Cheese of the Month
Each month we celebrate a different cheese of the month - here's a recap of cheeses we've featured before.
Bosworth Ash is a ripened lactic goats cheese made by Innes Cheese in Staffordshire. It is hand-made in buckets before being shaped in individual logs and coated with salted vegetable ash.
The paste of Bosworth Ash is snowy white in colour and has a smooth, dense texture. Its flavour is bright and grassy with a hint of peppery spice coming from the rind. This cheese is matured between two and three weeks.
Spenwood is a hard, pressed cheese made from unpasteurised ewes' milk. Its pale yellow paste has a smooth, dense texture and sweet, slightly nutty flavour. It is reminiscent of Pecorino.
Taking its name from the Berkshire village from where it originated, Spencer Wood, Spenwood is made by Village Maid Cheese. It is matured for nine months and has a thin, natural rind. Spenwood is excellent grated over a pasta dish or risotto.
Edmund Tew is an award-winning soft cheese made by Blackwoods Cheese Company in Kent. It was crowned "Supreme Champion" at the recent national Artisan Cheese Awards 2018.
Weydeland VSOC Gouda is made in the Woerden region of Holland on the banks of the River Oude Rijn. Deep orange in colour with visible salt crystals, this extra mature Gouda has been aged for three years. It has a delicious nutty caramel flavour and long finish, perfectly complemented by a crystalline crunch.
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.