Cheese of the Month (November 2009)
SMOKED ARDRAHAN
Smoked Ardrahan cheese is a semi-soft washed rind cows milk cheese, hand made on farm by Mary Burns and her son Gerald in Kanturk, County Cork. The cheese is made using vegetarian rennet and pasteurised whole milk from their herd of Pedigree Friesian dairy cows. The herd is left to graze the lush green grass surrounding the farm which lies in the heart of the great Munster pastures.
Smoked gently for 24 hours over oak wood, the cheese remains deliciously moist & flavourful, unlike some smoked cheeses. The smoke is delicate and well balanced. It complements the cheese & in no way masks or overpowers it.
WIGMORE
Wigmore is handmade by Anne and Andy Wigmore in Riseley, near Reading in Berkshire, 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 young but with maturing the edges begin to melt making it a velvety rich, mellow tasting cheese. Wigmore constantly wins gold medals at the British Cheese Awards.
ROSARY GOAT CHEESE WITH HERBS & GARLIC
A deliciously soft fresh goat’s milk cheese, hand made by Chris Moody on farm at The Rosary in Landford on the Hampshire & Wiltshire border. The cheese has a light & fluffy texture with a crisp, fresh flavour. Gold medal winner at the British Cheese Awards, this delightfully creamy goat’s cheese is ideal for serving on a cheese board or adding to your favourite recipes. Suitable for Vegetarians.