Ploughman's Lunches

 The name - Ploughman's Lunch - originates from farmers who used to work the fields all day ploughing with a horse and often many fields away from the farmhouse.  The farmer's wife would make up a packed lunch of home-made cheese and bread with salad and apple and a drink of home-made cider. This would keep him going until he got home late in the evening.
  Here at the Fox and Badger, a traditional country inn, we have revived the original Ploughman's Lunch with an excellent selection of Cheddars and Stilton.
 Eric Hobbs, before being landlord here, was a Master Cheesemaker for 35 years. He won many cheese shows in the United Kingdom - not least First Prize at the Nantwich World Cheddar Cheese Show.
With customers continually enquiring about where to get good traditional cheeses, he decided to put his knowledge back into good use and now goes to local cheese makers to select the finest cheeses to bring to your table for your enjoyment.

The Montgomery This is a real traditional cheese in every way, with a rind, made with unpasteurised milk then wrapped in muslin cloth. It is matured for a minimum of two years to give a full flavour, slightly nutty, with a firm close texture.

The Mendip A truly tasty, crumbly, strong-flavoured Cheddar made with pasteurised milk in block form but with all the traditional skills of the cheesemaker. Matured in twelve to eighteen months.

The Keen Traditionally made cheddar with unpasteurised milk with a full rich and creamy flavour. Matured for twelve months in a muslin cloth.

The Stilton A real blue-veined, smooth, creamy Stilton made near Melton Mowbray with that flavour and texture found only in Stilton.

ALL THE ABOVE ARE SERVED WITH CRUSTY BREAD, TOMATO, ONION, CELERY, APPLE AND A CHOICE OF CHUTNEY