‘One Off’ Sub Box
Want to see what joy you could receive by post every month? Why not try our ‘One Off’ Sub Box, all of the same specially selected cheeses that our monthly subscribers receive… just once.
It doesn’t get better than that surely? Well, yes, it does! Our amazing ‘One Off’ Sub Box comes with FREE DELIVERY, wine pairing suggestions and recipe ideas too!
Approximately 800g of lip smacking joy at the click of a button.
Let’s see what cheese excitement this month’s subscribers have in stall…
- Norfolk Dapple
- Cashel Blue
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Produced in Wiltshire by Julianna and her husband Karim on the Neston Park Estate near Atworth. The rich organic Jersey milk used to make Bybrook literally comes from metres away! Alpine style with a British twist. Sweet and buttery with hints of young Comte. With an even distribution of small eyes from the addition of same propionic cultures used in the production of Emmentaler.
Norfolk Dapple (C/RAW)
Why ‘Dapple’? Traditionally linen wrapped to age for between 4 – 6 months the rind underneath forms the eponymous ‘dapple’. They suggest cheddar style but we feel it has a delightfully fresh, more crumbly feel with a gentle acidity and a fruity finish with great length with different flavour profiles presenting themselves as you savour the cheese. We’re glad to have found it!
Gubbeen is from County Cork in Ireland and it is particularly good at the moment! One of three notable washed rinds from this area but this is a favourite on the l’affinage cheese board, The characteristic pink washed rind offers an umami/ savoury twist, some say meaty, others smoky. Regardless, what Gubbeen really brings is a delicious supple buttery hued cheese with subtle hints of fried onion and marmite.
Cashel Blue (C)
Our second Irish cheese this month hails from County Tipperary and is Ireland’s original farmhouse blue, 40 years ago Louis & Jane Grubb set out to make a cheese that truly reflected the quality of their grass fed milk. Coming to you at around 3-4 months of age Cashel Blue is characterful but not strong with a creamy moist paste. Gold Winner at the 2021 International Cheese Awards.
You may recognise this cheese because its maker, Charlie Westhead, set out to make a cheese like the famous St Maure, but Ragstone takes a different path by using Penicillium Camemberti cultures which reward it with a lovely downy rind. Inside is a fresh lemony paste with a crumbly fudgy texture which breaks down into a creamy ooze at the rind.
** the approximate weight of 800g is because we like to add at least one gem of a small uncut cheese to your box, these vary between 80 – 250g depending on the type of cheese.