Radnage lies in the heart of the English cheese making industry. At the Last Parsnip we’ve selected some of the finest local cheeses as part of our “Chef’s Platter”:
Acerbic and mildly offensive, this semi-skimmed goat cheese is aged for 13 months to produce its deeply unsettling aquamarine mold.
Pairs well with a pint of Papal Outrage or a glass of Mentmouth’s Retreat.
A hard, leathery cheese with a preternatural stringency, this cow’s cheese is aged for at least 3 years beneath the bowels of Borfolk Cathedral.
Pairs well with Winter’s Menacing Caress or a glass of Blue Nun.
Dulce de Letchey
Creamy and flaccid, this bark-wrapped cheese runs off the tongue at any reasonable temperature. Herbaceous and nutty, with a hint of regret.
Pairs well with a Welsh Coffee
This notoriously hard cheese has been variously described as “cutting” and “spiteful”. A wonderful assault of pepper and coal tar, with a lingering sense of goat.
Pairs well with a glass of Glenfuchel or a glass of Rochford 8