The Rose and Thistle Menu — Fordingbridge

With cream, ice cream or custard (v)

With cream, ice cream or custard (v,gfo)

With cream, ice cream or custard (v)

(G)

Rosary's goats cheese produce a fresh, creamy goat's cheese with a mousse-like texture and a natural acidity. This cheese is very local relying on local salisbury goats for their milk.

This is a particularly special washed rind cheese which brings together the extra-creaminess of milk from guernsey cows with somerset cider brandy used to wash the rind as the cheese matures.

Tunworth is our own british camembert - a soft, white-rinded cheese with a rich and earthy mushroomy aroma this cheese has a long-lasting sweet and nutty flavour.

Black cow cheddar is made from the milk of grass-grazed cows on our west dorset farm. Intense, rich and crumbly, this is a very special cheese.

Made with organic milk from the cheesemaker's, family-run farm, bath blue cheese is produced by following a traditional stilton recipe. It is creamy, with even blueing throughout. They are made in very small batches using a vat which is around half the size of even the smallest stilton maker and then in individual buckets, this ensures the highest quality is produced.

Ask your server for tea types

With granary bread (v.g)

With sweet chilli jam and salad (v)

With granary bread (gfo)

With a tartar butter (gf)

With creamy mashed potato and onion gravy

With coriander cous cous and mint raita (v)*

With chantilly cream (v.gf)

With stem ginger ice cream (v)

The first hard cheese to be added to chalke valley cheese's range. Named after the old harry rocks on the dorset coast, this farmhouse cheddar-style has a wonderful complex flavour.

Burwood bole is an unpasteurised cows milk cheese made in a log shape. It is made at chalke valley cheese and matured in my washed rind room in child okeford. It has lemony undertones and a sweet nutty taste.

A luxury version of cornish brie, this cheese is made using double cream at a site that only uses cornish cows' milk that was set up in 1996 by john gaylard, a local goat farmer.

This colourful little cheese has a natural rind encasing a wonderfully smooth textured semi-soft cheese. It's made using unpasteurised cow's milk and traditional animal rennet.

Blacksticks blue is a unique, amber hued show-stopper, 'the daddy of blue cheese!' Hand-made, only by butlers farmhouse cheeses, blacksticks blue has subtle veining that unfolds across this luscious soft cheese to combine a smooth, creamy flavour with a gentle, rounded blue cheese tang.

(125ml, half bt)