Cheese Board Hamper
Because sometimes you need something extra special…
There aren’t many things that say I love you like a hunk of artisan cheese. Well, except for three hunks of artisan cheese and a bottle of wine!
Our Cheese Board Hamper features:
Colston Bassett Stilton
Rachel Goats’ Cheese
Charcoal & Rye Crispbreads
Tabula Rasa Red Wine
Coniston Slate Cheeseboard
The Chopping Block does not serve or sell alcohol to persons under the age of 18. In buying this product, you are confirming you are over the age of 18.
Please note, due to stock availability the products included may very occasionally differ from those shown.
Each cheese weighs approximately 150g. For product ingredients and allergen information please check each item on delivery.
Colston Basset Stilton has become a firm favourite on our Cheese Counter. They’re one of the last Stilton makers left that hand-ladle their curds and wow what a difference it makes! Giving a luscious, creamy texture with a full-bodied and deep flavour – the extra time taken to make this cheese really shines through.
Pasteurised Cow’s Milk / Suitable for Vegetarians
Baron Bigod is the only raw milk Brie-de-Meaux style cheese made in the UK. It's silken, unctuous and oh so tasty. Hand crafted at Fen Farm Dairy with their own Montbeliarde cow's milk, it's one not to miss out on.
Raw Cow’s Milk
Rachel Goats’ Cheese is crafted near Shepton Mallet, Somerset. This semi-hard cheese is washed in a brine helping to give a rich and nutty flavour. Rumoured to be named after an old lover who herself was ‘a little nutty’, Rachel has quickly become one of our best sellers.
Raw Goats’ Milk / Suitable for Vegetarians
Aberfeldy Oatcakes are the best in the UK – hand cut and made with coarse oatmeal to an old recipe gives them a gorgeous flavour and texture that every Cheese Board must have.
(Contains Scottish Oatmeal, Wheat Flour, Water, Vegetable Shortening, Raising Agent (Baking Powder), Salt)
Peters Yard Charcoal & Rye Crispbreads were inspired by Sweden, the home of crispbreads. Baked until perfectly crisp, these little squares pair wonderfully with a soft, full-bodied Brie.
(Contains Milk, Rye Flour, Wheat Flour (Wheat Flour, Calcium, Iron, Thiamin, Niacin), Sourdough (Rye Flour, Water), Wholemeal Wheat Flour, Honey, Butter (Milk), Charcoal, Sea Salt)
This Cheeseboard Chutney is designed to complement every cheese. Whipped up with fresh Figs, Cranberries, Apples and finished with a dash of Pinot Noir to add extra depth, we’re certain you’ll love it.
(Contains Cranberries, Onions, Sugar, Bramley Apple, Acetic Acid, Figs, Apples, Red Wine, Orange Juice, Dried Cranberries, Salt, Mustard)
Slow Baked Dottato Figs taste as rich and dark as molasses. Oven-baked slowly for up to 12 hours then hand-wrapped in Fig Leaves – you’re going to fall head over heels with these little drops of heaven.
(Contains 100% Calabrian Figs)
Tabula Rasa is a rule breaking bottle of red wine. From Southern Australia, every year the vineyard wipes the slate clean, meaning that truly no two vintages are the same. Succulent and easy drinking, it pairs perfectly with cheese without stealing the show.
Our Slate Cheese Boards are lovingly made in Coniston. Each comes with a wooden toggle and cheese wire to help cut through your cheese cleanly and smoothly, just like the pros.
Fancy really impressing with your cheese board? Take a peek at our top tips to create the most Instagram worthy DIY Grazing Platter.
Grilled Cheese Sandwich
For those extra bits of cheese you have lying around the fridge.
Yes, it’s a lot of cheese. But it has to be a lot or there’s no point!
2 x 2cm thick slices Sourdough Bread
1-2 teaspoons Dijon Mustard (to taste)
150g strong, mature Cheddar (such as Westcombe or Keen’s) – grated
Lashings of softened Butter
Pickles or Hot Sauce to serve
Liberally spread one side of each slice of bread with the mustard.
Pile and squish all the cheese onto one slice of the mustard-spread bread and place the other slice on top, mustard-side down. Slather the outside of the sandwich in butter.
Place a large non-stick frying pan over a medium-high heat. When the pan is good and hot, carefully place the sandwich in the pan and pressure with a spatula, so that the sandwich makes a ‘tsssssss’ noise – if there’s no noise, turnup the heat.
Cook until golden brown on the first side, approximately two mins, then flip and apply pressure on the other side.
Keep flipping and applying pressure until it’s ready. You’ll know it’s done when the whole sandwich is crispy and golden brown, and molten cheese is oozing through the holes in the bread.
Cut in half and serve with crunchy pickles or your choice of a smoky hot sauce.