British Territorial Cheese
Four of Cheese’s packed with British History!
Mrs Kirkhams 250g – Made by Graham Kirkham in Goosnargh, Lancashire
Winner of a 3 Star Great Taste Award 2019, Mrs Kirkham’s is top of its game for a traditional British Territorial cheese. It’s the last remaining raw milk Lancashire made in Britain, so it really is a slice of history. It is made with a recipe passed down through generations that produces an amazing depth of flavour. It has all the classic milky, lactic yogurt notes, accompanied with the trademark Lancashire crumble. However, the artisan nature of the production brings in a lovely deep buttery angle that you don’t usually get with Lancashire.
Cropwell Blue Stilton 250g – Made by Robin Skailes in Nottinghamshire
Cropwell Bishop Organic Stilton is the ‘king’ of blue cheese and surprisingly Cropwell Bishop is still the only Stilton maker to produce a certified organic Stilton. The organic cows’ milk gives a mellow flavour with the same strong blue veins expected in any Stilton. It is rich and masterful, what is not to love! Like all Cropwell Bishop Stiltons their organic Stilton is matured for 12 weeks.
Sparkenhoe Vintage 250g – Made by Jo & David Clarke
The only unpasteurised farmhouse red Leicester made in the world. This version of Sparkenhoe red Leicester is the vintage profile; aged for 18 months, which gives it a strong, powerful flavour.
Jo and David Clarke revived farmhouse red Leicester in 2005 by creating Sparkenhoe cheese. Before that there had been no farmhouse red Leicester made for 50 years. From a three-generation farming family, David had been bemoaning the lack of good quality red Leicester, when his friends challenged him to use his own milk to make one!
Old Roan Wensleydale 250g – Made by Ben Spence in Aysgarth, Wensleydale
In 1957 the single last farmer producing Wensleydale cheese in the Yorkshire Dales gave up. Over 50 years later in July 2019, Ben and Sam Spence re-started that tradition on their farm in the heart of Wensleydale. Using fresh milk from their own cows, they make an old-fashioned Wensleydale cheese, not quite as crumbly as its modern relations, with a fresh, sharp yet light flavour and supple creamy texture.