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.
This ewe’s milk cheese is a Mediterranean salad style cheese from Shepherd’s Purse in North Yorkshire – definitely not feta as it’s not Greek.
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….
Back to Tipperary this week for Cashel Blue. First created in 1984, it is a gentle introduction to blue cheese – neither very “blue” nor very salty. It has a soft, creamy texture, with its white colour yellowing slightly with age.
Crozier Blue is made by the Grubb family in Tipperary. You may be more familiar with Cashel Blue – their semi-soft cow’s milk blue – but this one is their sheep’s milk cheese, and is in fact Ireland’s only sheep’s milk blue.
It has an off-white colour common to sheep’s cheeses, a modest amount of grey-blue veining, and a natural rind. Matured for longer than Cashel, it has a more traditional blue flavour complemented by the creaminess of the sheep’s milk. For those familiar with Mrs Bell’s, another sheep’s milk blue we’ve regularly had in the shop, I find Crozier creamier and a little less salty.
Let us know which you prefer.
PS have you seen me in the shop window? Think I may have enjoyed a few too many cheeses since the shop opened…
Seemingly Chinley’s favourite cheese, Harlech is very recognisable in our fridge in its bright orange wax. It’s a mature cheddar – not too strong, and quite moist – with a real up-your-nose horseradish flavour and flecks of parsley. Thanks to Julie who requested this when we first opened – it was a new one on us, but has been going down a storm ever since.
Last week’s Cheese Of The Week (getting a bit tardy with the computer stuff, sorry – but we always have the Cheese of the Week label in the shop if you pop in for a visit, and there is still a bit left) is Blue Cheshire from Bourne’s in Malpas. It combines the dry texture and slight sourness of their Cheshire with blue veining. A singular blue cheese to try.
This week’s COTW is Peakland White with Smoked Tomato and Garlic. Kind of the summer equivalent of the Christmas-y one with cranberry and orange. Crumbly, salty, Peakland White, this time with the addition of savoury flavours, though there is still a certain sweetness brought by the tomatoes. A great salad topper.
Just to fill in a small gap here, last week’s Cheese of the Week was Cornish Yarg from Lynher Dairies.
Yes, that does look like a leaf on the rind – Yarg is famously wrapped in nettles, making an edible rind. The cheese itself has quite a mellow flavour, and a giving texture, becoming crumbly towards the core. A Gold Award winner at the recent British Cheese Awards no less.