Cheeseboard Selection
Welcome to the Cheeseboard Selection Blog!
This board has been perfectly put together and boasts award-winning producers and cheeses from across the UK and France.
We hope you fall in love with these delicious cheeses, the makers and their stories. We’d love to see you enjoying your box, so please tag us in any pictures you get @thedelisociety.
Plate up and enjoy!
Salut,
Founders, Josh & Harry
#ToTasteIsToTravel
Cheese 1
Baron bigod
Baron Bigod is the only traditional raw milk Brie-de-Meux style cheese produced in the UK and one of only a handful of its type in the world to be made by the producer.
Beneath the nutty, mushroom rind, Baron Bigod has a smooth, silky golden breakdown that will often ooze out over a delicate, fresh and citrusy centre. You will find long-lasting flavours of warm earth, farmyard and mushrooms, with occasional notes of citrus and truffle.
Name: Baron Bigod
Age: 2 months
Country + Region: United Kingdom, Suffolk
Milk Type: Cows
Pasteurised: No
Strength Of Cheese: 3
Style Of Cheese: Soft
Texture: 2
An innovative 3rd generation family farm, aiming to set the standard for dairy sustainability. In a few short years, Fen Farm products have taken the UK food scene by storm. Their Baron Bigod cheese has become a beloved menu staple of top chefs and is known to frequently grace the tables of Royalty. Their happy herd of Montbeliarde cows graze the fertile marshland of the Waveney River Valley, where they are nourishing milk into the finest dairy products.
Cheese 2
Lincolnshire poacher
The recipe for Lincolnshire Poacher cheese is a cross between a traditional West Country cheddar and a continental alpine cheese such as Comte. There are, though, a number of small technical differences within the make that gives the cheese its unique texture and flavour. Typically matured for 14-16 months, it has plenty of up front flavour and a good bite.
Name: Lincolnshire Poacher
Age: 14-16 months
Country + Region: United Kingdom, Lincolnshire
Milk Type: Cow
Pasteurised: No
Strength Of Cheese: 3
Style Of Cheese: Hard
Texture: 5
Simon Jones, who started to make Lincolnshire Poacher cheese, is the fourth generation to be running the farm, which has been in the family since 1917. It is situated on the edge of the beautiful Lincolnshire Wolds about ten miles from the east coast.
Cheese 3
Cotswold Blue
Organic soft white moulded cheese with a Roquefort blue mould running through the centre. It has a delicious creamy texture, with a fresh clean taste that develops as the cheese develops into a rich aromatic piquancy.
Name: Cotswold Blue
Age: 4-12 Weeks
Country + Region: United Kingdom, Cotswold
Milk Type: Cow
Pasteurised: Yes
Strength Of Cheese: 4
Style Of Cheese:
Soft
Texture: 2
The Weavers have been farming in the Cotswolds for three generations, and in the South West of England since before 1570.
They proudly follow a traditional method of organic farming and place great store in caring for land and animal welfare. Their closed organic herd enjoy a forage-based diet, and their milk production is not forced. They know that if their girls are happy, our cheeses will taste great too.
Cheese 4
Tomme de Montagne
The Tomme de Montagne is made from mountain milk collected from farms located no further than 20-km from the cheese dairy. It is then matured for 2 months in a maturation cellar in Savoie. It has a soft straw yellow paste, dotted with a multitude of holes. It has a nice fresh pasture grass aroma and balanced earthy and fruity notes with pleasant fresh milk notes.
Name: Tomme De Montagne
Age: 2-3 months
Country + Region: France, Desaignes
Milk Type: Cow
Pasteurised: No
Strength Of Cheese: 3
Style Of Cheese: Soft
Texture: 5
Produced by Fromagerie du Vivarais
The Tomme de Montagne is made in Désaignes, in the Monts d’Ardèche Regional Natural Park, from mountain milk collected from farms located no further than 20-km from the cheese dairy.
It is then matured for 2 months in our maturation cellar in Savoie.
Cheese 5
Sparkenhoe Red Leicester
A traditional Red Leicester cheese made from the milk of the producer’s own cows, a true revival of a fabulous cheese, nutty, sweet with a citrus finish. Cloth bound and matured for 6 months on beech shelves.
Name: Sparkenhoe Red Leicester
Age: Up to 12 months
Country + Region: United Kingdom, Leicestershire
Milk Type: Cow
Pasteurised: No
Strength Of Cheese: 3
Style Of Cheese:
Hard
Texture: 5
Leicestershire Handmade Cheese Company is located in Upton, a small hamlet in the South West Leicestershire countryside on a working dairy farm called Sparkenhoe Farm. David and Jo Clarke are dairy farmers whose families have farmed in the area for generations. David manages the 150 head of pedigree Holstein Friesian cows and the 160 followers. The cows are fed on the farm’s lush pastures and calving takes place all year round to keep the milk supply as consistent as possible.
David and Jo started making ‘Sparkenhoe’, a traditional Leicester Cheese in November 2005. They use the milk produced from their own cows and this is pumped straight from the parlour directly into the cheese vat ready to make the cheese.