The Maison Dieu
Named after one of the most historic, and sought-after street in Richmond. This is four tiers of elegance. From the classic Colston Bassett Stilton, to the French inspired Baron Bigod, alongside a softie from the Champagne region, and a Cornish gem. What’s not to love!
The Maison Dieu contains the following:
Bottom Tier: Cornish Yarg 3kg
- Wrapped in edible foraged nettle leaves, this is a Caerphilly style semi-hard cheese, with lactic and mushroomy flavours.
Second Tier: Baron Bigod 1kg
- Made by Jonny Crickmore at Fen Farm Dairy in Suffolk. A Brie de Meaux style soft and bloomy cheese, with complex flavours.
Third Tier: Colston Bassett 1.1kg
- One of the smallest Stilton producers in the country, Colston Bassett is a farmers’ co-operative that has been making cheese in the Vale of Belvoir since 1913. Smooth and cooling, with savoury notes.
Top Tier: Chaource 250g
- A Lactic, bloomy-rinded soft cheese produced in the Champagne region of France. First created by the monks in the middle ages, with creme fraiche flavours when young, which develop more buttery and vegetal as it matures.
Serves 50 - 60 people.
Named after one of the most historic, and sought-after street in Richmond. This is four tiers of elegance. From the classic Colston Bassett Stilton, to the French inspired Baron Bigod, alongside a softie from the Champagne region, and a Cornish gem. What’s not to love!
The Maison Dieu contains the following:
Bottom Tier: Cornish Yarg 3kg
- Wrapped in edible foraged nettle leaves, this is a Caerphilly style semi-hard cheese, with lactic and mushroomy flavours.
Second Tier: Baron Bigod 1kg
- Made by Jonny Crickmore at Fen Farm Dairy in Suffolk. A Brie de Meaux style soft and bloomy cheese, with complex flavours.
Third Tier: Colston Bassett 1.1kg
- One of the smallest Stilton producers in the country, Colston Bassett is a farmers’ co-operative that has been making cheese in the Vale of Belvoir since 1913. Smooth and cooling, with savoury notes.
Top Tier: Chaource 250g
- A Lactic, bloomy-rinded soft cheese produced in the Champagne region of France. First created by the monks in the middle ages, with creme fraiche flavours when young, which develop more buttery and vegetal as it matures.
Serves 50 - 60 people.
Named after one of the most historic, and sought-after street in Richmond. This is four tiers of elegance. From the classic Colston Bassett Stilton, to the French inspired Baron Bigod, alongside a softie from the Champagne region, and a Cornish gem. What’s not to love!
The Maison Dieu contains the following:
Bottom Tier: Cornish Yarg 3kg
- Wrapped in edible foraged nettle leaves, this is a Caerphilly style semi-hard cheese, with lactic and mushroomy flavours.
Second Tier: Baron Bigod 1kg
- Made by Jonny Crickmore at Fen Farm Dairy in Suffolk. A Brie de Meaux style soft and bloomy cheese, with complex flavours.
Third Tier: Colston Bassett 1.1kg
- One of the smallest Stilton producers in the country, Colston Bassett is a farmers’ co-operative that has been making cheese in the Vale of Belvoir since 1913. Smooth and cooling, with savoury notes.
Top Tier: Chaource 250g
- A Lactic, bloomy-rinded soft cheese produced in the Champagne region of France. First created by the monks in the middle ages, with creme fraiche flavours when young, which develop more buttery and vegetal as it matures.
Serves 50 - 60 people.
Please contact us to discuss delivery requirements. We normally ask for two weeks notice as some items are pre-order.