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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Cotswold Smoked Brie, Organic, Simon Weaver Organics (140g)
Smoked over applewood to give an intense, rich flavour to the rind, this classic Brie remains as gooey and creamy on the inside as you’d expect. Perfect baked in the oven, it’s made with love by Simon Weaver, the third generation of his family to tend a dairy herd in their pristine, organic corner of the rolling Cotswolds.
This is a local cheese from the Lombardarea. Extraordinarily soft and creamy, Gorgonzola is still produced in small batches, where it’s the human touch (as well as at least sixty days of aging, of course) that makes the difference. It has a mild flavour that melts in the mouth, with clearly visible but not overwhelming veining that also appears in a more delicate form inside the paste.
Gorwydd Caerphilly, Organic, Trethowan's Dairy (200g)
A traditional Caerphilly, made near Weston-Super-Mare by former Neil’s Yard Dairy cheesemonger, Todd Trethowan. This cheese presents fresh and richly lactic flavours at the centre, becoming more mushroomy, savoury, and earthy closer to the rind. It’s matured for a minimum of three to four months to give a wonderfully deep, and fresh flavour.
Green's Farmhouse Cheddar (350g)
This delicious cheese is PDO, which means that it’s a classic West Country Cheddar, made and “cheddared” by hand, with milk from local cows (they moo with a lovely West Country lilt). It’s then mature for at least 9 months, imparting a creamy, full bodied flavour and lingering, slightly nutty finish. It’s an absolute must for your ploughman’s lunches and pickle-packed sandwiches.
Cotswold Smoked Brie, Organic, Simon Weaver Organics (140g)
Smoked over applewood to give an intense, rich flavour to the rind, this classic Brie remains as gooey and creamy on the inside as you’d expect. Perfect baked in the oven, it’s made with love by Simon Weaver, the third generation of his family to tend a dairy herd in their pristine, organic corner of the rolling Cotswolds.
This is a local cheese from the Lombardarea. Extraordinarily soft and creamy, Gorgonzola is still produced in small batches, where it’s the human touch (as well as at least sixty days of aging, of course) that makes the difference. It has a mild flavour that melts in the mouth, with clearly visible but not overwhelming veining that also appears in a more delicate form inside the paste.
Gorwydd Caerphilly, Organic, Trethowan's Dairy (200g)
A traditional Caerphilly, made near Weston-Super-Mare by former Neil’s Yard Dairy cheesemonger, Todd Trethowan. This cheese presents fresh and richly lactic flavours at the centre, becoming more mushroomy, savoury, and earthy closer to the rind. It’s matured for a minimum of three to four months to give a wonderfully deep, and fresh flavour.
Green's Farmhouse Cheddar (350g)
This delicious cheese is PDO, which means that it’s a classic West Country Cheddar, made and “cheddared” by hand, with milk from local cows (they moo with a lovely West Country lilt). It’s then mature for at least 9 months, imparting a creamy, full bodied flavour and lingering, slightly nutty finish. It’s an absolute must for your ploughman’s lunches and pickle-packed sandwiches.
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.
