Tomme de Chambrouze - MONS Cheesemongers Steak Whether you’re completely new to

Whether you’re completely new to kamado cooking or simply want to improve your technique

point the end into your charcoal pile

Vegetarian Coagulant

Made by Joe Schneider at Collingthwaite Farm in Nottinghamshire

4 Packs of Sausages

Tomme de Chambrouze - MONS Cheesemongers Steak Whether you’re completely new toA lactic goats tomme with a fluffy, open texture and bright acidity, giving way to a clean, milky sweetness and mineral depth. Handmade by Isabelle Douillon in the Rhne Alpes, where cool mountain air and rich pasture shape this unique, seasonal cheese. Average age: 23 months Raw Goats MILK, Salt, Cheese Cultures, Animal Rennet [Portion Guide: post dinner allow 75 120g per person; cheese as main event: 100g 150g]