Hebden Goat
Firm but creamy, perfect condition, a lovely goats cheese, both as it comes or warmed with tomato on crunchy ciabatta.
Day 166
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Day 165
Yorkshire Pecorino
Another one from Mario Olianas in Adel. I expected something a little harder, this was almost spreadable, pleasant sheep’s milk flavour and tasty moldy rind.
Day 164
Leeds Blue
Lovely blue cheese from Adel near Leeds. Made by Mario Olianas from pasteurised sheep’s milk, it has a Danish blue vibe going on, quite a moist cheese, but held its shape when melted on top of a steak. Really good cheese.
Day 163
Young Buck
Day 162
Cais na Tire Sheep
produced by marion roeleveld, killeen, portumna, co galway. Sheep’s milk cheese with sweet crystalline structure good flavour, fruity, very good with something sweet like a scone, but went well grated on my omelette.
Day 161
Fell stone
Made at Hutton roof in Cumbria this cheese was a pleasant surprise. Unpasteurised cows milk and traditional methods make this a fine cheese, quite fresh tasting compared with the Washstone, like a mature Wensleydale.
Day 160
Corra Linn
Made by Selina Errington in Lanarkshire using unpasteurised sheep’s milk, bound in cloth and aged for some time. Good strong flavour, a bit like a farmhouse cheddar but with a fruity note.
Day 159
Finn
Made by Charlie Westhead at Dorstone in herefordshire. Cows milk, unpasturised with added double cream, produces a lovely rich vignotte like cheese, it is quite fresh with a zesty hint, you could do all sorts of things with a cheese like this, or just eat it with some homemade fresh bread. Supplied by The Courtyard Dairy
Day 158
Dale end Cheddar
Lovely rich mature cheddar, salty, slightly crystalline in a good way. Made by Alistair Pearson in North Yorkshire. Tops a fish pasta bake very nicely.
Day 157
Berwick Edge
made by Maggie Maxwell in Northumberland. Raw cows milk cheese, strong mature cheddar flavour. Really good cheese, even Emma Louise likes this one.