A generous selection of five British cheeses, showcasing a full range of styles: mellow Colston Bassett Stilton, rich Baron Bigod, boozy Isle of Mull Cheddar, zesty Dorstone, and bold, savoury Riseley.

From blue to bloomy, goat’s to washed rind, this is a well-rounded snapshot of Britain’s best artisan cheeses.

Made with care by some of the country’s finest producers, using traditional methods and exceptional milk.

Minimum weight = 1.23kg

Colston Bassett Stilton (250g): Average age 4-6 months; Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet, Penicillium roqueforti

Baron Bigod (350g): Average age 2 months; Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet

Isle of Mull Cheddar (250g): Average age 10-18 months; Raw Cow's MILK, Salt, Cheese Cultures, Animal Rennet, Clothbound with Lard

Dorstone (180g): Average age 3-4 weeks; Pasteurised Goat's MILK, Salt, Vegetarian Coagulant, Cultures (contains trace cow's MILK)

Riseley (200g): Average age 6 weeks; Pasteurised Sheep's MILK, Salt, Cheese Cultures, Vegetarian Coagulant

[Portion Guide: post dinner allow 75 - 120g per person; cheese as main event: 100g - 150g]