Cheese. Course. Sorted.  Perfectly put together cheese boards for 4 to 6, 6 to 8, or 8 to 10 people with accompanying 2 x crackers, fig jam, honey and tasting notes. 805g in total. a good rule of thumb is 80-100g per person for a cheese course. 140-180g per person if it’s the main event.  Disclaimer: Images may differ slightly to product you receive, please see content list in the second image for more detail.
CHEESE I 
BARON BIGOD

Profile
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

Tasting
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.

Meet the Maker
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.

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CHEESE II
KEEN'S CHEDDAR

Profile
Name: Keen's Cheddar
Age: 12-24 months
Country + Region: United Kingdom, Somerset
Milk Type: Cow
Pasteurised: No
Strength Of Cheese: 3
Style Of Cheese: Hard
Texture: 5

Tasting
Keen's cheddar is an award winning, handmade, artisan cheddar from Somerset. Sweet and strong, nutty and moreish. This cheese crumbles in the hand yet melts in the mouth. It is characterized by a densely rich and creamy texture, and layers of flavour that can range from savoury and mustardy to juicy and bright. Its flavours depend on maturity times which can range from 12 to 24 months.

Meet the Maker
Based in Somerset, the Keen family have been making unpasteurised Keen's Cheddar since they moved to Moorhayes Farm in 1899. Five generations later James Keen has stepped up to the mark and the family are still proudly producing world famous, award-winning British Cheddar Cheese.

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CHEESE III
CASHEL BLUE

Profile
Name: Cashel Blue
Age: 2-3 Months
Country + Region: Ireland, Tipperary
Milk Type: Cow
Pasteurised: Yes
Strength Of Cheese: 4
Style Of Cheese: Soft Blue
Texture: 2

Tasting
Cashel Blue is a blue cheese that has a buttery texture, meaning it is on the soft side. The cheese can be so soft it can almost be a paste, which can give you a variety of ways to eat it. Cashel Blue has the potential for a large amount of blue veining as it matures. This means that there will be a rich flavour when you eat it, however the younger it is the less blue veining there will be.

Meet the Maker
Louis & Jane Grubb set out to make Cashel Blue in the early 1980's. Their goal was to create a farmhouse cheese that represented the outstanding quality of Tipperary grass-fed milk. Forty years later and in the hands of the second generation Cashel Blue is still made by hand on the same 200 acre farm; Beechmount in Tipperary, Ireland.

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CHEESE IV
SPARKENHOE RED LEICESTER

Profile
Name: Sparkenhoe Red Leicester
Age: 2-3 months
Country + Region: United Kingdom, Leicestershire
Milk Type: Cow
Pasteurised: No
Strength Of Cheese: 3
Style Of Cheese: Soft
Texture: 5

Tasting
A traditional Red Leicester cheese made from the milk of their 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. It is creamy and mellow, with a slightly flaky texture. The addition of natural annatto gives the cheese its signature deep orange-red colour.

Meet the Maker
Made by the Clarke family who have been farming in a small corner of the Leicestershire countryside for generations. It is England's only unpasturised Red Leicester cheese, and the first to be produced by produced on Sparkenhoe farm since 1875. 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.

The name Sparkenhoe has historical significance, in that it is an old Leicestershire term meaning 'gorsey nob'. it is also the name for the 'hundred area' which the farm is situated.

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CHEESE V
SNOWDONIA GREEN THUNDER

Profile
Name: Snowdonia Green Thunder
Age: Up to 12 months
Country + Region: United Kingdom, Denbighshire
Milk Type: Cow
Pasteurised: Yes
Strength Of Cheese: 3
Style Of Cheese: Hard
Texture: 5

Tasting
Silver medal winner at the British Cheese Awards 2022. A rich mature cheddar infused with roasted garlic and aromatic garden herbs. Green thunder creates a singularly delicious savoury experience. It is fresh, smooth, and creamy, making it the perfect addition to any cheeseboard and pairs excellently with a dry sparkling wine or a light Pinot Noir.

Meet the Maker
Snowdonia Cheese Company is a family business founded in North Wales in 2001. They began by using fresh ingredients to craft their natural premium Cheddar and Red Leicester cheeses. They married an extraordinary depth of flavour with a remarkable creaminess. They continue their focus today on the finest fresh and natural ingredients and dedicate themselves to ensuring the highest levels of product quality. 
FIG MINI JAM
About
A little fig jam. Amazing on soft and hard cheeses.

Tasting
The flavours in this little jam highlight the sweet gooeyness of figs. Delicious on a cracker or toast as well with paired to accentuate the flavours in soft and hard cheeses.

Meet the Maker
Beillevaire are known for their award winning artisan cheeses and other dairy products. Pascal Beillevaire was born and raised on his parents dairy farm in the Marais Vendéen and like many farmers over the years the grasslands enchanted him. The Marais Vendéen lies between the Loire River and Noirmoutier Island and is predominantly a farming and cheese making area. Pascal blended two of his dearest passion to make his career: trade and agriculture. After many years of hard work and dedication he transformed the family dairy farm into Beillevaire dairy.

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THYME INFUSED HONEY
About
A little honey from France infused with Thyme. Amazing on soft and hard cheeses.

Tasting
The flavours in this little honey highlight the tastes of the cheeses. Delicious on a cracker or toast as well with paired to accentuate the flavours in soft and hard cheeses.

Producer
Beillevaire are known for their award winning artisan cheeses and other dairy products. Pascal Beillevaire was born and raised on his parents dairy farm in the Marais Vendéen and like many farmers over the years the grasslands enchanted him. The Marais Vendéen lies between the Loire River and Noirmoutier Island and is predominantly a farming and cheese making area. Pascal blended two of his dearest passion to make his career: trade and agriculture. After many years of hard work and dedication he transformed the family dairy farm into Beillevaire dairy. 
CHERRY JAM
About
A little Cherry Jam. Lovely with soft and hard cheeses.

Tasting
The sweet and tart flavours of this little cherry jam will enhance the flavours of soft and hard cheeses.

Producer
Beillevaire are known for their award winning artisan cheeses and other dairy products. Pascal Beillevaire was born and raised on his parents dairy farm in the Marais Vendéen and like many farmers over the years the grasslands enchanted him. The Marais Vendéen lies between the Loire River and Noirmoutier Island and is predominantly a farming and cheese making area. Pascal blended two of his dearest passion to make his career: trade and agriculture. After many years of hard work and dedication he transformed the family dairy farm into Beillevaire dairy.

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MILLERS CRACKERS
About
Millers crackers are creamy, crunchy and wheaty. Made by artisan producers in Ashbourne, England.

Tasting
Miller’s is a range of crackers to partner cheese, pâté and dips, created with honest values and an emphasis on the goodness of natural ingredients.

Producer
Miller's is a long-standing family baker based in Derbyshire Peak District, in a national park. They started over 100 years ago and in that time the way they make their biscuits has barely changed. They use the same bronze rollers and biscuit molding method that has been used for decades. They use only the best quality natural ingredients in everything they bake.

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