Halfway through the middle of the Covid-19 crisis, a cry went up – ‘Save British Cheese!’
It might sound laughable, but the artisan cheese industry in the UK was in a desperate situation. Order books that had seen thousands of kilos of exceptional cheese going out a week emptied overnight. But cheese producers can’t simply stop production; the cheeses that they were expecting to sell over the Spring were made weeks, months or maybe even years ago, and the cows, sheep and goats are still producing their milk. ‘Save British Cheese’ is about far more than ‘posh’ cheese – it’s about saving the livelihoods of the thousands of people who make our wonderful cheeses, the thousands of farmers who supply them, and the thousands of people who sell their cheese.
The Cheese for the Weekend board is part of that – six of the best British cheeses, chosen each week and delivered – free delivery too! – to your door every Friday. You’ll also get an accompaniment and biscuits to go with them, along with tasting notes to help you enjoy them to the max.
Each box will also include a donation to Mind, who work to support anyone struggling with their mental health, and who are dealing with the impact of this unprecedented situation.
This week’s Cheese for the Weekend Board includes:
Mrs Kirkham’s Lancashire – Graham Kirkham, Preston, Lancashire. Cows, unpasturised, traditional rennet. The last traditional Lancashire still being made, this is crumbly but not dry, with the lactic tang typical of british terrirotial cheeses.
Tunworth – Hampshire Soft Cheese Co, Herriard, Basingstoke, Hampshire. Cows, pasturised, traditional rennet. Easily the match of a french camembert de normadie, Tunworth is mushroomy, ultra-rich and gooey.
Spenwood – Village Maid Dairy, Risely, Reading, Berkshire. Ewes, unpasturised, vegetarian rennet. Firm, slightly friable with a thin rind, Spenwood often seems to surprise people tasting it for the first time, who don’t expect such an innocuous looking cheese to pack such an intense fruity, savoury, salty flavour.
Dorset Blue Vinny – Woodbridge Farm, Stock Gaylard, Sturminster Newton, Dorset. Cows, pasturised, vegetarian rennet. Once made across the South West as a by-product of butter making, Vinny cheeses disappeared after WW2. The chance discovery of an old recipe let to Dorset’s only blue cheeses making a stellar come-back almost 40 years ago, and it’s still made by the same family today.
Schlossberger Glauser Dairy, Belp, Bern, switzerland. Cows, unpasteurised, not vegetarian. We’re making a rare trip out of the UK for the last cheese on this week’s board, but it’s to a super-talented, very tiny dairy in western Switzerland. Supple, slightly dry but still smooth, ‘Castle Hill’ cheese (certainly apt for Shaftesbury!) has the hazelnut sweetness of gruyere mixed with the hay-like tang of farmhouse comte.
Fig & Olive Chutney – From Dorset With Love. A fragrant, spiced chutney, rich with fig and savoury with olive. It’s rare to find a chuntey that balances so many cheeses so well, but this will work with pretty much all of them!
Walnut Oaties -thick, crumbly oatcakes, packed with walnuts and perfect with tangy, lush or sweet cheeses.
Our hampers come chill-packed, to make sure your cheese arrives in tip-top condition. Virtually all of our packaging is plastic-free and recyclable or home compostable.
Gluten free biscuits are available – please request this in the delivery options if needed.
We may have to substitute a product of equal or greater value if any of our products are out of stock. Items shown are for guidance only, and may vary. Orders must be placed by 5pm Wednesday for delivery on Friday.