Little known cheeses, big on flavour
Four cheeses that have got all the cheesemongers talking, relatively unknown but all worthy gold-medal winners. There’s sweet and nutty Irish goats’ milk Gouda, fresh, crumbly and zesty Cheshire style, tangy, rich Cheddar, and a smooth, rich blue.
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This cheese selection box includes:
Killeen. Pasteurised goats’ milk. 250g.
Leaving Holland in search of the Irish ‘good-life’, Marion Roeleveld developed Killeen – a goats’ milk Gouda made from milk given by her own goats. Killeen is extra-aged for 11 months in-house by The Courtyard Dairy to allow the cheese to develop a greater depth of flavour.
Anster. Unpasteurised cows’ milk. 250g.
Farmers for over 50 years, the Stewart family started making cheese in 2008 and soon created Anster. This milky, crumbly, fresh tasting cheese is aged for eight weeks. Jane Stewart supplies The Courtyard Dairy with special Anster made only using a ‘starter bacteria’ specified by The Courtyard Dairy, which gives the cheese a particularly milky, fresh flavour.
Hafod Cheddar. Unpasteurised cows’ milk, organic. 250g.
With only 65 Ayrshire cows, this clothbound Cheddar is made to a very traditional recipe, producing a cheese that is buttery and smooth, with that special Cheddar tang. At The Courtyard Dairy the best Hafod truckles are selected and further aged to 14-months. At 14-months old the cheese retains its buttery flavours and develops that special tang.
Beenleigh Blue. Pasteurised sheep’s milk, vegetarian. 210g.
Originally based on a Roquefort recipe, Beenleigh Blue cheese turned out sweeter and milder. Beenleigh Blue has a delicate sweetness with a minerally, floral 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.