Christmas Cheese Ordering
Why not pre-order to be assured of having your perfect cheeseboard in time for the festive period.
Just let us know what you'd like using the form below and we will get back to you with a quote.
You can then collect your cheese from our pop-up cheese stand at Averys Wine Cellars (9 Culver St, Bristol BS1 5LD) on Saturday 17th December 2022 (between 11am and 4pm)
We are always happy to make recommendations too so if you are unsure what you would like just let us know the number of people and details of the event and we will happily offer our suggestions.
We’d recommend planning your cheese board on 150g of cheese per person per meal.
Deli Christmas Selection
We will be supplying the following cheeses from our Pop Up shop:-
Name |
Source |
Pasteurised |
Vegetarian |
Country |
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Brie de Meaux |
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Brie de Meaux is the finest of the Bries and has a smooth runny texture, with a strong yet creamy flavour. Made with raw milk and it takes about 25 litres of milk to make a single large cheese. It’s really important to allow Brie to reach room temperature before eating to ensure the full range of flavours and texture are achieved. |
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Colston Bassett - Stilton |
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A mellow and creamy Stilton handmade in Nottinghamshire. Probably the creamiest of al the Stilton’s and in our view the best. Goes well with Port but we also love it with a Brown Ale. |
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Comte A.O.C. |
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Classic French firm cheese from the Jura mountains. Great nutty flavour and meaty texture. |
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Delice des Cremiers |
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Rich, velvety and creamy cheese from Burgundy, France. Made with Cream, Double cream and creme fraiche. It also has a brie like runniness when ripe with a slight sour edge and goes fantastically well with Champagne. |
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Wookey HoleCheddar |
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Wookey Hole Cave Aged Cheddar is a traditional PDO cheddar made on the Ashley Chase Estate in the heart of West Dorset. |
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Rachel |
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Semi hard goats cheese from the White Lake Company in Shepton Mallet. The cheese is made with a washed rind resulting in a sweet and slightly nutty taste without a heavy goatie aftertaste. Great accompanied with a single variety cider or nice white, such as a Sancerre. |
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Vacherin Mont D’or |
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The famous runny spooning soft cheese with a washed crust and a superb piney flavour. Available only between October & March this stunning seasonal cheese is made by hand using unpasteurised cows milk from herds which graze the alpine pastures. |
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Brie Ermitage |
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An extra rich brie which has double cream added to the curd. The result is a French brie |
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Wigmore |
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The sheep’s milk used to make Wigmore is thermized prior to the addition of Penicillium Candidum. The result is a beautiful white cheese which has previously won a gold medal. It has a mild nutty sweetness with a trace of saltiness. It has become one of our most asked for cheeses in the Deli. |
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Munster |
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A superb washed rind cheese with a beautiful succulent texture and fruity finish. |
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Godminster Cheddar |
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Very popular Somerset organic vintage cheddar high in flavour. Higher moisture content than traditional cheddars which the |
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Single Gloucester |
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The original award winning cheese from Charles Martell, the makers of Stinking Bishop. |
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Fourme d'Ambert |
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One of the oldest cheeses in France, dating back to Roman times, from the Auvergne region |
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Port Salut |
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A semisoft, velvety French cheese with a mellow, sweet-and-savory flavor. Perhaps the first |
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Stinking Bishop |
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Hand made on the farm in Dymock, Gloucestershire by Charles Martell. Stinking Bishop is a soft pasteurised cows milk cheese with a very pungent washed rind. It is said that the cheese is based on a recipe once used by Cistercian Monks in the same village. During its 6-8 week maturation period the cheese is washed in pear perry from the Stinking Bishop pear (hence the name). Milk from the Gloucester breed of cows is used to make the cheese which is also suitable for vegetarians |