Made with unpasteurised milk and cloth wrapped the cheese is matured for 12 months + . It has a slightly moister flavour and is a little milder than Montgomery's.
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.
Isle of Mull, Scotland. Unpasteurised cow’s milk. Mull ranges from fruity, spritzy, tangy, alcoholic, rollercoaster flavours, which can often come from the softer cheeses to more stable, savoury, juicy and rich flavours. Whether it’s at the sharper or the richer end of the scale, it has a very long lasting full flavour. Its texture is softer than a Somerset cheddar but it is full bodied.
Flanders, France. Pasteurised cow’s milk. A very firm texture, bright orange in colour with a very nutty flavour. Good on a cheeseboard, but can also be used for grating.
Emilio Romagna, Italy. Unpasteurised cow’s milk
Gorwydd, Wales. Unpasteurised cow’s milk. Matured until it develops a rind. A fascinating combination of three distinct flavours: lactic, citrussy and minerally in the heart of the cheese, creamy, savoury and meaty in the breakdown below the rind and earthy leathery notes from the rind itself. The textures also move from moist and succulently crumbling in the centre to silky creaminess in the breakdown.
A semi-soft, crumbly textured cheese made from unpasteurised Jersey's cow's milk at the Sharpham estate near Totnes in Devon. Bronze '06 BCA.
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