The Easby

Named after the ruined Premonstratensian Abbey, along the river Swale, on the outskirts of Richmond. Five tiers of excellence, and opulence. Featuring two beautiful artisan goats cheeses, this is a classic English ensemble.

The Easby contains the following:

Bottom Tier: Baron Bigod 3kg
- Made by Jonny Crickmore at Fen Farm Dairy in Suffolk. A Brie de Meaux style soft and bloomy cheese, with complex flavours

Second Tier: Cornish Yarg 3kg
- Wrapped in edible foraged nettle leaves, this is a Caerphilly style semi-hard cheese, with lactic and mushroomy flavours.

Third Tier: Ticklemore 1.7kg
- A delicate and crumbly goats cheese, produced by Sharpham Dairy in Devon. White in colour with a fresh, mellow flavour, and hints of lemon.

Fourth 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: Sinodun Hill 180g
- Made by Rachel and Fraser of Norton & Yarrow Cheese, originally located in Oxfordshire, until a recent move to the rolling verdant hills of Wales. A gentle, and slow process ensures this pyramid-shaped cheese's fluffy texture, typically ivory in colour, with herbaceous and citrus notes.

Serves 85 - 95 people.