Norfolk Deli

Felbrigg

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  • Regular price £175.00
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A fabulous combination of a traditional Cheshire and the best of luscious French cheeses: a fruity cross between a Brie and a Camembert; a rich, creamy blue, and a light but full-flavoured goats’ milk cheese. Serves 45 to 60 People.

Top tier
CHABICHOU
200g - Goat, Raw Milk
Made with great care and skill by Paul Georgelet. Chabichou has a thin, natural wrinkled coat, which may be mottled with yellow or blue moulds. The coat protects the smooth, even-textured cheese within. The taste is delicate and slightly sweet, with a sharper finish as it matures.

Second tier
FOURME D’AMBERT
600g - Cow, Pasteurised
A succulent and classic blue from the Auvergne.
The cheese is aged for ten weeks by affineur Xavier Morin, to create the richest creamiest texture. Fourme d’Ambert has a delicate blue flavour, and is soft and smooth.

Third tier
FOUGERUS CRU
700g - Cow, Raw Milk
A soft cheese with a supple texture. The flavour has savoury and sweet notes, with a full finish. The cheese is adorned with a fern leaf, the earthiness of which blends with the natural aroma of the cheese. 

Bottom tier
APPLEBY’S CHESHIRE
2.6kg - Cow, Raw Milk
Appleby’s Cheshire is a unique, complex cheese, with a crumbly texture and a zesty, full-bodied and tangy flavour. Cheshire is in fact Britain’s oldest cheese, having been made since before Roman times. The Appleby family make traditional, farmhouse, raw milk, cloth-bound Cheshire cheese, the only one of its kind, using milk from their own herd of cows.

Diameter of Base (approx) 19cm
Height (approx) 25.5cm
Serves 45-60
Weight (approx) 4.2kg

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