So we’re delighted to be working with Winter Tarn Dairy in Cumbria and their team based at Altrincham Market. Every week, we’ll select 2 cheeses with Winter Tarn Dairy to accompany our award-winning Burt’s Blue, we’ll provide tasting notes so you can learn about the cheese and the cheese-makers.
We’re also pleased to be able to offer the perfect complementary products in Dam Sloe Chutney by Fruits of the Forage. Made at their kitchen in Macclesfield, they source heritage fruits and wild ingredients only accessible through their foraging explorations from traditional orchards, wild places and hedgerows.
Completing the cheese board with Peter’s Yard Spelt & Fig Crispbread, these crispbreads made at their artisan bakery, using organic Shipton Mill flour, organic fresh milk and their precious sourdough which ferments for 16 hours before each batch is made, make them a perfect accompaniment to a cheeseboard.