We’re very excited to have got our hands on some Ogleshield – Montgomery Cheddar’s softer, washed-rind, Jersey milk cousin. Ok so they’re not much alike, but they are made at the same place.
Made with fattier milk from a herd of Jersey cows, the cheese is then washed in brine every three days. It has a fruity flavour and a supple texture. It’s great for cooking, raclette-style or otherwise, but also a tasty nibble in its own right – a less gooey alternative to some other washed-rind cheeses.
Gorwydd (pronounced Gor-with) Caerphilly is a mature caerphilly produced by the Trethowan family. It used to be made on Gorwydd Farm in the Welsh mountains, but the dairy has now moved over the border to Somerset. It’s made according to a traditional recipe with raw unpasteurised cow’s milk and a traditional animal rennet. However, unlike traditional caerphilly that was sold young, Gorwydd is matured for three months. This maturation allows texture to develop through the cheese: a natural rind, surrounding a creamy mushroomy layer, with a crumbly lemony centre.
Gorwydd has won all sorts of awards. Most recently, “Super Gold” at the 2016 World Cheese Awards in San Sebastián, making it one of the top 66 cheeses in the world.
Peakland White is a crumbly, salty cheese made by our friends in Hartington. They describe it as having similarities to Cheshire, White Stilton, and Feta, and it lends itself to being flavoured with cranberries or smoked tomatoes. It is matured for only two weeks, and thus tastes young, fresh and clean. Suitable for vegetarians, and made with pasteurised local Derbyshire milk.
Ruth Kirkham is a name that has become synonymous with Lancashire cheese since she began producing her traditional raw milk cheese in 1978, although she has now passed on the mantle to son Graham.
Made with raw milk and animal rennet, everything is done by hand, save the peg mill, which mills the curds. The cheese is then clothbound using a buttered cloth whilst it matures.
Pass the Eccles Cakes!
We have finally got round to stocking some of everyone’s favourite former-soapstar-now-cheesemaker’s cheese. The Saddleworth Cheese Co (that’s Sean Wilson, or Martin from Corrie, as I’m sure he’s not at all fed up of being called) produce the trinity of Lancashire cheeses (crumby, creamy & tasty), but as we’re pretty big fans of Mrs Kirkham’s, we’ve instead plumped for the ‘other’ option – his blue cheese offering.
Smelly Ha’peth is a medium-soft blue. Made to his own recipe, Sean acknowledges Dovedale in its development. However Smelly Ha’peth has a more firm texture, and is less salty, with a nuttier flavour.
Thanks to Vicki for her recommendation!
Little Derby is a cheddar-style cheese washed in red wine. It has a strong flavour, though quite different from the dry bite of a traditional mature cheddar – more a kind of pungent taste. A far cry from the mild and mellow Sage Derby from the same producer.
Hand-salted and then hand-waxed to seal in the moisture, it comes without any excess briny liquid, and is less salty and has a firmer, creamier texture than many of its Greek counterparts.
How about it trying it in a beetroot and hazelnut salad, as recommended by its creator Judy Bell?
I’m on holiday next week folks, so there’ll be a gap in my Cheese-of-the-Weeking.
Fowler’s of Earlswood, in Warwickshire, make our Sage Derby. Slightly less alarming looking than other sage derbies, which come marbled green, this one has an altogether more sophisticated look, with a layer of the tasty herb through the centre and a sprinkling on top. It’s a beautiful mellow creamy cheese with a savoury sage flavour.
And it gives me the perfect excuse for some children’s telly nostalgia. Herbidacious….