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what cheeses are you trying today?

Tasting notes and descriptions of your cheese

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Montgomery's Cheddar is the epitome of traditional, unpasteurised, handmade, clothbound, Somerset cheddar. Made by Jamie Montgomery and Steve Bridges using the milk of the Montgomery’s herd of 200 Friesian cows on their farm in North Cadbury, this farmhouse cheddar has been produced by three generations of the family. The cheeses are wrapped in muslin and matured for 12 months to give an authentic, rich and nutty flavour, with earthy, brothy notes and a brittle, broken texture. This is how cheddar should be made and how cheddar should taste. Just close your eyes and you will be transported to a hay barn!! (Unpasteurised, Cows milk)

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Perl Las is made in rural Wales by the lovely Adams family using cheese-making traditions handed down from previous generations. Meaning ‘Blue Pearl’ in English, it is just that. A superb blue cheese, golden in colour, creamy and salty that grows strong as it matures. Back in 1984, when the UK government's ham-fisted implementations of EU milk quotas meant farmers might be forced to throw away surplus milk or reduce their herd sizes, Thelma Adams protested in inimitable style. She dressed as Cleopatra and bathed in a bath of milk on the streets of Carmarthen, bringing the town to a standstill. A few years later, she restarted cheesemaking on the family farm to deal with the surplus and the rest is history. What a woman and what a cheese!!  (Vegetarian, Pasteurised, Organic Cows' milk)

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Clare and Chris Moody established Rosary Goats Cheese in 1998 and have been making their soft, fresh goats’ cheese ever since at their premises in Landford on the Hampshire/Wiltshire border. Their Rosary Garlic and Parsley is gorgeously fluffy and creamy with a zesty freshness, a hint of garlic and speckled with fresh parsley, which adds another layer of flavour. You will definitely see why this stand-out cheese was the Supreme Champion at the 2014 British Cheese Awards.  (Vegetarian, Pasteurised, Goats milk)

Chris Duckett's family had a farm at Wedmore, Somerset, and started making their Caerphilly in the 1920’s, with Chris himself making since the 1960’s. He devoted himself to preserving the 'genuine article' - something that was in serious danger of disappearing. In time Chris gave up the farming and moved his making to Westcombe Dairy (the cheddar makers) creating this unique arrangement where two great makers share the same space. Chris sadly died in 2009 but Westcombe have continued making Duckett's Caerphilly and so the Duckett family tradition is in safe hands. This version of their Caerphilly, Smoked Wedmore, is naturally oak smoked with chives running through the centre to give a beautiful russet coloured rind and a golden cheese with earthy and woody notes and a lovely smoky flavour. The smoke doesn’t permeate too deeply into the cheese – leaving the zesty and oniony flavours intact – but it adds a lovely bonfire-like fragrance to the softer area under the rind which is absolutely delicious. (Pasteurised, Vegetarian, Cows milk)

Golden Cenarth is a washed-rind cheese made by Carwyn Adams of Caws Cenarth cheese-makers on his family’s farm, Glyneithinog, in Carmarthenshire. Made using the farm’s organic cow’s milk, the cheese is somewhere between an Epoisses and a Reblochon. It is washed in cider as it matures to produce a sticky orange rind that becomes more pungent as it ages. It has a rich, nutty, savoury flavour and is great served at room temperature with a glass of beer. Alternatively, warm it in the oven for 20 minutes to give you a gooey dipping cheese. Heavenly! (Vegetarian, Pasteurised, Cows milk)

Hereford Hop is handmade by the incredible Charles Martell, maker of the famous Stinking Bishop as well as Single and Double Gloucester. He invented the cheese in 1990 on the Hunts Court Farm which is a few miles away from the Herefordshire border. The hard cheese is made using natural rennet and full fat pasteurised cows’ milk. Coated with toasted hops, Hereford Hop produces rich, buttery and sharp flavours with grassy and citrus notes together with a slight bitterness from the hops. (Pasteurised, Vegetarian, Cows milk)

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