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Our bestselling cheeses of the year. These cheeses have won the hearts, minds and taste buds throughout all we have been through this year. If you want the popular vote, this cheese selection is for you.min total weight: 900g suitable for 6-8 people. Includes: Camembert de Normandie (min 250g) raw cow's milk cheese from Normandie, France. Made by Fromagerie Reaux the delicate curds are still ladled by hand in the traditional way creating a wonderful silky texture. Stichelton (200g approx) raw cow's milk blue cheese made by Joe Schneider at the Welbeck Estate in Nottingham. Historically, Stilton-style cheese was made with unpasteurised milk, and this Neals Yard Dairy colloboration cheese resurrects a traditional recipe to create a blue cheese that is both complex and delicate. Comté 18-24 months (200g approx) raw cow's milk cheese made in the Jura Mountains in Franche-Comté, France. Matured by Rivoire Jacquemin and selected for us by Mons Cheesemongers, London. Killeen (200g approx) pasteurised goat's milk cheese made by Marion Roeleveld in County Galway, Ireland. Marion brought cheese heritage with her from Holland to make this Gouda-style recipe. Kirkham's Lancashire (200g approx) raw cow's milk cheese made by Graham Kirkham in Lancashire, England. The last traditional raw milk Lancashire is made slowly with milk from their small family herd of 100 cows. Sourdough Crispbread (105g) made by Peters Yard, this is my favourite cracker to serve with cheese and many many other foods. It is a good idea to have a packet to hand at all times.

ALLERGENS: MILK, GLUTEN, may contain traces of nuts. cheeses are cut by hand and individual weights will vary but the overall weight of cheese contents will exceed 900g.

The Meadows Cheeseboard

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