Signature Cheese & Wine Lovers' Experience
Magnum Ondarre Rioja Reserva 2014 1.5L/ 14% Abv.
- Six Cheese Selection - With award-winning, Vintage Lincolnshire Poacher 150g, Colston Bassett, Gold Award Creamy Stilton 150g, Taleggio, a semi-soft Italian Cheese 200g, Gorgonzola Bontazola Mauri, Pasteurised semi-soft full fat blue cheese 200g, Sicilian Pecorino with Black Pepper 200g, Lincolnshire Poacher Red, based on an old fashioned traditional Red Leicester 150g.
Peter’s Yard Sourdough Crackers Selection 280g. Containing Original Sourdough Crackers, Rye & Charcoal Sourdough Crackers, Poppy Seed Sourdough Crackers.
- Tracklements Caramelised Onion Marmalade 345g
- Tracklements Quince Fruit Cheese 100g
- Large, Myer's Family Bakers, Honey & Spelt Tinned Loaf - Unsliced
- Fresh Juicy Figs x 4
- Fresh Celery Bunch
- Punnet of Sweet Black Grapes
Our expert selection of Six Cheeses in a beautifully presented Gift Box, offers best in class Cheeses with perfectly paired accompaniments, mouth watering fresh produce and a whole Magnum of the finest Reserva Rioja Ondarre 2014. For a Show-stopping Cheese & Wine Night - this is the winning combination.
The famous LINCOLNSHIRE POACHER VINTAGE Cheese is one of the few cheeses made on the east coast of England, where dairy farming is less prevalent. An award-winning, handmade cheese matured for between 14-16 months. With a smooth texture and a powerful rich flavour. It's densely creamy, and has been compared to a French Comté. Sweet and fruity, but can range towards more deeply savoury notes.
COLSTON BASSETT STILTON - An intensely rich and creamy Stilton , with a deep, lingering, complex flavour. Winner of "Gold" at the World Cheese Awards 2018, it is one of the last remaining hand-ladled Stiltons. Hand-ladling produces an intensely rich and creamy cheese; and the Colston Bassett flavour is deep, lingering and complex.
Local milk is left to set under the watchful eye of Billy Kevan, only the fourth head cheese-maker since 1920. The curd is gently cut into small cubes and left to settle. It is then drained and hand-ladled into curd trays. The next morning it is milled and packed into stilton hoops where it will drain naturally before being rubbed and put into the maturing rooms.
After four to six weeks and again one week later, Colston Bassett Stilton is pierced to allow air to get in, so oxygen penetrates the cheese and the blue veins can develop.
Stilton’s origins date back to the 18th century when it was eaten at The Bell Inn, Stilton. Now a protected cheese, Stilton can only be made in the counties of Nottinghamshire, Derbyshire and Leicestershire. Colston Bassett Stilton is often considered to be the best. Little has changed since they started making cheese in 1913, and they still use the milk from four of the original local farms that set up the co-operative in the beginning. The reputation of the dairy has gone from strength to strength, and it is now famous for making Stilton that is velvety and smooth, with a full, well-balanced, sweet and ‘mineral-y’ flavour.
BONTALEGGIO MAURI TALEGGIO is a semi-soft Italian cheese with a strong aroma, but a mild, fruity and slightly tangy flavour.
Taleggio is a semi-soft Italian cheese names after the caves of Val Taleggio. It is one of the oldest soft cheeses. Maturation, which takes place in the caves in Valsassina, takes between 40 and 50 days and a thin crust is formed. The taste is mild and fruity with a slight tangy edge to it and it also has a strong aroma.
GORGONZOLA BONTAZOLA MAURI. Gorgonzola Dolce is made specifically to be soft and creamy. Pasteurised semi-soft full fat blue cheese, a creamy and sweet product of Italy matured in the caves of Valassina in the Alps.
It is delicious spooned onto crusty bread, stirred into risotto or polenta. A wonderfully indulgent cheese.
SICILIAN PECORINO WITH BLACK PEPPER.
Diforti’s young pecorino cheese is made from 100% pasteurised sheep’s milk from Sicily and matured for 14 days, before the finest of black peppercorns are added to it for that extra addition in flavour. This cheese is a great addition to any authentic Italian food platter and tastes delicious served with Antipasti and Olives.
Made by Lincolnshire Poacher and based on an old fashioned traditional Red Leicester recipe with a modern twist. Matured for 6 months (much older than most Red Leicesters). Its colour comes from the addition of annatto to the milk in the vat at the start of cheese making. Annatto is a natural colour widely used in the cheese world and comes from the seed of the Anchiote tree in South America.
Made using vegetarian rennet. It has a moist creamy texture with a delicate buttery flavour, with a nice clean finish that lingers on your palate.
Just incredible Cheeses!
PETERS YARD SOURGHDOUGH CRACKERS SELECTION with Original Sourdough Crackers, Rye & Charcoal Sourdough Crackers, Poppy Seed Sourdough Crackers. The dough is rolled until it is delicate and thin, then dust with rye flour and gently bake for a dappled, crisp and slightly wobbly cracker. Combining Swedish tradition with British craft and natural ingredients these hand-baked sourdough crackers are slowly fermented for 16 hours. No wonder they are Great Taste Award Winning!
Savour the crunch with a selection of our favourite cheeses.
TRACKLEMENTS CARAMILISED ONION MARMALADE
From Tracklements, The Life & Soul of the Pantry - This was the UK’s first onion marmalade, and rather special it is too. Made with a splash of redcurrant juice for a pleasing tang, it’s excellent with pâtés, terrines and cheeses, and incomparable when melted over sausages. Planet-friendly condiments - putting people and planet first makes tasting even more delightful!
Native to the Mediterranean and western Asia, figs have been cultivated since ancient times and is now widely grown throughout the world, for its delicious juicy fruit. The perfect complement to cheese. Figs are packed with nutrients and offer a variety of potential health benefits. They may promote healthy digestion, decrease your risk of heart disease, and help you manage your blood sugar levels.
FRESH WHOLE CELERY BUNCH
Celery is the perfect accompaniment to a cheese course and is the perfect palate cleanser. Celery is a particularly rich source of vitamin K, great for your metabolism and regulating blood calcium levels.
PUNNET OF SWEET BLACK GRAPES
Black grapes, which are known for their velvety colour and sweet flavour, are the perfect pairing for Cheese and come packed with nutrients and antioxidants. With their cultivation dating back to 8,000 years ago, they are said to be the oldest cultivated fruit in the Near East and Europe.
LARGE HONEY & SPELT TINNED LOAF
A delicious crusty spelt and wheat loaf with depth of flavour from the sourdough starter, nutty undertones from the spelt and a little sweetness from the honey. Curated by master bakers Myers established in 1901.
ONDARRE RESERVA RIOJA 2014 - MAGNUM (Garnacha, Mazuelo and Tempranillo)
Bodegas Ondarre produces this Ondarre Reserva Magnum 2014, a red wine from the region of Rioja made of tempranillo, mazuelo and garnacha of 2014 and has an alcoholic content of 14%. The Ondarre Reserva Magnum 2014 is the ideal showstopping red to combine with cheese and tapas.
Flavour notes: Leather, vanilla & spice of traditionally made Rioja enveloped in a smooth & textured palate. Balanced, with ripe, wild strawberries & integrated tannins through to a long, lingering finish.
Bodegas Ondarre, founded in 1986, belongs to the Bodegas Olarra Group, one of the most renowned wineries in the Rioja Denomination of Origin, but with a different character in their wines. The vineyards are situated on Rioja Valley’s northern hills on south-facing slopes, at an altitude of 550 metres above sea level. The vines, which have an average age of 25 years, are planted in uneven terrain due to several streams that run down the mountains that mark the northern border of Rioja. The soils are generally poor in nutrients and very shallow, just 30 to 35 centimetres in depth, which encourage the vines to send their roots deeper in search of nutrients and water. The soils vary from plot to plot, but there is a prevalence of clay based soils with high iron and chalk content. The clay content retains water, which nourishes the vines during the warm summers and the iron content is an essential nutrient for photosynthesis.
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