1. Ogleshield, cornichons, caper berries, tomato, Baton
Our classic baguette is made over two days to give it a chewy crumb and crisp crust. It is made with a poolish, where we take 1/3 of the total flour and water mix it with a very small amount of yeast and let it ferment in the fridge overnight. This long fermentation adds flavour to the final dough.
This is a tangy mix of whole meal rye flour and malted flour. Malted flour is what is usually called granary, with malted whole grains such as barley added to wheat flour. This loaf has a close texture due to rye being naturally low in gluten. We think that the acidity and fruitiness that comes from the rye pairs with the cheese especially well.
Our focaccia is made from the same dough that we make our baguette from. The dough is coated in olive oil and toppings added before baking. This is a bit like a fancy chip butty!
The base of this loaf is our white sourdough. We have added roast butternut squash, toasted pumpkin seeds and a hint of paprika. The squash makes it amazingly soft and its sweetness should enhance the earthiness of the beetroot houmous.
We usually make our scones with orange in but thought that was a bit much to go with the cheese! The rich, sweet buttery flavours should contrast nicely with the saltiness of the cheese.
Made by Anne Clayton in Malpas, near Cheshire. She spent 17 years working in Livigno, in the Alps of Lombardia, northern Italy and met her husband there who is also from Cheshire. He farms 360 Friesian-Holsteins on an old manor farm on the border with Shropshire, but Anne takes just 200 litres of milk per make. That’s about 15 cows worth. She decided to start making cheese and invited an Italian cheesemaker over who taught her everything. All her kit is from the Italian Alps, even her copper vat. Raw cows’ milk and traditional rennet.
Baron Bigod Brie
Made by Jonathan and Dulcie Crickmore at Fen Farm Dairy in Suffolk and aged to perfect ripeness in The Courtyard Dairy’s maturing rooms, Baron Bigod is Britain’s first unpasteurised Brie to be made in traditional large (3kg) wheels and ladled by hand. Baron Bigod (pronounced By-god) was the Earl of Norfolk in the 12th-century. Montbeliarde cows from France provide the rich milk needed. Raw cows’ milk and traditional rennet.
Made by David Jowett and Antony Curnow at King Stone Farm, Chipping Norton, Cotswolds, England. A mellow, buttery-rich, ‘washed-rind’ cheese based on the classic French ‘Reblochon’. Winner of ‘Supreme Champion’ (Artisan Cheese Awards 2016) and ‘Best Soft Cheese’ (Great British Cheese Awards 2016). The Haine family, who provide the milk for the cheese, farm 105 cows of mixed traditional breeds, mainly Brown Swiss, plus crosses with Jersey, Guernsey, Ayrshire, Shorthorn, Frisian, Holstein, Swedish Red, Simmental… These cows feed on King Stone Farm’s diverse and plentiful clover and herb pasture (a dozen native grass species!) through spring to autumn. At three months old, after being regularly washed in brine, it has a thin, orangey-red rind and soft, buttery interior reminiscent of those clover pastures. Pasteurised cows’ milk and traditional rennet.
Jamie Montgomery in North Cadbury, Somerset, with his Jersey herd of cows, makes a raclette-style cheese. Ogleshield is washed for three-months and is perfect for raclette grilling or simply eaten on its own! Jamie Montgomery developed this cheese whilst looking for a recipe to use his Jersey milk which is too rich in fat to make a good ‘ageing’ cheese. When two Americans visited Montgomery’s they were tasked with developing something to do with this milk, in return for learning the secrets of Montgomery’s Cheddar. They developed a Tomme style cheese which was sent to affineur Bill Oglethorpe who decided to have a go at washing the cheese and Ogleshield, a washed-rind raclette style cheese, arrived. Raw cows’ milk and traditional rennet.
An iconic farmhouse British cheese, this is Scotland’s answer to Roquefort; the rich sheep’s milk complemented by a strong, powerful blue veining. Made by Selina Errington in Carnwath, near Edinburgh, Lanark, Scotland. In the early 1980s Humphrey Errington took on a small holding close to Edinburgh, Scotland. Wanting to recreate a cheese traditional to the area, he discovered that sheep were more common than cattle on this rugged landscape, so decided to use sheep‘s milk to make cheese following a recipe written in the 1820s by Sir Walter Scott. He imported the finest dairy sheep, the Lacaune breed (the same used to produce Roquefort), and set about creating an unpressed blue cheese similar to those made throughout the North of England in the middle ages. In recent years, Humphrey has taken a back seat as his daughter, Selina, has taken over the reins of the cheese making. Her husband Andrew runs the farm and milks their 450-strong flock of sheep. Raw milk and vegetarian rennet.
Wunsch et Mann Gewurztraminer
Corney & Barrow Margaux
Dao Branco, Portugal
JCB Cremant de Bourgogne
Justinos 5YO Madiera