A La Carte Dinner

Made in the style of the Brie de Meaux, the Baron Bigod has a creamy full flavour with hints of mushroom. It is slightly less strong than its France equivalent but still has a lot to offer. Its aroma becomes more intense with age and its texture softer and runnier. Served with almond and citrus granola. Not pasteurised.

Beauvale is a blue that has a soft melt in the mouth texture almost spreadable and a distinctive,
mellow flavour. Its rich, voluptuously creamy textures are punctuated with a little spicy lift from the blue. Served with maple bacon and pear. Pasteurised.

Isle of mull is quite a soft, fruity cheddar with flavours that are as wild and unpredictable as the Mull weather, often sharp, sometimes creamy, try it and judge for yourself! Served with whisky honey. Not pasterised.

An English goats cheese made in Salisbury very smooth, clean on the palate, with a mousse like
texture. Served warm, rolled in panko. Pasteurised .

This gloriously creamy cheese is smoked traditionally over oak-chippings, and has a lovely mellow flavour and a giving texture. Smoked Northumberland offers an initial creamy, mellow flavour, with a long-lasting beautiful overtone of smokiness. Served with Boxford Farm Morello cherry compote. Pasteurised.

Using creamy milk from their herd of Guernsey cows which is slightly pressed and aged to give a golden rind. The high butterfat content in the Guernsey milk gives this cheese, a mild sweetness and its distinctive deep yellow colour, while the texture is firm with a few small gouda-like holes. Served with Aspalls cyder jam and Suffolk gold shortbread. Pasteurised.