Moseley’s buzzing wine bar and kitchen Cheval Blanc is determined to become THE place to visit for cheese, with an unrivalled selection of artisan British products.
Here the bar’s general manager Abigail Connolly guides you through some of the fantastic cheese on offer.
Named after the Warwickshire village where it’s made, this ewe’s milk cheese is matured for 4-16 months and has honey and nutty notes.
Made in Yorkshire by Blur bassist Alex James and named after the New Order anthem, this is a punchy blue that’s smooth and salty with a tang.
An unpasteurised goat’s milk cheese with a savoury nutty rind and a mousse-like zingy interior. A gold medal winner.
Quickes Vintage Cheddar
Crumbly in texture but creamy, rich an savoury. Made in by a family with more than 500 years of cheese-making history.
A somerset goat’s cheese that’s washed regularly in a brine solution as it matures. It’s sweet and has a hint of nuts.
Forget the Red Leicesters that you buy from supermarkets – this is the real deal: sweet, nutty and with a citrus finish.
An organic cow’s milk cheese that’s made from Gorsehill Abbey’s own herd of Montbelliarde and Fresian cattle. A little like a camembert.
Made in Oxford and named after the river, this show-stopper is washed in mead as it matures and has a pungent and floral flavour.
A mild, soft cheese that’s golden in colour and is made from unpasteurised milk from Gurnsey cows.
Cheval Blanc serves three cheeses for £8, five for £12, seven for £15 and 10 for £20. All boards arrive with accompaniments.
145 Alcester Rd, Moseley B13 8JP. 0121 449 6344.
I work as a freelance consultant with Cheval Blanc.