Town Crier
Soft, fruity and aromatic
With the beating heart of Italy combined with the boldness of Yorkshire, this cheese is Italian-born Yorkshire cheesemaker Mario’s nod towards the iconic Italian cheese that is Taleggio.
Like Taleggio, Town Crier rind is washed (five times) which encourages it to develop a pinky-orange hue. As the cheese matures, the washing breaks down the semi-soft paste to give it a fruity, aromatic richness, complementing its unctuous, soft texture.
Awarded:
Brought in up Sardinia, Mario Olianas comes from a strong family of Italian gastronomes.
Moving to Leeds in 2001, initially just for six months to learn English, he starting working in a family friend’s Italian restaurant. Yes, he fell in love… and never left. Quickly, he set about realising his passion for Italian food – setting up Italian supper clubs and baking fine foods to sell at local farmers’ markets. Not able to obtain the kind of the Italian cheese he liked, his wife encouraged him to make it himself, and they converted their garage into a custom-built cheesemaking room.
Mario learnt how to make his Town Crier style of cheese when visiting Gorgonzola and Taleggio producers in his native Italy. The delicious cow’s milk comes from a small herd of 23 cows on the nearby Bolton Abbey Estate, near Skipton.
This cheese is aged for six weeks, and washed five times on the outside to encourage the pink-orange rind associated with Tallegio. Yet Town Crier is washed fewer times than its Italian counterpart, making it slightly mellower in flavour.
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Key Facts
| Attributes |
|---|
| Pasteurised |
| Cows' Milk |
| Vegetarian |
Ingredients
Delivery
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