Jen’s Guest Cheese Selection Box

Description

Jen’s Guest Cheese Selection

If you like discovering new cheeses, this is the box for you.

Every month I choose three guest cheeses to join us on the counter — one hard, one soft and one blue. They’re cheeses that aren’t normally part of our range and, rather importantly, they’re only here for a month.

I might have discovered one while judging, met the cheesemaker on my travels, tasted something I couldn’t resist or simply decided that there’s a cheese you really ought to know about. Wherever possible, we source our guest cheeses directly from artisan cheesemakers, giving us the chance to support their work and introduce you to cheeses you might not otherwise come across.

At the end of the month, the three guests make way for something new.

Well… usually.

Every now and then we find a guest cheese that you all love so much that we simply can’t bring ourselves to say goodbye. A few cheeses have earned their permanent place on our counter this way — although unfortunately we haven’t yet worked out how to make the counter any bigger!

What’s in the box?

Jen’s Guest Cheese Selection contains:

• 200g of the month’s guest hard cheese
• 200g of the month’s guest soft cheese
• 200g of the month’s guest blue cheese
• A box of crackers
• A jar of chutney

That’s around 600g of cheese altogether, making it a lovely way to discover something new without having to choose the cheeses yourself.

And next month? There’ll be three completely different cheeses waiting for you.

Jen’s note: Part of the fun of being a cheesemonger is discovering a cheese I haven’t tried before. This box means I get to share some of those discoveries with you — although occasionally you all fall in love with one and then I have to find room for it on the counter!

PLEASE NOTE: Our guest cheeses change monthly, so if you order this box more than once during the same month, you will receive the same three cheeses.

Ingredients (Allergens are listed in capitals)

All of our cheeses contain MILK, rennet, cultures, salt