Montgomery Cheddar
Somerset
Voted Supreme Champion Cheese at the Great British
Cheese Awards.
Old fashioned, fruity cheddar made on Manor Farm in
Somerset by James Montgomery and Steve Bridges. Bound in
cloth and ready to eat at around 18 months. Montgomery’s
Cheddar is eating particularly well at the moment; creamy,
tangy, it hits the teeth at first bite and then generously opens
out to reveal a lingering rich flavour.
Heler Cheshire
Shropshire
Crumbly with a fresh tangy flavour. Cheshire cheese predates
all other English cheese and its heritage stretches back to
Roman times. Its fame was sealed forever with a mention in
the Doomsday Book a thousand years later.
Appleby Red Cheshire
Edward Appleby, Shropshire
One of the oldest cheeses made in England. Crumbly with a
tangy flavour. As a good Cheshire should be! Un-pasteurised.
Made using non animal rennet.
Shepherd’s Purse Wensleydale
Thirsk, North Yorkshire
Developed by monks during the 12th century. This sheep’s milk
cheese has a clean sharp flavour. Pasteurised. Made using non-
animal rennet.
Yorkshire Blue
North Yorkshire
This cow’s milk cheese has a rich, buttery/slightly sweet flavour.
A medium bodied Blue cheese. Pasteurised. Made using
non-animal rennet.
dine cheese menu continued
“Graham and I enjoyed the evening very much and, more
importantly, judging from the lovely cards we are receiving
from our guests, they enjoyed it too. Thank you very much
for your efforts.”
