Welsh Cheese Selection
This cheese selection will be wrapped and gift labelled. Packed into a small paper handled bag.
This selection includes a pack of 'Stockans - Thin Oatcakes' and four of our most popular award winning Welsh Cheeses:
250g Hafod Cheddar - a lovely, local traditional cheese made by Sam & Racheal Holden in Llangybi (pasteurised cows milk, traditional animal rennet). Organic.
225g Saval - a rich, raw milk cheese made in Llandysul by Teifi cheese (pasteurised cows milk, traditional animal rennet). Non Organic.
225g Perl Las - a buttery blue cheese from Carmarthenshire (pasteurised cows milk, vegetarian rennet). Organic.
225g Perl Wen - bloomy rind cow's milk cheese with a creamy texture and buttery, mushroom flavour (pasteurised cows milk, vegetarian rennet). Organic.
Weights are approximate.
Stockans - Thin Oatcakes: Contains: Cereals Containing Gluten. May Contain: Traces of Nuts, Milk and Sesame.
Various Cheese Contains: Milk.
Stockans - Thin Oatcakes:Wholegrain Oats (76%), Vegetable Oil (Palm and Rapeseed), Wheat Flour, Raising Agents (Disodium Diphosphate, Bicarbonate of Soda), Salt.
Country of Origin
British Cheese Selection
This selection includes two packs of 'Stockans - Thin Oatcakes' and five of our most popular award winning British Cheeses:
300g Hafod Cheddar - a lovely, local traditional cheese made by Sam & Racheal Holden in Llangybi (pasteurised cows milk, traditional animal rennet). Organic.
300g Colston Bassett Stilton - a classic blue Stilton, creamy, fruity, buttery texture and a long lasting flavour. Non Organic.
220g Applebys Cheshire - a traditional cheese, crumbly, moist texture with a savoury, milky, tangy flavour (unpasteurised cows milk & traditional animal rennet). OR 220g Kirkhams Lancashire - a traditional cheese, made with the curds of 3 days to give complex flavours. The best cheese on toast... ever! (unpasteurised cows milk & traditional animal rennet.). Non Organic.
200g Saval - a rich, raw milk cheese made in Llandysul by Teifi cheese (pasteurised cows milk, traditional animal rennet). Non Organic.
200g Baron Bigod - The only Brie-De-Meaux-style cheese produced in the UK. This is a lovely rich soft cheese, earthy and mushroomey flavours (unpasteurised goats milk & traditional animal rennet). Non Organic.
Made by the same producers of Persille De Malzieu, 1924 blends two milk types to produce a buttery, lightly spiced blue, sweeter than it’s stable mate. Named after the year they brought in the protected name of origin for Roquefort, this cheese would have been known as a Roquefort apart from that fact that it doesn’t go near the caves for maturation.
Unpasteurised Cow & Sheep Milk, Traditional Animal Rennet.
OUT OF STOCK
As traditional cheeses go, this one has class. Appleby’s Cheshire’s soft, mineral flavour crumbles perfectly as you cut it. The beautiful, almost pinky-orange cheese (annatto added for colour) has a wonderful nutty flavour and is seriously addictive.
Unpasteurised Cows Milk & Traditional Animal Rennet.
Brie de Meaux
The absolute classic French brie. With rich, cabbage flavours, and an unctuous runny texture, we love this traditional, pungent cheese. A strong cheese, it is also wonderful to add a deep flavour to pies and pastries, but my favourite is simply smeared on bread.
Colston Bassett Stilton
In our opinion, the King of the Blues, Colston Bassett Stilton is a beautiful, rich, fruity, creamy and balanced blue cheese. Loved by non-blue cheese lovers, and hard-core blue fans alike, this cheese ticks all the boxes without being too much. At this time of year this cheese really sings. Have a taste and try for yourself.
Pasteurised Cows Milk & Traditional Animal Rennet.
This cheese is only made during the summer months, when the cows are grazing the lush grass fields high up in the ‘alpage’ (mountain fields) in south east France. Matured for more than 12 months, this cheese has a full, nutty, caramelly flavour that goes on long after you have finished eating.
A delicate, ashed goats cheese, with clean, fresh flavours. Intensifying as it matures.
Pasteurised Goats Milk & Traditional Animal Rennet.
Fresh curds simply hung for a short while in a cheesecloth, with a sprinkle of salt added.
Pasteurised Goat's Milk & Traditional Animal Rennet, Salt.
Goats Milk Gouda - organic
A lovely traditional Gouda from Holland, but made from Goat’s milk. As a young cheese, this one is soft, sweet and milky, and as it matures increases in intensity, and the texture becomes drier.
unPasteurised Goats Milk & Vegetarian Rennet.
A mature Caerphilly (approx. 10 weeks old), with a natural, suede-like grey rind. As it matures, this cheese breaks down to give mushroomey, earthy tones, and as you move to the centre of the cheese it is firmer, crumbly, with a fresh, lemony, bright, clean flavour.
A hard, rich, bold and mature cheese made from the milk of Red Holstein and Montbeliarde Cows. Ages for approximately 19 months.
Made by Giana Ferguson in Cork, Ireland. A mild and gentle washed rind cows cheese, Gubbeen has a sweet, milky flavour .
Pasteurised Cow Milk, Traditional Animal Rennet.
Hafod Cheddar - organic
Traditional cow’s milk Cheddar made in Ceredigion. Matured for 10 to 12 months, this cheese has a strong, full flavour, with a deep and long-lasting after-taste.
The curd from three consecutive days make are mixed together to make this cheese, giving it complexity of fl avour and wonder of texture never to be seen in another Lancashire (a-hem, in my opinion!). Doughy, savoury, soft and crumbly, this is a lovely traditional Lancashire, and it makes the best cheese on toast in the world.
An all year round favourite, this lovely orange cheese from the Champagne and Burgundy regions of France is creamy, fudgy and fruity. Washed in Marc de Bourgogne, an eau de vie made from Champagne grape skins, the delicate moulds on the outside lead to the softening of the paste.
Pasteurised Cows Milk, Traditional Animal Rennet.
This cheese has a long, sweet pineapple flavour, but can also be rich and savoury. With a smooth, close and densely creamy texture.
This traditional Spanish cheese has complex, yet creamy flavours. Get some quince paste on this for the authentic accompaniment, sweet and savoury combination is perfect.
Pasteurised Sheep's Milk & Traditional Animal Rennet.
Parmigiano Reggiano - organic
The old faithful, no cook can do without this staple in the kitchen. Aged for more than 24 months, this traditional parmesan has lots of flavour.
Pecorino - organic
A lovely Italian Pecorino, matured over 6 months. Having a more intense flavour than the younger Pecorino but still very gentle and milky.
Unpasteurised Sheep's Milk & Traditional Animal Rennet.
Perl Las - organic
A cow’s milk blue cheese from Carmarthenshire. Dense, buttery, rounded flavour. Medium strength, great to eat, but it works really well in cooking – a little goes a long way.
Pasteurised Cows Milk & Vegetarian Rennet.
Perl Wen - organic
Creamy, cow’s milk cheese from Carmarthenshire. It looks like a brie-style cheese with its beautiful white rind and yellow paste, but the flavours are more milky and buttery, and less vegetable. The cheese is a firm cream texture, and rarely goes runny.
Fresh, delicate, lemony flavours with a moist and light texture.
Made at Neal’s Yard Creamery, this goats-milk cheese is a slightly matured log. Delicate white rind and lovely texture as the cheese breaks down under the rind. A stronger goat’s milk flavour with a long aftertaste.
Roquefort - organic
A wonderfully salty-sweet intense blue cheese from the south of France. Matured in caves, this Roquefort has a soft texture and big on flavour, both salty and sweet at the same time. Another incredibly addictive cheese.
A rich, raw cow’s milk cheese made in Llandysul by the Teifi Cheesemakers. This cheese is a washed-rind cheese, with the rind maturing over time and developing pungent, classic ‘stinky-cheese’ moulds that lead to a rich, and savoury cheese with a salty, almost meaty tang.
Taleggio - organic
Strong, pungent, washed-rind cheese from Italy. The flavour intensifies with age, but is surprisingly mild, milky and unctuous.
Unpasteurised cow's Milk & Traditional Animal Rennet.
Teifi with Cumin
A Gouda-style cheese with cumin. It has a dense, smooth and creamy texture with a mellow flavour that gets stronger with age.
Unpasteurised Cows Milk, Traditional Animal Rennet.
Whin Yeats Wensleydale
A new cheese, but a traditional recipe. Cloth-bound & aged between a few weeks to a few months. Milky, yoghurty, mellow & savoury.
Damson Paste - England Preserves
Traditionally paired with cheese, this damson paste is dense and packed full of fruit. It has a slightly tarter taste than its sister Quince Paste.
May Contain: Traces of Nuts and Mustard.
Quince Paste - England Preserves
Traditionally paired with cheese, this quince paste is dense and packed full of fruit. Try it with blue cheese and sheep’s milk cheese... perfect.
Quince Puree, Sugar, Concentrated Quince Juice, Lemon Juice From Concentrate, Gelling Agent (Fruit Pectin).