Keens Mature – Made by George Keen in Wincanton, Somerset
It is made from unpasteurized cow’s milk from their own herd of grass-fed cows living on the farm. The cheddar uses a traditional recipe passed down by preceding generations. It is pressed and bathed for three days and matured for 12 months. The resulting cheese is dense with a rich and creamy texture. It has savoury, mustardy, juicy and a sharp sting at the end.
Baron Bigod – Made by Jonny & Dulcie Cricklemore in Bungay, Sulfolk
The only traditionally made, Brie-de-Meaux style cheese produced in the UK. Small batches are made in the early morning using fresh, warm cows’ milk from Fen Farm’s own herd of Montbéliarde cows in Suffolk. All the curds are hand-ladled into large brie moulds and then salted by hand and aged for up to 8 weeks.The flavour of the cheese changes with the seasons, with mushroomy and farmyard notes under the rind and occasional hints of citrus or truffle flavours. With full provenance from cow to cheese, this is a true artisan cheese and the raw milk provides for exceptional taste and quality.
Devils Rock– Made by Sandra & Carl in Todmorden, Yorkshire
An award winning organic blue cheese, balanced and buttery, named after the imposing Devils Rock, a gritstone formation above the Upper Calder Valley.
St Cera – Made by Julie Cheyney in Bungay, Sulfolk
A washed rind version of St.Jude made in small batches this cheese is hand-made by Julie using fresh, raw cows’ milk from her family’s single herd of Montbéliarde cows. This is a strong, oozy cheese best eaten with a spoon or scoped out with a bit of bread. It is regularly washed in brine during its maturation which brings out strong, pungent, farmyard flavours – a brilliant farmhouse cheese reminiscent of a great French Époisses. A pinky/orange blush to the rind is usual and the cheese flavour varies between seasons depending on which season the cows were milked in.
