The royal patron of the UK’s Specialist Cheesemakers Association is now King Charles III. Celebrate his coronation with this selection that represents the four corners of the kingdom, showcasing tradition and innovation in our dairy industry. These are cheeses fit for a king.
Young Buck. Made by Michael Thompson in Newtownards, Northern Ireland (unpasteurised cow’s milk and animal rennet). The ivory paste of this rambunctious cheese has veining of indigo blue, but is softened by an aroma of malty digestives. The texture is like fondant icing, with flavours of white chocolate, yogurt, estery fruit and biscuits. The spicy heat of the blueing builds to a tingling finish like Szechuan pepper.
Westcombe cheddar. Made by Tom Calver and his team in Somerset, England (unpasteurised cow’s milk and animal rennet). The sunset gold colour tells you that this is the real thing – Somerset farmhouse cheddar. The aroma is brothy with notes of onions, like French onion soup. The texture is surprisingly soft and melts in the mouth releasing a restrained suite of flavours: caramel, earth, old stone, with a tingle of acidity.
Caws Cenarth brie. Made by the Adams family in Carmarthenshire, Wales (pasteurised cow’s milk and vegetarian rennet). The white rind promises simplicity, and the golden paste is well broken down, like clotted cream, delivering an opulently rich texture with flavours of butter, cream, a fresh minerality and a note of mushrooms from the rind. The firm centre melts in the mouth leaving a light saltiness and earthy flavour.
Auld Reekie. Made by Alex Reid in the Cairngorms, Scotland (unpasteurised cow’s milk and animal rennet). Named after Edinburgh’s nickname – ‘Old Smokey’ in Scots – this richly flavoured cheese is smoked over chips from a whisky barrel. The aroma is of an open wood fire. The flavour opens with clean acidity, and the smoke is light. Notes of heather, earth and sweetness are rounded out in a buttery finish.
Jar of Champion Cherry & Amaretto
Pack of Peter's Yard Sourdough Crackers
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