JULY BRITISH BOARD

July 2018 British Board web.jpg
July 2018 British Board web.jpg

JULY BRITISH BOARD

60.00

CHEESE

Sinodun Hill | Oxfordshire, Goat (200g)
Sharpham Goat Brie | Totnes, Cow & Goat (300g)
Mrs. Kirkham’s Lancashire | Lancashire, Cow (300g)
Juno | Totnes, Ewe (250g)
Harbourne Blue | Totnes, Goat (300g)

ACCOMPANIMENTS

Box of La Fromagerie Biscuits
Tasting Notes
Straw Mat for Serving

Sinodun Hill: The pate has a mellow tangy taste with faint citrus notes. Aged for 21 days at the farm, we like to age it at least a further week in our fridges, tightening the rind & adding a nuttier edge to the flavours.
Sharpham Goat Brie: Made predominately with goat's milk, the curds are enriched with cream from the Jersey cattle on the property, giving the finished product a mellow earthy appeal, exceptionally creamy, verging on clotted cream.
Mrs. Kirkham’s Lancashire: The cheese can be eaten fresh and crumbly with a tangy lactic aroma and taste, or, alternatively, after a few months' maturing, when the cheese becomes denser and more full-bodied, with rich mineral and earthy flavours and creme fraiche tanginess.
Juno: A ewe’s milk cheese with a washed/rubbed rind that’s more dense and crumbly. The flavours are sweet, earthy & floral.
Harbourne Blue: Because the goats are allowed to roam free and half the herd is kidded annually, the variability of flavours is vast - from firm, crumbly and aggressive with a slight grain to mellow and moist with a sweet nutty fruitiness, the strength of this cheese lies in its continual defiance of expectation.

Scroll down for wine pairings, charcuterie, gift 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

POIRE
7.95

Calvados du Lieu Cheri, Ouilly-le-Vicomte, France

From a small production in the heart of Normandy.  This farm dates back to 1520, when it was simply apple orchards.  In the 1930’s production of cider started for local sale, and since 1946 spirits were added and sold to hotels and restaurants. 

This bottle fermented Poire (pear) has a lovely dry finish and is perfect chilled;  and paired with soft, light cheeses, creamy blues & goat cheeses.

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CHATEAU DALMERAN ROUGE
25.50

Les Baux-de-ProvenceSaint-Etienne-du-Gres, Provence

GRENACHE, SYRAH & CABERNET SAUVIGNON

A wine maker of fine Châteauneuf-du-Pape, the vines are free from herbicides and fertilizers. This AOC wine is a premier cuvee of free run grape juices giving the beautiful red carmine hue a wonderful aroma of red fruits and berried typical of the region. Full bodied with a long silky finish and medium tannins. Perfect for medium to strong cheeses, charcuterie and roast meats.  

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ADDITIONAL ACCOMPANIMENTS

SAUCISSON DES PYRENEES
10.35

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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BOSKA CHEESE KNIFE
12.85

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

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TRUFFLE HONEY
8.25

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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LA FROMAGERIE SEASONAL CHUTNEY
7.95

Throughout the year our kitchen brings down from the shop floor the loveliest seasonal ingredients and makes jams, marmalades & chutneys to last us through the colder months. Made in small batches, the ingredients change frequently throughout the year to ensure the freshest produce goes into our chutneys. Gorgeous alongside a cheese board but perhaps best on a simple sandwich with a slice of farmhouse cheddar!
 

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