Summerfield
Hard raw milk cheese made in summer only, maturing nicely, quite hard with a strong flavour.
Day 54
Category: Uncategorized
Day 53
Cambozola
Only just blue cheese, soft and creamy German cheese. Great for beginners to blue cheese.
Day 52
Sparkenhoe Blue
Raw milk cheese made by the Clarke Family in Leicestershire. Gets an ooh! Properly multi layered on the taste front. Starts tangy then mellows into unpasteurised creamyness. Top of the list so far.
Day 51
Smoked Applewood
Lovely smooth lightly smoked cheese, my Dad liked this cheese
Day 50
St James, sheep’s cheese.
Unpasteurised sheep’s milk cheese from Martin Gott, Cark, Cumbria . Creamy cheese with a lovely almost citrusy tang. Quite strong on the nose, and not too keep on the taste of the rind, but the gooey bit in the middle is great.
Day 49
Haloumi
Traditional Cipriot cheese, made from a variety of milks, producing a semi hard cheese with a high melting point.
Day 48
St Andrews Cheddar
Super strong cheddar made with unpasteurised milk and cloth bound
Day 47
Killeen
Made by Marian Rodeweld in County Galway from Goats milk. Smooth goats cheese melted nicely on toast good flavour, not too strong.
Day 46
Snowdonia Black Bomber Mature Cheddar
First Welsh cheese of the campaign and it is the best cheddar yet, just had some more, it really is good, creamy, tangy, lovely. Perfect with a pint of Goodhews dry stout from #Barngates
Day 45
Bowland Lancashire with Apple and raisin
Tasty cheese, raisins and a hint of spice. I am looking forward to trying Bowland Lancashire with no added bits, I think it will be great.
