Cheese of the Month (November/December)
CASHEL BLUE
Irelands’ original farmhouse blue cheese was developed in 1984 by husband & wife team, Louis and Jane Grubb on their farm at Beechmount in Co. Tipperary. Pasteurised cow’s milk from their perdigree herd of Friesian cows is used to make the cheese. At about six weeks of age the texture is firm and crumbly with a tangy flavour; from six to twelve weeks, the cheese develops a fuller flavour
VACHERIN MONT D’OR
A Cheese Lovers idea of Heaven!
Available only between October & March this stunning seasonal cheese is made by hand using unpasteurised cows milk from herds which graze the alpine pastures. The box is lined with Spruce bark which imparts a resinous flavour throughout the deeply rich texture. Try scoring the crust, pop in a clove or two of garlic, then add a dash of white wine before baking in a hot oven for around 20 minutes with the lid on. Spoon onto jacket potatoes or simply dip in some fresh crusty bread!
CORNISH YARG
An award winning semi hard cheese made by hand on farm near Truro in Cornwall using pasteurised cow’s milk and vegetarian rennet. One of two leaf coated cheeses made by the multi award-winning Pengreep Dairy. The nettles are all picked locally and applied by hand in a concentric circle. The cheese is based on a 13th Century Caerphilly and is named after the original maker ‘Alan Gray’. Mild in flavour with a mushroomy aroma, the paste is rich and creamy around the edible rind & slightly crumbly towards the centre. Looks amazing on a cheese board and is also great for cooking with, as it melts very easily and doesn't overpower.
Previous cheeses of the month:-
List of all our cheeses