Cheese of the Month (December/January)
CHEVRE D’ARGENTAL
Smooth & creamy in texture, this soft goat’s milk cheese with its delicious bloomy white rind is a must for goat’s cheese lovers!
Made in the Lyon region of France using pasteurised milk and vegetarian rennet, the paste gets softer and creamier as the cheese matures. The resulting flavour is moorishly rich but not too ‘goaty’.
PICOS BLUE
Picos Blue is also known as ‘Valdeon’ & Picos de Europa as it originates from this mountainous region of Northern Spain. The cheese is made using a blend of cow’s, goat’s and ewe’s milk. Wrapped in Maple leaves, it is matured in caves for a minimum of 3 months during which time natural blue penicillium moulds develop within to create its unique & rich flavour. Traditionally enjoyed at Breakfast with honey, though why not try on a cheeseboard with a sweet desert wine?
LINCOLNSHIRE POACHER VINTAGE
Hand made by Simon & Tim Jones using unpasteurised cow’s milk from their own herd.
The farm is situated on the Eastern Edge of the beautiful Lincolnshire Wolds. Based on a traditional West Country Cheddar, Lincolnshire Poacher is matured for between 14 & 16 months. Vintage Poacher is however, matured for between 18 & 22 months. Although the taste varies with the seasons it usually has a greater depth and complexity in flavour than the younger cheese and a lovely smooth, lingering aftertaste, often with a hint of sweetness.