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British Cheese |
18ÌýDec 2006 |
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 Would you fancy MrsÌýBell's Blue or perhaps Mrs Kirkham's Lancashire on your Christmas table? Food writer and broadcaster Sarah Jane EvansÌýjoins Jenni to talk about her selection of cheeses for the festive season.ÌýThey'll be joined by cheesemaker Judy BellÌýtoÌýdiscuss what to eat and drink with the cheeses, the continued rising appeal of British cheese and the role of women in cheese making.
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Cheeses from the tasting |
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ÌýMRS BELLS BLUE - Made with fresh ewes milk from local flocks by Shepherds PurseÌýCheeses. EachÌýcheese is nurtured over its 10 week maturation period to create a creamyÌýtexture accompanied by a complex blue flavour with a subtle finish.
OLDE YORK, another cheese from ShepherdsÌýPurse, is a fresh ewes milk cheese made using local milk. The curds areÌýlayered in the moulds which ensures a soft, delicate, mousse-like texture. Olde York has aÌýfresh, crisp, creamy taste. It slices straight from the fridge and spreads easily once at room temperature. Olde York is coated in wax.
MRS KIRKHAM'S LANCASHIRE is a genuine farmhouse cheese but is more flavoursome than most Lancashire cheese as it is made from three separate days' milk. This methodÌýproduces a unique taste whichÌýis found in few cheeses.
DORSTONE Ìý– made with unpasteurised Goat’s milk from Neal’s Yard Creamery. This one has aÌýdelicate ash casting stippled against the white curd. It tastes clean and refreshing with a hint of citrus.
WATERLOO – made with unpasteurised Cow’s milk by theÌý Village Maid Diary, Berkshire. ThisÌýFrench-style cheese is made from Guernsey milk from the Duke of Wellington’s herd at Stratfield Saye. It has a classic white rind (which you can eat)Ìýand tastes rich, mild and buttery.
BERKSWELLÌý – made with unpasteurisedÌýÌýewe’s milk byÌýthe Ram Hall Diary, Warwickshire.Ìý It is aÌýhard cheese with unusual markings on the thick rind. Initially, it tastesÌýa little sweet, then nutty, with a hint of caramel and a tang to freshen at the end. |
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