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  • OUR PRODUCTS:
  • CHUTNEYS & RELISHES
  • SAUCES
  • JAMS & JELLIES
  • MUSTARDS &
    HORSERADISH
  • CHEESE JELLIES
  • CHEESE JELLIES

    The jellies are in glass jars that look great on a cheese platter, or they can be spooned out
    of the jars and onto the platter itself. Being in glass they are also resealable and recyclable.
    We're clean and green at Regimental HQ! The perfect addition to the cheeseboard, these
    jellies are delicious with both hard and soft cheeses, but like many condiments they seem
    to pair particularly well with different styles of cheeses. Here's our thoughts from HQ.

    Jelly

    Pear & Muscat Jelly

    Great with a hard or soft cheese, but particularly good with a blue cheese. The muscat is the first gentle flavour recognized and then the underlying taste of ripe pears comes through and combines beautifully with the bite of a blue cheese. The sweetness of the jelly combined with the hint of muscat just seems to go perfectly with the mustiness of a blue cheese. It’s also a favourite with an aged cheddar.

     

    Orange & Thyme Jelly

    Thyme is the first flavour most people get. This is then balanced with the sweetness of ripe oranges. It can be served with a soft or hard cheese, but it seems to go particularly well with a goat or sheep cheese. This jelly can also be used to deglaze a pan after cooking duck or chicken breast for a magnificent sauce, or can flavour a baked fish with a couple of spoonfuls placed in the fish prior to cooking.

     

    Apple & Port Jelly

    The apple and port jelly has a lovely claret colour to it. The first taste is the sweetness of a beautifully ripe apple. This is balanced with just a hint of port flavour. This jelly is beautiful with a soft brie or camembert, and is also especially good with a chunk of cheddar on a biscuit. It’s a real all-rounder for the cheese board.