Our December Cheese of the Month contains:
Stichelton
Made by Joe Schneider and team in Nottinghamshire. Raw cow’s milk, animal rennet.
Stichelton is unique in being the only raw milk cheese made to a Stilton recipe in England. Although he is not a farmer himself, Joe can see the milking parlour from his make room. The milk is slowly, gently pumped directly from the parlour, and cheesemaking begins whilst the milk is still warm. The current batches of Stichelton are tasting particularly savoury. Towards the rind, there is a delicious nuttiness and a sweetness that balances the piquant, salty flavours of the paste perfectly.
Kirkham's Lancashire
Made by Graham Kirkham, near Goosnargh in Lancashire. Raw cow’s milk, animal rennet.
Kirkham’s is the only raw milk farmhouse Lancashire being produced in the world. Graham is not only a skilled cheesemaker, but an expert at making premium quality silage. This attention to detail pays dividends in the quality of the milk. The younger version of Lancashire which you have here has yoghurty, bright flavours and the distinctively fluffy and crumbly texture that we look for upon our visits to Graham. We find it comforting and moreish. Just what you need to see you through the festive season.
Durrus
Made by Jeffa Gill and Sarah Hennessey in Coomkeen, County Cork. Pasteurised Cow’s milk, animal rennet.
Not only did Neal’s Yard Dairy turn 40 this year, Durrus cheese did too! We’d like to extend our warmest congratulations to them team. Durrus has long been one of Ireland’s best loved farmhouse cheeses, as well as being a favourite of ours. It is a semi-soft washed rind cheese, with a delicious sweetness to it. The aftertaste often sees flavours that range from white chocolate and hazelnut ice-cream to mushroom.
Innes Log
Made by Joe Bennett and Aimee Lawn, near Tamworth, Staffordshire. Raw goat’s milk, animal rennet.
Innes Log is the result of a partnership between Joe Bennett and the Neal’s Yard Dairy maturation team. Joe’s cheese arrives with us at only a few days old, delivered fresh and young each Friday morning. We then have a weekly tasting and troubleshooting session with Joe and Aimee which has helped the cheese evolve into the wonderful cheese you have today. Flavours are bright and savoury. The texture is dense and fudgey.