what cheeses are you trying today?
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Tasting notes and descriptions of your cheese
BASE LAYER
Stoney Cross is made by Mike Smales at Lyburn Farm on the northern edge of the New Forest. Stoney Cross is different to the other gouda-style cheeses that Lyburn make in that it is mould-ripened, in the style of a Tomme de Savoie, and matured for around eight weeks to give a young, mild and creamy cheese with sweet flavours and an earthy finish. Winner of a gold medal at the 2021 World Cheese Awards (amongst many more prizes), it is named after the World War II RAF and US Air Force air base located two miles south of the farm. (Vegetarian, Pasteurised, Cows' milk, (contains egg))
LAYER 2
Long Clawson Dairy has been making English cheeses for over a century, including their award-winning Blue Stilton and this, their orange Blue Shropshire. This mature, rich and mellow blue cheese from Melton Mowbray in Leicestershire is somewhat distinct from other blues, with a firmer, more crumbly texture. It is a great introduction to blue cheeses. Enjoy with an English ale or like Stilton, with a rich Port. (Vegetarian, Pasteurised, Cows’ milk)
LAYER 3
Though produced today by Sharpham Dairy, Ticklemore was first conceived by Robin Congdon of Ticklemore Farm. In the early 2000s, space requirements demanded he hand the reins – and the recipe for Ticklemore – over to Sharpham Dairy which has been producing it faithfully ever since. Ticklemore's distinctive flying-saucer shape comes from the fact that it is moulded in a plastic colander. The goat's milk comes from three farms in Devon, where Sharpham Dairy is located. Under the snowy rind the main body is chalky white with a fresh and gentle zesty flavour and just a piquant hint of goatiness which adds a degree of complexity. (Pasteurised, Vegetarian, Goats’ milk)
TOP LAYER
Anne and Andy Wigmore at Village Maid Cheese in Berkshire make Waterloo, a semi-soft cheese made using the unpasteurised milk from a local herd of Guernsey cows. It is created using a washed curd method that reduces the acidity of the cheese to give a milder, gentler flavour. Its distinct, luscious, yellow colour comes from the carotene in the Guernsey milk. The interior is beautifully rich and creamy. (Unpasteurised, Vegetarian, Cows' milk)