proud to introduce you to a selection of our new cheeses from
all over Britain and France. Some are newly produced, others
are new to us, but all are fantastic examples of artisan cheese
production at its best:
Blue Wokingham, Berkshire, England. This is our most local
cheese, made by a small family business. It is vegetarian,
produced from Channel Island milk and develops a natural mould
rind, an open, soft, texture and a complex, but mild flavour.
Blue Lancashire, England. The Butlers make this cheese
using only the milk from their pedigree herd. Eight weeks
maturation results in a soft, buttery texture and a gentle,
Totnes, Devon, England. This triple cream vegetarian cheese,
handmade from Jersey milk by the Sharpham dairy, is light
and delicate when young, developing a rich and full-bodied
flavour as it matures.
Hop Gloucester, England. Charles Martell coats this cheese
in toasted hops which not only imparts flavour but also helps
to keep the cheese moist, rich and creamy with a lemon hint.
Excellent when toasted.
Urn Worcestershire, England. Named after the 2005 Ashes
victory, Little Urn is a hard vegetarian ewe's milk cheese,
with a delicious flavour, similar in style to pecorino
of the Hundreds East Sussex, England. The Lord of the
Hundreds was the tax collector for the hundred shires that
existed before the county system. This square cheese is matured
for at least four months. Lord of the Hundreds is an artisanal,
medium pressed sheeps cheese made from whole milk.
Lincolnshire Poacher Lincolnshire, England Selected cheeses
are matured for between 18 and 24 months to develop a deep,
complex cheddar flavour with a smooth, lingering aftertaste
and a hint of sweetness.
Gloster Worcestershire, England. Made to a traditional
farmhouse recipe for Double Gloucester, this cheese gets its
rich orange colour from carrot juice, added to the milk during
the cheese - making proces
Blue Oxfordshire, England. First made in 1995, this 'Old
Fashioned' style blue cheese, is made in a Stilton dairy and
is moist, tangy and creamy. Wet sticky rind with many exciting
blue veins running through it. Won many awards and widely
Isis Oxford England. This cheese is ripened using honey
mead, giving it a creamy texture and distinctive flavour
Somerset, England. This semi - hard goats' milk cheese, made
by the White Lake company in Shepton Mallet, has a firm texture
and a gentle, lingering flavour
Totnes, Devon, England. Handmade from Jersey milk, Sharpham
is a mould - ripened vegetarian cheese with a unique flavour
and creamy teture.
Berkshire, England Wigmore is named after the artisan cheese
makers - Anne and Andy. The delicate white rind hides a creamy,
voluptuous sweet interior.
of Mull Cheddar Tobermory, Isle of Mull, Scotland. This
cheddar, sometimes called Tobermory, is traditionally hand
made on the Isle of Mull and matured for at least eight months.
Full flavour and very cheddary.
Las Llandeilo, Dyfed. Made at Cothi Valley Farm, from
milk produced by their herd of 240 goats, this blue cheese
has a crumbly texture and a delicious goaty flavour.
Blue County Tipperary, Ireland. Made by Jane and Louis
Grubb (who make Cashel Blue) this lightly veined ewes milk
blue cheese has a creamy texture and a mildly sweet flavour.
The taste is 'biscuity' and not unlike cream crackers.
des Pyrenees Ariege, France This creamy, soft, cheese
develops a 'woody' flavour and an aroma with hints of straw.
des Cats Flanders, France Made by Trappist Monks since
1845, the cheeses are still carefully matured in the caves
of the Mont des Cats Abbey. The creamy flavour makes Mont
des Cats fabulous on a baguette.
de Marc Savoie, France. Made since ancient times, this
cheese is marinated for at least a month in the residue of
the grape pressing, the marc, which imparts a distinct flavour
Cabri Ariegeois Midi - Pyrenees, France. This delicious,
Vacherin style, goats cheese is a speciality of a farm near
Loubieres. It has a rich, deep flavour and a luxurious texture.