200g – Cow, Raw Milk, Vegetarian
The Jersey cows that make Sharpham Rustic graze on water meadows in the beautiful Dart valley. Their rich, unpasteurised milk is used to create this fresh and buttery cheese. Made by Debbie Mumford and Mark Sharman.
200g - Goat, Raw Milk, Vegetarian
Made by Fraser Norton and Rachel Yarrow, who only decided to become cheesemakers in 2014. At the same time, they set about building up their own herd of goats. The cheese is made to a very slow, lactic-set recipe, with only a tiny amount of French thistle rennet coagulant. It has a fabulous texture: smooth, rich, and mouth-filling, and a thin, beautifully wrinkly coat that develops natural spots over time. The taste is great too: sweet, almond-y and complex.
200g - Cow, Thermised, Vegetarian
A delicately-flavoured, Guernsey-milk cheese, made by the Wigmores in Berkshire. Creamy, with a yielding texture. Anne and Andy wash the curds for this cheese which gives it a gentle, sweet flavour and a texture that is as rich as hollandaise sauce.
250g - Sheep, Pasteurised, Vegetarian
A seasonal cheese, which develops from light, crumbly and sweet on its release in spring, to creamy and fuller-flavoured later in the year, but always rounded off with a gentle spice. Sometimes called an English Roquefort, it is less salty than its French counterpart.
|Brand||The Fine Cheese Co.|