King of the Stinkers in Wicker Hamper

A blend of Cider Brandy and the juice of one of the finest and rarest of vintage cider apples. It has all the sweetness of apple juice with a depth and quality of flavour which has made Kingston Black a legend in the apple orchards of the West Country. Served very, very cold as a superb aperitif, with cheese or with fruit-based puds.

This infamous cheese was first made by monks in the Abbaye de Citeaux, in the heart of Burgundy, It is washed in Marc de Bourgogne; a spirit made with the skins of grapes left over from wine production. It has a pungent tang and a sweet fruitiness that blends with it's creamy interior. A strong cheese, not for the faint-hearted!

The recipe for Stinking Bishop originates from 16^th Century Cistercian monastries. It is immersed in perry, made with the ‘Stinking Bishop’ pear, every four weeks as it matures. The pear was named after an infamous Ledbury farmer, Frederick Bishop, nicknamed Stinking Bishop, who was known for his drunken temper. The washing process gives the cheese its pungent smell and sticky, orange rind. With the savoury, almost meaty flavours that characterise washed rind cheeses, Stinking Bishop is oozing on the inside with a slightly sweet initial flavour followed by a long-lasting pungent, savoury tang, sometimes reminiscent of fermented fruit. Produced by Charles Martell in Dymock.

Langres was introduced to the Champagne region by travelling monks during the 13th century. Washed in brine the cheese is unique in that it isn't turned as it matures which results in it's sunken soufflé-like shape. Wine or champagne is often poured into the crater and left to soak in.

This Petit Munster hails from the Alsace region and has been produced there for almost 1000 years. Traditionally produced by monks, the name is a derivative of the Latin for monastery. Traditionally eaten with boiled potatoes and a sprinkling of cumin seeds.