Introducing the Provisions 'Cheese Canteen'
We have been working to bring you a high-quality and reliable cheese subscription service for over 6 months now, and it's finally here!
The Cheese Canteen will provide you with a seasonally themed, monthly changing selection of 5 farmhouse cheeses, focusing on the most exciting producers and best cheeses that we import. At the heart of Cheese Canteen is the concept of communal eating and shared experience. The service also provides enough information for you to learn and discuss with your friends and family while enjoying the products.
The Cheese Canteen includes 1kg of cheese and a descriptive leaflet with all the technical information about the cheeses. Perfect for people of all levels of knowledge that are curious about farmhouse cheeses! The cheeses come in a double-walled box that is 100% recyclable and that can travel safely from our store to you. We also use a wool liner and ice packs which allow the cheeses to remain in top condition during transit. All of our cheeses are cut and wrapped by us in store and sent to you on the day, allowing the products to come to you when they are at their freshest and best.
How it works:
- Choose the number of months you wish to sign up for
- Let us know if you have any special requirements (e.g. no goats cheese, no blue cheese)
- Type in your delivery address and proceed to payment for the first month
- You can pause the subscription anytime and choose the delivery day each month.
Sign up options:
- 1 month for £32 per month
- 3 months for £31 per month
- 6 months for £30 per month
- 9 months for £29 per month
- 12 months for £28 per month
June 2022
A Seasonal Selection
Three months ago, the Ferme de Lorette (who supply our Reblochon) brought their cattle to high pastures in the Savoyard Alps, where they grazed on delicate, early spring growth. Seasonality in cheese extends far beyond Stilton at Christmas and fresh goat’s cheeses over summer. Each cheese is influenced by the seasons in sometimes surprising ways. Nowhere is this more true than in raw milk cheeses, where small modulations of diet can dramatically change flavour and consistency. Alpine cheeses offer perhaps the most apt demonstration of the move from overwinter feed to spring and summer pasture – our Ossau-Iraty similarly develops a more nuanced flavour as the sheep move higher into the Pyrenees. Bleu d’Auvergne and Camembert, from the fields of the Auvergne and Normandy respectively, perceptibly benefit from the new growth: studies have revealed greater concentrations of proteins and fats in spring and summer milk, lending the cheese greater flavour and creaminess. The quality of goats milk similarly improves as the grain and hay of winter is replaced by abundant, varied vegetation, and our Mothais-sur-Feuille, the final cheese of this month’s selection, combines creaminess with great depth of flavour.
