250g - Cow, Thermised
This cheese may look like a hefty brick, but the paste is sweetness itself. It is smooth and dense, with the satisfying crunch of crystals formed by long maturing.
The cheeses are turned, brushed and washed for at least sixteen months to develop their deep, rich flavours of caramel and butterscotch.
SPARKENHOE SHROPSHIRE BLUE
250g - Cow, Raw Milk
The UK’s only raw milk Shropshire Blue. Will Clarke makes this cheese to the same recipe as his Sparkenhoe Blue, but adds annatto to the milk. This gives the cheese its glorious colour. The paste ranges from a blush, peach tone to a deeper hue next to the blue veins, as the curd begins to break down.
The taste is buttery and mellow with a gentle spice to finish.
170g - Sheep, Thermised
Inanna was the Sumerian Goddess of Love whose great passion for cheese led her to choose a divine shepherd for her husband. Her devotees worshipped Inanna by leaving daily gifts of cheese at her great temple. The Parra family make this cheese in the dairy on their vineyard from the milk of their Manchega sheep. They then bath it in their own wine, which imparts a fruitiness to the smooth, sweet cheese. A cheese fit for a Goddess!
180g - Goat, Pasteurised
Made by Charlie Westhead. Dorstone is sprinkled with ash, and then ripened. When you cut through the matured cheese, it has faint veining reminiscent of Carrara marble. The curd is snowy-white, the texture ice cream, and the flavour mellow and rich.
|Brand||The Fine Cheese Co.|