Perfect for a dinner party of 6-8 people
A soft and fruity goat’s cheese made in Somerset, English. This small round of cheese is made with goat’s milk, washed in Somerset cider brandy and wrapped in vine leaves. The goats goat’s milk gives the cheese a nice sharp flavour with the cider providing a nice and fruity back taste. The vine leaf gives the cheese an unexpected texture. An all round surprising but lovely cheese
This is a relatively new, crumbly, citrusy cheese from the lush pastures of north east fife. While the Stewarts have been dairy farmers for over 50 years, their first cheese was made in only 2008. Finding inspiration in the south-west of England and Wales their cheese is based on tradition and sound cheese-making knowledge. The milk for Anster comes from the Stewarts own herd of Holstein-Friesians, and is kept unpasteurised for the cheese making. As the curds are salted as they are milled through a traditional peg mill, which gives the cheese its lovely crumbly texture, and they use traditional cast iron presses to gradually apply pressure to the cheese. The cheeses are only kept in bandages for the first few days, and after that allowed to mature naturally – and so a beautiful grey rind forms.
- SHROPSHIRE BLUE
Made in Nottingham, based on a Scottish recipe, Shropshire Blue is mellow and salty with a citrus tang and a sweet finish.
A cheese very like Shropshire Blue was first developed by Dennis Biggins, a Cheshire distributor in the 1930s. However production was short lived. In the 1970s Andy Williamson, who had been trained in Stilton making took his knowledge to Scotland where he added colouring to the classic recipe. Originally he called it Invernesshire Blue – but Shropshire Blue sounded more traditional and so that name was adopted instead. Scottish production didn’t last long, and most Shropshire blue is now made in the same areas as Stilton.
- The Westray Wife
Westray Wife has a smooth texture with a rich, salty taste and hints of hay meadows. It is similar in style to Alpine cheeses like Raclette and Morbier, lending itself well to melting over potatoes as well as complementing the more traditional Scottish cheeses. d, before a stunningly long aftertaste. Jason and Nina Wilson move from South Africa to Orkney to begin making cheese quite recently and their organically farmed herd of Ayrshire cattle graze on a species rich pasture – resulting in a complex flavour. The Cheese is named after an ancient figurine of a woman found on the island of Westray that is thought to be 5000 years old.
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