Cheese Collection
Cheese’s most charming companions!
Inspired by the art of perfect pairing, this collection balances rich flavours, sweetness and gentle heat to lift your cheese board to the next level.
This cheese collection contains the following Stokes products:
Stokes Fig Relish – A sweet fig relish with a slight tartness, brimming with dried figs (60%) and made with cider vinegar and molasses for a great complement to a stronger cheese.
Stokes Chilli Jam – A delicious sticky jam for cheese that is just oozing with flavour from the sweet chilli peppers and red peppers. Particularly good with mature cheddars and soft brie.
Stokes Red Onion Marmalade – A red onion relish made with sticky black treacle and rich balsamic vinegar. Fully flavoured with a delicious sweet sauce.
For those partial to a little cheese and wine
- Vegetarian
- Vegan
- Dairy Free
- Gluten Free
CHILLI JAM
Unrefined Raw Cane Sugar (36%), Sweet Chilli Peppers (18%) (Sweet Chilli Peppers, Water, Sugar, Spirit Vinegar), Red Pepper, Onion, Red Wine Vinegar, Dried Red Peppers, Lemon Juice, Red Chillies, Garlic Puree, Sea Salt.
Nutrition Average Values per 100g: ENERGY (KCAL) 257, ENERGY (KJ) 1087, FAT (g) 0.0, SATURATED FAT (g) 0.0, AVAILABLE CARBOHYDRATE (g) 62, SUGAR (g) 60, PROTEIN (g) 1.4, SALT (g) 1.1.
RED ONION MARMALADE
Ingredients: Red Onion (50%), Sugar and Cane Molasses (30%), Balsamic Vinegar of Modena (10%) (Wine Vinegar, Cooked Grape Must), Red Wine Vinegar, Black Treacle, Sea Salt, Preservative: Sorbic Acid, Spice.
Nutrition Average Values per 100g: ENERGY (KCAL) 234, ENERGY (KJ) 992, FAT (g) 0.0, SATURATED FAT (g) 0.0, AVAILABLE CARBOHYDRATE (g) 55.0, SUGAR (g) 54.0, PROTEIN (g) 0.9, SALT (g) 0.26, FIBRE (g) 1.7
FIG RELISH
Ingredients: Marinated Figs (60%) (Dried Figs, Cider Vinegar, Mixed Spice), Sugar and Cane Molasses (35%), Water, Spice.
Nutrition Average Values per 100g: ENERGY (KCAL) 299, ENERGY (KJ) 1266, FAT (g) 0.6, SATURATED FAT (g) 0.0, AVAILABLE CARBOHYDRATE (g) 65.0, SUGAR (g) 65.0, PROTEIN (g) 1.4, SALT (g) 0.06, FIBRE (g) 4.4
