On the eve of millions of tourists coming to visit for London 2012, we in the UK have more than a Tudor’s favourite dish and one type of cheese from Somerset to offer!
There are now over 700 named British cheeses produced in the UK, with a cheese for every occasion this year is the year to push the boat out and try something a little different.
If you are preparing for British Food Fortnight or just in the garden with a Ploughman’s lunch on your day off then here are some of the artisan British cheeses we supply:
CORNISH ORGANIC BRIE 1KG CHE508
This organic cheese is handmade using traditional techniques, complimented by modern mould-filling equipment. Made using 100% Cornish pasteurised cow’s milk. The Cornish milk gives this Brie a characteristic yellow, buttery colour. Mild and very creamy with slight hints of mushroom, the flavour intensifies with age.
ROSARY GOAT’S CHEESE 1KG CHE507
A creamy, moist and soft cheese with a light and fluffy texture made from goat’s milk. Rosary Goat’s Cheese is locally produced at The Rosary in Landford on the Hampshire and Wiltshire border and is suitable for vegetarians.
YORKSHIRE BLUE 1.5KG CHE504
This Continental style full fat blue cheese is produced from fresh cows’ milk collected from local farmers in the northern end of the Vale of York. Guided gently along its 10 week maturation period this cheese has a creamy texture which when at room temperature develops a slightly sweet, full, round, and mellow taste. Pasteurised and suitable for vegetarians.
KEEN’S CHEDDAR 2KG CHE505
Made using unpasteurised cows milk from the farms own herd, this year old full fat traditional cheddar enjoys a peaceful life maturing on wooden shelves in exactly the right environment. The cloth bound cheese is allowed to breathe as it matures. The cheese has a clean, mellow yellow appearance which darkens towards the edge. It has a deep earthy aroma and the flavours are often grassy and most importantly long lasting on the palate.