Chaplais deli Cheese & charcuterie Menu
We have an extensive variety of delicious cheeses, meats, crackers and preserves for you to take home and make into your own tasty creations.
To place an order please call us on 01242 570222.
Cheeses
Quadrello
Buffalo cheese from Bergamo in Italy. Medium soft and very creamy.
Emmental
Cave aged, very mature version of this cheese, with 14 months maturing in Switzerland.
Gouda Goat
Made from 100% goat’s milk in Holland and matured for 4 months.
Casatica
100% buffalo milk, semi-soft cheese from Lombardy, Italy. Creamy, mild and rich.
French Brie
60% fat, very creamy soft cheese from France.
Extra Mature Cheddar
Well matured, genuine Cheddar at a very good price.
Beaufort
Appellation Origin. Hard cheese from Savoie. Wonderful mature winey flavour.
Goat Log
Mild, young French goat cheese. Good for salads and sandwiches.
Delice des Cremieres
A soft artisan cheese from France with delicious twist, enriched with cream.
Wookey Cheddar
Aged over 12 months in Dorset caves. Won supreme champion at International Cheese competition 2011.
Brebirousse Sheep
Sheep milk’s cheese from Auvergne, France. Mild, creamy, delicious.
Yarg
Semi soft, crumbly, cow’s milk cheese from Cornwall, covered in garlic leaves. Pasteurised, vegetarian.
Maryland Vintage
Handmade in Somerset, just 15 miles from Cheddar. Matured for minimum of 24 months to give a complex cheese with great depth.
Parmegiano Regiano
Italian hard, granular cheese produced from cow's milk and aged at least 12 months.
Stinking Bishop
Artisan soft cow’s milk cheese made in Gloucestershire.
Brie de Meaux
King of all Bries. Fro the connoisseur. Matured for 6 weeks, unpasteurised.
Double Gloucester
Full fat hard cheese. Pasteurised or unpasteurised from Old Gloucester cows’ milk.
Gorwydd Caephilly
Unpasteurised, hand made on the farm. Matured, unlike most Caephillys which are sold young.
Single Gloucester
Full fat hard cheese , softer with a more open texture than most English hard cheeses.
Old Amsterdam
Gouda matured for 18 months to give nutty, caramel flavour. Wonderful.
Buffalo Mozzarella
Italian, creamy made with Buffalo milk. Classily used in Caprese salad.
Manchego
Hard 100% sheep’s cheese, matured 10 months, Spanish Unpasteurised.
Macebo Alvino
Goats cheese soaked in red wine. From Murcia, Spain. Pasteurised.
Pont l'eveque
Brie de Meaux type cheese from Normandy. Cow’s milk, pasteurised.
Comte Fort St Antoine
Very special old cheese, matured min. 16 months Unpasteurised cow’s milk. Intense, aromatic and fruity.
Cheddar Gorge
The only Cheddar made in the Cheddar village. Unpasteurised and aged in the cheddar caves for approx 1 year.
Gruyere
Cave aged, very mature version of this cheese with 14 months naturing in Switzerland.
Applenzeller
Strong Swiss cheese with a fruity bite. Matured 4 months. Unpasteurised.
Vintage Red Fox
An intense & complex flavoured, aged red Leicester. Blend of sweet and savoury flavours.
Etorki
Semi hard sheep's cheese, matured 6 months, from the Basque French Pyrenees.
Raclette
Unpasteurised Semi soft cheese from Savoie, French Alps. Nutty, slightly sweet flavour.
Fontina
Made in the mountains of Val D’Aosta, Italy, aged for 12 months. Unpasteurised.
Ossau Iraty
Mountain Sheep’s cheese from the Pyrenees. Matured for 9 months. Semi hard, nutty flavour, unpasteurised.
Tallegio
Semi soft cheese from Lombardy, Italy. Aged for 8 weeks.
Godminster Organic Cheddar
Rich depth of flavour with a smooth, creamy texture that melts in your mouth – a deliciously moreish flavour.
Landana Roso Goat
Vegetarian, matured in caves.
Pecorino Fresca
Sheep milk, origin Tuscany.
Per Las
Blue veined cows milk cheese from Cardigan, Wales. Mild, creamy.
Saint Augur
Very mild, creamy blue from the Auvergne mountains, France.
Grand Noir
Super creamy blue cow’s milk cheese from Germany.
Montagnolo
Soft blue cheese from Germany. Mild and creamy.
Bleu des Causses
Appellation origin, cows blue from the Causses mountains in the south of France.
Fourme d'Ambert
Soft, creamy blue cheese from the Auvergne. Not too strong in flavour. Matured for 3 months.
Burt's Blue
Semi soft blue cow’s milk cheese from Cheshire. Mild, creamy with a delicious rind.
Roquefort
Very good value, sheep’s cheese blue from Roquefort.
Cashel Blue
Wold class soft blue cow’s cheese from Tipperary, Ireland. Pasteurised.
Gorgonzola Dolce
Italian blue cheese, made from unskimmed cow's milk, buttery and quite salty, with a "bite" from its blue veining.
Oxford Blue
Locally made cow’s milk blue, soft, mild and creamy.
Stilton
Colston Basset, the best hand made Stilton. Vegetarian, pasteurised.
Charcuterie
Proscuitto di Parma
Italian dry cured ham produced specifically in the Parma region of Italy.
Hungarian Salami
100% pork, fine cut, slightly smoked.
Chorizo Picante
Hand made artisan chorizo, matured for 6 months. Spicy flavour.
Honey Roast Ham
100% pork, no added water.
Finocchiona
Tuscan speciality. Coarse ground pork salami with fennel seed.
Golfetta Salami
Extremely lean Italian salami, made from Parma Ham.
Milano Salami
Fine ground 100% pork salami from an award winning artisan in Italy.
Cotswold Ham
Dry cured from free range pigs in the Cotswolds. Very moist and full of flavour.
Gyulai Sausage
Hungarian pork sausage, mildly smoked and seasoned with sweet pepper. Our favourite salami.
Napoli Salami
Fine ground 100% pork salami from Italy.
Preserves & Crackers
The Deli offers an abundant of crackers, quince jelly chilli jams and much more.
To place an order please call us on 01242 570222.
If you have any food allergies or dietary requirements, please ask a member of staff about allergens when you call or visit. Your safety and satisfaction are our top priorities, and we’re happy to provide detailed information on any of our menu items.