Each of these cheeses has been made by a father and son cheesemaking team, and in each case all the knowledge, experience and skill of the father has been passed down to the son. The result is good news for cheese, and for fans of cheese, as the time spent perfecting the family craft means that all four of these sublime British cheeses have only gotten better over time.
THE MERRY WYFE 200g - Made by Graham and Hugh Padfield
Cow, Pasteurised, Vegetarian
Curds from the renowned Wyfe of Bath are pressed, and then washed in cider produced by Graham Padfield on the farm. A thin orange rind develops, imparting a slightly meaty, yet fruity, flavour.
Aptly named after Shakespeare’s comedy, The Merry Wives of Windsor.
Who wouldn’t be merry after a cider bath?
BEAUVALE 250g - Made by David, Ian, Robin and Ben Skailes.
Inspired by soft and mild European blue cheeses such as Gorgonzola Dolce, Beauvale is delicate, rich and buttery.
HAND-SELECTED WESTCOMBE CHEDDAR 250g - Made by Richard and Tom Calver
Cow, Raw Milk
A truly artisan Cheddar with a deep and complex flavour.
Hand-selected by us, together with Tom, the different batches are tasted until we find the ones that match the perfect flavour profile. These are chosen to be matured and released when they hit their peak, when a deeper, fuller flavour has developed. The cheese has a wonderfully full and complex savoury flavour, with a slightly tangy finish.
GOLDEN CROSS 225g - Made by Kevin and Matt Blunt
Goat, Raw Milk, Vegetarian
Kevin and Matt make Golden Cross from the milk of their own goats, which are fed only on pasture or hay (no silage for them!). This ripened goats' milk cheese is first rolled in ash, then matured to develop a complex, yet subtle flavour. The texture is like ice-cream.
|Brand||The Fine Cheese Co.|