Cheese. Course. Sorted.  Perfectly put together cheese board for 6 to 8 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
LINCOLNSHIRE POACHER

Profile
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

Tasting
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.

Meet the Maker
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 III
COTSWOLD BLUE

Profile
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

Tasting
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.

Meet the Maker
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.

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CHEESE IV
TOMME DE MONTAGNE

Profile
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

Tasting
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.

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CHEESE V
SPARKENHOE RED LEICESTER

Profile
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

Tasting
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.

Meet the Maker
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.

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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.

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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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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