLASSICO DOCG
22.85
Quantity:
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GRUNER VELTLINER
24.95
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CROZES-HERMITAGE
40.55
Quantity:
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SAUCISSON SEC DES PYRENEES
8.95
Quantity:
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MIEL DES PYRENEES HONEY
13.95
Variety:
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