Man City Summer Hamper

Tunworth: Made by Butlers Farmhouse Cheeses in Preston, this British answer to Camembert is made entirely by hand, from cutting the curds to carefully ladling them into moulds for draining overnight. The young cheeses are then salted and transferred to ripening rooms, where they grow their characteristic coats of wrinkly white moulds. The traditional Normandy recipe for Camembert stipulates that some of the cream be skimmed off before cheesemaking and used to make the butter for which that region of France is famed. No fat is removed prior to making Tunworth, however – which is why the resulting cheese is particularly fudgy and rich.

Ribblesdale Floral: Made by Ribblesdale Cheese Company based in Hawes North Yorkshire. This is a soft Goats curd, slightly salted, infused with honey & rolled in edible flower petals. Newly launched in July 2024 this cheese looks & tastes stunning!

Stichelton: This is one of the very few English blue cheeses made on the farm at the Welbeck Estate with raw milk, using traditional techniques that offer complexity and length of flavour of a different sort to that of pasteurised cheese. The team have stuck to their principles and painstakingly poured all the traditional knowledge and passion for authentic cheesemaking they could muster into Stichelton.

Keens Cheddar: A tangy and intense unpasteurised farmhouse cheddar, with a distinct fresh citrus bite. The truckles are clothbound and matured for 12 months, giving a rich creamy flavour with a hint of citrus on the finish. This batch of Keens has been matured an extra 6 months to impart an even saltier tang! Ultimately, expect a tangy and intense farmhouse cheddar, with a distinct fresh citrus bite. Tangy and rich, this extra-matured, unpasteurised Cheddar wakes up a cheeseboard.

Silkstone Seam: Made by Cryer & Stott Cheesemongers in Allerton Bywater, West Yorkshire. Inspired by their mining village roots, Cryer & Stott have matured a cheddar to 12 months & created a seam of edible charcoal through the centre to represent the most prestigious coal seam mined in their founding village Allerton Bywater. To give back to the community Cryer & Stott have employed ex miners to produce the cheese, which takes the provenance of this cheese to another level. The crunch of the salt crystals & pleasant grittiness of the charcoal makes for a flavoursome, appealing cheese.

Coverdale: Nestled in the picturesque Yorkshire Dales of North Yorkshire, Coverdale is the namesake of our lovingly revived Coverdale cheese. The original recipe dates back to 1912, when it was first officially produced by Les Lambert at Coverham Dairy—though it’s believed local farmers’ wives may have crafted versions of this cheese long before, with no formal records to prove it. Steeped in tradition, Coverdale was once a highly sought-after variety. When Wensleydale Dairy, who had later acquired the recipe, chose to discontinue production, Cryer & Stott saw an opportunity to bring this historic cheese back to life—honouring its roots while adding their own artisanal touch. In collaboration with the small, craft-focused dairy in North Yorkshire, Cryer & Stott now produce a 10-week-matured Wensleydale-style cheese, traditionally clothbound and finished with an attractive natural mould rind. The result is a spongy, slightly crumbly texture with a gentle tang