Another month, another fantastic quartet of delicious organic cheese. These have been
carefully selected by our resident dairy aficionado, Ilyas. They can be combined to make
one mighty cheese board or enjoyed individually.
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Farmhouse Double Gloucester, Green's of Glastonbury (250g)
Calling the wide open country of Somerset their home, Green’s of Glastonbury have been making brilliant cheese for four generations now. Richard is now at the helm, and he uses a much-treasured family recipe to put this Double Gloucester together. It has an exquisite creamy texture, paired with a soft, mellow flavour that’s won it some medals in the past. Enjoy it with some chutney, or get it proper bubbling under your grill for some amazing cheese on toast.
Highmoor, Organic, Nettlebed Creamery (150g)
Highmoor. It could be some sort of top secret stationing from a spy novel, couldn’t it? Perhaps even a James Bond story? Well, it’s no coincidence then, that this block of organic cheese is made on Merrimoles Farm, which has been in Ian Fleming’s family for over 100 years. When young, this cheese is gorgeously buttery and creamy, developing interesting meaty and brothy savoury notes later on. If any sort of license was bestowed on this character, we’re quite sure it’d be a license to thrill.
Perl Wen, Organic, Caws Cenarth (200g)
Caws Cenarth started making cheese in their little pocket of West Wales over 40 years ago. Champions of traditional methods, they still make all their wedges by hand, like this Perl Wen. The cheese itself is a modern twist on the classic Welsh cheese Caerffili, with its citrus-y zing and a hint of tangy sea salt. With every mouthful, you experience both the past and the present of this family of passionate cheesemakers. A blend that’s like nothing else around.
Smoked Ashdown Forester Cheese, Organic, High Weald Dairy (150g)
Tucked away in West Sussex is High Weald, a dairy that’s run by husband and wife team Mark and Sarah. They have a knack for making cheese that really sits in a class of its own, like this Ashdown Forester, which took home the top prize at the 2011 World Cheese Awards (it’s not that golden colour for nothing!). Having been smoked over oak shavings and matured for three months, it has a superb smoky flavour and a firm texture, along with a rich creaminess. All in all, we like to think of this wedge as organic cheese royalty.
Farmhouse Double Gloucester, Green's of Glastonbury (250g)
Calling the wide open country of Somerset their home, Green’s of Glastonbury have been making brilliant cheese for four generations now. Richard is now at the helm, and he uses a much-treasured family recipe to put this Double Gloucester together. It has an exquisite creamy texture, paired with a soft, mellow flavour that’s won it some medals in the past. Enjoy it with some chutney, or get it proper bubbling under your grill for some amazing cheese on toast.
Highmoor, Organic, Nettlebed Creamery (150g)
Highmoor. It could be some sort of top secret stationing from a spy novel, couldn’t it? Perhaps even a James Bond story? Well, it’s no coincidence then, that this block of organic cheese is made on Merrimoles Farm, which has been in Ian Fleming’s family for over 100 years. When young, this cheese is gorgeously buttery and creamy, developing interesting meaty and brothy savoury notes later on. If any sort of license was bestowed on this character, we’re quite sure it’d be a license to thrill.
Perl Wen, Organic, Caws Cenarth (200g)
Caws Cenarth started making cheese in their little pocket of West Wales over 40 years ago. Champions of traditional methods, they still make all their wedges by hand, like this Perl Wen. The cheese itself is a modern twist on the classic Welsh cheese Caerffili, with its citrus-y zing and a hint of tangy sea salt. With every mouthful, you experience both the past and the present of this family of passionate cheesemakers. A blend that’s like nothing else around.
Smoked Ashdown Forester Cheese, Organic, High Weald Dairy (150g)
Tucked away in West Sussex is High Weald, a dairy that’s run by husband and wife team Mark and Sarah. They have a knack for making cheese that really sits in a class of its own, like this Ashdown Forester, which took home the top prize at the 2011 World Cheese Awards (it’s not that golden colour for nothing!). Having been smoked over oak shavings and matured for three months, it has a superb smoky flavour and a firm texture, along with a rich creaminess. All in all, we like to think of this wedge as organic cheese royalty.
Allergen information: Abel & Cole handles celery, celeriac and nuts on site. Due to our packing process and re-use of boxes there is a risk of cross-contamination from these, and all other allergens.
