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Cheese Board

line Cheese Board

Since before cheese was invented man liked cheese. If it could serve as blood and travel through veins it would, that’s how good cheese wants to be.

The Hillary Step cheese board is rather good. Choose Hard, Soft and Blue Cheeses or combine Charcuterie slices of Coppa – Italian cured spare rib (neck) of pork, well marbled and tender. Rich and meaty flavour, Salami Napoli – A coarse cut peppery salami from Campania, Italy and Chorizo Picante – Classic chorizo from Leon flavoured with sweet and spicy smoked paprika. 1 portion includes 3 slices of all 3 meats for extra fun!

All soured from Hickson & Black’s, Chorlton (881 2001)

The tasty cheeses available from 30th November are:


Wild Garlic Yarg

Semi-hard, pasteurised cow’s milk, vegetarian rennet

Yarg is made in Cornwall from the milk of Fresian cows. The original recipe involved the careful wrapping in nettle leaves, before maturation to form an edible, though mouldy rind. This variation employs wild garlic leaves to impart a pleasant, mild undertone to the cheese, which varies in texture from crumbly to slightly yielding.



Bleu d’Auvergne

Blue, pasteurised cow’s milk, traditional rennet

This piquant cheese, named after the ancient volcanic mountain region of France, is sharp and herbal. Once matured, Bleu d’Auvergne gathers strength of flavour quickly; really intensifying after the interior of the cheese begins to collapse.


Tomme de Savoie

Soft, unpasteurised cow’s milk, traditional rennet

A close relative of the Italian, Toma, made on the other side of the border in the French Alps, Tomme de Savoie is a semi-firm cheese with a thick brown, inedible rind. It is made with skimmed milk, the cream having been taken off for production of butter. The result is a low fat cheese, high in flavour!