what cheeses are you trying today?
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Tasting notes and descriptions of your cheese
TOP TIER
Cornish Yarg is the classic and famous cheese from Lynher Dairy near Truro. It is a semi hard cheese, hand-painted with nettle leaves and matured for 5 weeks. It is mild and creamy under the natural rind and slightly crumbly towards the core, with an herbaceous flavour and citrus notes. Yarg was first produced thirty years ago on Bodmin Moor by a farmer named Alan Gray who found a seventeenth-century recipe in an attic and decided to give it a go, before selling on the recipe a few years later. Yarg comes from the backward spelling of his name. A true British artisan cheese. (Vegetarian, Pasteurised, Cows’ milk)
TIER 2
Wiltshire Loaf was a popular cheese in the 18th and 19th century and even gets a mention in Jane Austen’s Emma. It has been revived by Ceri Cryer, a 5th generation cheesemaker at Brinkworth Dairy in North Wiltshire, from a hand-written family recipe, and is made using the milk from her small herd of pedigree Friesians, the oldest pedigree Friesian herd in the country. Beautifully smooth with flavours of chamomile and daisies, it is a complex cheese that manages to be creamy and crumbly, sweet and sharp simultaneously. Deep yellow in colour with a brown, slightly mouldy ride, this is a classic English cheese to delight. (Vegetarian, Pasteurised, Cows' milk)
TIER 3
Quickes are one of the most well-known and well-respected cheesemakers in the country, making traditional cloth-bound cheddar on their Devon farm with the milk from their herd of cows (a unique cross of 7 different breeds to create the ultimate hybrid – the Quickes cow!). Devonshire Red is their distinctive take on a classic Red Leicester, a vibrant full-flavoured cheese. Typically matured for up to 6 months, this clothbound truckle offers fresh, nutty flavours and a lemony creaminess. (Vegetarian, Pasteurised, Cows’ milk)
TOP TIER
Richard Hodgson started making cheese in Queen Bower, on the Isle of Wight, in 2006, with the aim to create a variety of small scale, handmade cheeses for the island. Shortly afterwards, he started winning awards, and now takes just about every drop of milk the farmer can give him. The Isle of Wight Soft is a soft white surface mould ripened pasteurised cheese. It fits nicely in between the brie and camembert brackets. Aged for just 2-3 weeks, it has a fresh and lactic flavour when young and becomes creamier, softer and more akin to a camembert when older. Serve with a Pinot Noir or a dry sparkling white such as Champagne, this truly marvellous cheese melts in your mouth. (Vegetarian, Pasteurised, Cows’ milk)