Maybe it was another one of those farmhouse accidents: a little too much vino, a wheel of cheese rolls off the table into barrel, two days later somebody finds themselves decanting the first wheel of Cabra al Vino! Literally meaning ”goat with wine” this semi-firm pasteurized goat from Spain’s Mediterranean coast is cured for 48-72 hours in Doble Pasta red wine. The paste remains nearly pure white and the rind absorbs a lovely violet hue. The paste is sweet and smooth, delicately grapey, with a gentle, pliable texture and mild fruity flavor. A D.O.P cheese, it pairs well with medium fruity reds.
Approx. 2.5kg whole cheese
Triple cream delicate blue cheese – World Champion 2013 – Germany
Delice De Cremier is a soft, ripe, bloomy rind cheese. A triple unpasteurised cream cheese produced in the Champagne, Burgundy region of France. It has a distinctive bloomy white skin and an intensely creamy with a slight sharpness of fruity hazelnut flavour. It is absolutely stunning at this time of year when cows’ milk is coming to its best. It is so refreshing on the palette, it is classed as a pudding cheese.
Approx. 1.1kg round
Made by Billy Kevan and his team in Nottinghamshire, Colston Bassett is one of the only hand-ladled Stiltons. Hand-ladling produces an intensely rich and creamy cheese; and the Colston Bassett flavour is deep, lingering and complex.
Approx. 2.5kg round
Milk type: Pasteurised cows’ milk | Rennet: Vegetarian rennet |
Cheesemaker: Billy Kevan | County: Nottinghamshire | Style: Creamy and rich
• Hand-ladled and made with vegetarian rennet, little has altered at Colston Bassett since they started in 1913.
• It is still owned by a co-operative of local dairy farmers who originally set-up the dairy.
• These farmers still supply the dairy with all it’s milk from local pastures, although have consolidated over the years from an original 18 to 4.
• Billy Kevan, the head cheese-maker is only the fourth to hold this title since 1920.
• Interesting Fact: During the Second World War Stilton production was stopped and Cheddar was made here.
• Tastes: Creamy and rich: dissipating on the tongue, slightly sweet with a minerally tang.
Wild Garlic Yarg is wrapped in the pungent Ramson leaves that arrive in Cornwall’s woodlands each spring. They impart a gentle garlicky flavour and their moisture gives the cheese a slightly firm texture. The curd is pressed and brined before being covered with wild garlic leaves, the end result being reminiscent of a parcel wrapped with green silk ribbons.
Approx. 2kg round