A Cheesemonger’s celebration of British cheese…
An odyssey of Britishness, Ned Palmer takes us on a trip around the British Isles to discover the histories behind our favourite cheeses, as well as how they’re crafted and how best to enjoy them.
So, sit back and enjoy a delicious cheeseboard featuring some of Ned’s favourites…
Sparkenhoe Red Leicester
Westcombe Cheddar
Colston Bassett Stilton
Richard III
St James
Tunworth
And of course, the all-important accompaniments – Sourdough Crispbread Crackers and Westmorland Farmhouse Chutney.
Please note, due to stock availability the products included may very occasionally differ from those shown.
Each cheese weighs approximately 150g, with a total of 900g of cheese included. For product ingredients and allergen information please check each item on delivery.
Sparkenhoe Red Leicester – a traditional Farmhouse Red Leicester. Bound in cloth and matured for 6-8 months, it has a sweet, nutty flavour and a citrus finish.
Raw Cow’s Milk / Unsuitable for Vegetarians
Westcombe Cheddar – this cheddar is left to mature to develop a deeper flavour. It has a wonderfully full and complex flavour with a slightly tangy finish.
Raw Cow’s Milk / Unsuitable for Vegetarians
Colston Bassett Stilton – our favourite Stilton. Hand ladled in Nottingham, this cheese has a dense texture but is still wonderfully creamy, rich and full flavoured.
Pasteurised Cow’s Milk / Suitable for Vegetarians
Richard III – a truly traditional clothbound Wensleydale. Moist, buttery and sweet, it’s a taste of how Wensleydale used to be.
Pasteurised Cow’s Milk / Suitable for Vegetarians
St James – an unusual cheese, and one that’s made in the Southern Lake District, a washed-rind sheep’s cheese. Varying from soft with savoury, meaty flavours to a firmer texture with creamy, sweetness.
Raw Sheep’s Milk / Unsuitable for Vegetarians
Tunworth – this Camembert style cheese is a British classic. Creamy, sweet and perfect studded with herbs and baked for gooey deliciousness.
Pasteurised Cow’s Milk / Unsuitable for Vegetarians
A Cheesemonger’s History of the British Isles by Ned Palmer
“Every cheese tells a story. Whether it’s a fresh young goat’s cheese or a big, beefy eighteen-month-old Cheddar, each variety holds the history of the people who first made it, from the builders of Stonehenge to medieval monks, from the Stilton-makers of the eighteenth century to the factory cheesemakers of the Second World War.”
“This is a delicious journey across Britain and Ireland and through time to uncover the histories of beloved old favourites and fresh innovations, learning the craft and culture of cheesemaking along the way. Discover the major cheese styles – the blues, washed rinds, semi-softs and, unique to the British Isles, the territorials – and discover how best to enjoy them, whether on a cheeseboard with a glass of Riesling, or as a Welsh rarebit alongside a pint of ale.”– Ned Palmer




Sparkenhoe Red Leicester –
Raw Cow’s MILK / Unsuitable for Vegetarians
Westcombe Cheddar –
Raw Cow’s MILK / Unsuitable for Vegetarians
Colston Bassett Stilton –
Pasteurised Cow’s MILK / Suitable for Vegetarians
Richard III –
Pasteurised Cow’s MILK / Suitable for Vegetarians
St James –
Raw Sheep’s MILK / Unsuitable for Vegetarians
Tunworth –
Pasteurised Cow’s MILK / Unsuitable for Vegetarians
Sourdough Crispbreads -
MILK, RYE Flour, Wheat Flour (WHEAT Flour, Calcium, Iron, Thiamin, Niacin), Sourdough (RYE Flour, Water), Wholemeal WHEAT Flour, Honey, Salt
Westmorland Chutney -
Acetic Acid, Demerara Sugar, Onions, Dried Apricots, Dates, Prunes, Salt, Ginger Puree, Allspice


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UK Mainland
Tracked Express Delivery |
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All Orders | £8.99 |
Scottish Highlands/Islands
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Northern Ireland
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Non-mainland UK
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Ireland
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