The Monthly selection
(Total cheese weight approx 1kg)
Monthly Selection As featured in BBC Good Food Magazine & Sunday Times Style Magasine
A tempting selection of five cheeses each month with a minimum total weight of 1kg. Chosen from new discoveries or traditional favourites and selected to complement each other in style strength and flavour. Buy the pack individually as you wish each month. This pack makes a superb gift for cheese lovers
We also offer other options that you can subscribe to. Annual, Quarterly, Bi-Monthly or "Hat-Trick" Cheese Experiences - all details in the Gift Selection Section.
MARCH SELECTION
Manchego
One of the most popular and well-known cheeses from mainland Spain. It is made only on the high plains of La Mancha which are over 600 metres above sea level and only from the milk of the Manchega sheep which graze on the dense shrubs and grasses of the Dahesa, producing a unique, thick, aromatic milk that gives Manchego its distinctive character. Originally the rinds of the Manchego's bore the impressions of the plaited esparto grass baskets into which the shepherds hand pressed the curds and of the flowers that were placed on top. Nowadays the same patterns are imparted by the moulds in which the cheeses are pressed. The cheese must be aged for a minimum of 60 days to give it its firm, slightly open texture and nutty flavour.
Milktype:Ewes
Style: Firm
Strength: Medium
Region: La Mancha,Spain
Unpasteurised
Applebys Double Gloucester
After a little experimentation, including use of too much annatto in the first batch (since the old recipe was for singles strength annatto and the family were now using double strength annatto), the Appleby family developed the recipe that they are still using today. Farming and cheesemaking have been a way of life for the Appleby family for several generations. The cheesmaking has changed little since Appleby’s cheese was first made at Hawkstone Abbey Farm in 1952. Appleby's Double Gloucester is an individual product that has been carefully developed over time. The traditional recipe uses the same ingredients as Appleby's Cheshire with variations in the timing, temperature and acidity. This is a cheese that has a less dominant flavour and needs to be balance by subtle accompaniments
Milktype: Cows
Style: Firm pressed
Strength: Medium
Region: Broadoak, Shewsbury
Unpasteurised
Vegetarian
Kentish Blue
A brand new raw milk cheese from the heart of Kent. A Stilton style blue cheese with a firm texture and rich creamy finish. The cheese is made using a tradional recipe by Steve & Karen Reynolds on their farm.
Milktype:Cows
Style: Blue
Strength:Medium
Region: Kent
Unpasteurised
Vegetarian
Monks Folly
Produced from locally sourced pasteurised cows milk this is a relatively new cheese from the Shepherds Purse Dairy in Yorkshire. This is a matured cheese that melts fantastically well and is therefore also ideal to use in the kitchen - try updating the old favourite, deep fried Camembert, using this cheese and coating in a light dusting of breadcrumbs and deepfrying. Delicious with a sharp tangy redcurrant or gooseberry sauce. The cheese has a buttery, rich finish on the palate
Milktype: Cows
Style: Mould ripened
Strength: Medium
Region: Thirsk, Yorkshire
Pasteurised
Vegetarian
Bagborough Brie
This is a small individual mould ripened soft cows milk cheese from the Whitelake Dairy, that is handmade by Peter Humphries on the farm in Somerset. The cheese is mild and very creamy with a delicate flavour
Milktype:Cows
Style:Mould ripened
Strength: Mild - Medium
Region: Somerset
Unpasteurised
Vegetarian
If you would like to be emailed with details of each months choice please let us have your email address.
cheese@thecheesesociety.co.uk