Grand Cheese Gift Hamper
Parties are not the time for moderation! By teaming up with our long-standing friends at Neal’s Yard Creamery we include their handmade cow and goat’s milk cheeses alongside our own Award-Winning Cheeses to create our largest cheese selection. Perfect for a party or make someone’s day and treat a friend with a gift hamper that will not be forgotten!
1 x 1kg Pitchfork Cheddar
1/4th (minimum 950g) Gorwydd Caerphilly
1 x Ragstone Goat’s cheese
1 x Finn
Miller’s Damsel Buttermilk Wafers
Price includes delivery but please note: Our online shop can currently only process one delivery date option per order. If you would also like this item delivered on one of our other delivery dates, please create a new order. Many thanks!
About the cheeses
Trethowan Brother's Cheeses
Our Pitchfork cheddar is made from unpasteurised, organic cow’s milk and has a dense, creamy texture. Distinguished by its full-bodied flavour with a succulent and lactic bite...'a gorgeous cheese with a taste of history'
It is made only 5 miles away from Cheddar itself, using traditional methods, in an open vat, before being cloth-bound with lard. Pitchfork is matured with us for an exceptional 10 -12 months, to develop it’s signature flavour.
Gorwydd Caerphilly offers multiple flavours within one cheese, the centre is sharper, rich and fresh whilst the rind presents a contrasting earthy, natural flavour....'mild and lactic nature with a mushroomy flavour and velvety texture'
It is an unpasteurised cheese made with cow’s milk and animal rennet. It is described by our customers and fellow cheesemongers as “clean tasting with slight citrus notes” and we are confident that you will never have tasted a Caerphilly like ours before.
Neal’s Yard Creamery Cheeses
Matured goats cheese log with a creamy-white mould rind and a smooth, dense and creamy texture.
It offers savoury, lactic and lemony flavours, reminiscent of crème fraiche.
This cheese is pasteurised.
A creamy cows milk cheese made from whole milk plus a little extra cream. Ripened for 2-3 weeks, the cheese has a creamy-white mould rind. It’s flavours are soft with a rich, double cream texture. It is lactic and creamy when young and takes on walnut and mushroom flavours as it matures.