Cheese of the Month (April)
QUICKES SMOKED GOT CHEDDAR
Hand made on farm in Newton St Cyres, Devon using pasteurised local goat’s milk. The cheese is made in the same style as the cow’s milk cheddar & is matured for 12 months before being naturally smoked over oak from the farm to infuse a rich yet subtle smoky flavour.
Perfect for all goat’s cheese lovers and one to try for those who are lactose intolerant or on low cholesterol diets.
MORN DEW
From Pete Humphries at White Lake Cheese in Somerset, Morn Dew is named after Dell-boy Trotters’ bad use of French! This superb washed rind cows’ milk cheese is based on the recipe used for its sister cheese ‘Rachel’ a washed rind goats’ cheese. Made using pasteurised milk and vegetarian rennet the aroma is enticing & the flavour mouth-fillingly creamy with a moreish tang which develops as the cheese matures.
PONT GÂR BLUE
From The Carmarthenshire Cheese Company in West Wales, Pont Gâr Blue is a soft blue ‘brie style’ cheese.
It is hand made using carefully selected local cow’s milk & traditional techniques with loving care and attention before being matured in special ripening conditions for up to one month. Soft textured when young, becoming smooth and creamy as it matures. The delicate blue cheese flavour blends with this creamy cheese and gives a special piquancy becoming stronger with age.
Previous cheeses of the month:-
List of all our cheeses