HARD CHEESE
Most British Hard cheeses have great histories, many of them
generating from
recipes and maturing methods hundreds of years old. These are possibly the most uniquely 'British' cheeses and you will find their reputations have spread all round the globe
These cheeses can range from mild to very strong depending on the recipe used. The curd is cut finely and moisture is removed during long maturing times - often years as in good cheddars which are cloth bound and left to mature in caves or ripening rooms to develop character. Natural rinded cheeses rely on surface moulds giving them their unique flavours.
WINTERDALE SHAW
Clean, lemony and nutty - Kent's very own cheddar, clothbound and matured traditionally in caves dug out of the North Downs. Not too strong but full,
excellent complex flavours that keep going.
Cow • Kent • U, V
KEENS EXTRA MATURE CHEDDAR
Strong and smooth with a high acidity and a vampire's
bite!. This clothbound cheese
has a 100 years of history in it's
flavour.
Cow • Somerset, U,
MONTGOMERY'S CHEDDAR
Artisan cheese craft - mature, rich and sweet with real depth and a fruity finish. This cheddar releases hidden memories of long summers.
Cow • Somerset, U,
ISLE OF MULL
Cheddar with a twist, the herd is fed on hops in the winter!! Pale, strong and fruity with a hint of onions
and a classic cheddar tang.
Cow • Isle of Mull, U,V
OLD WINCHESTER
A washed
curd cheese made in the New Forest with milk from pedigree cows this is very similar to a mature
Gouda with all its crunchy bits. Excellent full and nutty it matures
into almost toffee like flavours. TRY OUT THE EXTRA MATURE!!!! used like
a parmeggiano.
Cow • Wiltshire, P, V
ASHMORE
Our wonderfull localy made cheese!
WOW this packs a punch - full of earthy flavours. A natural rind cheese
using fresian/holstein milk which blends together the best flavour of extra
mature cheddar and the texture and
aroma of mature caerphilly.
Cow • Kent. U,
V,
SUSSEX CRUMBLE
Not at all crumbly!! This earthy, natural rinded cheese has a waxy supple interior with a golden colour and a deep buttery full bodied taste. Quite unique - another classic by Arthur and Nick at Alsop & Walker.
Cow • East Sussex. U,
V,
Light and crumbly in the centre maturing to soft edges. This cheese has very earth flavours that age well and go well with a glass of whiskey.......Ooooh! Thank You Wales
Cow • S. Wales, U
WINTERDALE SHAW SMOKED
The classic Kent Cheddar slowly smoked over Oak chippings. 'Oaky' and 'Smokey' this excellent cheddar stays moist and firm,
with a full oak smoked traditional flavour. Best smoked around.
Cow • Kent • U,V
VINTAGE LINCOLNSHIRE POACHER
Very smooth and strong, this recipe is based on a west country cheddar with fine cut mixed milk curds and matured up to 24 months. A great cheese with traditional Ale or Cider.
Cow • Lincolnshire. U
WENSLEYDALE HAWES MATURE
Famous yorkshire 11th C recipe developed by monks, Crumbly, moist, delicious resembles a
young Caerphilly, flavour suggests
Wild Honey
Cow • Yorkshire, U, V
Crikey! The best Tasty Farmhouse Lancashire ever!! Pale gold with a mottled, crumbly texture made with mixed curds. It has a Sharp and peppery 3d flavour.
Cow • Lancashire, U,V
MRS BOURNE'S CHESHIRE
Creamy and crumbly classic - the
only Cheshire worth having and great with cake!
Cow • Cheshire, U, V
WHITE STILTON - CROPWELL BISHOP
Soft, crumbly and tangy with a smooth creamy taste. A bit
like a Lancashire cheese with it's hint of wild moorland grass followed by subtle apricots. A very understated cheese due to mass produced sub standard equivalents
Cow • Nottinghamshire, P, V
CORNISH YARG/GARLIC YARG
A delicate cheese subtly infused with the flavour of the
wild leaves it is wrapped in - nettles or garlic. A classic customer favourite.
Cow • Cornwall. U,V