JULY BRITISH BOARD

July 2017 British Board WEB.jpg
July 2017 British Board WEB.jpg

JULY BRITISH BOARD

45.00

CHEESE

Ryefield | County Tyrone, Goat (200g)
Wigmore | Berkshire, Ewe (250g)
4 Ewes | Tain, Ewe (300g)
Rollright | Oxfordshire, Cow (300g)
Cote Hill Blue | Lincolnshire, Cow (300g)

ACCOMPANIMENTS

Box of La Fromagerie Biscuits
Tasting Notes
Straw Mat for Serving

The brightly citric Ryefield, with its faint notes of green grass; Wigmore, so silky this time of year, with a mouth-coating sweetness; 4 Ewes, from Scotland, has traits in common with cheddar, however the ewe's milk turns up the biscuity notes; Rollright of late is all cream and smoked bacon; and Cote Hill Blue finishes things with its delicate balance of earth & richness.

Scroll down for wine pairingscharcuteriegift wrap & other additions.
 

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Gift Wrap
5.50

We place your cheese board into one of our smart branded black boxes.

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PAIRING WINES

ARBOIS SAVAGNIN
44.05

Reserve du Caveau, Lucien Aviet, Montigny-les-Arsures, Jura

100% Savagnin. Not quite as strong as Vin Jaune but with an outstanding oxidative style having been aged under voile in foudres for 7 years. A lovely silky mouthfeel and versatile with food having notable truffle & walnut notes with a salty cut.

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BEAUJOLAIS-VILLAGE NATURE 2016
21.95

Le Grappin Wines (Andrew Nielson), Burgundy

Andrew and Emma Nielson produce wines with very low to no sulphur bottling, and this Beaujolais is from Cru grapes (Cote de Brouilly and some Fleurie Poncie) that has produced a lovely, fresh and fruity wine with plenty of character from the low intervention techniques.

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CHARCUTERIE

SAUCISSON DES PYRENEES
10.00

Casan, Midi-Pyrénées, SW France
200g

A coarse-textured small salame typical of the region. Fruity, peppery and chewy, with earthy undertones of the maturing caves.

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SALAME AL CINGHIALE
12.00

Umbria, Italy
300g

This is a 'hunter'-style salame, made with wild boar and cured for sixty to ninety days. Its strong flavour – with seasonings of whole peppercorns & garlic – leaves a delicately gamey aftertaste in the mouth.

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ADDITIONS

MIEL DES PYRENEES CHESTNUT HONEY
12.20

Pure chestnut honey from the heart of the Pyrenees.

Cold pressed.
Unfiltered.
Unpasteurised.

 

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TRUFFLE HONEY
7.95

From Sacchi Tartufi in Marche, Italy.

Acacia honey with chopped white truffles. Perfect with a range of cheeses – from creamy goats to spicier and more complex aged cheeses.
 

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BOSKA CHEESE SLICER
9.30

Perfect for hard cheese.
Stainless steel & plastic.
Dishwasher safe.
 

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OAK CHEESE BOARD
20.00
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BOSKA CHEESE KNIFE
9.30

Rosewood handle, double-pronged blade. Perfect for semi-hard and hard cheese.

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LA FROMAGERIE CANVAS BAG
6.50
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