Cheeses are in strength order – mildest first.

Cotherstone

Made by Joan Cross from a recipe passed down from her
mother, at Quarry Farm on the banks of the River Tees.
(Pasteurised cows’ milk, vegetarian rennet.)

Berkswell

Made by the Fletcher family and Linda Dutch at their farmhouse in
the Forest of Arden, with milk from their own Friesland sheep herd.
(Unpasteurished sheeps’ milk, vegetarian rennet.)

Tymsboro

Made by Phyllis Teale at Sleight Farm, Timsbury, Somerset using
milk from her own goats. Has a mottled bluey-green coat.
(Unpasteurished goats’ milk, animal rennet.)

Lincolnshire Poacher

Made by Simon and Tim Jones from a recipe passed on from a mountain
climber. Simon learnt his craft in the Swiss Alps, and they use milk from
their own Friesain-Holstein cows. Very rich and deep in flavour.
(Unpasteurished cows’ milk, animal rennet.)

Durrus

Made by Jeffa Gill in County Cork. It is a raw milk cheese, milky sweet
with an “oozy” rather than runny texture. Milk is sourced from two
farms, her own and a “very particular” farmer close by!
(Unpasteurished cows’ milk, animal rennet.)

Stilton

Made by Colston and Basset. A strong blue cheese with
a smooth, hot, metallic flavour. Buttery and full of flavour.

Mileens

A rich, creamy, pungent soft cheese made by the Steele
family on their farm on the Beara Peninsula, County Cork.
(Pasteurished cows’ milk, animal rennet.)

This can be either a dessert course or an “extra” course -£7.50 per person. This is a sample menu.