Brand-New British Cheeses
Brilliant new cheeses to try
Four of Britain’s newest farmhouse and artisan cheeses. All recent creations by makers new to the artisan cheese industry, they are well-worth a try. Oozing soft goats’, supple and fresh Dales-style, butter-rich ‘washed-rind’, and creamy, yet delicate blue.
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This box of brand-new British cheeses includes:
Sinodun Hill. Pasteurised goats’ milk, vegetarian. 200g.
Sinodun Hill is one of Britain’s newest and most exciting goats’ cheeses. Made on the farm using their Anglo Nubian goats’ rich milk, this ‘lactic’ cheese has a mousse-like delicate texture and zippy fresh taste with herbaceous goaty finish.
Yoredale (Old Roan). Unpasteurised cows’ milk. 250g.
In 1957 the single last farmer producing Wensleydale cheese in the Yorkshire Dales gave up. Over 50 years later in July 2019, third generation dairy farmers, Ben and Sam Spence re-started that tradition in the heart of Wensleydale. Using fresh milk from local cows, they make an old-fashioned Wensleydale cheese, not quite as crumbly as its modern relations, with a fresh, sharp yet light flavour and supple creamy texture.
Winslade. Pasteurised cows’ milk, vegetarian. 230g.
A recent creation – a cross between Vacherin and Camembert, encircled by a spruce strip. Winslade is matured and sold by The Courtyard Dairy when it is fully ripe, rich, soft and gooey.
Darling Blue. Pasteurised cows’ milk. 250g.
Darling Blue is a newly-created blue cheese made on Doddington farm, bordering Scotland, using milk fresh from their herd of cows. It is firm-textured and has delicate blue veining, which breaks down the texture of the cheese to make Darling Blue smooth and creamy with a rich, complex flavour.
This product will have two weeks’ shelf life from the date of delivery. Conveniently, at checkout you can choose a delivery date even well in the future if you would like your cheese delivering for a specific event.
Ingredients: Milk, salt, cheese cultures (gluten in blue mould culture in Darling Blue) and rennet.