This week we have the wonderful Pitchfork Cheddar. I was late to this cheese and didn't try it until late last year. I added it to my Christmas cheeseboard instantly. It's a gorgeously nutty, savoury and creamy cheese with a glorious golden colour.
This week’s Cheese of the Week is Rosary Ash, a lovely fresh goat's cheese from Rosary Goat's Cheese.
This week's Cheese of the Week is Sinodun Hill, a gorgeous goat's cheese from Norton and Yarrow Cheese in Oxfordshire. Its a personal favourite that I discovered in December 2019 on a pre Christmas day trip to London at the fantastic Neal's Yard shop in Covent Garden.
This week’s Cheese of the Week is Bath Soft Cheese. Its a gorgeous organic soft cheese made on a farm near Bath in the Brie style.
Lypiatt is a fresh, ‘chevre-style’, mould ripened cheese made with buttery rich pasteurised Jersey milk inspired by the ashes goat’s cheeses of the Loire. It has a wonderful charcoal dusted wrinkly rind and a light moussey texture which breaks down over time.
An old-Style Wensleydale cheese, named in celebration and honour of Kit Calvert MBE, the legendary Yorkshire businessman, who helped save the Wensleydale Creamery from closure in the 1930s. This is another British territorial cheese.
Appleby's Cheshire cheese is a timeless, traditional British Territorial cheese. Appleby's is the only raw milk, clothbound, farmhouse Cheshire still in production, despite the fact that Cheshire was once the most prized British cheese.
A goat’s milk cheese that doesn’t taste remotely ‘goaty’! Ticklemore is a handmade vegetarian cheese produced using pasteurised goat’s milk at Sharpham Estate.
Tunworth is an award winning, soft, white-rinded cheese, reminiscent of a Camembert. Raymond Blanc even called it “The best Camembert in the world!” It is made with pasteurised cow's milk and animal rennet.
Cornish Yarg is a semi-hard pasteurised cow's milk cheese made in Cornwall. After pressing and brining, handpicked local nettles are painted onto the cheese by hand.
