A voyage of discovery by Jeremy Goring and Derek Quelch around the very best makers of British cheeses has resulted in one of the largest trolleys of its kind to be found in the capital. Every single delectable slice and gooey globule of cheese hails from our own fair shores. These include:
Is made from unpasteurised goat’s milk by Pete Humphries. It is delicate and fresh while young but as it matures it ripens to become soft and creamy close to the rind.
Starts its life as a lactic curd (using very little rennet so the milk sets very slowly overnight). The resulting curds are delicate and very sort. They are put into pyramid moulds, left to drain, then coated in vegetable ash by hand. The flavour is fresher and cleaner than the similar classic French cheeses such as Pouligny. It has a zingy, citric acidity tempered by the ash coating. As it ripens it becomes drier and stronger and the rind develops to obscure the black ash
During the maturation process the cheese is washed lightly in a Somerset Cider Brandy and wrapped in a vine leaf, which maintains the moisture levels of the cheese. When ripe, the interior of the cheese is almost entirely runny, and the flavour is full and rich but not harsh with a lovely lemony freshness.
A hard goats’ milk cheese made in the Red Leicester style, using the natural colourant annatto to create the distinctive hue of its interior. It has a smooth, close texture with the traditional golden appearance of Red Leicester. The flavor is full, being initially sweet and nutty with a slight sharp edge to finish.
An exquisite hard sheep's milk cheese with a full nutty flavour. Made in the style of a Pyrenean cheese but in the heart of England at Berkswell in Warwickshire
Traditional cheddar made from unpasteurised cow’s milk, at Montgomery’s farm, near Yeovil, Somerset. It has a nutty flavour and the rind is cloth bound.
A winner of the Best Cheddar Prize at the British Cheese Awards.
Using raw cow’s milk and traditional rennet from Moorhayes Farm in Somerset, the Keens produce a cheddar that is distinctive due to its delightfully thick, heavy and creamy texture. Keen’s usually has the strongest bite of these 3 Somerset cheddars.
Part of the Somerset triumvirate of traditional cheddars, Westcombe stands apart from its peers due to its fruity, deep, complex flavour. Its texture is creamy yet firm and is generally served younger than Montgomery’s. Made with raw milk and traditional rennet.
Isle of Mull Cheddar
Made by the Reade family in the Scottish Hebrides, and is a little different due to its “terroir”. Isle of Mull cheddar is pale, and its distinct pleasantly sour finish is due to the cows grazing on “draff” or spent grain, from the Tobermory malt whisky distillery. Its texture is softer than other British Isles cheddar, but its taste is bolder and quite tart. It is made from raw Friesian-Holstein milk and traditional rennet.
Cropwell Bishop Stilton
Made from pasteurised cow’s milk with vegetarian rennet in the Midshires. The flavour fills the mouth but is not too overpowering. The pleasant herby tang of the blue veining contrasts nicely with the rich creamy character of the paste. Great cheese.
Made with pasteurised cow’s milk, traditional rennet, and a different strain of Penicillium roqueforti to Stilton. The curds are ladled by hand into moulds that differ very much in shape to those used to make Silton, imparting the cheese with a rich and creamy texture. It is far from being mild, the flavor is full and predominantly savoury with a delicious bit of spice.
Highland Fine Cheeses is a small family dairy based on the southern shores of the Dornock Firth in Tain. A rich yet fairly mild bloomy rinded cow’s milk cheese with vegetal, mushroom aromas. There is a disctinctive bite to the rind that compliments the soft paste of the centre. In 2009, Morangie Brie won Best Scottish Cheese at the British Cheese Awards.
An unpasteurised traditional rennet, semi hard cheese. It is washed in Baltic Summer Ale from Liverpool. Once ripened, the cheeses is smooth and succulent, melting on the tongue with a tangy aftertaste from the ale.
Made from unpasteurized raw milk from the herd of Jersey cows at Neston Park. The recipe is loosely based on that of a Reblochon from the Savoie region of France, with the cheese being washed in brine to create a sticky orange rind and a distinctive smell and flavour. The result is a washed rind cheese that rivals its Alpine cousins, with a full bodied, rich, rounded flavour.
A mature, hand-made Caerphilly made to a traditional recipe, using raw unpasteurized cows’ milk and GM free animal rennet. These ingredients , combined with the process of working the curd by hand and encouraging the natural mould rind to develop, keep the cheese true to the origins of traditional Caerphilly. It ripens slowly from the rind, giving it a unique, stripey interior with the crumbley centre being encased in a rich, softer textured paste. The flavour is creamy with a distinct lemon tan. Gorwydd Caerphilly won Best Welsh Cheese at the World Cheese Awards 2010.
Cheeses supplied by Paxton and Whitfield