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.
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.