The Cheese Fan's Hamper

Every cheese tells a story, whether it’s a fresh goat’s cheese or a big beefy eighteen month old cheddar. Each style and variety holds the history of the people who first made it, from the builders of Stonehenge to medieval monks, from Stilton producers of the 18th century to the ‘Renaissance cheesemakers’ of recent decades.

Cheesemonger Ned Palmer, takes us on a delicious journey across Britain and Ireland, and through time. Along the way we learn the craft and culture off cheesemaking from an eccentric and engaging cast of characters who have revived and reinvented farmhouse and artisan traditions.

‘His encounters with modern-day practitioners fizz with infectious delight’ - John Walsh Sunday Times

To better appreciate the book you can accompany yourself with 6 of the cheeses Ned writes about.

Stichelton - Creamy & soft blue, bold and beefy flavours (Cow’s milk, raw)Stichelton - Creamy & soft blue, bold and beefy flavours (Cow’s milk, raw)

Cheddar - The sturdy, nutty and rich Montgomery or creamy, smooth Pitchfork or Westcombe (Cow’s milk, raw)

Appleby’s Cheshire - Crumbly, miinerally and with a hint of fresh cut hay (Cow’s milk, raw)

Gubbeen - Soft, spongy, almost sweet, gentle washed rind (Cow’s milk, raw) or Ogleshield - A raclette style cheese with a silk past and a gently ‘farmy’ rind (Cow’s milk, pasteurised)

Baron Bigod - A rich, deep flavoured Brie style cheese - (Cow’s milk, raw)

Brightwell Ash (½) - A young, soft and delicate goat’s cheese (Goat’s milk, raw). This cheese is not talked about in the book but it is a close relative of Sleightlett which kick starts the story.

Sheridan’s Crackers

Available for Collection, Local & Nationwide delivery

Ingredients; Cheese - Milk, animal rennet, salt. Sheridan’s Brown Bread, Wheat flour, buttermilk, butter, sea salt. Mixed Seed, wheat flour, water, butter, linseeds, poppy seeds, sesame seeds, sea salt.