A traditional British selection perfect for a sharing platter for 8-10 people.
Montgomery’s Cheddar 250g
Montgomery's Cheddar is a cheese that truly represents the best of traditional cheesemaking. Made with raw cow's milk from the Montgomery family's own herd, this cheese is aged for up to two years, giving it a rich and complex flavor profile. Notes of nuttiness and tanginess are balanced by a smooth and creamy texture, making it a perfect cheese for snacking or cooking.
Bath Soft Cheese 250g
Bath Soft Cheese is made with the milk of the family's Friesian cows, and each cheese is dry-salted by hand for a unique flavor. It has a wonderful thin rind and a slight mushroomy accent, allowing the rich and mellow flavors of the creamy interior to shine through.
Bath Blue 250g
Made with organic milk from the family-run farm, this creamy and delicious cheese is produced according to a traditional Stilton recipe. With even blueing throughout, it is the perfect addition to any cheese board.
Driftwood 200g
Driftwood is a handmade cheese using the highest quality goat's milk from their own tribe of goats. The cheese has a distinctive shape, resembling a small log or a piece of driftwood, hence its name. It has an ashed rind, which gives it a striking appearance.The cheese is soft and creamy, with a slightly crumbly center that melts in the mouth. The ash coating gives it a slight earthiness, while the goat's milk contributes a tangy, slightly acidic flavor that is balanced by a sweet and nutty undertone.
Duckett’s Caerphilly 250g
A tangy, crumbly traditional Caerphilly with a bright, zesty flavor. Tom Calver at Westcombe Dairy has taken the traditional recipe for Caerphilly passed down from Chris Duckett, once the last producer of unpasteurized farmhouse Caerphilly in the UK
Pomona Salami 250g approx
Made by hand by Paul Burton at Westcombe Dairy. Westcombe Dairy's commitment to regenerative agriculture and animal welfare is reflected in their handcrafted charcuterie, their Pamona Salami is a testament to their dedication to quality and sustainability. Westcombe Charcuterie is made from veal from their own dairy herd, complemented by extensively-reared pork from Gothelney Farm. The use of veal meat in the salami allows them to create a viable use for the bull calves, who roam the Westcombe hills and enjoy the lush green pasture, before being wintered in deep straw barns. The pork from Gothelney Farm provides the glorious pearly fat for the salami. Westcombe Dairy takes inspiration from across Europe and the surrounding Somerset landscape to create a range of products that work in harmony with their temperate climate and complement their cheeses. The local microbial terroir imparts a unique character and mold flora to their hand-made small-batch charcuterie.
