This is not official advice and we recommend referring to the NHS website to make sure you’re comfortable with what you’re eating during pregnancy. As a general rule of thumb, you can eat any cheese as long as it’s totally cooked through – so you don
The sizes we suggest for each cheese are approximate but we will always try to be as accurate as possible. If one piece in your order is a little bit light you can be assured that another will be a little bit heavy to compensate!
FAQ:. Once the parcel has been dispatched, you will receive an email and text message with your shipment number and delivery date. You can use this number to track your parcel’s progress using the DHL tracking platform. On the morning of your deliver
We recommend tucking into your cheese on the day it arrives but if you really have to wait, unpack the contents of your Cheesebox and pop the cheeses into an airtight container in the fridge (keeping the blues separate if possible). The best place is
We get our cheese out to customers so that it’s ready to eat upon delivery – matured to perfection and always cut fresh on the day it’s sent out. That’s why we recommend you eat your cheese on the day it arrives. If you’re not ready to tuck in right
Artisan cheeses, especially those with a washed rind tend to be prone to mould growth. There is some variation in mould growth from batch to batch with artisan cheeses, you sometimes get very little to none at all and sometimes a little more. We comp
The key to this one is the rennet, an enzyme typically found in calf stomachs. It’s what’s used in cheesemaking to thicken the milk into curds. Drain off the watery stuff, add some salt and (w)hey presto, you’ve got cheese. Well, sort of...there’s a
When you receive a pasteurised cheese in your cheesebox, the milk used to make it has been heat-treated to eliminate bacteria and provide consistency in the making process (any cheesemaker worth her salt and cultures will tell you cheese can be a bit
To eat or not to eat the rind, that is the frequently asked question. We get this one a lot. Unless it’s coated in an inedible substance like wax (think Mayfield or Lancashire Bomb) or is wrapped in spruce bark (we’re looking at you Rollright), every
The key thing here is to respect your palate. Just like a great movie should build to a big climax, so should your cheeseboard. You've had a great time, and so have your tastebuds!
There are no hard rules here, so the best thing to do is be open to experimentation. There are however some useful guidelines that might help get you started! Contrary to popular belief, white wine is actually a safer bet than red wine in terms of it