THE VERDANT EARL
Mature cheddar richness, garden-fresh chive, and a mellow, malty tang
The Verdant Earl is a botanical baron with a palate as refined as his herb garden. Raised in a sprawling country estate veiled by mist and mystery, he was said to have inherited not only his title but an uncanny talent for taste — particularly the pungent, the punchy, and the profoundly British.
Trained from a young age in the subtle balance of soil and seasoning, the Earl found his true medium in sourdough. His signature creation? A loaf laced with fresh chives plucked from the manor’s border beds, rich veins of mature West Country cheddar, and a noble touch of Marmite — his family’s secret source of depth since 1847.
Wearing a monocle fogged by kettle steam and an expression of faint approval, The Verdant Earl serves not just bread, but ceremony. Herbaceous, tangy, and deeply savoury, his loaf is a tribute to the land, the legacy, and the luxuriously lived-in larder.
The Verdant Earl takes his place at the table with quiet sophistication — a loaf of depth and distinction, best enjoyed when the air carries the scent of freshly brewed tea and something savoury in the oven. His herbaceous charm and cheddar-laced richness reward both ceremony and simplicity alike.
At breakfast, he pairs admirably with soft poached eggs, a touch of butter, and a hint of Marmite — a salute to his lineage. For luncheon, he forms the perfect base for cucumber ribbons, smoked salmon, or a light egg mayonnaise — sandwiches fit for the conservatory or garden table.
When evening draws in, the Earl finds companionship beside creamy soups, roast chicken, or slow-cooked beef with horseradish — his mellow tang cutting through the richness with poise. Upon the cheese board, he stands proudly next to mature cheddar, Red Leicester, or a soft herbed cheese, bringing harmony to every bite.
As for his preferred pour, the Earl enjoys a well-steeped English breakfast tea, a chilled cider from the orchard, or, when the hour allows, a smooth pale ale — never hurried, always refined.
The Verdant Earl is best enjoyed fresh within 24–48 hours of his arrival — his crust proud, his crumb lively. To keep him in fine form, rest him cut-side down upon a board or wrap him in paper; never plastic, for it dulls both spirit and crust alike.
Should the days run on, he remains ever-dependable: warm him gently at 170°C for 6–8 minutes to revive his noble character. For longer keeping, slice before freezing — he thaws gracefully, ready to toast and serve as if newly baked.
Avoid refrigeration; it tempers his tang and lessens his charm.
Organic Wheat Flour (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Sourdough Starter (Organic Wheat Flour (WHEAT), Water), Yeast Extract (BARLEY, WHEAT, OATS, RYE), salt, vegetable juice concentrate, vitamins (thiamin, riboflavin, niacin, vitamin B12 and folic acid), natural flavouring (CELERY) , Fresh Chives, Dried Chives, Sea Salt
Allergens in CAPITALS
Sharp, Herby and Perfectly Poised
Select from the options below, then click ‘Add to Cart’.
Price range: £4.50 through £7.00