Cheese of the Month (March 2011)
Gorwydd Caerphilly
Trethowan’s Gorwydd (pronounced
Gor-with) Caerphilly is a mature Caerphilly made to a traditional recipe using raw (unpasteurised) cow’s milk. The ingredients, combined with working the curd by hand, keep the cheese true to the origins of traditional Caerphilly. The cheese is matured on the farm for two months and exhibits a fresh lemony taste with a creamy texture to the outer (known as the “breakdown”) and a firmer but moist inner.
Perl Las
From Caws Cenarth Cheese in beautiful West Wales comes Perl Las Blue. A truly different blue cheese made by hand using locally source organic cow's milk. When young, Perl Las has a light taste and a salty flavour. When mature, it becomes golden in colour and stronger in taste yet still delicate. It fills the mouth with an array of exciting flavours.
Smoked Gubbeen
This super Irish cheese has been produced since 1979 by Giana Ferguson, with Rosie and the Gubbeen dairy team. Gubbeen is a surface ripened, semi-soft cheese with a delicate pink and white rind that is developed in the curing rooms by daily washing and a lot of skilled care. The flavours are creamy with lots of mushroom and nutty aftertastes. The smoked version is gently smoked over oak before being coated in black wax to seal in the subtle flavour.
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
List of all our cheeses