Although widely thought of as having Welsh origins, Caerphilly has been made and produced in Somerset since the late 19th century and has been in production by the Westcombe dairy since the late 1990's. Named after Chris Ducketts, the team at Westcombe dairy have adpoted the traditional techniques of caerphilly production, even diverting a spring into a maturing room to create the ideal conditions for riping the cheese.
Known as one of France's oldest cheeses, dating back to the Roman era and often referred to as the connoisseur's blue cheese due to its unique character and balanced flavours. It was awarded AOC protected status in 1972 and was traditionally produced using pasteurised milk from cows grazing on higher alpine pastures. Some smaller scale, more artisanal producers have since started to remake the cheeses in smaller, raw milk versions.
Tomme de Savoie
Savoy Region, France
Produced in the uplands of the Savoy region, Tomme de savoie, as with all Tomme styled cheeses, uses skimmed milk in its production, with the more rich, full fat cream milk being used for other richer cheeses or butter. Tomme de Savoie is a gentle and semi hard pressed cheese whos delicate flavour makes it a perfect after dinner cheese. The flavour and character of the Tomme can change on the time of year, depending if the cows have eaten either summer or winter grass.
Tomme de Savoie
Stewarton, Ayrshire, Scotland
One of the most locally produced cheeese to Glasgow, Glazert is a soft bloomy rind goats log. Ideal for using in cooking or finishing off salads or tartlets but also a great addition to a cheese board. Glazert has a short production season, ranging from early May to the end of August, beginning of September. It is made and matured by Ann Dorward, who has been producing cheeses for over 30 years and is a great example of the Scottish culinary hertiage.
This specific recipe returns to a more traditional method of producing Wensleydale, resulting in more buttery and less crumbly textured cheeses. Wensleydale has a rich history, dating back to the late 12 century, where cheese making began in the region and the first creamery being built in 1897 by Edward Chapman. The creamery has overcome many battles including the great depression and the closing of the factory in 1992 but saving it in time for Christmas with the help of a management buy out.
North Somerset, England
One of a few organic cheeses in production, Pitchfork is made by the Trethowan brothers with over 25 years of cheese making experience. Pitchfork gets it name from the traditional tool used to break up the curds in cheddar production and is in full use of the slow food movement. Pitchfork won a series of awards at the World cheese awards in 2019/2020 including Best Extra Matured Cheddar and Best British cheese as well as placing 4th in the overall standings. Pitchfork is made just five miles away from cheddar itself and uses these traditional methods before being wrapped in lard.
Made and produced by one of the original Neal's Yard Dairy founders, Charlie Westhead, Finn is modelled on the French triple creme styled cheeses, such as Brillat Savarin and Delice. It uses whole milk plus extra cream to create a rich and luscious textured cheese with a fresh lemony flavour which develops into more earthy, walnut and mushroom notes as it matures. Finn is a seasonal cheese as the cows feed solely on the grassy, in turn allowing a more nature feeding regime and leading to happier cows and great tasting cheese.