Cheesemonger’s Gift Set
£50.00 – £60.00
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
Colston Bassett Stilton
And of course, the all-important accompaniments – Sourdough Crispbread Crackers and Westmorland Farmhouse Chutney.
Fancy just the cheese, crackers and chutney? Select ‘without book’ instead.
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.
Read more about this incredible cheese and it's makers here.
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
A little too much for you? Take a look at our La'al Cheese Box instead (that's Cumbrian for small).
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.