Cheese of the Month (April 2011)
Gorgonzola Colombo
Gorgonzola takes its name from the village of Gorgonzola near Milan. Its greenish-blue mould imparts a sharp, spicy flavour and provides an excellent contrast to the rich, semi-soft creamy cheese. It ranges in colour from white to straw-yellow pierced with the unmistakable marbled green or bluish-green mould. The taste of Gorgonzola ranges from mild to sharp, depending on age.
Wigmore
Multi award-winning Wigmore is one of three cheeses handmade by Anne and Andy Wigmore in Riseley, near Reading in Berkshire. Made using unpasteurised Ewe’s milk and vegetarian rennet, the curd is washed to remove excess whey then packed in moulds to drain. It has natural wrinkled grey/white moulds scattered between bloomy moulds on the crust.
The fruity rich flavour is quite sharp and crumbly when very young but with maturing the edges begin to melt making it a velvety rich, mellow buttery tasting cheese.
Sharpham Rustic
Hand made by Debbie Mumford & Mark Sharman, on the Sharpham Estate in Devon, using unpasteurised organic Jersey cow’s milk & vegetarian rennet. Sharpham Rustic is a deliciously moist & creamy, semi hard cheese with a natural edible mould rind & lactic flavour. Matured for 6-8 weeks this young cheese is moulded in a colander giving it a quirky & distinctive appearance.
Previous cheeses of the month:-
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November 2009
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December/January 2010
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February 2010
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March 2010
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April 2010
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May/June 2010
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July 2010
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August/September/October 2010
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November/December 2010
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January/February 2011
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March 2011
List of all our cheeses