This varied British selection features: a powerful washed-rind cheese; an extra-mature Cheddar with extra bite; a rich and tangy blue cheese; and an earthy, crumbly Caerphilly.
Each cheese proves that the apple hasn’t fallen too far from the tree, and that the cheesemaking baton has been safely passed from one generation to another. Just don’t expect the cheeseboard to be passed around quite so generously!
Maida Vale 200g
A rich, buttery and luscious paste with a full-flavoured savoury finish. Andy and Jake Wigmore make Maida Vale from Guernsey milk, and then wash it in local pale ale, to develop the exquisite balance between sweet and savoury flavours delivered by this bold and distinctive cheese.
Sparkenhoe Blue 250g
Cow, Raw milk, Blue
A new, raw milk blue cheese, made to a traditional, local recipe by Will Clarke, son of Jo and David Clarke, who are famous for their Sparkenhoe Red Leicester. The paste is compact and still a little crumbly, while the blue veins meander through the narrow fissures between the curds. The result is a mellow, buttery and rich blue cheese.
Keen’s Extra Mature 250g
Cow, Raw Milk
Brothers George and Stephen Keen have shared their skills with their next of Keen. Their sons: James and Nick. Keen’s Cheddar is moist, tangy and powerful at the best of times, so the Extra Mature version will really get your tastebuds tingling. At least an extra six months spent in the family’s maturing rooms give this Cheddar even more stunning complexity and richness. (Page 136.)
Duckett's Caerphilly 250g
Cow, Raw Milk
Made by Richard and Tom Calver at Westcombe Dairy. The recipe was handed down to Tom from Chris Duckett, who at one time was the last producer of traditional raw milk farmhouse Caerphilly. Tom has continued the Duckett’s family legacy and, by using Chris’s mother’s ‘make notes’ from the 1930s, even reverted to her older and more traditional recipe. So now Duckett’s Caerphilly has been restored to its former glory as a delicious, lactic, crumbly and fresh-tasting cheese.