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 160
Tag: 366daysofcheese
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.
Day 156
Biggar Blue
From Errington cheese in Lanarkshire made with raw goats milk. Sweet and goaty, mildly blue, lovely cheese.
Day 155
Baggrow garlic and herb
A very nice goats cheese roulade, served as a salad on toasted tomato and basil focaccia with a fair amount of sweet chill and lime dressing.
Day 154
Beckfoot with mustard seeds
The Beckfoot cheese is a good base for different flavours this time with mustard seeds. Good balance of cheese to mustard.
Day 153
Goodyhill Cheddar
Not a fan of this, not much flavour.
Day 152
Crifell View Blue
Quite a feisty nose to this one from Mawbray, does not look too blue but certainly has a blue cheese taste, quite sweet when paired with Californian Merlot.
Day 151
Gilcrux Lancashire Goat
Another cheese from Mawbray, quite hard and crumbly, but more goaty than Lancashire.