British Farmstead Cheese Board
We have partnered with likeminded cheesemakers across the South West, who craft their cheeses from milk produced within metres of the dairy, to bring to you a carefully curated winter cheese selection. Every aspect of their characters’ are imparted by the fields, the animals, the seasons and the cheese stores at each farm, also resulting in minimal food miles and the preservation of some of the most ancient and ecologically diverse corners of the West Country.
Created with entertaining, gifting and sharing in mind, the British Farmstead Cheese Board takes your palate on a journey of the West Country’s lushest pastures, as family and friends gather for winter fun.
Royal Bassett Blue 250g | Brinkworth Dairy, Wiltshire | Cow | Pasteurised (V)
Ceri Cryer is a fifth-generation cheesemaker, who's family has farmed the land since 1910. Named to celebrate the nearby town of Royal Wootton Bassett receiving royal patronage for its townspeople’s informal tributes to the military processions that passed through the town when soldiers were killed in Iraq or Afghanistan. The milk comes from their own small herd of pedigree British Friesians. Royal Basset Blue has a fantastically gnarly rind. Underneath, the paste is almost white in the middle, growing more yellow towards the rind. Creamy, with the fresh, slightly lactic taste of a good Caerphilly or Wensleydale.
Eve 125g | White Lake, Somerset | Goat | Thermised (V)
Cheesemaker Peter Humphries, drew on the character of French Epoisses in devising this cheese. The milk used to create Eve is provided by their own beloved heard of goats. Eve is a cute and meltingly soft goats’ cheese, washed in Somerset Cider Brandy and then wrapped in vine leaves. Mild and sweet when young, ageing to a nutty, slightly yeasty, flavour.
Sharpham Rustic 200g | Sharpham Dairy, Devon | Cow | Unpasteurised (V)
Debbie Mumford and Mark Sharman graze their Jersey cows that make Sharpham Rustic on water meadows in the beautiful Dart Valley. The Sharpham Rustic is drained for forty eight hours after being shaped into its unique basket mould. The cheese is then tenderly dry salted by hand, hand rubbed as the cheese matures, to ensure the rind stays thin, and turned weekly, during its four to eight week maturation period. Crumbly texture, golden colour and a fresh, lemony, creamy finish, especially when young. As the cheese matures it takes on a distinctive nutty matured taste, but maintains its naturally moist texture.
Vintage Clothbound Cheddar 200g | Quicke's, Devon | Cow | Pasteurised
The oldest in our range, handcrafted using milk from Quicke’s grass-fed cows, clothbound and naturally matured, typically for 24 months. A rich intense cheese with a delightfully crumbly texture and huge depth of flavour - from umami to buttery, to salted caramel.
FREE delivery. Please note the Sharpham rustic is hand-cut and wrapped to order so please allow 2 working days for delivery. To guarantee delivery of your West Country Cheese Box in time for the weekend please order by 2pm on Wednesday.
Although we do our best to ensure all wedges of cheese are 200g, the weights of the hand-cut and wrapped wedges may vary slightly.
Delivery & Returns
Since most of our products are perishable, all parcels must be signed for. If you think you might be out when the postman calls, please include full delivery instructions such as ‘leave in the shed/ porch/ with a neighbour’. We're very proud of our handmade artisan cheeses. In the unlikely event of an order falling short of your expectations in any way, please get in touch to discuss a refund.