The Great Britsh Cheeseboard

These is our personal selection of British Cheeses that we are proudly serving this week at 1 Sallyport.

Tunworth
With the great British Menu being on the television screen at the moment and with this years amazing Royal wedding we feel we should wave the flag for great British cheese makers!
Tunworth a rare unpasteurised camembert style cheese. Cows are now grazing the new growth of grass and flavours. Made by Hampshire cheeses was voted best cheese in britain at the british cheese awards. The soft white cheese won the accolade of supreme champion ahead of 840 cheeses. Tunworth has a rich, milky and nutty taste.The box alone that it comes in is beautiful.

Tor and Driftwood

This is Craig's favourite and it certainly looks and tastes amazing!
We have put this one into our goats cheese salad.
Fresh cheese so goats are now grazing and milk yields are up.Tor is Ash coated pyramid and the Driftwood is an ash coated log. They have natural mould rind that develops a degree of surface ripening and has a smooth soft paste.

Winterdale Shaw

This one is in our Ploughmans platter as well as being on our evening selection.
One year old,coming into season as of May last year his cows were starting to graze the Kentish Weald.Situated high up on the north Downs in the heart of Kent. Winterdale Shaw is a hand made  hard cheese ,which once cloth bound is placed in the cellar to mature for a minimum of six months. The natural stone cellar is dug deep into the chalky North Downs of Kent, which gives the cheese its unique characteristic full of flavour.

Barkham Blue
We feel so lucky and privileged to have this cheese
Although a pasteurised cheese this rich creamy blue is lovely and soft and perfect for the summer. Produced in Wokingham,Berkshire. Barkham Blue is a gold award winning blue cheese. It is a big flavour cheese with great depth. With a lovely texture,colour and great taste this is a frim buttery cheese made from Channel Island pasteurised cow's milk. Suitable for vegetarians

Caerphilly Gorwygg
I'v been baking 100 oatckes today and we have made a beautiful chutney to match this cheese.
Even the paper it comes wrapped in is stunning. It seems a shame to open it.
Trethowans Gorwydd (pronounced Gor-with) Caerphilly. Matured Caerphilly made to a traditional recipe,using raw unpasteurised milk and GM free traditional animal rennet. These ingredients combined with working with the curd by hand,keep the cheese true to the origins of how traditional Caerphilly is made. Gorwydd Caerphilly is matured on the farm for 2 months and exhibit's a fresh lemony taste with a creamy texture to the outer (known as the breakdown) and a firmer but moist inner.

Sparkenhoe Red Leicester

This is perfect for our ploughmans platter as well as on our evening selection
Joe and David Clarke have reintroduced this unpasteurised,clothbound,cows milk cheese made on their farm in Sparkenoe,near Market Bosworth. They use milk from their own herd of Pedigree Holstein Friesian cows.It is around 4 months old and has a incredibly vibrant orange colour and a rounded,mullow,nutty flavour with hints of citrus. The texture is firm and 'snaps' as a Red Leicester should