What’s in the wicker hamper?

Montagnolo - 250g

A triple cream, soft cheese which has been surface ripened and has blue veins throughout. This German cheese is a cross between a Brie and a Roquefort.

Pitchfork Cheddar - 250g

Pitchfork cheddar has a dense, creamy texture and is distinguished by its full-bodied flavour with a succulent and lactic bite. From Trethowan’s Dairy in Somerset, with a juicy bite and creamy texture that rolls around the mouth

Colston Bassett Stilton - 250g

Colston Bassett's Stilton is a rich cream colour with even blue veining throughout. The texture of the cheese is smooth and creamy with a mellow flavour that balances sweet and savoury notes.

Isle of Mull - 250g

Naturally produced using unpasteurised milk, this cheese has a powerful, complex, lingering flavour. Made at Sgriob-Ruadh Farm Dairy, Tobermory. The curd is milled, salted, moulded, and pressed, then cloth-wrapped and matured in the cellar for six months. It has a textured brown natural rind over a yellow paste, and a powerful, complex, lingering flavour.

Fowler’s Original Sage Derby - 250g

Sage is rubbed into the curds before pressing into moulds and maturing for around 9 months. Its sweet and strong and for traditionalists everywhere.

Brie Royal Truffle - 250g

The Brie aux truffes is a soft cheese speciality of cows milk. It is sliced vertically downthe middle and filled with a mixture of Mascarpone and pieces of truffle (2%). The cheese still ripens 10 days long. At the end of the ripening process, the cheese develops a black truffle flavour.

Tunworth - 250g

A Camembert-style cheese characterised by truffley, garlicky and vegetal flavours and a creamy and unctuous paste.

Rutland Red - 250g

Made using a traditional recipe, Rutland Red is buttered, cloth-bound and matured for six months to produce a flaky, open texture cheese with a slightly sweet, caramelised flavour and rich golden orange colour. It is the only pasteurised Red Leicester produced in the county of Leicestershire and is a firm favourite at Long Clawson Dairy.

Baron Bigod - 250g

A creamy, white bloomy-rind cheese handmade on the farm by Jonny and the team, from our own Montbeliarde cows milk. It has a smooth silky texture and a golden curd, with long lasting warm earth, farmyard and mushroom flavours. It is the only traditional Brie-de-Meaux style cheese produced in the UK. Not suitable for vegetarians.

Vacherin Mont D’or - 500g

French Vacherin Mont D'or is matured for a minimum of 3 weeks, whilst the Swiss version is matured for longer. Through maturing the cheese for 3 weeks, the flavours are subtle and delicate and the paste is runny and spreadable. The Mont d'Or takes its name from the highest mountain of Doubs which culminates at 1463 meters above sea level.

Rundle’s Pate x 1

Highfields Christmas Piccalilli x1

Christmas Deluxe Iced Gingerbread x 2

Peter’s Yard Sourdough Crispbread Cracker Selection Box x 1

Bocconcini x 2

Lottie Shaw’s Mince Pie Box x 1

Holdsworth Gingerbreadhouse chocolates x 1

Bellfine Christmas Belgian Chocolate lollies x 4

Apple Strudel Christmas Pudding x 1

DISCLAIMER - Whilst we will endeavour to stock your hamper with these cheeses, due to the nature of Christmas suppliers, this is not always possible. In such circumstances, we will substitute similar cheeses.

HOW I KEEP | Keep refrigerated, keep wrapped, serve at room temperature, use within 12 days.

IMPORTANT | All our cheeses are cut to order and may not be to an exact weight/measurement, but we will never underweight your cheese. Due to exceptionally high levels of demand it may be necessary to substitute a product to ensure you order is dispatched promptly. We will always pick a suitable alternative that is similar to your requested product, and that will always be of equal or higher value at no extra cost.

If you have any allergens in regards to cheese, please ask before ordering.