| Cheese Menu |
| Cheese Board for 1 person = £5.50 (Choose up to 4 cheeses) |
| Cheese Board for 2 persons = £8.00 (Choose up to 7 cheeses) |
| Barbers 1833 Vintage Reserve Cheddar All 1833 Cheddar has been matured for at least 24 months to give it depth and intensity of flavour but without the sharpness and acidity sometimes found in this age cheese. (Ditcheat) |
| Exmoor Blue Jersey cow’s milk cheese, with a lovely texture, creamy flavour and a full blue finish. When cutting through the rind a wonderful golden colour greets you with deep blue veins. (Taunton) |
| Rachel A soft semi rind washed goat's cheese. The flavours are still mellow with the rind developing a contrasting orange colour and light saltiness from the brine wash. Named after the goat whose milk first produced this lovely cheese. (Shepton Mallet) |
| Westcombe Red The cheese is made using unpasteurised cow’s milk and is similar in colour and texture to a good Red Leicester. Whilst the cheese is in the maturation process it is wrapped in muslin and matured for 4-5 months. (Evercreech) |
| Portland Bill A small cylindrical mould ripened cheese, matured for up to four weeks. Similar in texture and taste to an English Camembert, with a hint of mushrooms. A little gem. (Evercreech) |
| Cornish Yarg Fields of nettles are grown by the dairy and used to cover the cheeses. This covering is edible and imparts a delicate and unique flavour. It is a delicious semi hard cheese that is creamy under the rind and crumbly in the centre. Named after its inventor Gary. (Liskeard) |
| Tunworth It is a creamy soft white rind cheese, similar to brie. Whilst maturing it develops a pungency and becomes beautifully runny. While the almost melting edges cling to the fudgy centre with the rind giving a non-invasive taste or aroma. This is really a great leap forward for British cheese making, taking on French styles of process but with a distinctly English edge. (Hampshire) |
| NOTE:- By law, cheeses have to be kept chilled in our fridges, however if you know you want a cheese board and know which cheeses you will be choosing please let us know as early as possible and we will bring them up to an ambient temperature. |