An organic, mature, rind-washed cheddar from the Pextenement Cheese Company, based in Todmorden. It won a silver award at the Artisan cheese awards.
Tag: Organic
#58: Devil’s Rock
An organic, soft blue cheese from the Pextenement Cheese Company, based in Todmorden. It won a gold award at the Artisan cheese awards, and finished 2nd in
the organic class.
#55: Staffordshire Organic Mature
#22: Staffordshire Organic Cheddar with Wild Garlic
Another offering from M&B Deaville & Son near Acton, this cheese is perfect for spring. Medium in strength – by no means one of the really hard-hitting cheddars – its real virtue lies in the addition of wild garlic, giving it a lovely colour and aroma, together with a sweet garlic flavour. It’s unpasteurised, organic, vegetarian, and very moreish.
#16: Perl Las
Following Caws Cenarth‘s Perl Wen, this week we feature their blue offering – Perl Las (meaning blue, as opposed to white, pearl).
Perl Las is a semi-soft, creamy, slightly salty blue. It’s great with leeks that have retained a bit of their crunch, be it in a risotto, with gnocchi or perhaps even in a tart. Or, for the culinary whizzes out there, you could try making Perl Las ice cream, seen here on a cheeseboard.
#14: Perl Wen
Perl Wen is a beautiful Welsh organic brie-style cheese, with a fairly firm texture, and a lovely lemon-y flavour giving it a slight tang. I like this one with a smooth fruity jam rather than a chunky acidic chutney. How about filling a crusty baguette with Perl Wen, Hedgerow‘s Spiced Elderberry Jelly, and a handful of rocket?
Caws Cenarth began making cheese in the 1980s following the introduction of milk quotas — check out this photo of Gwynfor and Thelma Adams from back in the day. It’s now their son Carwyn who runs things, and he’s more than happy to receive visitors — there’s a viewing gallery and a chance to taste all their cheeses. That’s going on my holiday list!
Monty xx
#6: Staffordshire Whitmore Sheep’s
Hello hello
New in this past week is Staffordshire Whitmore – an unpasteurised, organic, ewe’s milk cheese made in Acton, near Newcastle-under-Lyme (less than 40 miles away), by M&B Deaville & Son, who also make our Staffordshire mature cheddar (with or without wild garlic).
It’s a kind of a sheep’s cheese parmesan – not dissimilar to Berkswell, which has been going down a treat since we opened, but sweeter in flavour and less dry in texture, making it a bit easier as a cheese to nibble.
We think this will go nicely with our Daddy Cool’s Tomato and Chilli Chutney, which is moist and tangy to go with the hardness of the cheese. Daddy Cool’s is even closer to home, made in Tintwistle, Glossop. The Tomato and Chilli Chutney is medium heat, but we also have mild or (super)hot – Garlic and Papaya Pickle and Superhot Cranberry Naga Pickle respectively – as well as a range of Daddy Cool’s sauces.
Enjoy!