Cheese of the Month
Each month we celebrate a different cheese of the month - here's a recap of cheeses we've featured before.
Hay on Wye is a small disc-shaped lactic goats cheese made from pasteurised goats milk.
Modelled on the French cheese Selles-sur-Cher, Hay on Wye is produced by Neal's Yard Creamery in Herefordshire. Its bright white interior has a fine, smooth texture and fresh, creamy taste. Externally it is coated with edible ash and a sprinkling of Geotrichum mould that develops as the cheese ages.
Thelma's Original Caerffili is produced by Caws Cenarth, a family-run business based in Carmarthenshire, South Wales.
It is a crumbly cow's milk cheese with a distinctive tri-layered cross section. Its natural mould rind is mottled grey-white in colour and has an earthy, mineral flavour. Beneath this is a supple, creamy-coloured layer with a mushroomy taste, and a dense white core. The delicate citrus flavour of this core is characteristic of Caerffili and has an underlying hint of sea salt.
Love is in the air this February and even in our choice for Cheese of the Month.
Neufchâtel AOC is an unpasteurised cow's milk cheese produced in the Haute-Normandie region of France. This soft lactic cheese is well known for its pretty heart shape but can also be found as a small cylinder or brick.
A semi-soft and pliant yellow cheese, Ogleshield has a gentle but slightly pungent flavour and a creamy texture. It melts brilliantly and is a perfect cheese for cooking with - a West Country equivalent to Raclette.
Ogleshield is produced by renowned cheddar maker, Jamie Montgomery in Somerset, using unpasteurised milk from his herd of Jersey cows. As it matures it is washed with a special brine every three days to develop its springy consistency and pretty pink rind.
Good Stilton is an essential part of Christmas, so we decided to make Cropwell Bishop Stilton our December Cheese of the Month.
Handmade in Nottinghamshire, in the heart of Stilton country, Cropwell Bishop has a velvety soft texture. Its deep complex flavour, with a spicy finish, develops over eight weeks of maturation. The rind is edible and particularly rich in flavour. ,
Our October Cheese of the Month is Kirkham’s Lancashire - the last traditional raw-milk Lancashire cheese. Kirkham's has a succulent, crumbly texture and a tangy lactic taste.
This cheese carries a lot of moisture and matures quickly, so it is usually sold at about 3-6 months, however we are selling cheeses that have been matured by Neal's Yard Dairy in London for up to a year. These more mature cheeses are denser and more full-bodied in their flavour with a rich mineral taste.
Baron Bigod is a soft white-rinded brie-style cheese with a silky texture and golden curd. It is distinctly layered - the centre is delicate with yoghurty acidity, becoming more unctuous and creamy towards the rind. Baron Bigod has aromas of earth, farmyard and mushroom with a long finish.
It is the only traditional raw milk Brie-de-Meaux style cheese produced in the UK. We are lucky to be able to claim it as a local cheese since it is made by the Crickmore family at their farm near Bungay. The Crickmores named their cheese after the 12th Century Earl of Norfolk who owned the land on which their cows now graze.
Baron Bigod is widely acclaimed to be one of the best cheeses being made in the UK, we highly recommend it.
Sinodun Hill is a lactic goat’s cheese, with a sweet almond flavour and smooth texture. It is a beautiful fresh cheese, perfect for summer.
A relatively new cheese, young cheesemakers Fraser Norton & Rachel Yarrow, have been making it in Oxfordshire since 2016. Sinodun Hill won Best New Cheese at the British Cheese Awards in 2017.
Sinodun Hill has the truncated pyramid shape of classic French goat’s cheeses, and a wrinkly golden rind. It is matured over three to four weeks to develop a rich flavour and creamy consistency.
A much-loved continental cheese, Le Gruyère AOP has been made for centuries with unpasteurised cow’s milk in the western cantons of the Swiss Alps.
A relatively young cheese, aged for six to nine months, its flavour is mildly toasty and sometimes nutty. It has a firm smooth texture and melts quickly on the tongue. Famed for its leading role in fondu, Le Gruyère is a brilliant cheese in the kitchen as well as on the cheeseboard.
St Jude is a lactic cows’ milk cheese made from unpasteurised milk. It is produced by award-winning cheesemaker, Julie Cheyney, just outside Bungay on the Suffolk and Norfolk border. It has a delicate rind with complex milky flavours of butter and fresh grass and a dense and creamy texture.
It is a true artisan cheese, handmade, with flavours varying through the seasons due to changes in the milk.
Julie Cheyney will be at Lawson's on Monday 29 May happy to chat to you about St Jude and share her enthusiasm for cheesemaking.