WESTCOMBE SMOKED CHEDDAR
250g Cow, Raw Milk
Tom Calver takes cuts of his award-winning Cheddar and smokes them over cherry wood in his fabulous, converted phone box.
Smoking brings a new layer of satisfying woody notes to this tangy cheddar.
The cheese is most smoky near the nose, but the more complex, classic Cheddar flavours and grassy notes become more evident towards the rind.
THE MERRY WYFE
200g 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?
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.
250g Cow, Pasteurised
Made by Stacey Hedges, Tunworth is creamy with a rich earthy aroma.
It has the thinnest possible rind, an undulating surface, and a profoundly fruity tang, enough to convince a Frenchman that this was made on his terroir.