‘Treat Me’

Contents:

• Brillat Savarin (RAW/C)

  Made by the Rouzaire family.  This is lusciously creamy and sinfully rich.  

  This is the classic and original triple-cream cheese. Invented in the late 19th century and named in homage to the late, great gastronome, Jean Anthelme Brillat-Savarin.

  Blue Monday (C)

  This is a rich pasteurised, sophisticated blue created by Alex James, former band member of Blur, turned cheese-maker in collaboration with Judy Bell. Hand made in Yorkshire and matured for a minimum of 12 weeks, it develops a wonderfully soft, mellow, creamy texture. With a faintly sweet, intensely savoury, spicy and rich complex flavour. The cheese has bold cracks and blue streaks with a thin natural rind.

  Morton (C)

  Another great cheese from the hands of David Jowett from Kingstone Dairy.  David draws a lot of inspiration from the alpine cheeses. Morton is his take on the Tomme de Savoie.  It is aged slowly in a cool room during which time the cheeses are turned and brushed weekly to form a mixed rind of native moulds and yeasts. This cheese is rich and buttery with a briney, spritzy acidity. The texture is smooth, giving and silky.