The cheese is made a little bit like traditional West Country Cheddar. It is matured for 14-24 months and although the taste varies with the seasons it usually has a distinctive fruity, nutty taste with a clean sweet finish. It has been described as sitting somewhere between the continental hard mountain cheeses (such as Comte) and traditional West Country Cheddar.
Creamy in colour with distinctive blue veins running throughout. Soft, moist, open texture complimented by a mild smooth flavour with a slight tang. This cheese won best blue at the world cheese awards in 2008
This is a very French English cheese. It is washed in honey mead to give it a gorgeous colour and sweet taste. It has a sticky, pale orange rind when ready to eat. Great mushroomy flavour.
Keidthwaite Gold is an artisan, pasteurised Jersey cows' milk cheese made by The Cumberland Dairy using milk from local farms. A Brie type cheese, with a soft white rind, it has a distinctive rich flavour and a yellow interior. It won a gold medal at the 2007 British Cheese Festival.
Mrs Bells Bluemin White
Developed by Judy Bell and her team of artisan cheese makers at Shepherds Purse Cheeses in Thirsk. Made from local cows milk produced in the Vale of York, Mrs Bells Bluemin White is carefully handcrafted and gently nurtured during its development in a specially created ripening store. It has a delicate texture and wonderful buttery, creamy taste. At six weeks it has a firm centre with a gooey, velvety, blue rind. At ten weeks you have a fantastic gooey cheese that rivals all continentals.
Please ask for our guest Yorkshire cheese of the month
All cheese is served with biscuits, celery, apples and walnuts.
Take a look at our range of port to compliment your cheese
Choice of three 7.25
Choice of five 10.95
Grande assiette of all our select cheeses 19.95