This month, we are attending “Cheese” a biannual Slow Food festival celebrating traditional cheese and cheesemaking in Bra, Piedmont. There are many reasons why attending Cheese is important to our business. This year the whole event will feature raw milk cheese exclusively. Click here for a blog post and short film discussing why we are especially excited about this. To share our enthusiasm, we’ve decided this month to feature four of the fabulous raw milk, traditional British cheeses we will be bringing to Italy.
The September Cheese of the Month selection includes:
This cheese can express a multitude of long lasting flavours from sweet caramel to beef stock with toasty notes. The texture tends to be soft and creamy with lacy blue veining. While this is a blue cheese, the flavour of the paste is not dominated by blue. Instead, it displays a balance of the broken down milky white paste, the washed rind flavours provided by the rind and enough blue to add strength and complexity to the taste without dominating. When everything is in balance, the results are extraordinary. The layers of flavour are long-lasting and expand and develop as you eat.
The brothers are passionate about land stewardship. They farm sustainably to get the best milk from their closed herd. They create their own energy from wind, sun, heat exchange, and a straw pellet boiler. Lincolnshire Poacher is often described as a cross between Cheddar and mountain cheese. It typically has long, sweet pineapple flavours, but it can also be rich and savoury. Generally the texture is smooth, close, dense and creamy, almost like a Comté.
This batch of Appleby’s Cheshire has an open, succulent texture and a lactic, warm, savoury flavour. When new cheesemongers join our teams, they sometimes skip over Cheshire in favour of the more unctuous or upfront styles. As their understanding of flavour and quality develops, there is a beautiful “Aha” moment when this cheese clicks with them. Once this happens, they are devotees for life. Give yourself this opportunity too. Get this piece out of the fridge a few hours before you plan to eat it. The flavours of this cheese really open up when warm. Savour it, sit with it, you’ll find yourself coming back for more.
Kirkham’s Lancashire is a fresh and tangy cheese with the first bite and has a complex, fruity, sour flavour in the aftertaste. The texture is crumbly yet smooth. What sets the Kirkham’s Lancashire apart is the quality of the milk and the long, slow make. Each wheel is made with curd from two days production. This method originated with smallholders in northern England producing small amounts of fresh curd each day but making one entire cheese every two or three days. The result is a cheese that tastes intensely of the milk that was used to make it, with an extraordinarily complex and long-lasting flavour.