What's In Here Then?

Name: Delifresh
Price range: $

With so many different cheeses around, you might need some help trying to decide what to put on your cheese boards...

Each week we'll give you a range of different cheeses and accompaniments which we think are AMAZING!

Come back often to investigate what cheese you should be celebrating throughout the week ahead -Including tasting notes.

How Amazing Is This ???

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For Descriptions

Ribblesdale Ewes
Lancashire Bomb
Black Sticks Blue

Ribblesdale Ewes

This is one of our favourite cheeses.

Matured and aged for four months with a thin, natural rind, the interior is yellow and firm with lots of flavour.

This triple hard fantastic cheese offers many uses and although matured the flesh is still creamy.

Milk: Ewes
Texture: Triple Hard
Pasteurised: Yes

Lancashire Bomb

Creamy Lancashire bomb is a traditional cheese made from curd from two days of production.

The blending of curds with different acidity levels gives the cheese its rich and creamy texture with a firm but not a hard body.

Once the cheese is the correct texture its moulded then waxed into a black bomb shape.

Milk: Cows
Texture: Creamy/Crumbly
Pasteurised: Yes

Black Sticks Blue

Hand Created by Butlers Cheese - Black Sticks blue is a northern showpiece on any cheeseboard.

Soft and creamy in texture with just enough of a blue bite to tingle your taste buds. Black Sticks Blue will most definitely stand out as a true festive delight.

Milk: Cows
Texture: Creamy
Pasteurised: Yes

Button Mill
Abbotts Gold
Reblouchon

Button Mill

Button Mill is a bright, unbelievably soft, little cheese that has a truly unique rind and delicate flavours making it so Moorish and sumptuous, it's just unbelievable.

The unique cocktail of cultures results in each cheese behaving and maturing in a truly unique way, giving you a cheese that just grows more and more delicious with each day.

Baked Button Mill anyone???

Milk:Cows
Texture: Hard
Pasteurised:Yes

Abbotts Gold

An amazing burst of flavour this cheese is specially selected with a smooth creamy cheddar style carefully combined with rich, sweet caramelised onions.

Why not try and combine this through a rarebit or other melting options you may be developing but it will also sit proudly on your cheese slate.

Milk: Cows
Texture: Creamy
Pasteurised: Yes

Reblouchon

Smooth and supple, nutty and fruity. Reblochon is an Alpine cheese from the Haut-Savoie.

It is creamy, washed rind, cows milk cheese dotted with small holes. With fantastic melting qualities but equally awesome to eat as a singular.

Milk: Cows
Texture: Soft
Pasteurised: No