JULY BRITISH BOARD
JULY BRITISH BOARD
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)
Box of La Fromagerie Biscuits
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.
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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.