The Cheese Press
Cheesemongers Christmas Collection
Cheesemongers Christmas Collection
Our cheesemonger's Christmas cheeseboard: five exceptional British cheeses chosen to take you from bright and delicate through to rich, mature and blue.
From snowy Dorstone and buttery Baron Bigod to traditional Wensleydale, farmhouse Cheddar and hand-ladled Colston Bassett Stilton, this is a generous celebration of British cheesemaking made for the Christmas table.
Couldn't load pickup availability
What's Inside
What's Inside
Dorstone
Bright and citrusy when young, developing a subtle mineral depth as it matures beneath its delicate, snow-white rind. Made by Neal's Yard Creamery at Dorstone Hill in Herefordshire, overlooking the River Wye.
Baron Bigod — 250g
Rich and earthy with a long, satisfying finish, Baron Bigod draws inspiration from Brie de Meaux and is lovingly crafted by Jonny Crickmore at Fen Farm. The curds are gently hand-ladled using a traditional pelle-à-brie, honouring time-honoured artisan techniques.
Colston Bassett Stilton — 250g
Sumptuously rich and silky-smooth, with sweet undertones, mineral nuances and a gently spicy warmth. Colston Bassett remains unique among Stilton producers for hand-ladling every cheese, a tradition overseen by Head Cheesemaker Billy Kevan.
Isle of Mull Cheddar — 250g
A bold farmhouse Cheddar made by the Reade family on the Isle of Mull. Rich, savoury and characterful, with a firm texture and wonderfully long, complex finish.
Yoredale Wensleydale — 250g
Made by Ben and Sam Spence in Wensley from raw cow's milk using a traditional recipe. Smooth, creamy and gently lactic, it's particularly good with a slice of fruitcake. Clothbound with butter and matured for three to four months.
Dietary & Allergens
Dietary & Allergens
Contains milk.
This selection includes cheeses made with both pasteurised and unpasteurised milk. Yoredale Wensleydale is made with raw cow's milk.
Please contact us before ordering if you have a specific dietary requirement or allergy and we'll be happy to advise.
Storage & Care
Storage & Care
Keep refrigerated. For the best flavour and texture, take your cheese out of the fridge around an hour before serving and allow it to come up to room temperature.
Keep individual cheeses wrapped between servings and return them to the fridge afterwards.
