Made using traditional rennet, unpasteurised cow's milk abd cloth-wrapped. The cheddar is then matured for approx. 14 months to give powerful flavour with a creamy texture. Best Cheddar in Show World Cheese Awards 2006.
Emilio Romagna, Italy. Unpasteurised cow’s milk
100g Made from raw milk, this cheese is matured for 5-6 weeks.
The Colston Basset dairy in Nottinghamshire is generally acknowledged to produce the best stilton. Matured for six months, the cheese has a smooth texture and superb flavour.
2 Hoots Farm Barkham, Berkshire. Pasteurised cow’s milk. A wonderfully unusual combination of powerful blue vein characteristics and buttery creaminess.
Dolce by nature of its shorter aging time is wetter and more ivory coloured than Gorgonzola Naturale. It has a soft, spreadable texture and slightly salty aftertaste. Delicious on bread or crackers, as well as in risotto and pasta.
Ross-shire, Scotland. Pasteurised cow’s milk. A firm blue veined cheese, slightly milder than Stilton with a salty, buttery characteristic flavour.
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