British & Irish Cheeses
APPLEBYS CHESHIRE
Raw Cows' Milk Vegetarian Rennet from Shropshire, England Abblebys Cheese pair with... Burgundian Chardonnay, Sherry, Hoppy Pales Ales A classic: clean and slightly zesty with a rich mouth-feel and finish, crumbly and with that signature tint of annatto. |
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ISLE of MULL CHEDDAR
Raw Cows' Milk Animal Rennet from Isle of Mull, Scotland Isle of Mull Cheese pair with... Single malt, single malt, single malt!! ...or a nice stout, dunkel or porter Tobermory mash and rich island grass feeds the small herd of cows which supply this unique and irresistible cheese with a lovely malt background to its naturally yeasty and prickly cheddar profile. |
LORD of the HUNDREDS
Raw Ewes' Milk Vegetarian Rennet from East Sussex, England The Traditional Cheese Dairy pair with... Cream Ales or a peppery Pinot Noir This unpressed recent import exudes the flavours of its local cattle herd with a grainy, dry texture; salty caramel, grass and hazelnut. |
MONTGOMERY'S CHEDDAR
Raw Cows' Milk Animal Rennet from Somerset, England Manor Farm pair with... IPAs to be sure, Red Ales, Sancerres and Pear Cidres Well, it comes from about 20 miles from the town of Cheddar, so this is just about the most authentic and ancient recipe for the cheese one can find, complete with old-fashioned fissures in the texture. Caramalised fruit and rich, beefy flavours dominate the natural sweet grass flavour of the milk. |
SHROPSHIRE
Pasteurised Cows' Milk Animal Rennet from Nottinghamshire, England Colston Basset Dairy pair with... Nothing beats a chocolatey Stout (the natural sweetnesses complement each other well). Bubbly Prosecco is also lovely. Recognisable due to its distinctive orange body, with blue veins spread throughout. The natural rind is a deep orange-brown shade. The cheese is slightly milder in flavour than Stilton and delicately sweet, with a creamy taste and smooth texture lacking any bitterness or sharpness. |
STICHELTON
Raw Holstein Cows' Milk Animal Rennet from Nottinghamshire, England Stichelton Dairy pair with... ...nothing beats a glass of Port or a sweet fudgey Stout or Porter Stilton Blue, by law, cannot be made with raw milk due to an unconfirmed food scare in 1989. Luckily, the Stichelton Diary makes this "knock-off" with raw milk, the way Stilton used to be made for centuries. The result is a fruity, nutty, toasty and flavoursome cheese as gloriously blue as they come. |
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