Cheese of the Month Selection

Each month we choose four of the cheeses which we think are tasting best. We particularly like to feature cheeses which are in season, as well as batches of cheese which are tasting especially delicious in a particular month. If you want to keep up to date with the latest developments in British cheese making, this is also a good choice. Frequently we have limited quantities of new or experimental cheeses which we introduce to our customers through this selection.

 

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Our October Cheese of the Month contains:

 

Burr

Burr is an evolution of the Innes Log which we began to develop in early 2017. It is made by aggressively drying out halves of the young Innes Logs on arrival and then maturing them on wire racks for around four months. The cheeses are turned at our maturing arches in Bermondsey each week, knocking back excessive surface mould growth. Flavours expressed are upfront, spicy, and savoury with notes of toasted hazelnut and peppercorns. The texture is dense and fudgy. Try it with a dessert wine such as Muscat or alongside our damson paste.

Made by Joe Bennett near Tamworth, Staffordshire.

Raw goat’s milk, animal rennet.

 

Appleby's Cheshire

October is Cheshire Month at Neal’s Yard Dairy when we highlight the cheese and its important place in British history. In the 17th and 18th centuries, Cheshire reigned as the top-selling cheese in Britain. It was not until well into the 19th century that it was overtaken by Cheddar, whose recipe and technique was subsequently taught at cheese schools all over the country, supplanting Cheshire. The cheese made by the Appleby family is the last raw milk, clothbound Cheshire made in England today. We have been selecting batches from the Applebys for over 30 years.  The batches we are sending out this month are tasting rich and fresh, its mineral and savoury notes being balanced beautifully by the juicy acidity it is famous for. The texture is crumbly and succulent.

Made by Garry Gray in Shrewsbury, Shropshire.
Raw cow’s milk, animal rennet.

 

 

 

Spa Blue

Spa Blue is the result of maturing experiments we ran with Devon Blue, which was featured in our September selection. It demonstrates the vast, crucial influence maturation has on flavour. Instead of being kept wrapped and in a chilled environment, Spa Blue is matured on shelves at a warmer temperature. The resulting cheese tends to be firmer than the Devon Blue with more breakdown under the rind, and a denser, bouncier texture. The flavours are round and full with notes of caramel and mushroom.

Made by Ben Harris at Ticklemore Dairy in Devon.
Pasteurised cow’s milk, animal rennet.

 

Little Rollright

A washed rind soft and oozing cow’s milk cheese, Little Rollright is our answer to a Vacherin Mont D’or. We collect batches of this cheese once a month on our trips to the Midlands, and it is then matured in one of our cooler rooms until it is ready to be sold. An ideal Autumnal cheese: eaten as is or baked for an easy supper, it is deliciously comforting. The spruce bands imparts woody notes with a hint of peanut, which complement the milky, rich flavours of the core of the cheese.

Made by David Jowett in Oxfordshire.
Pasteurised cow’s milk, animal rennet.

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