Hampers To Collect; The Best of the Blues

Three Blue cheeses that exude flavour and enhanced by the full fruity accompaniment of a jar of Cheshire Chutney and the classic Water Biscuits will complete The Best of the Blues.  Packaged in a tray lined with tissue paper and zig zag packaging, the hamper is then wrapped in cellophane and tied with a green raffia bow.

The Hamper contains:

Blue Cheshire.  Made by John Bourne on his farm at Malpas and using milk from his Friesian herd of cattle this cheese was favoured by the London Clubs of the 18th century and is still made today to that very same recipe. 200g

Burts Blue.  Made by Clair Burt and Tom Partridge who after working on a kitchen table in 2009  soon moved to bigger and better premises near to Knutsford to develop this cheese. Burt’s Blue cheese is made using pasteurised milk; the milk is inoculated with Penicillium Roqueforti (blue mould), which develops on the surface of the cheese.  The ‘mouldy coat’ of each cheese can vary seasonally from darker ‘green and blues’ through to paler ‘grey and blues’. 200g

Nantwich Blue.  A blue cheese with a deep and rich taste. The rind is brine washed and the paste is rich and moist. A popular alternative to the more traditional hard blue cheeses 200g

A jar of Nantwich Chutney and Water Biscuits perfectly compliment The Best of the Blues.

For storage information please refer to our page “Storing your Cheese”.