The Wimbledon Trinity with Paxton's Georgina

We are back again with Georgina from Jermyn Street, discussing all things British cheese and wine for Wimbledon...

Which three words are synonymous with Wimbledon? This year, I'll forgive you for shouting "Rain, Rain, Rain!", but for me, it will always be "Strawberries, Cream and Bubbles"; the Wimbledon Trinity!

Paxton & Whitfield now has its own Trinity; the name of a new triple-cream, pasteurised-cow's-milk cheese, created in collaboration with Hollis Mead Dairy; a small-scale producer located in Dorset, that is 'Pastures for Life' accredited, promoting animal welfare, regenerative agriculture and biodiversity.

With a beautifully rich lactic taste, grassy and with notes of mushrooms from the bloomy rind, what could be more British than to pair this decadent delight with strawberries and an English bubbly? I opted for Rathfinny's Brut Rosé from a winery nestled in the South Downs, 7 miles from the striking Seven Sisters coastline. Following the champagne method of fermentation, the 2019 vintage is understated and elegant with notes of green apple, chalk and strawberry; a fine pairing for my triple-cream Trinity.

A yoghurty and citrus cheesecake-style goat's cheese from Fraser Norton and Rachel Yarrow in Oxfordshire.

Summer is the perfect time to treat yourself to an extra goat's cheese. Ingot from Martin Gott and his partner Nicola in Cumbria has a gorgeous creamy texture and notes of farmyard and peanuts.

A soft, buttery, and irresistibly creamy cow's milk blue from Michael and Mary Davenport in Lincolnshire.