Choose four from our fine selection of British cheeses
Served with homemade chutney, Apple and celery
Butlers Secret Extra Mature Cheddar
What we believe makes this mature cheddar so amazing is its taste. It originates from natural green pastures in Ireland where only real fresh milk is used in the production process, which is driven by many generations of experienced and skilled, highly motivated cheese makers. To ensure consistent great quality the cheddar, which in total is matured for 14 months is double graded by our experts with the first grading taking place at the producer.
Loosely based on a French Livarot (nicknamed in the UK the Colonel). A semi-soft washed rind cheese, made at Lyburn Cheesemakers exclusively for James’s. The cheese is matured down in Child Okeford for 6-8 weeks undergoing a complex washed rind maturation process.
Little Colonel is a sophisticated but complex cheese, a harmony of flavours contained within a smooth supple rind.
Cropwell Bishop Stilton
Cheese is a rich and tangy Stilton, yet with a unique flavour cultivated by the blue mould spores added to the milk, along with the starter cultures and rennet in the first stage of production. The final product offers a melt in the mouth, velvety soft texture.
Developed over the last ten years, Ogleshield is made using the beautifully rich milk from the Montgomery's herd of Jersey cows. The cheese is washed with a special brine every three days to achieve a slightly pungent moist rind which softens the cheese and gives it an extra depth of flavour, a superb West Country equivalent to Raclette, it cooks and melts brilliantly. We offer cut wedges from the whole round.
A unique cheese for although it follows a Wensleydale style recipe it differs in a number of ways. It is a smaller size than a traditional Wensleydale, it has nettle leaves wrapped around it after it has come out of the cheese press, and finally it is given a light spraying of penicillium candidum” white mould to help give the cheese its unique appearance and flavour. Both the leaves and the white mould add an interesting dimension to the cheese. Yarg is defined as a semi-hard cheese is deliciously creamy under the rind and slightly crumbly in the core. It has a young, fresh, slightly tangy taste.