Sparkenhoe blue was designed by cheese makers Jo and David Clarke's son, William and follows a traditional Leicestershire Blue cheese recipe using raw or unpastuerised milk. William had grown up in the cheese business and when he returned in 2017, designed this beautiful Stilton styled cheese along with building a new diary and maturing room to really explore and refine his cheese. It was a common practice to make Stilton along side its longer maturing, longer lasting Red Leicester cheese.
Tain, Inverness, Scotland
Fat Cow is a semi hard, washed rind cheese, made and produced by Ruaraidh Stone as part of the Highland Fine Cheese Company. It has a powerful meaty aroma but delights with a gentle, fresh and sweet flavours which makes it an ideal entry level washed rind cheese to introduce people to. A great cheese to enjoy as part of a cheese board but also verstile for cooking with as well.
Riseley, Berkshire, England
Produced by Anne and Andy Wigmore, Waterloo is made with Guernsey cow's milk, known for its lovely rich flavour. The curds are washed to reduced the acidity and helps give the cheese a delicate sweet notes. The cheese was orginially made from the milk of Guernsey cows on the Dukes of Wellington's estate of Stathfield Saye since the first Duke of Wellington took up residence after the battle of Waterloo in 1817. The milk now comes from a single herd of Guernsey cows near Henley and helps give the cheese an almost Hollandaise esque flavour with a more lactic finish from the centre.
Shrewsbury, Shropshire, England
Since 1952, the Applebby family have been producing Cheshire cheese and is currently in its third generation as well as being the raw milk, last cloth bound Cheshire being produced in the United Kingdom. This may not seem that big but it is a force to be reckoned with as there were at one point between two to three thousand Cheshire cheese producers. Cheshire cheese once dominated the London markets rather than that of its more powerful and creamier counterpart of Cheddar.
Isle of Mull
Tobermory, Mull, Scotland
The last remaining traditional farmhouse based cheese from the Hebridean Islands, the cows are fed the spent whisky grains from the Tobermory distillery which helps translate a much more fiesty and robust flavour than its Somerset cheddar counterparts. Produced by Brendan Reade and his family, they have created a greater control over the milk quality, which in turn ensures higher quality and grade of cheese. There are no added extra ingredients to the cheese, not even colouring, which is used in some parts of cheese making. This in turn is showcased in winter cheeses, which tend to be more pale from a hay rich diet for the cows, grass fed summer cheeses have a depper, more golden colour to them.
Isle of Mull
Dorstone, Herefordshire, England
One of the first cheeses developed by Charlie Westhead of Neals Yard Dairy, the recipe has been adapted over time to reduce acidity and produce a more complex, creamier cheese. The cheeses are hand laddled, which although is a longer process, it helps contribute to the smooth texture and rounded flavour. A version of Ragstone is also produced in Uganda, thanks to Charlie's son, Ronan, whilst working with disabled children, helped established a goat farm to raise funds for the project and taught them to make cheese in the style of Ragstone and Dorstone.
King Stone Dairy, Gloucester
Inspired by the French Morbier from the French Comte, Ashcombe has a thin layer of ash running through the centre of the cheese. The cheeses are washed in a special brine solution which helps develop and enhance the beautiful terracotta colouring of the rind. Made at the King stone dairy in the Cotswolds by head cheese maker David Jowett. This cheese is prime example of beautiful creativity and design to showcase great British cheese making.
WINE & CHUTNEYS
DOMAINE L’ERMITAGE ‘LE MUSCAT’
Brittany Onion & Cider
Golden Beetroot & Sherry Vinegar
Three Tomato Chutney with confit garlic & thyme