Festive Cheese Selection

Todd Trethowan of Trethowans Dairy became interested in cheese-making after a stint working behind the counter at Neal’s Yard Dairy in London, having previously studied archaeology. Three distinct flavours run through this cheese. It has a springy, citric, lactic centre; an oozy, mushroomy creaminess under the rind and a musty, earthiness in the rind itself.

Single Gloucester cheese handmade by Jonathan Crump.A hard, yet moist cheese with a gentle milky taste, delicate on the palate. Cow's, Pasteurised, Organic, Vegetarian.

The Crème Chèvre, which has its origins in the Swiss Emmental, is made from silage-free goat's milk with an exceptionally high cream content, which is due to the special topography and goat farming in the region, by a small craft business at over 1000m above sea level. After a 3-week maturing period, the soft cheese has a fresh, milky and slightly sour aroma and delights with a creamy, melting consistency. It goes well with a fruity-sweet chutney or with a not too strong honey.

Membrillo is a sweet preserve made from quince, a medieval Mediterranean fruit that is the European predecessor of the apple.

This paste is handmade by a small family business in Valencia. It is high in fruit, has no preservatives, colourants or flavourings.

Membrillo is a natural companion to a well-cured Manchego cheese and any strongly flavoured cheese such as an aged Crottin or any blue cheeses.

Miller's Harvest Three-Seed

Old Favourite Three-Seed - sesame seeds, poppy seeds, and linseeds. Crisp and tangy.