SEPTEMBER BRITISH BOARD

September 2017 British Board WEB.jpg
September 2017 British Board WEB.jpg

SEPTEMBER BRITISH BOARD

55.00

CHEESE

Bosworth Ash Log | Staffordshire, Goat (120g)
Winslade | Hampshire, Cow (200g)
Single Gloucester | Dymock, Cow (300g)
Stinking Bishop Dymock, Cow (200g)
Stichelton | Nottinghamshire, Cow (300g)

ACCOMPANIMENTS

Box of La Fromagerie Biscuits
Tasting Notes
Straw Mat for Serving

The close-textured Bosworth Ash Log, with gentle balance working up to slight piquant notes; Winslade, wrapped in a lath of spruce, is lusciously creamy with light woody aromas; Single Gloucester, with its springy texture & delicate fruitiness, is especially moreish; Stinking Bishop, named for a pear of the same name, is deeply aromatic but relatively mild; Stichelton, essentially an unpasteurised Stilton, is rich and biscuity with a finish almost like seared bacon.

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

POIRE
6.75

Cidrerie Daufresne, Ouilly le Vicomte, Normandy

100% Local Pears – Plant de Blanc, Fausset, Branche, Gros Gontier. In the heart of the Pays d'Auge – the area also known for Camembert & Pont l'Eveque – this sparkling pear cider uses only local pears and has a vibrancy with a dry zesty finish. 

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MONDEUSE
19.65

Terre Rouges 2016
Jean-Francois Quenard, Le Villard, Chignin, Savoie

100% Mondeuse. Often seen as a rather brooding wine in the style of Heathcliff rather than Mr Darcy. The grape has a lovely dark plum hue with red fruits such as raspberry and cherry. Warm spice notes include black peppercorn with tannins that are rustic and a little wild. Good with spiced meats and vegetable dishes, medium mature Reblochon and also Abondance.

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CHARCUTERIE

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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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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ACCOMPANIMENTS

MEMBRILLO
5.75

150g. Spain.

Quince paste, slow-cooked to become concentrated, similar to a coarse-textured jelly. Serve with hard ewe's milk cheeses, fresh or aged goat's or blues.

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DAMSON PASTE
5.75

150g. Made by English Preserves in South London.

A rich dense paste, perfect for pairing with cheese. Made by English Preserves from locally sourced fruit, there is a delicate acidity that marries naturally to a range of cheese.

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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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LA FROMAGERIE SEASONAL CHUTNEY
7.50

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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OAK CHEESE BOARD
20.00
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LA FROMAGERIE CANVAS BAG
6.50

The essential La Fromagerie canvas shopping bags available in french grey canvas with the signature La Fromagerie cow, printed in black or white. Made from 100% cotton canvas, these sturdy reusable bags are produced for us by Re-Wrap – a Not-For-Profit Enterprise concerned with social & environmental change. Perfectly sized for a light shopping day – a bottle of wine, some cheese & a baguette.

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MIEL DES PYRENEES CHESTNUT HONEY
12.20

Pure chestnut honey from the heart of the Pyrenees.

Cold pressed.
Unfiltered.
Unpasteurised.

 

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BOSKA CHEESE SLICER
9.30

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

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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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OPINEL CHEESE KNIFE & FORK
36.75

The iconic Opinel knife design has been the same since the company started in 1890. The natural wood is from local forests in Jura and it is advised not to place the knives in a dishwasher, just simply dip the blade in hot water and wipe clean.

For the handles, simply wipe with a damp cloth and then with a dry cloth. Your knives with last for years if you take care of them!

The new Cheese Knife and Fork is a unique design and a perfect set of tools to cut cheese. Whether cutting hard or soft cheese the blade will glide through and give a perfect slice every time. The fork is there to use as a rest for the knife, but is also useful to pick up the cut pieces too. 

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