Jones the Grocer Artisan Cheese Box

treat yourself or a friend to a tantalizing artisan cheese box.

* 4 exclusive, hand-picked seasonal cheeses, perfectly balanced with super stars and hidden gems along with two accompaniments to  match your cheese - serves up to 8 people.

* each delivery includes cheese notes featuring cheese pairs and care instructions along with a welcome letter.

* free delivery.

the cheese selections for the month are:

sage derby: a british derby cheese infused with sage to produce a glorious green marble effect and subtle herb flavour. it is england’s oldest and most famous cheese, made only for festive occasions. to make this cheese, freshly milled, salted derby curd and sprinkles of fresh sage are arranged in layers and left to mature for six months. some dairies blend dried sage with mature, chopped derby and then repress it again. it is a semi-hard, delicate cheese with a mild sage flavour and is well known for its versatility. its natural rind is often dusted with sage. due to the bright markings, the cheese looks very striking on a cheeseboard.

cashel blue: an easy-eating blue cheese with a pleasantly buttery texture and a balanced amount of blue veining which adds a lift to the rich, full-flavoured paste. when tipperary farmers louis and jane grubb created cashel blue in the 1980s, there were very few soft blue cheeses being made in britain and no blue cheese at all being made in ireland. so, in their embrace of blue mould, the grubbs metaphorically broke the mould. theirs remains very much a family operation: cashel blue is made in a purpose-built dairy designed by louis's brother brian, and the couple's daughter sarah and son-in-law sergio now oversee the business. all of the milk used to make this richly creamy cheese (which is named after a nearby landmark, the rock of cashel) comes from within a 25km radius of the farm, including the grubbs' own herd of pedigree friesians.

caerphilly: a hard, white cheese originating from a town of the same name in south wales. it was first made in caerphilly in around 1830. its texture and flavour resemble cheddar, the most popular cheese in the united kingdom. the recipe for caerphilly has been inspired by other crumbly cheeses like cheshire, young lancashire and wensleydale. it is said that the cheese was specially made for coal miners as its rugged texture and shallow height made it easy for them to eat with bare hands, while the salty, moist curd helped to replenish the lost minerals. caerphilly is made from unpasteurised cow's milk and matured anywhere from 8 to 10 to 14 days. some variants are often kept for up to a year to develop a more rigid texture and more robust taste. inside the pale ivory rind of the cheese, young caerphilly has a fresh and pleasant taste alongside a moist yet supple texture. with maturity, the edges become creamy, and the flavour becomes more rounded. it usually has a wheel shape with ivory-white rind dusted with rice flour. as the cheese ages in a moist cellar, the white and grey moulds become thicker and leatherier. a white burgundy would go well with this cheese. it usually is grated or melted onto dishes.

perl wen: one of wales’ best loved soft cheeses, perl wen is a glorious and unique  cross between a traditional brie and a caerffili. as perl wen ripens the cheese beneath the white rind becomes creamy and buttery in texture. if you prefer your soft cheeses runny, rather than with a young chalky texture, eat your perl wen close to its best before date.

cheese accompaniments include: savoury crackers and a sweet preserve.

storage information: refrigerate cheese box until needed, then indulge.

serve them up at your next party, send them to a friend, or pair with some sweet accompaniments and crackers for a true taste of jones best.