………cheeses perfectly matured
Bosworth Ash
From Highfield farm dairy in Staffordshire, this log shaped cheese is rolled in salted ash. Made with unpasteurized milk and aged for 3 weeks.
Majorero
An artisan cheese from Fuerteventura made with unpasteurized goats milk. Won best pressed goats cheese – World cheese awards 2005.
Tomme Brulée
A mild cheese with a delicate fruity aroma. After maturing for 3 months the rind is singed with a naked flame giving this Basque cheese a slightly burnt aspect
Roquefort
Made from un-pasteurized ewes milk. The aroma is milky with nuts and fruity raisens. The flavour is salty with a delicate tangy finish.
Isle of Wight Soft
A creamy mild cheese in the style of a Camembert. Made with pasteurized milk from Guernsey cows grazing in the Arreton valley.
Isle of Wight Blue UP
This naturally rinded soft blue is made by hand from Guernsey cows which graze in the Arreton Valley. It has a tangy but mellow flavour.
Please note this is a sample menu.
………or the kitchens seasonal cheese creation
